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MEADOWLARK FARM SPRING CSA NEWS 4-9-10 Hello friends, With snow coating the branches and ground, the blooming daffodils covered with a coat of white and the sky grey and moving fast it seems that more snow may fall before the day is through. We fill your box with gratitude for the hoophouse spaces that fill with green whether it is 80 degrees or 30. We hope that you are ready for some more greens adventures! Your box today includes: a big bag of salad greens/braising greens, rainbow chard, lettuce mix, red Russian kale with delicious flower stalks, a bag of arugula, shallots, a mixed bag of purple dragon carrots and white parsnips, 5# of Kennebec potatoes(we are sorry for the skin of these potatoes, they have potato scab which is a superficial ailment; please just peel and enjoy, the insides are lovely) and a small waxed bag of lemon balm and a fresh bunch of easter egg radishes plus french breakfast radishes. Remember to wash all of your greens before eating! To make a delicious celebration of spring/tisane(tea) take your fresh lemon balm and place it in a quart jar or tea pot and pour boiling water over and let steep for 5 minutes. Add a dollop of fresh honey and you have a delicious and beautiful, refreshing tea that is good cold or hot. The lemon balm is from the greenhouse where it has taken up perennial residency around the bricks that hold the seedling tables. Because it is so warm in there, it is happy and green before the outside herbs are even poking up. Another gift from the greenhouse spaces! The next spring share box will be in 2 weeks, Friday april 23rd. Try this variation on pesto which is good on pasta or potatoes: KALE AND WALNUT PESTO -1/4 c. chopped walnuts -1 TBL plus ½ tsp salt divided -1/2# kale coarsely chopped -2 cloves garlic chopped -1/2 c. extra virgin olive oil -1/2 c. freshly grated parmesan Toast walnuts in a dry, heavy skillet over high heat, stirring constantly so they brown in spots but don't burn! Immediately transfer walnuts to dish to cool. Bring 2 qts. water to a boil, adding 1 TBL salt, then coarsely chopped kale. Cook until tender, 10 minutes. Drain. Put garlic, walnuts and kale in food processor; pulse until well combined. With processor running, pour in olive oil in a steady smooth stream. When thoroughly mixed, transfer to a bowl and stir in parmesan, salt and pepper. Taste for brightness, salt and garlic. Enjoy ! Have a great couple of weeks. Love, the meadowlarks
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