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April 5th, 2022


What’s in this Week’s VEGGIE BOX: Beets, Asparagus, Carrots, Collards, Radishes, spring onions and grapefruit

Bread this week: Rosemary Foccacia OR Whole Wheat your choice of one



~~ NOTICE ~~

Please make sure to check your name on the roster to make sure you are only getting what we have received payment for. If you don’t see your name under an item, PLEASE DO NOT TAKE ONE


Contact us if you think there is a mistake.

Thank you!


!!! Last Week to order plants !!!



~Mother’s Day Hats & High Tea~


Saturday May 7th 2-5PM


If you are interested in joining us please email Claire for ticket availability as they are limited. See the website for more information on the event.

~April Plant Sale~


Order by April 8th, for April 26th delivery


We are once again offering plant starts for you home gardening needs. If you would like starts delivered to your drop site, please fill out the plant form and send to Claire. Some plants are limited, and it will be a first come first serve, so make sure to get your orders in



This week on the farm

               We are still recovering (and cleaning) from the wedding, and are a little behind in getting things done. We are going to take a week off the newsletter and will fill you all in next week when we are a little more settled back into normal routine. Have a wonderful week and enjoy a few more recipes!!~Main Family


Beetroot Tart With Spring Onion Vinaigrette And Vintage Cheddar



For the tart:

1 bunch beetroot (about 8 small beets)

1 tbsp each butter, brown sugar and apple cider vinegar

1 sheet frozen all butter puff pastry

For the vinaigrette:

1 spring onion, very finely chopped

1 tsp each dijon mustard and apple cider vinegar

2 tsp olive oil

pinch each of salt and pepper

To serve:

3 oz vintage cheddar cheese

Preheat the oven to 400F/200C. Peel and slice the beetroot into ½ inch) slices. Place the beetroot, butter, brown sugar and vinegar into a 9 inch oven-proof dish (preferable a cast iron skillet) and cover tightly with foil. Place into the oven for 20 minutes, then remove the foil and give it a further 10 minutes. Cut a circle roughly 9 inches out of the puff pastry. When the beets are ready, carefully place the pastry over them, tucking it in at the sides. Place the pan back in the oven for a further 30 minutes. Stir together all the ingredients for the vinaigrette. Crumble the cheese into small pieces. When the tart is ready, leave it to sit for 30 seconds or so, and then turn it out, carefully and confidently onto a serving dish. Drizzle over the vinaigrette and crumble over the cheese and then eat!



Carrot & Beet Muffins


1½ cups all purpose flour

½ cup whole wheat flour

2 Tbsp ground flaxseed

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

½ tsp salt

¼ cup granulated sugar

½ cup lightly packed brown sugar

⅓ cup vegetable oil

2 large eggs

1 tsp vanilla

2 cups peeled, grated raw beet

2 cups peeled, grated raw carrot

Zest of half a lemon or orange

Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or spray with cooking spray and set aside. In small bowl, whisk together flours, ground flax, cinnamon, baking soda, baking powder, and salt. In a larger bowl, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, and zest. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough). Divide batter among prepared muffin tins and bake for 20-23 minutes, until golden brown and toothpick comes out clean from the centre. Cool in pans for 10 minutes before removing to rack to cool completely…best eaten warm, either fresh or “fresh” out of the microwave.



Roasted Radishes with Radish Greens


3 bunches small radishes with greens attached

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice 

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.


Collard Green and Radish Slaw with Crispy Shallots


2 small shallots, sliced into rings

6 tablespoons vegetable oil

Kosher salt

1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise

6 small radishes, trimmed, sliced

2 tablespoons white wine vinegar

Freshly ground black pepper

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool. Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots. DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.


Roasted Radish and Asparagus Freekeh Breakfast Bowls



10-12 asparagus spears

1 small bunch spring radishes

4 small spring alliums (like young garlic or ramps)

1 teaspoon apple cider vinegar

2 teaspoons olive oil

sea salt

black pepper

4 eggs, if desired

2 tablespoons butter

2 cups warm, cooked freekeh (prepared per package directions) or other cereals of choice When the freekeh (or your other cereal) is nearly finished cooking, preheat the oven to 350°F. In a small bowl, toss trimmed asparagus, halved radishes, and alliums in the cider vinegar and olive oil. Spread onto a baking sheet. Sprinkle with salt and pepper (and any other fresh herb you may have available). Bake for 12-15 minutes. Prepare your eggs as desired: over easy, sunny side up, crispy, scrambled, poached, hard-boiled. (Over easy is my personal favorite.) Once the eggs are finished, brown the butter in the same pan. Add the butter to the saucepan over medium-high heat. Whisk the butter or swirl the pan so the butter melts and cooks evenly. The top will froth and foam, and the butter will turn from golden to a nutty brown. Remove from heat and allow the milk solids to rest on the bottom (leave these behind). To serve, scoop freekeh into bowls. Drizzle browned butter over the freekeh. Top with roasted radishes, asparagus spears, and alliums and your egg of choice. Serve warm.

Grapefruit Honey Glazed Carrots



1 pound baby carrots

2 teaspoons butter

1 grapefruit – zested to produce 1/4 teaspoon grated peel and squeezed to make 1/4 cup juice

1 teaspoon cornstarch

1 tablespoon honey

Garnish: parsley (optional)

Place carrots and 1/4 cup water in a microwave-safe-dish and cook on HIGH power for about 5 minutes until tender; stirring halfway through cooking. OR Place carrots and 1/2 cup water in a small pot on stove and cook over medium-high heat for about 5-6 minutes until tender. Drain (but don’t dump the water – it’s deliciously sweet carrot-flavored water – and contains vitamin C!) While carrots are cooking, melt butter in a medium sauce pan over medium heat. Whisk in grapefruit peel, juice, cornstarch and honey. Cook until thick – about 1-2 minutes – stirring. Lower heat to low and add warm carrots; stir to coat carrots with glaze.





1 pound asparagus

2 tablespoons extra virgin olive oil divided

Kosher salt and freshly ground black pepper

1 large pink grapefruit

1 teaspoon Dijon mustard

1/4 cup almonds toasted and chopped

2 tablespoons freshly chopped mint

1/4 cup crumbled feta cheese optional

Preheat the oven to 400ºF. Trim the ends from the asparagus and place the spears on a baking sheet. Toss with 1 tablespoon of the olive oil and a big pinch of salt and pepper. Arrange in a single later and roast until bright green and tips are beginning to char, about 10 minutes. Meanwhile, trim the ends from the grapefruit and then cut away the peel. Section the grapefruit oven a small bowl, catching the juices. Transfer the sections to a separate small bowl. Whisk the remaining tablespoon of olive oil and the Dijon mustard into the grapefruit juice and season with salt and pepper. Arrange the asparagus on a serving platter. Top with the grapefruit sections, almonds, mint, and feta (if using). Drizzle with the dressing and serve.


Radish, Spring Onion & Cream Cheese Breakfast Quiche



1 cup radishes sliced thin

3 spring onions sliced thin

2 tbsp salted butter

8 large eggs

1 tsp salt

2 tbsp whipped cream cheese

9 inch deep dish pie crust frozen

2 oz low fat mozzarella cheese

Preheat oven to 350 degrees. Slice radishes and spring onions into thin slices. You can use a mandolin, but typically the radishes are so small it’s easier to do with a small, sharp knife. Sauté’ veggies in 2 tbsp salted butter over medium heat for approximately 5 minutes, or until the start to soften and turn golden brown. Set aside to cool slightly. Crack 8 eggs into a large bowl. Whisk salt and cream cheese into eggs. It will have small lumps and that is ok because it will incorporate into the quiche as it bakes. Add sautéed veggies to eggs and mix well. Pour mix into deep dish pie crust. Top with grated mozzarella. Bake for 30-40 minutes, or until quiche is golden brown on top and the middle has set. It may puff up past the crust but will settle after removed from the oven and left alone for 5 minutes. Garnish with fresh parsley and reserved spring onions. Serve warm and enjoy!

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