This week we have really started seeing the benefits of the warm weather! The first tomato has been spotted and we got our first harvest of zucchini this week! We can see a bountiful harvest headed our way and appreciate you spreading the word about our CSA. We are still accepting new members so be sure to tell friends and family!
For the week of April 20-25, here’s what we’re harvesting and delivering throughout greater Austin. Members shares are a bit more generous this week. The blessing of rain and warm yet mild days have brought an abundant harvest and we’re passing on the bounty.
Cauliflower (4 portions), Lettuce and Spinach (double portions of each),
Sunflower Microgreens, Swiss Chard, Cilantro, Chinese (Napa) Cabbage, Turnips,
Broccoli or Zucchini
Cauliflower (3 portions), Lettuce (double portion), Spinach, Swiss Chard, Cilantro,
Chinese (Napa) Cabbage
(Share contents may change slightly throughout the week depending upon harvest)
Meet Your Farmer
Mark is my (Emily’s) dad and the foundation of our family farm. He loves sharing his knowledge, ideas and time to help us improve our garden. He enjoys caring for the land – specifically his cows, heritage turkeys, fruit trees and blackberry bushes. In his spare time he enjoys reading, studying and learning from other farmers. He made our website and Facebook page and takes care of our customer communications. We are so grateful for the investment that he has made in our family and future generations.
Nutrition and Recipes
From creamy soup to crispy tots, cauliflower is a very versatile veggie. You can steam it, roast it, mash it, pickle it, or grate it to use as a grain substitute. Visit the ‘Spring Veggie Recipes’ section of our Pinterest page for creative, new ways of preparing this delicious vegetable! Cauliflower also has many health benefits. It has a high vitamin C content, helps to prevent cancer and is a good source of minerals such as manganese, copper, iron, calcium and potassium.
Here’s a recipe I’ve tried before, it’s also on the Pinterest page.
Bacon-Cheddar Cauliflower Chowder Low-Carb Alternative to Baked Potato Soup (source: Iowa Girl Eats)
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons gluten-free or all-purpose flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!