In this week’s share:
- lettuce mix
- spinach
- frisee
- kale
- kohlrabi
- broccoli
- cauliflower
- beets
- scallions
Half share members: this week is an “A” week.
Farm News & Recipes
“Land, then, is not merely soil; it is a fountain of energy flowing through a circuit of soils, plants, and animals.” – Aldo Leopold
At this time of year the farm certainly feels like a fountain of energy. After all the rain last week and the abundant sunshine this week the plants are exploding with growth. Spring greens are growing back as quickly as we harvest them and summer crops are shooting up higher every day. This of course also means that the weeds are coming in strong, as well as pressure from slugs, snails and flying pests of all kinds. In between planting new rounds of squash and trellising tomatoes we’ve been pulling weeds and plucking snails. There’s a lot of work done by hand on a small farm like ours, but we’ll take that over spraying herbicides and pesticides any day – it’s all part of the fountain of energy.
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The kohlrabi and scallions will work well together in a slaw. Grate or julienne the kohlrabi, add chopped scallions (both white and green parts) and toss with a mayonnaisey (or yogurty) vinaigrette. You can also julienne your broccoli stems and beets and add them to the mix for a variety of color and flavor. Or use the kohlrabi and scallions as crunch and flavor over a salad of the mixed lettuce greens.
If you get sick of salads, use the lettuce for lettuce wraps. You can stuff them with any sort of meat/rice/vegetable combination. Here’s a tofu version and a pork version.
Frisee wilts very nicely in a pasta dish or with a warm dressing.
Cook up your broccoli, cauliflower and kale all together in a vegan quinoa curry.
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You can always keep up with the farm on Facebook, Twitter (@grwhrtfarm) and Instagram (@growingheartfarm). Enjoy your veggies!
