We have another great selection of spring veggies for you this week. The farm is like a busy bee hive these days. We have a crew of 8 plus us doing lots of weeding and planting. We still have a lot of crops to establish, but we’re happy with our progress so far. Our broccoli crop was a bit stunted from the spring rain, so the initial  heads are small, but we should be able to have nice lateral cuttings once the plants grow larger. These are some of the tastiest carrots and radishes we’ve grown, and the roasted carrot recipe is delicious. Leave some of the tops on before roasting to incorporate some tasty greens into your dish. We love hearing about all the great things you guys make with the produce. Thank you for supporting us and our farm!

Swiss Chard & Onion Risotto

Heat 5 cups of stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.

Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add chard stems chopped if you want, half of the onions, chopped and cook until translucent. Add the 2 cloves garlic minced,1/2 tsp Italian seasoning, and a tiny pinch of nutmeg and cook half a minute more.

Add 2 cups rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes. Add 1/2 cup white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.

Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.

When you are getting close to using up your heated broth, taste the risotto and add more seasonings if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.

Stir in 1 Tbs butter, 3/4 cups Parmesan, all of the swiss chard chopped, 1 tsp lemon zest and 1 tsp lemon juice.

The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste. Serve immediately.


Honey Glazed Roasted Carrots 

Wash and cut carrots and cut off the tops leaving about 1/2 to 1 inch, then cut in half. Toss with 2 Tbsp honey, and 2 Tbsp cooking oil, and 1 Tbsp white vinegar. Spread out on a baking sheet, add salt and pepper. Roast in the oven at 350 for 30 to 45 minutes


Salad with Radishes and Creamy Dill Dressing

To make dressing combine: 2 Tbsp sour cream, 1/4 cup mayonnaise, 3 Tbsp white vinegar, 1 tsp bulb of green garlic minced, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp dill minced.

Wash and chop radish. Combine in a bowl with the rinsed mix lettuce. Dress with dressing


Salad with Green Garlic Dressing

to make dressing combine in a blender: 1 stalk green garlic, white and light green parts only, roughly chopped, ½ cup olive oil, 2 Tbsp apple cider vinegar, 1 tsp Dijon-style mustard, 2 Tbsp honey, 2 tsp white vinegar, 1 tsp salt, ¼ tsp black pepper

Blend until smooth.


Cheesy Broccoli and Onion Quinoa

Saute 1/2 bunch finely chopped onions 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.


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.

Swiss chard & onion risotto Honey Glazed Roasted Carrots Salad with Radishes and Creamy Dill Dressing salad with Green Garlic Dressing Cheesy Broccoli and Onion Quinoa
broccoli, small head all
onions, yellow 1/2 bunch 1/2 bunch
green garlic 1 tsp stalk
carrots all
radishes all
lettuce mix
Swiss chard all
dill 2 Tbsp
Swiss chard & onion risotto Honey Glazed Roasted Carrots Salad with Radishes and Creamy Dill Dressing salad with Green Garlic Dressing Cheesy Broccoli and Onion Quinoa
chicken stock 5 cups 3/4 cups
butter 5 Tbsp
garlic 2 cloves
Italian seasoning 1/2 tsp
nutmeg 1 pintch
rice 2 cups
white wine 1/2 cup 3 Tbsp
lemon 1
honey 2 Tbsp 1 tsp 2 Tbsp
cooking oil 2 Tbsp 2 tsp
white vinegar 1 Tbsp
sour cream 2 Tbsp
mayonnaise 1/4 cup
olikve oil 1/2 cup
apple cider vinegar 2 Tbsp
Dijon mustard 1 tsp
quinoa 1 cup
cheddar cheese 1 cup