April 4th, 2023
What’s in this Week’s VEGGIE BOX: Oranges, Grapefruit, Chard, Parsley, Asparagus, trail mix and French Breakfast Radishes
Bread this week: Round Lavain OR Puligese your choice of one
NO CSA Delivery April 11th and April 15th
~Good Humus Plant Sale~
Saturday April 15th time 11-3PM
Bring picnic blanket and enjoy the farm
~Mother’s Day Hats & High Tea~
Saturday May 13th 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.
This week on the farm
The first of February I put it out to the universe that every Thursday morning that I was open for 2 to 3 folks to come out to the farm and help me in the greenhouse or the garden. You didn’t have to be old like me; you could be interested in getting out of town, out of your own world, want to see something different and like to do something too. You would bring your own lunch and we could sit outside, in the blooming orchard and have deep conversations about life the universe and everything, or not… And they came!!!!!!!!
Helen and Jean friends, one a CSA member of Good
Humus the other not, but someone that I have known for many years have been helping me in the greenhouse planting for all of four weeks March!!! I really don’t know what I would have done to get all the summer babies planted into the greenhouse without this added help. We seeded; well I should say they seeded the rest of the peppers, and all of the basil and tomatoes. When it was a nice day one Thursday we went out into my garden and took rootings of perennial flowers, separated and potted them into 4inch pots. I was in such gratitude I thought it would be fun to take a break and have 10 o’clock tea and crumpets. So on the soil covered work table, with a quick hand swipe I set a tray of tea, cups toast with peanut butter and jam, dried fruits and almonds and we sat and chatted. This few moments in the warm greenhouse, it most likely rain falling outside of our little cave has become for me the most wonderful moment in the week. Somehow in the chaos of the pile of potting soil, the plastic trays haphazardly stacked to be planted, the seeds in boxes and envelopes waiting their turn to be nestled into the soil…it feels civilized with our tea cups and toast chatting and sharing life stories together.
The greenhouse has been under construction ever since last year when a branch fell onto the plastic roof and tore a big hole in it, knocked out the electrical box and just made a mess. We have replaced the plastic over the top of the hoops, but the sides have not been replaced, nor the heater. When we took up the greenhouse repair project we decided to expand and double our greenhouse space, so we have more area for flats, but an area for a shade house where we can harden off the babies before planting them into the field. I now have an area inside the greenhouse to mix my potting soil, and space to seed and do the work under cover. There is always a butttt to the story isn’t there? We are just starting to complete the new sides of the greenhouse with a new system so we can remove the sides when it gets hot. But up until now there has not been sides, meaning the space in not very toasty! This winter being so cold, and without sides or a heater, the plants that I made sure to plant earlier than usual, have been slowwwww to geminate and grow. With the spring weather, they are starting to move and look like we actually will have junior summer seedlings soon. With the cold and rain, the fields and my garden are not ready to be planted, so maybe it all works out in the end.
This week the greenhouse is at maximum capacity, all the benches are full, and there are pallets on the floor full of 4” plants. Jean and Helen have started to pot up the larger tomatoes into 6 packs for our plant sale as I keep rearranging flats to find more space for the new containers. I am amazed that these two keep coming back to help out, it has been truly wonderful we have their help, and have the opportunity to get to share our stories and get to know each other. As the weather gets nicer we will head into the garden and work, weed, and plant. If you have any interest, have questions to my proposal of participating in our Volunteer Thursday workday; please send me an email to: email@example.com. Have a wonderful week ~ Annie Main
PS The Picnic Day Plant Sale is April 15th We might not have a huge selection of summer veggies ready, but that doesn’t mean you can’t join us for a picnic on the farm…and put your order in for a few weeks later
Orange Carrots with Yogurt-Parsley Dressing
For the Carrots
2 lb. small carrots
1/3 c. orange juice
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 1/2 tbsp. Honey
1/4 c. toasted pine nuts, for serving
Chopped parsley, for serving
For the Yogurt-Parsley Dressing
3/4 c. plain Greek yogurt
1 c. parsley
1 garlic clove
1 tbsp. lemon juice
1/2 tsp. ground coriander
Make the Orange Carrots: Preheat oven to 425 degrees F. Combine carrots, orange juice, oil, vinegar, and honey on two rimmed baking sheets. Season with salt and pepper. Bake, stirring vegetables and rotating the pans once, until tender, 25 to 30 minutes. Toss carrots with any liquid on the baking sheets. Make the Yogurt-Parsley Dressing: Process Greek yogurt, parsley, garlic, lemon juice, and ground coriander in a food processor, scraping down the sides of the bowl as needed, until smooth, 1 minute. Season with salt and pepper. Serve topped with pine nuts, parsley, and Yogurt-Parsley dressing.
Barley Risotto with Swiss Chard, Radishes & Preserved Lemon
4 1/2 cups vegetable stock or water
2 tablespoons unsalted butter or extra-virgin olive oil
1 cup pearl barley, rinsed
8 to 10 small radishes
1 bunch Swiss chard, stemmed and torn into large pieces
1 preserved lemon, seeded and thinly sliced
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn
Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes. Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are. Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.
SPRING FRITTATA WITH SWISS CHARD, ASPARAGUS AND PEAS
1 tbsp canola oil
2 cups diagonally sliced asparagus (3/4 inch)
1 cup chopped red onion
2 cups sliced Swiss chard (stems removed)
1 1/2 cups fresh or frozen green peas
3 cloves garlic, finely chopped
1 cup crumbled goat cheese, divided
12 large eggs
1 cup light cream (10%)
1 tsp salt
1 tsp chopped fresh thyme leaves
1/2 tsp nutmeg
1/4 tsp cayenne pepper
Preheat oven to 400°F. Heat oil in a 12 inch cast iron frypan over medium heat. Add asparagus and onion and sauté until onion is translucent, about 3 minutes. Add Swiss chard, peas and garlic; sauté until Swiss chard is wilted, about 1 minute. Remove from heat. Add 3/4 cup cheese; stir to combine. Whisk together eggs and cream in a medium bowl. Stir in salt, thyme, nutmeg and cayenne. Pour egg mixture into frypan. Top with remaining cheese. Bake until eggs are set, about 18 – 20 minutes.
Beluga Lentil & Asparagus Salad
2 Farm Eggs
2 oz French Breakfast Radishes
1 bunch Tarragon
3 oz Piave Cheese
1 Tbsp Dijon Mustard
Cook the lentils: Heat a large pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly and set aside. While the lentils cook, wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes lengthwise. Snap off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Pick the tarragon off the stems; discard the stems. Using a fork or small knife, crumble the cheese. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Peel and mince the shallot to get 2 tablespoons of minced shallot. Quarter and deseed the lemon. In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper. While the lentils continue to cook, fill a medium bowl with ice water and set aside. Add the asparagus to the second pot of boiling water. Cook 2 to 4 minutes, or until bright green and slightly softened. Using tongs or a slotted spoon, transfer the asparagus to the bowl of ice water, leaving the pot of water boiling. Let stand until completely cool. Once cool, drain thoroughly and set aside. While the lentils continue to cook, add the eggs to the pot of boiling water used to cook the asparagus. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. While the eggs cook, add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the cooked lentils, blanched asparagus, radishes and lemon zest. Add enough of the vinaigrette to coat the salad (you may have extra); toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a soft-boiled egg; season with pepper. Garnish with the tarragon and Piave cheese. Enjoy!