Blessing Falls Family Farm

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!

Source

We’re excited for our 5th year of sharing the farm harvest with our members!  We began off-farm sales in 2013 at farmers markets and began offering memberships with weekly shares back in Fall 2014.   Thanks so much to all who have rejoined us again and for all the new members.

Work on this week’s harvest began in December with ordering seeds and supplies, then into January with starting seeds in the greenhouse followed by weeks of preparing the soil and planting.   Thanks to all our members for your early membership payments that help offset the many pre-harvest costs.  We hope you enjoy the season!

We have shares available for Round Rock, Pflugerville, Hutto, and Taylor so please tell your friends, family, coworkers and we can start delivery next week, with 13 weeks left in our spring/summer season.  Here’s how to sign up.

Here’s what’s expected in our Spring week 1 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Asparagus*, Spinach, Lettuce, Mizuna, Kale, Swiss Chard, Beet greens, Onion scapes

Full Share: Asparagus*, Spinach (double portion), Lettuce, Mizuna (double portion), Kale (double portion), Swiss Chard, Beet greens (double portion), Onion scapes, Red spring onions, Radishes, dill

*Asparagus will be in Round Rock shares this week, next week Pflugerville and other locations will get asparagus

Blessing Falls 2018 Spring season Week 1 Share. Clockwise from top left: Spinach, Beet Greens, Mizuna, Red Spring Onions, Kale, Radish, Lettuce and Dill (middle), Onion Scapes, Curly Kale, Swiss Chard

Here are a few quick tips for the veggies you may not have cooked with before. Swiss chard is a favorite green of ours. It’s great fresh in a salad or cooked in a pasta dish.  It’s a great substitute for spinach in any dish.  Beet greens are easily sautéed with a little olive oil, garlic, salt and pepper.  Mizuna adds texture and flavor to a stir fry.

Storage tips: Store greens in an air tight container or bag. For radishes: remove leaves and stems before bagging.  Root veggies greens/tops are tasty and nutritious – don’t throw them out before you try some of these ideas.

Recipe

Try some of our recipe ideas from past seasons, as well as this new one:

Beet green and Onion scape Bruschetta

Ingredients:
1/4 cup extra-virgin olive oil
1 teaspoon minced garlic
2 onion scapes, sliced thin
1 packed cup beet greens, stems removed, leaves sliced
16 1/2-inch slices french baguette
coarse sea salt

Directions:
Lightly brush baguette slices with 3 tablespoons of olive oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and onion scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.

Place toasts on platter. Top with greens. Sprinkle with salt and pepper.

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