The garden is exploding this week! We expect to have our first harvest of carrots, cabbage and more within the next 2 weeks and our tomatoes are already beginning to flower! Unfortunately, with the warm weather and rain come lots of weeds and pests and we are working hard to keep up with them! You can stay more connected to the farm through our Facebook page or Instagram and see all of our updates with photos of the veggies, flowers and animals!
Shares are available and we can start delivery next week, with 14 weeks left in our spring/summer season. Here’s how to sign up.
Here’s what’s expected in our Spring week 2 shares:
(Shares may vary slightly depending on field/garden conditions)
Half Share: Leaf lettuce (double portion), Broccoli greens, Green onions, Swiss Chard (double portion), Radishes (double portion), Kale or beet greens, Dill
Full Share: Leaf lettuce (triple portion), Broccoli greens (double portion), Green onions, Swiss Chard (double portion), Radishes (double portion), Kale, Broccoli, Beet greens (double portion), Dill, Head lettuce
Try this delicious and simple recipe with your broccoli leaves this week!
Pasta With Broccoli Leaves
2 tablespoons extra-virgin olive oil
½ cup chopped red or yellow onion
2 garlic cloves, minced
½ teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)
1 pound tomatoes, peeled, seeded and chopped
1 teaspoon thyme leaves
Pinch of sugar
½ pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
¾ pound farfalle or other pasta
½ cup ricotta
2 tablespoons finely chopped parsley
Bring a large pot of water to a boil for the pasta.
Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.