• 1 1/2 cups all-purpose flour
• 1 cup whole wheat white flour
• 1 1/2 Tbs. baking powder
• Generous pinch kosher salt and black pepper
• 2 1/2 cups shredded Tuscan kale
• 1 cup crumbled feta
• 2 eggs
• 1/4 cup olive oil
• 3/4 cup plain Greek yogurt (2% or full fat)
• 3/4 cup whole milk
• 1/4 cup chopped walnuts (optional)

1. Preheat oven to 350*F. and grease a loaf pan with baking spray or line with parchment paper.
2. Combine the flours, baking powder,salt, pepper, kale, and feta in a large bowl.
3. Whisk together the eggs, olive oil, yogurt, and milk in another bowl.
4. Pour the wet ingredients into the dry ingredients and mix together until just combined. transfer the batter into loaf pans. sprinkle the chopped walnuts on top, if using.
5. Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean and edges start to brown. let sit for 10 minutes before removing to a cooling rack.

1 loaf will serve 12

WOW! it has been a very hot week with not much motivation to be outside in the garden or outside in general. But because we love what we do, we still go out and do it, also there is the promise of some of the first ripe tomatoes on the vine if we do go out, always a plus! Which brings us to this weeks basket and all the happiness it contains. You will find apricots, beets, fava beans, garlic, kale, mixed potatoes, an onion, pie cherries, and pluots. So many possibilities for so  many recipes and we would love to hear from you what your favorite ones are. Either bring your recipe to us and we will post it with your name or post a comment to our blog.

On some of the produce you will be getting this week there are a coupling things that need to be mentioned.

1. there will be a later post on the fava beans on how to double shell them.
2. if you don’t want the pie cherries please don’t take them. they are a royal pain to pick and we will gladly use them.
3. use the potatoes fairly soon because they are “NEW” potatoes and wont keep for very long.
4. also the solid purple potatoes (yes they are dark purple all the way through and yes they are normal) are better used as mashed potatoes instead of baked. learn from my mistake.

Pick up Thursday, June 2nd, 2016.

And it begins!  Week one of summer shares and the heat!  Out with the cool season veggies, in with the warm!

We have a few spring veggies in the garden left from spring.  This will be the last of these guys till fall.  Peas and lettuce (we hope it doesn’t turn bitter overnight with this heat).

This weeks produce will include: Apricots, artichokes, cabbage, carrots, dill, lettuce, garlic, red onion, summer squash and a surprise dish of either cherry tomatoes, cherries, or strawberries. first come first serve on which one you get.

We have a challenge for all you lovely people. We would like to know how you use the produce week to week from your shares. What is a recipe you have found and tried, that you really love? It can be super simple as a favorite dip for carrots or complex as a 5 course meal (all though that will be a lot of typing on you part). We will still be posting a recipe for you to try, of some type of produce in the shares. But we want to hear from you. Perhaps if we get a lot of responses we will hold a contest, the favorite recipe wins a prize.

Today is our last pick up of spring shares.  Finally a nice week with mild weather!  Artichokes, beets, garlic, head lettuce, spinach, snow peas, strawberries, cherries and either broccoli, purple or white cauliflower, Or romanesco will be in your shares this week!  Thank you for all your support this spring!  We will see you all in a couple of weeks when Summer Shares begin, June 2nd!

Meanwhile we will take the two week rest to kick our feet up, watch TV, listen to the radio while chillin drinking a cup of tea….For about 5 minutes and then we will be back to pulling garlic to make room for beans, squash, and other wonderful summer and fall crops.  Thinning peaches, catching up on the weeding, just plan ole’ catching up!

A quick sauté brings out the natural sweetness and crunch of peas. Fresh basil, tart lemon zest, and tangy pecorino cheese are sprinkled on top for a delicious and fast dish.

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 lb sugar snap peas, strings removed
• 1 lb English peas, shelled
• sea salt and fresh ground pepper
• 1 lemon
• leaves from 4 fresh basil sprigs, torn
• about 1 oz chunk pecorino Romano cheese

in a large frying pan over medium heat, melt the butter with the olive oil. Add both kinds of peas and 1/4 cup water. Add a pinch of salt. Cover and cook for 2 minutes. Uncover and cook, stirring occasionally, until the water has evaporated, about 2 minutes. The peas should be tender-crisp and still bright green.

grate 2 teaspoons zest from the lemon, then halve the lemon. Remove the pan from the heat and squeeze the juice from 1 lemon half over the peas. Add the lemon zest, basil, and a pinch each of salt and pepper to the pan. Grate the cheese over the top to taste, and stir to mix well. Transfer the peas to a warmed serving dish and serve right away.

serves 4

Strawberries!  It’s strawberry season and we love it!  Shares this week are full of goodies like, strawberries, carrots or peas (not both), baby beets with greens, scarlet salad turnips with greens,, fresh garlic (use fresh or let sit a week or two), baby head lettuce, loose leaf lettuce greens, cabbage head and our herb is dill.

One more week to go with spring shares.  We will have more strawberries more delicious garlic  well as artichokes in our last basket!  Summer shares will be beginning June 2nd.  Summer share consist of more hardy vegetable like tomatoes, squash, peppers, eggplants and such.  We are all looking forward to a great summer growing season!

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.

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.

This week we are happy to say we have asparagus!  We don’t get this very much in the spring, so enjoy!  Spinach, lettuce, radishes, herbs, peas and other greens will be in this weeks shares.

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