Monthly Archives: May 2013

Full Share Week of May 24th


Full share this week….My favorite is on the bottom right!  Beets, nutritious, versatile, tasty, and pretty!  Beet greens can be eaten raw in a salad tossed with the other greens, or steamed lightly, or juiced.

Now the beets themselves….Raw, they can be grated into a salad or blended in a vegetable smoothie.  Boiled then chilled, you can dice them and toss them in a salad (again) or  marinade.  Try  Balsamic Marinated Beets from  Epicurious.  Boiled and hot you can serve them simply as a vegetable, they are pretty, sweet and tasty.  Roasted, you can toss them with other root vegetables in some olive oil and pop them in the oven until they are tender, sprinkle a little salt and pepper, add some goat cheese and serve on a bed of greens and you have a beautiful roasted vegetable salad!


image-28My best dishes are the most simple.  Under the “Recipe” menu on the right sidebar are links to recipes we have found that use some of the weekly produce.  The Creme of Zucchini Soup is a delicious 20 minute dinner.  I always end up modifying the recipes to lower the fat content (and I love garlic) so here it goes:

I sauted one chopped garlic clove and one small onion in some olive oil in a saucepan until they were translucent.    Carefully add one cup of chicken broth (vegetable broth if you are a vegetarian).    Then I added two cups of (previously grated, frozen, now thawed) zucchini.    Simmer for 10 minutes.  Now take your immersion blender and blend it all together.  I put the pan in the sink because I don’t want it to splatter scalding zucchini soup on me!  Looks good already and with a little salt and pepper would be delicious!  BUT, I then added about a cup of milk while stirring and brought it all back up to just simmering.  Salt and pepper to taste, maybe some parsley on top or grated cheese, use your imagination.

Leek and Swiss Chard Quiche



I find quiche one the easiest and most versatile dishes. There are endless combinations but this leek and swiss chard version is my current favorite.


-pie crust (feel free to make one from scratch or use a pre-made one), 9 eggs, 1/2 cup half and half or milk (I used a combo of both), 3-4 large leeks halved and then sliced into 1/4″ pieces (white and pale green parts only), 2 cups swiss chard (torn or chopped into strips), 2 teaspoons chopped fresh thyme, 4 oz. crumbled goat cheese (any cheese can be substituted here so just use what you like or have on hand), about 3 tablespoons olive oil, salt and pepper.

Preheat oven to 350 degrees. Press pie crust into tart, quiche or pie pan and cut excess from the top for a smooth edge. The crust will shrink slightly while baking. Bake for 10 minutes on middle rack. While your crust is baking heat olive oil in a medium sized skillet over medium heat. Add thyme and then leeks. Saute for about 10 minutes until leeks are tender and translucent but not browned. Season with salt and pepper. After removing partially baked crust from the oven sprinkle half the cheese on the bottom, add the leeks and spread evenly, sprinkle the rest of the cheese and top with swiss chard. Beat eggs in separate bowl then slowly add milk and beat until well mixed. Season with salt and pepper.  Carefully pour egg mixture over the top of the cheese, leeks and chard. You may not use all the eggs depending on how big the baking pan is. Just don’t try to overfill the pan because the eggs will puff up a bit while baking. Place quiche in oven for about 20-30 minutes, times will vary depending on how deep your pan is. Quiche is done when golden brown or you place a knife in the middle and it comes out clean. Serve warm or at room temperature.image-30

My quiche was feeling lonely on the plate so I decided to make a simple roasted beet and arugula salad. I removed the exterior of the beets with a vegetable peeler and then  chopped them into about one inch pieces. I could eat onions in everything so I sliced a couple small red onions and added them to the beets. I tossed the vegetables with a couple tablespoons of olive oil, salt and pepper, then roasted them in a 350 degree oven for about 30 minutes. They’re done when you can easily stick a fork in the beets. I put a mixture of arugula and some of the beet greens on my plate and drizzled with a little bit of white balsamic vinegar. I then added my roasted beets and onions and topped with chopped walnuts and a sprinkling of feta cheese. So easy and so tasty. This is another dish that can be customized to your liking with different greens, vinegar, nuts or cheese. Use what you have handy. image-31



CSA Boxes and the High Tunnel Progression

High Tunnel

The High Tunnel is filling up!  We’ve had inquiries about the CSA, When will the boxes start? What is the status of the subscriptions?  We have been busy building trellises, and now tying up the 8 varieties of tomatoes, 6 varieties of cucumbers, 9 varieties of squash and weeding around the 8 varieties of sweet peppers and 7 varieties of HOT peppers.  That is ONLY in the tunnel!

Out in front, almost ready for the first harvest boxes, we have leeks, onions, garlic, parsnips, zucchini, radishes, arugula, potatoes, lettuces, beets, carrots, kale, greens, and of course herbs.