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


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!