MEADOWLARK FARM SPRING CSA NEWS

                                                                                        3-19-10

Dear friends

            The first spring share.....our earliest starting time ever thanks to all of the sunshine and warm temperatures.  The hoophouses are incredibly giving spaces.  Their growth from mid-Feb. onward is incredible to behold.  We continue learning about these spaces while growing food in them; every year is different.  There are hardy troopers, greens that will grow in the fall and then overwinter through the coldest of the cold.  The trick is,  each year different plants decide to do this.  Last year, the lettuce overwintered beautifully.  This year, the lettuce that was seeded at the same time, headed into winter at the same height and despite the fact that this winter was warmer,  didn't overwinter.  Instead the volunteers were spinach galore, komatsuna, broccoli raab and some of the mustard greens.  We try lots of different greens each season to tempt the fates, make sure we have something that lives through the winter and basically continue the experiment of extended season farming.   We pass along the results of our tinkering to you today....

            Your boxes today are packed full:  a pint of maple syrup, garlic, shallots, butterball potatoes from the root cellar, freshly dug overwintered sugarsnax carrots, 2 lbs.of spinach, Red Russian kale(jaggedy pinkish edge), eggs, a  bag of spicy mustard, komatsuna(like a mix between broccoli and bok choy, use the sprouts and stalks; they are tender and delicious)and a small bag of broccoli raab. 

Taste each bag of greens to familiarize yourself with them. The mustard is really spicy, the komatsuna is mild and nutty, the kale is sweet, the spinach sweet and juicy.  We pass along not quite a dozen eggs, because they are such natural partners with the greens and a lovely symbol of spring's abundance.  Saute some shallots, garlic and then greens and scramble eggs with them and you have dinner or breakfast.  A greens pep talk; I know that this may look like a lot to deal with, especially the spinach.  Remember, the greens wilt down as they cook and also if you aren't able to make it through them in a timely fashion you can always blanch and freeze them for later use.  Find a style of greens cooking that you and your family like, then try cooking all different greens that way.  There's steaming, blanching, braising, sautéing, stir-fry and really they are all easy and fast.  Fresh fast food farm style!  Also, none of these greens are washed so please don't hurt your teeth trying to eat them without first washing.  Fill a sink with water, dump the greens in and swish, swish, swish until the dirt falls to the bottom.  Spin in a salad spinner.  Wash as needed.  Previously I've recommended getting the washing out of the way first, then you can just grab washed greens for dinner quickly, but bear in mind that they don't hold up as well after they're washed.  The maple syrup is a gift from the maple trees, the manton amish community and meadowlark farm.  Enjoy it's sweetness and let it feed your souls...

                                                SPINACH QUESADILLAS

-1 TBL olive oil                       -1-2 diced shallots                -1 jalapeno seeded and diced

-a good pinch of oregano      -1/2 # spinach leaves, without stems(8 cups)

-sea salt                                 -1/2 c. chopped cilantro       -4 whole wheat tortillas

-1/3 c. grated cheese           -salsa and guacamole

Heat oil in a wide skillet and shallot, chile and oregano.  Cook over medium heat until translucent and add spinach.  Add a little water if pan dries out.  Stir in cilantro.  Taste for salt.  Using 2 skillet, warm one tortilla in each, flipping them over so that both sides get hot.  Scatter the cheese over the hot surface, then cover with spinach and a second tortilla.  Cook over medium heat until the bottom tortillas are a little crips, then flip the quesadillas over and cook the second side.  Slide the finished quesadilla onto a cutting board, cut into quarters and serve with salsa and freshly made quacamole.(Do you know how to make the easiest guac?  Just mash a ripe avocado with salt, juice of 1 fresh lime and 1 minced garlic clove)

            Next spring share will be FRIDAY APRIL 9^TH.    Enjoy these gifts and revel in the world outside as it awakens.  Love, the meadowlarks