It’s been a very busy and rewarding plunge into the spring season: we’ve invested in a new irrigation rig, opened up all of our greenhouses, dealt with some vehicle breakdowns, and hired some wonderful new staff! We thank you all for your continued support and membership!
In your share this week will be:
Parsnips: This is a new crop for us on the farm! These roots can be sauteed or roasted. I’m including a link here for a parsnip puree that sounds fantastic, you can adjust the recipe ratios accordingly.
Carrots: These high natural sugar, high beta-carotene carrots typically don’t ever make it to the cooking stage in my kitchen. Eaten raw with hummus, juiced or pureed, this variety is pretty difficult to beat.
Easter Egg Radishes: The crisp flesh carries a mild pepperiness and is a great source of Vitamins A, C, potassium, zinc and dietary fiber. Include in a simple sautee with butter and salt OR try chopping and adding them to tacos and sandwiches for satisfying crunch and radishy zing.
Collards: Stemming from the original classification as a colewart (wild cabbage plant), collard greens have a rich history of cultivation and processing by the ancient Greeks with evidence support at least 2,000 years of human use.
Arugula: Here is an excellent recipe for an arugula pesto that can serve as a side to meat, fish or dressed atop a bed of rice.
Kohlrabi: If you haven’t tried a kohlrabi based slaw yet this spring season, here’s the recipe to do it with.
Fennel: The fronds can be used in a salad, though the bulb, which is very firm and crunchy, is the real “meat” of the crop. It has a fresh anise/licorice flavor and is excellent as a slaw grilled/braised until tender
Strawberries: These beautiful berries fruits are excellent in salad mixes, in pastries or tarts, in your ice-cream, or as a vinaigrette base.
Sweet Onions: Sautee ’em, braise ’em, or slice raw into a salad!