Week Six of Spring Shares

April 28th, 2016

Last week wind, this week hail!  Oh hail!  Most of our tender head lettuces were destroyed in Mondays hail storm, while the rest of the veggies survived they look a little bruised, beat and holey.  So maybe the term should be “holey hail”!  But once again, we survived the odds and the garden grows on!

This week we have a bag of microgreens.  If this is new to you, be sure to rinse in a colander.  Top these nutrient dense babies on top of salads or sandwiches.  They are nutritious and delicious.  Another odd ball this week is garlic scapes.  Before you pooh pooh (as my mother would say) the idea of using them, give them a try.  They can be made into pesto, or you can saute them just as you would garlic or onions for a super taste.  Use the whole thing!  You can also grill or broil them with a little salt and olive oil.  Our share holders have grown to love garlic scapes and look forward to them in the spring.  Also, you will find a bag of spinach.  To our dismay, the spinach has some holes in them from the hail, but it is perfectly fine to eat fresh, or cooked.  Waste not, want not.  The herb this week is chives.  You’ll find a chive flower in the herb bag as well.  Pull the little flowers off and toss them over your salad for a nice peppery taste.  Magenta head lettuce, loose leaf lettuce, shallot and broccollete are all a part of shares this week.


Week Five of Spring Shares

March 21st, 2016.

Windy, windy, windy week!  Gusts howled through the garden, destruction of wind can be worse than a late frost.  Unfortunately, the wind took out most of the plums and persimmons this year, but most of the other crops seemed to survive and forward we move!

This week cook something hardy with leeks!  I’ll post a great recipe for this later.  Radishes, salad turnips (which can be eaten raw), salad greens, cilantro, butter head lettuce (great leaves for sandwiches!), and other produce.

Cabbages and broccoli are coming along nicely and will be in the shares within the next few weeks.

Spinach and cheese curry

What you will need

  • 1 Tbsp vegetable oil
  • 8oz of tofu or farm cheese cut into cubes
  • 2 Tbsp butter
  • 2 Tbsp mild Indian curry paste       (madras or balti)
  • 2 large green chiles (optional), deseeded and chopped
  • 1 lb spinach roughly chopped
  • A handful of chopped fresh cilantro, leaves and stems included
  • 1/2 cup light cream
  • Lemon wedges, to garnish
  • Basmati rice and warm naan bread, to serve (optional

Heat oil in a nonstick frying pan over high heat and cook the cubes of cheese for 2-3 minutes, turning often, until golden all over. Remove the cheese to a plate and set aside until needed.

Add the butter to the pan and when sizzling hot, add the curry paste and green chiles and stir fry for 2 minutes. Add the spinach and cilantro and cook for 3-4 minutes, until all the spinach has wilted, then stir in the cream.

Put the mixture in a food processor and process until the sauce is thick and smooth. Return the pan, add the cheese and cook over low heat for 2-3 minutes, to warm the cheese through.

Serve the curry spooned over basmati rice with warm naan bread on the side, if you like.

Serves 4

Week three of shares

For this weeks shares we have for your enjoyment: mixed baby lettuce, mixed spicy greens, salad turnips and turnip greens (steam those greens and you will have found a new favorite) Valentine radishes, bag of spinach, and a Savoy cabbage. Oh and the herb of the week is cilantro. Fun fact about cilantro is that it helps the body eliminate metals and toxins. So toss that stuff in everything!