Dearest 2017 Members,
It’s time to meet in person and start sharing the food!
As everyone around here knows, it’s been a wet, cloudy spring. Cloudy days have made for small-sized plants, and though we are often asking for bigger and bigger, it’s time to enjoy the sweetness packed into tender, young, cool-season leaves!
-We’ve got beautiful head lettuce, a romaine or red oak leaf to choose from.
-You can add a bit of a kick to your salad with arugula.
-Everyone gets a bunch of green garlic–a special spring treat with a fresh kick of flavor. Chop like you would scallions or leeks up to the crest of the leaves. Leaves can then be used for flavoring soup/stock or laid over meat and veggies while grilling or baking.
-We’re growing 8 lovely varieties of radishes this year so you’ll get to find a favorite. In addition to the bulb, the leaves are so juicy and nice right now, I can’t even get them out of the field before chowing down–add them to salad for a little zest or even saute’ them with your morning eggs.
-We’re also trying out multiple varieties, seven to be exact, of the solid power-food kale. You can experiment with which one is your go-to. Again, these leaves are so sweet and tender right now, that we suggest chopping, adding a bit of oil, and massaging for a salad, good enough on it’s own or perfect added to your entree!
-You’ll also see chard bunches, herbs, and hopefully a few more greens!
Some info to remember:
*Gardiner distribution: Tuesdays from 2:30-7 at 158 Marabac Rd, in the white barn
*Garrison distribution: Wednesdays from 4-7 at 20 Nazareth Way, on the porch
*Don’t forget your bags/boxes/totes to carry your share home in! We’ll talk more in the next post about proper storage for your share.
*Please sign in at the beginning of each distribution. This helps us know if we missed anyone and you egg share folks will see your pickup weeks!
*If you are late to a distribution, we will attempt to call you and make arrangements for your share. Please notify us if you are running late or will not be able to make it.
That covers the basics, but please let us know if you have any questions regarding pick ups, your balance, or season specifics!
Here’s a recipe Mo is sharing with us from her time in Missouri (my home state!) last season:
3/4 cup sunflower seeds, preferably sprouted but not necessary
1/2 cup apple cider vinegar
1 cup soy sauce – or – 1/2 cup tamari + ½ cup Bragg’s Liquid Aminos
1 1/2 cups (Canola) Oil
⅓ cup chopped green garlic (mostly the white part plus green tender neck)
Combine all ingredients into a blender and blend until smooth. Do not over blend to prevent a marshmallow consistency. Pour the dressing into a jar or sealed container to store in fridge and enjoy on many delicious salads!
Looking forward to tomorrow–seeing the folks we’ve been working for all these weeks will be so rejuvenating!