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Weekly Farm Newsletter

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Week of May 9th

Your Share Menu:

Asparagus * Full Share Only this week (most likely)
Store in a sealed bag in the fridge

Broccoli * Medum Share Only this week (most likely)
Keep in a bag in the fridge

Swiss Chard
Keep in a bag in the fridge. Do not wash until using

Spring Onions
Trim roots and tops and store in a bag in the veg drawer

French Breakfast Radishes
Cut the tops off and store separately in a bag in the fridge

Baby Spinach
Store in the veg drawer of the fridge

Mixed Greens
Store in the veg drawer of the fridge

Gold Potatoes
Keep in a cool dark place in the bag provided in a cabinet or under the sink

The first Open Farm Day is scheduled for Saturday June 11th ~ Details to come soon

New on the farm this year:

We have been seeding flowering alyssum amongst all of our lettuce flats to protect them in the greenhouses and fields from harmful insects like aphids and white flies. Each flat of 200 lettuce seedlings has one cell of alyssum growing in the corner as its security guard/banker plant. Flowering alyssum naturally attracts a beneficial insect called Orius and also provides pollen (food) for this predatory bug. Aphids are also attracted to the alyssum, which is a delicious meal for the Orius.
Marigolds are also a big help on our farm and are often planted at the ends of each field. Like alyssum, the flowering "hero yellow" marigolds provide pollen and attract thrips (food for the predatory bugs) as well as the ability to sustain predatory mites. The goal is to get the harmful and unwanted insects away from the vegetables and onto these plants to feed instead. We also want to successfully maintain the ecology on our farm and this is the most humane and organic approach in agriculture; entomology through IPM (Integrated Pest Management)! Not to mention the delightful aroma of these flowers and their beauty added to the landscape of the farm and produce fields is a win-win.

Swiss Chard is a member of the beet and spinach family. Chard has a slightly bitter taste when used fresh, so cooking with the large leaves is recommended as the bitterness fades leaving a refined flavor which is more delicate than that of cooked spinach. Swiss chard has an impressive list of health-promoting nutrients: vitamins C, E, and K, carotenes, chlorophyll, and fiber. It is also an excellent source of several minerals including potassium, magnesium, iron, and manganese. Chard is loaded with vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid. It is one of the most powerful anti-cancer foods due to its combination of traditional nutrients; phytochemicals, chlorophyll, other plant pigments, and soluble fiber. The generous amount of vitamin K that is contained in Swiss chard is especially beneficial in the maintenance of bone health. Some ways to use Swiss chard: toss penne pasta with olive oil, lemon juice, garlic, and cooked Swiss chard. Add zest to omelets and frittatas by adding some boiled Swiss chard. Use chard in place of or in addition to spinach when preparing vegetarian lasagna.

Radishes are looking good inside the ground but their exposed greens on top are another story... As you can see, the bugs are really enjoying the radish greens. No problem and no harm to you other than the physical appearance of the leaves and absolute proof that we do not spray for insects. You can still cut off the greens, wash, and use them in a soup. A shaved radish makes a good crunch on a sandwich. We are very happy though to see that we are not having too much trouble with an underground mole/vole problem-yet. Root veggies are always at risk. Did you know that one radish contains more potassium than an entire bunch of bananas?!

Greens & Beans
3 C cooked black-eyed peas, garbanzo, or your choice
1 t thyme
3 T olive oil
2-3 bay leaves
1 large onion, chopped
large bunch Swiss chard, kale, or other greens
3 cloves garlic
salt & pepper
Heat oil in skillet, add onions and garlic, sauté with thyme and bay leaves. Add the beans
and chopped greens, cook 1 / 2 hour on low. Season with salt and pepper. Remove bay
bay leaves. 8-10 servings.

Swiss Chard & Potatoes
1 bunch red or green Swiss chard, (chopped fine and use the ribs)
1 large onion chopped,
4 garlic cloves- minced,
1 - 2 green pepper, diced,
1 / 2lb bacon- minced before cooking (bacon optional but oh very yummy),
3 C sliced boiled potatoes,
2 C shredded cheddar cheese
Heat 2 T olive oil in large skillet. Add bacon, onion, garlic, and green pepper stir until veggies are cooked through. Then add the chopped Swiss Chard, stir until it wilts, and then cover pan and let steam for another 5 minutes.
Butter a 9x13 pan and cover bottom with 1 / 2 chard mix. Then layer with 1 / 2 potatoes and 1 / 2 cheese.
Top this with the second layer and finish with cheese. Bake at 350 degrees for 45 minutes.

Cooked Spinach Salad
Ingredients: spinach, 1 T lemon juice, 3 T Olive oil, Salt, 1 Clove garlic, 1 cup Plain yogurt
Fresh mint; parsley or chives, Pepper, and Chick peas if desired
Step 1: Wash the spinach well and either steam it or cook it in just the water clinging to it. Drain thoroughly and leave to cool.
Step 2: Chop the cooled spinach and put it into a bowl with the lemon juice, olive oil, and some salt and pepper, tossing it gently so that the oil and lemon juice are well distributed.
Step 3: Peel and crush the garlic and then mix it with the yogurt.
Put the spinach salad onto a flat plate and spoon some of the yogurt mixture on top; garnish with chopped green herbs. Serve the rest of the yogurt separate

Blackened Asparagus
Cut asparagus into 2" segments
4 tbsp butter
1 / 2 tsp salt
pinch of black pepper
Melt butter on high heat in a heavy skillet (cast iron is best) on high heat, allow to brown slightly. Add asparagus & seasonings all at once. Stir often over high heat, till asparagus begins to blacken, about 5 minutes. Remove from heat before asparagus gets soft. Drizzle with balsamic dressing and enjoy....Yum!!

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