We have a few shares still available for Round Rock, Pflugerville, Hutto, and Taylor with 12 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: Asparagus*, Spinach, Lettuce mix (double portion), Kale, Chard, Beet greens, Onion scapes, Dill, Radishes
Full Share: Asparagus*, Spinach (double portion), Lettuce mix (double portion), Head Lettuce, Mizuna, Kale, Chard, Beet greens (double portion), Onion scapes, Radishes, Cauliflower greens, Cilantro
*Asparagus was in Round Rock, Hutto, and Taylor shares last week. This week asparagus is planned for Pflugerville residential and on-farm pick-ups. Rise Martial Arts shares will get their asparagus next week.
Blessing Falls 2018 Spring season Week 2 Share. Clockwise from top left: beet greens, cauliflower greens, mizuna, onion scapes, spinach, lettuce mix, radishes, kale, cilantro. Center: butter crunch head lettuce, Swiss chard
Recipe
Try some of our recipe ideas from past seasons, as well as this new one:
Kale Pesto
INGREDIENTS
• 2 to 3 cloves garlic
• 3 cups packed kale (about 1 small bunch)
• ¾ cup hemp seeds or toasted walnuts or pecans
• 2 tablespoons lemon juice (about 1 lemon)
• ¾ teaspoon fine-grain sea salt
• ¼ teaspoon ground pepper
• Red pepper flakes, optional (if you want to add some kick)
• ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)
• Entirely optional: ⅓ cup grated Parmesan cheese
INSTRUCTIONS
In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. Serve with your favorite pasta or use in sandwiches or on pizza!