We’re so excited to begin the CSA season! We want to thank all of our returning members and welcome all of our new ones. If you’re new to our program, here are some things that you should know- We try to use minimal packaging so any leafy produce should be stored in plasticware or plastic bags to keep it humid. If you dont know how to store something ask us and we will be happy to help. We love seeing the food you make so if you ever share something on social media make sure to tag @front9farm. We have a great share to start the season. The leeks and carrots have been grown throughout the winter and should taste nice and sweet. Thank you all for supporting us and our farm!
Sauteed Beet Greens
Cut beet greens from beet root at the base. Separate any fibrous stems (hard to chew) from tender leaves and stems, then roughly chop all greens. Dice 1 clove garlic. Add 2 Tbsp olive oil to a skillet over medium high heat. Add garlic and saute until fragrant, then add beet greens, and saute until wilted. Deglaze the pan with 2 Tbsp red wine vinegar. Add salt and pepper to taste, and a pinch of red pepper flakes
Leek, Spinach, Beet Fritata
Preheat the oven to 350F.
Rinse and lightly peel 1 bunch of beets, setting greens aside, and shred the beet roots. Roughly chop the 1/2 of the chive bunch, and leeks including greens, and mince 1 Tbsp ramp bulbs. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet, heat 3 Tbsp for oil and sauté the beet roots, ramps, and leeks for 3-5 minutes, until tender. Add 1 cup spinach and chives cook another 1 to 2 minutes until wilted, Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean.
Red Head Salad with Creamy Dressing
Roughly chop red lettuce head into bite-sized pieces.
To make dressing combine 1 minced clove of garlic, 3 Tbsp greek yogurt, 2 Tbsp sour cream, 2 Tbsp white vinegar, 1 tsp honey, salt pepper.
To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp ramp bulbs minced, 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.
Rinse and chop romaine lettuce top with chopped carrots croutons and dressing.
Ramp and Spinach Pesto with Chicken and Rice
To make ramp pesto: Roughly chop 1 cup of ramp greens and spinach and 3-4 ramp bulbs, 1/2 cup olive oil, 1/4 cup pine nuts or walnuts, 1/4 cup Parmesan cheese. Add the ramp bulbs and nuts to the blender first. Pulse a couple times and get them chopped up good. Then add the greens and the oil. Blend until smooth. You might need to add a little more oil or some water to get it to loosen up. Add the cheese last and 1 tsp salt.
Cook 1 cup of rice and grill 1 chicken breast. Once grilled, cut the breast into bite sized pieces. Combine with the pesto and rice.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Sauteed Beet Greens||Leek, Spinach, Beet Fritata||Red Head Salad with Creamy Dressing||Ceasar Salad||Ramp and Spinach Pesto with Chicken and Rice|
|garlic||1 clove||1 clove|
|olive oil||2 Tbsp||2 Tbsp||6 Tbsp||1/2 cup|
|red wine vinegar||2 Tbsp|
|red pepper flakes||1 pinch|
|white chedder cheese||1 cup|
|greek yogurt||3 Tbsp|
|sour cream||2 Tbsp|
|white vinegar||2 Tbsp|
|grated Parmesan||2 oz||1/4 cup|
|Dijon mustard||1 tsp|
|white wine vinegar||1 1/2 tsp|
|Worcestershire sauce||1 1/2 tsp|
|pine nuts||1/4 cup|