Newsletter

New Season, New Life

 

12 May 2017

New Season, New Life

Olive forages front yard dandelions, sweet baby Simeon naps by her side

CSA Signups End May 21!

Summer Shares


Biweekly Summer Share: $330

Weekly Summer Share: $550

Working Weekly Share: $330
(Inquire for more details!)

Other CSA Options


CSA Market Card: $100 / $250 / $500

Year-Round CSA: $100/month
(Ask to be on the waiting list!)

The first of spring carrots! Coming soon to our CSA share!

In Our Element

We are currently in that small window of weeks where the mornings are still cool and the sun hits just right, the afternoon breeze a buoy through the rest of the work day.  The hoop houses are filled to the brimming edge with lettuce heads, scallions, radishes, salad greens galore. These will soon become home to fruiting crops: tomatoes, eggplant, peppers, tomatillos.

Our field crew is also expanding.  This week, Zach (former chef at Reserve Wine & Food) joined our team in pursuit of the good food fight. Nate will be the last to join us next month, when the season will truly begin to prove its worth. Until then, we continue transitioning from covered plastic to the open air, eating all of the green things while we wait for the summer’s bounty.

Scott and Zach plant potatoes with our stand-n-plant

Green Eats

by Food 52

Shaved Asparagus + Mint

1 bunch asparagus
1 handful toasted, crushed hazelnuts
1 tablespoon chopped mint
3 tablespoons freshly squeezed lemon juice
2 tablespoons Sherry vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
parmesan or pecorino shavings

Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.Wisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmegiano or pecorino on top.

Lemon Caper Dressing

Good with any mix of greens!

2 medium lemons
3 tablespoons finely chopped shallots
2 tablespoons Dijon mustard (choose one whose flavor you like on its own — we used Maille)
2 tablespoons drained capers, finely chopped
1/2 teaspoon Maldon or another flaky sea salt
1/2 teaspoon superfine sugar
1/4 cup extra virgin olive oil

Segment the lemons over a bowl to catch the juices (see note below). Set aside.

Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well.

Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour.

3pm Kale Salad

1 big handful baby kale
2 radishes, thinly sliced into rounds and then halved
1 egg
1 cup packed torn basil leaves
1/4 cup olive oil
juice of a small lemon
1/2 cup cooked white beans (I used navy)
2 large cloves garlic, roughly chopped
salt and fresh ground pepper Make a 6-minute egg! If you have a favorite method, knock it out, and ignore my egg steps below. If not: Stick your egg on the counter to become room temperature while you make the dressing. Also, stick a small bowl or glass of water in the freezer.

To make dressing, stick everything together in a food processor or blender and blend until it’s smooth and dressing-y. For a thinner situation — or if you’re using a weaker green in the salad — add a small spoonful of water to the mix.Fill a saucepan 3/4-full with water and bring it just to the start of a boil. Carefully drop your egg or eggs into the water, and wait for 6 minutes. Remove the now very cold bowl of water from the freezer. (Alternatively, you can create an ice bath instead of freezing the water.)

At the six-minute mark, remove the egg from the saucepan with a slotted spoon and drop it into the cold maybe ice water. Let cool and then carefully peel the egg.

Toss the baby kale and radishes in a bowl with your desired amount of dressing — I like enough to just barely coat the leaves. Stick into a bowl and top with your egg, cut in half directly on the salad. Finish with a little fresh ground pepper.

Visit Us Saturday At The Fulton Street Market!

 

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