We continue to receive beneficial rains and so far the farm has been spared from severe weather. A few more calves are expected, the blackberries are beginning to ripen, and our new pigs are settling in well.
Here’s what’s expected in our Spring week 6 shares:
(Shares may vary slightly depending on field/garden conditions)
Full Share: Chard (double portion), Radishes (double portion), Dill, Carrots, Beet greens (double portion), Cabbages (double portion), Broccoli or cauliflower, Kale (double portion), Mizuna, Onion, Lettuce or squash, Edible flowers or microgreens, Turnips
Half Share: Chard, Radishes, Dill, Carrots, Beets, Cabbage, Broccoli or Cauliflower, Kale, Mizuna, Onion
Recipe: Try these beautiful baked beet chips!
3 medium-large beets, rinsed and scrubbed
Olive or canola oil
Sea Salt + Black Pepper
2-3 sprigs rosemary, roughly chopped
Preheat oven to 375 degrees F and place oven rack in the center of the oven.
Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
Remove from oven, let cool. Then serve.
We also made Radish Greens Soup last week. We simplified it by not using the food mill or straining it – instead we used our stick blender right in the pot. Even our picky 8 year old loved it!
Find lots of other great recipes for this week’s veggies on our Pinterest page