Week Nine of Spring Shares ~ Plus Recipe!

IMG_2208Ahhh….Finally finished harvesting today!  What a crazy morning!  Thanks to Chelsea for kicking in and helping today!

We are so excited about our garlic coming on already!  So, of course you will find our Extra Early Chinese Pink Garlic and some garlic scapes in your shares this week.  If you haven’t used garlic scapes, you NEED to give the recipe at the end of this blog a try!  The fresh garlic can be used now, or you can wait a couple weeks for it to “cure”.  Either way, it won’t matter!

Green onions, peas, lettuce, baby fennel bulb, cilantro, dill, strawberries and cherries (these come off my parents OLD tree) will all be in your baskets this week as well of a mix of other veggies.

Shrimp with Garlic Scapes

In a large skillet heat 1 T olive oil over medium-low heat.  Add 5-10 thinly sliced garlic scapes and cook for 5 minutes, stirring occasionally, until tender.  Add 1/2 to 1 pound large peeled and deveined shrimp, 1/2 pound snow or snap peas (or both), 1/2 t salt, zest from 1 lemon and cook for 5 more minutes or until cooked through, but not overcooked.  You do want peas to be bright green and still somewhat crisp.  Remove from heat and stir in 2-3 T fresh lemon juice, 2 T chopped parsley and 2 T unsalted butter.  Swirl until creamy and butter is melted.  Enjoy!

I think I could eat this everyday!   IMG_2199 IMG_2200 IMG_2202

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Week Eight of Spring Shares

IMG_2193Pea Season!  We are just starting to pick peas this week so we will be adding a taster to your shares this week.  As the weeks progress we will be adding snap, snow and shelling peas.  This week is snap peas.  Add into your salads or stir fry.  Of course greens this week of different mixes, lettuce/spinach mix, garlic scapes, strawberries, turnips or broccoli, green onions, fresh garlic bulb, radishes, and herbs.  Extra Eggs this week too! IMG_2198

Week Seven of Spring Shares

Spring in Southern Utah!  Hot one day and a freeze the next and lots of wind!  One thing is for sure and never seems to change is the winds here!  This past few days we have kept on eye out for extreme winds and I feel blessed that we don’t live on Foremaster Ridge, St. George! 70 mile wind gust!  If you like to watch the weather, you might want to add the ” Davis Instruments WeatherLink” mobile app to your phone.  We will soon be launched on this app with our own station as well.

Produce this week will have many mixes of greens including kale, radicchio, beet greens with baby beets and celery. S  Spinach, green onions, broccoli, lettuce and herbs (cilantro, dill, oregano, sage, rosemary & fennel).  We have some other onesie, twosie items that will be a mix in your share as well.  As usual, I will list a recipe for some of our produce later today…. I also did a post on our other blog, Out Standing in the Garden, on kale that includes a recipe for a blueberry smoothie if your interested HERE is the link for that.

This week I recruited a new gardener and farmer.  I think he is coming along nicely!

Roasted Carrot and Beet Salad with Kale

Preheat oven to 400 degrees.  In a small skillet dry roast 1 1/2 teaspoons cumin seeds until fragrant, then grind with a mortar and pestal.

Halve 1 pound carrots lengthwise.  Place in baking dish add 3 peeled and quartered beets, 1 unpeeled orange cut into 8 wedges, 2 T olive oil, 1 T cider vinegar, 1/4 t sea salt and 2 T fresh thyme.  Add 1 teaspoon cumin and toss until all ingredients are coated.  Roast uncovered for 45 minutes or until beets are tender throughout.

Dressing

Pick orange wedges out of roasted vegetables and squeeze juice into separate bowl and discard peel.  Add any juices from baking dish.  Add 3 tablespoons olive oil, 1 T lemon juice, 1 T red wine vinegar, 1 t maple syrup, 1/8 t sea salt and a dash of pepper.

In a large bowl, combine 4 cups chopped kale, 1 peeled and sliced avocado, and 2 T fresh chopped chives. Add dressing and toss to combine.  Transfer roasted vegetables to a serving dish and top with dressed greens.  Sprinkle with sunflower seeds and chive flowers if available and serve.

Week Six of Spring Shares

Week six buzzed in quickly this spring!  This weeks shares will include beets with beautiful beet greens.  Saute, steam, juice or chop those greens up into your salad.  Kale is also on the menu.  Have you ever made kale chips?  How about a beet and kale salad?  I’ll include recipe for the beet and kale salad later today.  You will also find young leeks, scallions, plenty of mixed lettuce greens, a nice mixed herb bundle and radishes.

Desert Sage CSA Shares

Beets, leeks, scallions, lettuce, radishes, kale, herbs,

Don’t forget to bring your baskets back each week and any egg cartons!  Also, as a reminder, last week we asked for small berry containers if you had any you don’t have a need for them, we would love to fill them!  We should be seeing strawberries in about two weeks.

Farm update ~ New babies arrived early Friday morning.  One doe, one buck.  Cute as a, well, baby goats!IMG_2104 IMG_2090

New to Broccoli Rabe?

Okay, so you may not be familiar with broccoli rabe and in it’s in your shares this week!  What or what should you do with it?  Give this a try~

Spicy Broccoli Rabe Bruschetta

1/2 – 3/4 lb broccoli rabe

3-4 Tbsp olive oil

3 cloves garlic, chopped

1/4 tsp red pepper flakes

6 slices baguette cut into 1/2″ slices

1/4 cup ricotta cheese

Preheat broiler.  Cut broccoli rabe stems into 1/4 inch pieces and coarsely chop leafy greens.  Rinse and drain.  In a frying pan, medium heat, warm half olive oil, garlic, and red pepper flakes and saute until fragrant.  Add broccoli rabe, raise heat to high until greens wilt.  Season with salt and cook until tender, 4-10 minutes.  If pan seem dry add a splash of water.  Remove from heat, toss remaining olive oil.  Brush baguette with olive oil and broil until golden brown on both sides.  Spread each slice with ricotta cheese and top with the broccoli rabe.  Drizzle with more olive oil and serve immediately.

Broccoli Rabe

Broccoli Rabe

Week Five of Spring Shares

The wind is HOWLING!  With March weather being so nice and not to many days of wind we can expect to start April out with a bang!  Hopefully the wind will die down by this afternoon like it did yesterday.  Expect to find your share baskets inside our store!

High winds make it very hard to harvest tender greens, as it blows them out of our lettuce buckets and wilts them quickly.  As the day goes, we may bypass this weeks young lettuce greens and double up on them next week….

Today’s harvest will include green onions, celery stalks

Kids 5 days old

Fire Pit Kids

IMG_2084

Fresh Green Onions & Celery Stalks

with their fabulous greens, baby lettuce (depending on wind), chard, herbs, baby mixed greens (arugula, bok choy, mustard, chervil, kale, ect.), broccoli rabe and hakurei turnips. Plus other produce. I will list more of what will be in this weeks shares as the day goes on this post.

Those that are getting eggs, please bring a carton or basket as we are very low on cartons today.  We do have some extra eggs this week.  Eggs are $3.50 a dozen and they are feed all organic soy-free feed and run the yard for several hours during the evening pecking for extra goodies.  Feed prices have increased and our eggs will have to jump to $3.75 – $4.00  a dozen in May.  Hopefully the lower end.

We have another set of baby goats due this week to add to the triplets we had last week and we are looking forward yet another batch of loveable kids hopping around the farm yard.

Garden update;  Spring Jersey Early and Red Cabbages are starting to head, so you will be seeing those in your baskets in two to three weeks.  Snow peas and strawberries are now flowering!  We are looking forward to that.  If anyone has little plastic strawberry baskets that they have saved up and want to send them our way, we’ll take them and fill um up!  We are hoping to be adding baby leeks in next weeks baskets.  We also will be harvesting horseradish this spring for anyone that is likes it. This year we planted ramps and hoping that they will multiply like crazy.  They typically grow in wooded areas that are cooler, but we created a little micro climate for them and hoping for a great harvest if not this year, next.  We can only harvest 15%.

Steamed Hakurei Turnips

A great way to use these delicious little turnips and their greens!

Clean and cut turnips into equal size wedges, discard roots and cut off greens (save for later).

Steam turnips using a steaming rack or insert until just barely soft (about 4 min), add greens and steam for two more minutes, until bright green.

Toss greens and turnips, 1 tablespoon olive oil, zest and juice of 1 meyor lemon.  Season with sea salt and freshly ground pepper to taste and serve.

This dish is simply and fast!  You’ll fall in love with Hakurei Turnips!