Weekly news from the farm!

Greetings Everyone,

It has been brought to our attention that some of the Napa Cabbage we sold last week was rotted inside.  If you happened to receive a bad Napa, PLEASE EMAIL US OR MAKE A COMMENT IN YOUR ORDER NOTES.  We have a new crop that we’ll be harvesting and would like to provide you one from our new crop.

Everyone may have noticed the green produce bags are new for us this year.  We think these bags may wick moisture away from your produce. It might be good to offload lettuce and other veggies into reusable bags for storage in the refrigerator.  Because of the COVID-19, we aren’t re-using bags like we have in previous years, but the good news is that these bags are fully biodegradable. You may return them and we’ll compost them, or you may compost them in your composting operation, or you may throw them away being proud that they aren’t contributing to plastic in the landfiils.

Here is a link to the online store to place your order.

Your Farmers (and cleaning staff),
Carl and Julie

NOTE: Your’re receiving this eNewsletter because you’ve either been a subscriber to MHO in the past OR if you’ve registered for our newsletters from our website.  Feel free to unsubscribe if you no longer wish to receive this eNewsletter!  All orders are due by 8 AM on Tuesday.  Pick-ups in Spring Creek are Wednesday from 1pm – 8pm OR Friday from 8am – 8pm. 

The first harvest of Cherry Tomatoes…. We’re limiting only 1 per order because they are just starting to mature! We’re hopeful next week we’ll have more of these.  While it is still spring, the weather has been hot like summer, so we’re so looking forward to salads with tomatoes. 

The swiss chard has been so delicious this Springl!  This green is pretty amazing, because when the weather warms a bit, this green seems to continue growing.  CSA Shareholder Ellen Morrissey has been making Swiss Chard vegan pesto, and while the farmers at MHO make a lot of Kale Pesto, they haven’t been making it with swiss chard.  This is now one of our meal plans for this upcoming week. Here is Ellen’s Recipe:

Ingredients:

• 1 bunch basil leaves (A bunch I bought from you – I don’t know how many cups it is, I just went with it).
• 1 large leaf of chard (I left on about an inch of the stem, the rest went into what I was cooking on the side)
• 2 Tbl walnuts (because I didn’t have pine nuts)
• 2 small cloves garlic, peeled
• 1 Tbl lemon juice
• 3 Tbl nutritional yeast
• 1/4 tsp salt
• 2 Tbl olive oil
• 2 Tbl water (if necessary)

Directions: (1) I put it all in the vitamix and blended everything except the oil and water. (2) Only when it wouldn’t go anymore did I add the oil and then water. NOTE: This made about 1 cup. It’s smooth and tasty without being too biting, if you know what I mean. It’s really good as a dressing to my summer salad!

Green Curly Kale!  The farmers at MHO took a break from including kale at their meals during bok choy season, but now that bok choy is gone until fall, we’re adding this back into our daily menus. Be sure to consider making pesto with this wonderful green, because you can stash pesto in the refrigerator and quickly pull it out for a healthy breakfast with kale toast!

Kale PESTO is also wondeful!  We make kale pesto similar to how Ellen makes her swiss chard pesto.  Just use her same recipe for kale pesto, substituting the kale for the chard.  We remove the stems when making kale pesto.  If any of you still have roasted peppers in your freezer, they are perfect as a topping for your kale toast.

Above is our Buddha Bowl that we made last week with fresh garden peas, roasted bok choy, beets, turnips and radishes!  

This week’s Farmer’s Choice Share includes: (share contents are subject to change based on our actual harvest.)

We’re offer both a Farmer’s Choice Veggie and Farmers’ Choice Veggie & Meat Share.  Items common in both shares are listed first, followed by items specific to the veggie share the finally the veggie/meat share. The Farmer’s Choice Veggie & Meat share normally has smaller portions of vegetables. )

• Lettuce:  Salad Mix!!! Super convenient because just put it in a bowl and dress it up with salad dressing!
• French Filet Beans: Also known as Haricot Vert and great steamed or roasted!
• Cucumbers:  The best of the season for breakfast, lunch and dinner!!! Be certain to consider slathering these with a miso dipping sauce because its an exceptional treat.  The cucumbers may be large because we haven’t found the time to harvest on a regular schedule as we did in the beginning of the season.
• Garlic Scapes:  This delicacy is only available in the spring!!! 

The following are included only in the veggie share:

• Kale: Green Curly:  Great chopped and added to hot rice which is what we did for Bibimbap!
• Radishes – Daikon:  Great raw or roasted!
• Napa Cabbage – Great used for a salad!

The following are included only in the meat share

• Greens: Swiss Chard:  Great chopped and added to hot rice! We also love using this in quesadillas.
• Pork Sausage – Italian: Simply slice into 1 inch pieces for quick meatballs!