Our peas are finally starting to produce so everyone gets a pint peas of this week. They are just picked, so make sure you eat them as quick as possible to experience the sweetest pea possible. We have a wonderful stir fry recipe if you are looking for some inspiration. The rain is becoming too much of a good thing, and some of our plants and fields are becoming water-logged, so we’re hoping to have some dry sunny days in the future so we can get back to a more desirable moisture content in the soil with happy, perky plants. We hope you enjoy the variety this week, and thank you for supporting our farm!
cheesy broccoli quinoa
tatsoi & pea stir fry
caesar salad with romaine
spinach phyllo pie
kale Pork, & white bean soup
lacinato kale
broccoli
all
red onions
1
2
radishes
romaine lettuce
all
spinach
all
tatsoi
all
peas
chicken stock
1 3/4 cups
quinoa
1 cup
cheddar cheese
1 cup
basmati rice
1 cup
garlic
2 cloves
2 cloves
1 clove
1 clove
ginger
1 Tbsp
steak
6 oz
soy sauce
3 Tbsp
honey
1 Tbsp
rice wine vinegar
1 Tbsp
red pepper flakes
1 pinch
parmesan
2 oz
dijon mustard
1 Tbsp
white wine vinegar
1 1/2 tsp
worcestershire sauce
1 1/2 tsp
olive oil
6 Tbsp
2 Tbsp, 1 cup
mayonnaise
1/2 cup
baguette
1
parsley
1 oz
eggs
2
feta cheese
5
phyllo dough
1 package
white beans
1 cup
yellow onion
1
celery
2 stalks
carrots
2
oil
2 Tbsp
chorizo
1 lb
Recipes
cheesy broccoli quinoa
Saute 1 finely chopped red onion with 1 bunch broccoli, about 1.5 cups, in a hot saucepan over medium high heat. Cook for 2-3 minutes, stirring frequently. Add 1 3/4 cups chicken broth, and 1 cup quinoa; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
Stir 1 cup shredded cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
tatsoi & pea stir fry
Cook 1 cup basmati rice according to package instructions.Roughly chop tatsoi cross-wise into 1 inch sections. Finely mince 2 clove garlic, and 1 tbsp ginger. Thinly slice 6 oz beef steak. Add 2 tbsp ccoking oil to a deep dish skillet or wok over medium heat. Add thinly sliced beef and brown on each side for a few minutes, seasoning with salt and pepper, then remove and place atop two plated bowls of cooked rice. Add minced garlic, ginger to pan with juices and saute for 30 seconds until fragrant. Add tatsoi, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice wine vinegar, and 1 pinch red pepper flakes. Cook, stirring frequently, until greens are tender, then serve with beef over a bed of rice, drizzled with extra sauce. Garnish with toasted sesame seeds.
caesar salad with romaine
To make Caesar Dressing- combine 2 oz grated Parmesan, 2 cloves garlic, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.
To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.
spinach phyllo pie
To make the filling: In a mixing bowl, add all of the spinach, 1 oz fresh parsley chopped, 2 of the red onions finely diced, 1 clove of garlic minced, 2 Tbsp olive oil, 2 eggs, 5 oz crumbled feta cheese, pepper to taste. Stir until all is well-combined.
Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths. Prepare a 5" X 5" baking dish. Brush the bottom and sides of the dish with olive oil.
To assemble the spinach pie: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut spinach pie ONLY PART-WAY through into squares, or leave the cutting to later.
Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!
kale Pork, & white bean soup
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.
lacinato kale
broccoli
red onions
radishes
romaine lettuce
spinach
tatsoi
peas
chicken stock
quinoa
cheddar cheese
basmati rice
garlic
ginger
steak
soy sauce
honey
rice wine vinegar
red pepper flakes
parmesan
dijon mustard
white wine vinegar
worcestershire sauce
olive oil
mayonnaise
baguette
parsley
eggs
feta cheese
phyllo dough
white beans
yellow onion
celery
carrots
oil
chorizo
Recipes
Saute 1 finely chopped red onion with 1 bunch broccoli, about 1.5 cups, in a hot saucepan over medium high heat. Cook for 2-3 minutes, stirring frequently. Add 1 3/4 cups chicken broth, and 1 cup quinoa; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
Stir 1 cup shredded cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
tatsoi & pea stir fry
Cook 1 cup basmati rice according to package instructions.Roughly chop tatsoi cross-wise into 1 inch sections. Finely mince 2 clove garlic, and 1 tbsp ginger. Thinly slice 6 oz beef steak. Add 2 tbsp ccoking oil to a deep dish skillet or wok over medium heat. Add thinly sliced beef and brown on each side for a few minutes, seasoning with salt and pepper, then remove and place atop two plated bowls of cooked rice. Add minced garlic, ginger to pan with juices and saute for 30 seconds until fragrant. Add tatsoi, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice wine vinegar, and 1 pinch red pepper flakes. Cook, stirring frequently, until greens are tender, then serve with beef over a bed of rice, drizzled with extra sauce. Garnish with toasted sesame seeds.
To make Caesar Dressing- combine 2 oz grated Parmesan, 2 cloves garlic, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.
To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.
spinach phyllo pie
To make the filling: In a mixing bowl, add all of the spinach, 1 oz fresh parsley chopped, 2 of the red onions finely diced, 1 clove of garlic minced, 2 Tbsp olive oil, 2 eggs, 5 oz crumbled feta cheese, pepper to taste. Stir until all is well-combined.
Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
Prepare a 5" X 5" baking dish. Brush the bottom and sides of the dish with olive oil.
To assemble the spinach pie: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut spinach pie ONLY PART-WAY through into squares, or leave the cutting to later.
Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.