We survived the heat wave earlier this week, which the summer crops loved, and they should be producing fruit soon after soaking up all this sunshine. We planted tomatoes and peppers very early and usually end up cutting off the first fruit before it fully matures to allow the plants to grow bigger and produce more peppers in the long term, which is why the pepper in your bag is so petite. Soon the tomatoes and peppers will be producing lots of fruit and you will recieve larger quantities in the share. Spring is the best season for greens, so we included a full half pound of salad mix in the share this week. Us and our wonderful crew have been hard at work putting many many trays of everything from summer squash, to winter squash, to onions, and beans, in the ground, which will be ready for harvest during peak summer. We hope you’ve been enjoying the spring vegetables, and we thank you for supporting our farm!
Mustard Green, Radish, and Green Onion Frittata
Herbed Sauce over Grilled Chicken Hind Quarter
Creamy Spinach and Onion Spread
Chef's Salad with Soft Boiled Egg
Bibb & Blue Salad with Quick Pickled Onions
head lettuce
1 head
salad mix
about 4 oz
small sweet pepper
1 pepper
bunching onions
1 green onion
1 green onion
1 red bunching onion
radishes
1 bunch, roots & greens
spinach
about 4 oz
cilantro
2 oz
mustard greens
1 bunch
mint
2-3 sprigs
garlic
1 clove
1 clove
1 clove
1 clove
eggs
1 dozen
1 egg
sharp cheese, either cheddar or gouda
3/4 cup shredded
cooking oil
2 tbsp
2 tbsp
olive oil
1/2 cup
1/2 cup
lemon
2 tbsp juice (1/2 lemon)
2 tbsp juice (1/2 lemon), plus zest
chicken, hind quarters
2 hind quarters
cream cheese
2 oz
sour cream
1/2 cup
yellow onion
1 onion
walnuts
1/4 cup
1/4 cup
balsamic vinegar
1/4 cup
bacon
2 slices
blue cheese
1-2 oz
red wine vinegar
1/2 cup
white vinegar
3 tbsp
sugar
1 tbsp
Recipes
Mustard Green, Radish, and Green Onion Frittata
Roughly chop 1 bunch of mustard greens. Finely chop 1 green onion. Roughly chop radish green leaves and dice roots. Mince 1 clove of garlic. Crack 12 eggs and whisk whites and yolks. Shred 3/4 cup total cheddar and/or gouda cheese. Add 2 tbsp cooking oil to deep skillet over medium high heat. Add garlic, green onion, and radishes. Saute for 5 minutes until tender, then add mustard and radish greens, and 1 tsp salt, 1/2 tsp black pepper. Saute until greens are wilted add the eggs and cheese mix everything and let the eggs set up a bit. Transfer to a 350 degree oven and bake for 20 minutes or until the eggs are set up and the top is just starting to brown. Remove from oven and let it cool before slicing and serving.
Herbed Sauce over Grilled Chicken Hind Quarter
To make herb spread combine 1 clove garlic with 1/2 cup olive oil in a blender. Add 1 packed cup finely minced mint and cilantro, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp ground black pepper. Blend until mostly smooth.
Remove hind quarters from chicken. Sprinkle salt and pepper generously on both sides of chicken hind quarter.
If grilling, cook over medium high heat until internal temperature is 165F.
If cooking on stovetop, add 2 tbsp cooking oil to a large skillet over medium high heat and cook 10 minutes each side, or until internal temperature is 165F.
Serve chicken with sauce on the side for dipping.
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Creamy Spinach and Onion Spread
Add 2 tbsp olive oil to a deep pan. Thinly slice 1 small pepper, 1 yellow onion and mince 1 clove of garlic. Add sliced pepper and onion and saute for about 10 minutes minutes. Add the garlic and saute for another minute or until fragrant. Add 4 oz of roughly chopped spinach. Saute until spinach is tender. Remove from heat, allow to cool, then combine with 2 oz cream cheese, 1/2 cup sour cream, 2 tbsp fresh lemon juice, 1 tsp salt, and the zest of 1 lemon. Serve as spread on sandwiches or as dip with pita chips.
Chef's Salad with Soft Boiled Egg
Soft boil one egg by adding to water once boiling and cooking for 10 minutes. Remove from water and submerge egg in ice bath, then peel once cooled.
Rinse and roughly chop salad mix. Thinly slice 1 bunching onion. Add sliced egg, chopped onion, 1/4 cup chopped walnuts, additional cheese and fruit garnishes if desired, and dress with simple balsamic dressing.
To make simple balsamic dressing- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tsp salt, 1 finely minced clove of garlic, and 1/2 tsp ground black pepper.
Bibb & Blue Salad with Quick Pickled Onions
Cook 2 slices of bacon.
Quick pickle one red onion- Very thinly slice onion bulb all the way up through the greens. Combine with a small red onion to fill 1 cup. Add chopped onion and 1/2 cup red wine vinegar, 3 tbsp white vinegar, 1 tbsp sugar, and 1 tsp salt to a stock pot. Bring to a boil, then remove from heat and allow to sit and cool for 30 minutes.
To assemble salad roughly chop 1 head of bibb lettuce, add bacon, pickled onion, 1/4 cup roughly chopped walnuts, 1-2 oz blue cheese, and dress with your favorite dressing.
head lettuce
salad mix
small sweet pepper
bunching onions
radishes
spinach
cilantro
mustard greens
mint
garlic
eggs
sharp cheese, either cheddar or gouda
cooking oil
olive oil
lemon
chicken, hind quarters
cream cheese
sour cream
yellow onion
walnuts
balsamic vinegar
bacon
blue cheese
red wine vinegar
white vinegar
sugar
Recipes
Roughly chop 1 bunch of mustard greens. Finely chop 1 green onion. Roughly chop radish green leaves and dice roots. Mince 1 clove of garlic. Crack 12 eggs and whisk whites and yolks. Shred 3/4 cup total cheddar and/or gouda cheese. Add 2 tbsp cooking oil to deep skillet over medium high heat. Add garlic, green onion, and radishes. Saute for 5 minutes until tender, then add mustard and radish greens, and 1 tsp salt, 1/2 tsp black pepper. Saute until greens are wilted add the eggs and cheese mix everything and let the eggs set up a bit. Transfer to a 350 degree oven and bake for 20 minutes or until the eggs are set up and the top is just starting to brown. Remove from oven and let it cool before slicing and serving.
Herbed Sauce over Grilled Chicken Hind Quarter
To make herb spread combine 1 clove garlic with 1/2 cup olive oil in a blender. Add 1 packed cup finely minced mint and cilantro, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp ground black pepper. Blend until mostly smooth.
Remove hind quarters from chicken. Sprinkle salt and pepper generously on both sides of chicken hind quarter.
If grilling, cook over medium high heat until internal temperature is 165F.
If cooking on stovetop, add 2 tbsp cooking oil to a large skillet over medium high heat and cook 10 minutes each side, or until internal temperature is 165F.
Serve chicken with sauce on the side for dipping.
.
Add 2 tbsp olive oil to a deep pan. Thinly slice 1 small pepper, 1 yellow onion and mince 1 clove of garlic. Add sliced pepper and onion and saute for about 10 minutes minutes. Add the garlic and saute for another minute or until fragrant. Add 4 oz of roughly chopped spinach. Saute until spinach is tender. Remove from heat, allow to cool, then combine with 2 oz cream cheese, 1/2 cup sour cream, 2 tbsp fresh lemon juice, 1 tsp salt, and the zest of 1 lemon. Serve as spread on sandwiches or as dip with pita chips.
Chef's Salad with Soft Boiled Egg
Soft boil one egg by adding to water once boiling and cooking for 10 minutes. Remove from water and submerge egg in ice bath, then peel once cooled.
Rinse and roughly chop salad mix. Thinly slice 1 bunching onion. Add sliced egg, chopped onion, 1/4 cup chopped walnuts, additional cheese and fruit garnishes if desired, and dress with simple balsamic dressing.
To make simple balsamic dressing- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tsp salt, 1 finely minced clove of garlic, and 1/2 tsp ground black pepper.
Cook 2 slices of bacon.
Quick pickle one red onion- Very thinly slice onion bulb all the way up through the greens. Combine with a small red onion to fill 1 cup. Add chopped onion and 1/2 cup red wine vinegar, 3 tbsp white vinegar, 1 tbsp sugar, and 1 tsp salt to a stock pot. Bring to a boil, then remove from heat and allow to sit and cool for 30 minutes.
To assemble salad roughly chop 1 head of bibb lettuce, add bacon, pickled onion, 1/4 cup roughly chopped walnuts, 1-2 oz blue cheese, and dress with your favorite dressing.