What a wild weather week we have had!  79 degrees to snow… Well, that’s March for us.

Shares are done early today for those who want to pick up early.  This week we have wonderful spinach, mixed large greens that are great for sauteing, green onions, radishes, salad greens, parsley, beets and other produce in the mix.

Large greens are great to saute.  It quick and healthy.  Chop leaves and stems coarsely.  Heat 2 tablespoons olive oil in deep skillet.  Add greens and a few pinches of salt.  Cook until wilted and tender, but don’t overcook. Add 1 tablespoon of butter or ghee.  Season with zest of lemon, lemon juice or a nice robust vinegar to bring up the flavors.

Next week we are hoping for cabbage, salad turnips (these are so great!), cilantro and possibly rhubarb, and of course other spring crops. In two weeks we should have peas and asparagus!  And of course this all depends on Mother Nature!

It’s time!  Spring shares are about to begin. Here are some of the things you’ll find in our first week share.  Chard, arugula, leeks, mixed salad greens, celery, dill, green onions, bok choy, small radishes and green shallots. 

If you are not sure how to use any of the produce, we will list recipes weekly or you can search Desert Sage for more delicious ways to prepare our fresh produce. 

Young arugula is so good and good for us. This week we will be featuring a nice hefty bag of it in our shares. 

1/2 pound fresh arugula

1 1/2 tablespoon salt

1 tablespoon brown sugar or honey

1 tablespoon red wine vinegar

1 clove garlic

1 cup toasted pine nuts

1 cup peptias 

1 cup olive oil

Blend all ingredients in a food processor, stopping to scrape down sides and processing again. 

Use immediately for fresh use or freeze in greased ice cube trays for later.

Arugula pesto is great tossed with warm pasta, spread for pizza, or added to sour cream for a dip. 

With just a little over three weeks (June 24th), our Spring Shares begin once again!  We have been busy planting by seeds and transplants, filling in every little space we can with healthy spring veggies.  We have a few sneak peeks of some things that will be in our first baskets.  Leeks will definitely be ready.  They are looking great!  A mix of spring greens, lettuce, green onions and hopefully peas and spinach!   Cilantro of course!

Don’t forget to check back here the week of shares to get a good idea of what will be filling your Spring Share.  We don’t always know until the week of harvest.  You know, we work with mother nature and she ultimately decides!

What’s been happening beyond the vegetable garden;  This past Saturday we had the arrival of our first baby goats for the season.  Tory, the mamma did a great job!  She had 4 kids.  Two bucks, two does.  Dang they are so cute!  Milking chores and feeding is back in swing.  Ariel our other doe is due in April.   New baby chicks this week as well and our yearling chickens have begun to lay like crazy birds.  One of those girls are working overtime giving us two eggs a day.  That isn’t normal!  Blossoms are popping everywhere…We really hope there won’t be a hard freeze.  Everything is greening up and looking like spring. 

And March begins!  Where did winter go?  Or did we even have one?  As much planning and scheduling for plant maturity we never know what will happen with winter.  We have a few things that are ready to harvest this week and next already, due to the very warm February.  A flash back of last year.  All we can do is roll with it.  Napa Cabbage (a loose head cabbage) is ready this week.  If any of our spring share holders are driving by and want to incorporate Napa Cabbage in their meals, stop by and we’ll harvest some for you.