Thanks for participating in spring share this year! We welcome our two apprentices Sarah and Avery to the farm, who will be with us throughout the season. We’re really getting into the swing of things now and our plantings are slightly ahead of schedule so far.
In your share this week, you’ll find the following:
• Baby spinach- mild, good for salads
• Cilantro
• Cress- tangy, adds zest to sandwiches & salads
• Turnips- succulent greens
• Mildly spicy mustard greens- they’re just a little hot •
Arugula- a big bag, pesto recipe on back
• Scallions
Coming up next week: lettuce, radishes and stinging nettles Recipes are on reverse. Thanks for your support! Your farmers, Aaron, Zack, Annie
Pasta with arugula pesto
8 cups arugula leaves
1/2 cup pine nuts or other nut/seed
2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan
8 oil packed sun dried tomatoes, minced
1 lb vermicelli or other pasta
1/2 cup pitted cured black olives
Bring a large pot of salted water to boil. Blanch arugula 30 seconds. Shock in ice water, then drain. (Keep hot water for pasta). Drain and squeeze water from arugula. Chop nuts and garlic in a food processor. Add arugula and chop. Add oil and cheese, process to thick paste. Scrape into a bowl and add tomatoes, season with salt and pepper. Return water to a boil. Cook pasta, reserve 1/2 cup water. Mix pesto and olives with pasta in heated serving bowl. Serves 4. from Serving Up The Harvest by Andrea Chesman
Stir Fried Mixed Greens
1 tbsp peanut oil
1 tsp roasted peanut oil (opt)
1 tbsp minced garlic
1 tbsp ginger
1/2 tsp red pepper
2 tbsp chopped scallion
10 cups greens, ribbons 3/4 inch
1/2 cup stock, any kind
2 tsp dark sesame oil
1 tsp rice wine or sherry
1 tsp cornstarch in 3 tbsp water or stock
Heat wok/pan and add peanut oils. When hot add garlic, pepper, ginger and scallion, stir fry 30 seconds then add greens and stir fry 1 minute more. Add stock, cover and steam until tender, 2-3 minutes. Season with salt, sesame oil and mirin or sherry. Remove greens from wok and add cornstarch to remaining liquid and boil until thickened. Pour sauce over greens and serve. from Deborah Madison