CSA Week 2

This week you’ll enjoy:
Kale, Mustard Greens, Sage, Carrots, Lettuce, Sweet Potatoes (or some other fun items if you pick up here at the farm.)

We are enjoying the quick pace that spring has sprung on us! The leaves are now fully on the trees and everything in the garden is taking off. The tomatoes in the greenhouse are very happy and tons of eggplants, peppers and more tomatoes are waiting to go out into the fields to grow! Our second batch of meat chicks has arrived and is safely growing in their own hoop house. We are taking them veggie scraps and grass each day to teach them to actively search out healthy food in addition to the organic grains we grind for them. When they are three weeks old they will go out onto pasture each day and come into the safety of their house at night. The laying hens are also cranking out tons of great eggs, check the farm store for sales on eggs! Eating seasonally means eating more eggs in the spring when they lay more, have some egg salad or scrambled eggs today! When we get bored of scrambled eggs we just add sauteed veggies, onions and cheese and it’s like a quiche without all the work!

We have had some fun meals lately, the grill has been going with hamburgers and ribs! My favorite was grilled burgers, oven fries and sauteed chard with onions! Simple yet very satisfying. We also used a kombucha batter and lard to fry our onions from last week and the nasturtium blossoms!Remember healthy animal fats are good for you. YUM! Battered and friend flowers, what a fun treat! We also like them on salads. The carrots and sage are delicious together in this recipe, it’s a fun website that teaches you how to make things ahead and freeze and reheat. To save your herbs for later you can either spread them in a sunny window to dry on a paper towel or even blend and mix with sea salt to preserve them (recipe here). The mustard greens are great sauteed with onion or chives and butter, then at the last minute I love to add some cream or shredded cheese. We also discovered the chive pesto from last week, is good in everything! I added it to a crustless quiche, dipped cucumbers in it and also mixed it into mashed potatoes. Crazy good!

Remember the farm tour is coming up, the 19th and 20th we are open 10-4. Come on out and see where we raise your food! Pet some animals too.
Have a great week,
The Bakers

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