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2015 Newsletter – May

Greetings from your farm!
Welcome to our 2015 season! We are excited to have you join us for our wonderful offerings of fresh, USDA Certified organic vegetables, herbs, and melons. This newsletter will be in your bag every week to update you on farm happenings, provide you with a list of what is in your bag, and to provide you with a recipe to try with your weeks’ offerings. Remember to communicate with us regarding schedule changes and anything that might make your experience better.
The potatoes are soon to be hilled; garlic getting ready to put up their scapes, and a rainbow of carrots should be ready in a few weeks. Tomatoes are also in the ground and beets are popping up. We are adding heirloom melons¸ cucumber and summer squash varieties and a heat loving leek called Varna.

This week’s recipe will introduce you to the myriad greens that you can use to make pesto! Many of the spring greens we provide can be used to make pesto, experiment with arugula, cilantro, mustard greens, and even purple orach, a tasty member of the buckwheat family! Experiment with the flavors today!

Finally, we captured our first swarm of bees of the season and are excited about adding more!
Yours in Healthy Eating!
Merritt

Farm Events
June 26, 2014, 5 p.m. to 8 p.m. Fresh Nights at the Farm – Artisan Pizza!

On the Menu
Arugula
Sorrel
Green Garlic
Elephant Garlic
Red Russian Kale
Apple Mint
Dill
Cilantro
Broccolini
Fennel
Easter Egg Radishes
Chives

RECIPES

Kale and Carrot Salad
1 Bunch Red Russian Kale, de-stemmed and finely sliced
1 Onion, finely chopped
3-4 Carrots, shredded
Juice of 1 lemon
¼ cup of Olive Oil
Pico De Gallo Seasoning to taste
Finely chop and slice the kale to desired size. Shred carrots and combine with the kale and large bowl. Mix together seasoning, lemon juice and olive oil. Combine dressing and vegetables together to coat. Add additional seasoning to taste. Refrigerate at least one hour prior to serving.

Any Greens Pesto

Whole Grain Pasta
4 to 6 cups loosely packed greens/herbs (fennel, dill, basil, cilantro, sorrel, kale, parsley, arugula, any combination)
1 cup Walnuts
2-4 cloves of garlic, depending on taste
½ Parmesan cheese (optional)
1 cup olive
Salt and Pepper to taste
Put garlic and greens in a food processor or blender with Olive Oil. Blend until smooth. Add nuts and cheese and blend until smooth. Salt and Pepper to taste. Toss with Pasta or mix with another grain