The garden is producing well and we’re thankful that the recent severe weather has not damaged our garden. We’ve been getting good rain lately – just right to make everything flourishing. The rains softened the soil enough to till in our oats/peas cover crop in the fall garden. We sowed black-eyed peas on top before we tilled and those are already sprouting with the rains and recent sunny weather. Black eyed peas are a great cover crop and should also yield lots of peas for our late summer CSA shares. These will grow until August when we’ll till them under and plant for the fall season.
Here’s your week 5 harvest:
Full share: Cauliflower (3 portions), Kale and Lettuce (2 portions each), Green Onions or shallots, Broccoli, Cilantro, Chinese cabbage, Dill, Broccoli flowers, Mustard greens, Turnips, Zucchini or Yellow Squash
Half share: Cauliflower (2 portions), Kale, Lettuce, Green Onions or shallots, Broccoli, Cilantro, Chinese cabbage, Mustard greens or Turnips
Spring Week 5 Full Share
Meet Your Farmer
Andrew is Michael’s 18 year old brother who is currently hard at work expanding his flock of laying hens! This week he is adding 200 birds to his flock of 60. By June he hopes to have plenty of eggs to offer to our CSA members. He is also a great help in the garden when we need extra hands.
Recipe Ideas
Greens such as kale, chard, mustard and turnip greens are a staple in the spring garden. They are full of essential nutrients and vitamins; helping to boost your immune system and energy. I love to add greens to any pasta dish or soup. They add some extra color and flavor to your meal! Here is a great article with information on different types of greens and a simple way to cook them!
Cauliflower is coming in big again this week and the kale continues to thrive – here’s a good recipe for both. We had this for dinner tonight. You’ll swear there’s rice or couscous in it but there’s not. Really good and will work as a taco filling – though we’re not ready to give up our grass fed beef just yet!
Spanish Cauliflower Rice with Kale (source)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 3 to 4 people
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
1 large head cauliflower, grated
6 cloves garlic, minced
1 jalapeño, seeded and finely chopped
2 cups tightly packed kale leaves*
1 14.5-ounce can diced tomatoes
1 teaspoon kosher salt, or to taste
1.5 tablespoons chili powder
Cherry or grape tomatoes for serving, optional
Instructions (check out the link for photos of every step)
1. Remove all of the green stems from the cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.
2. In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.
3. Add the jalapeño, and garlic and sauté another 2 to 3 minutes.
4. Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
5. Add the diced tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
6. Add the chopped kale leaves and stir them into the mixture well. Cook until they have turned bright green and have wilted, about 3 minutes.
7. Serve cauliflower rice alongside your favorite entrée.