April 27-May 4

Reminder, next week will be your last Spring share CSA, May 11. 

In Your Share

·         Spinach

·         Lettuce

·         Winter Onions/Leeks

·        Arugula

·         French Breakfast Radish

Recipe

Vegetarian Spinach Enchiladas                                      

1 14 oz can diced tomatoes                                                   Chopped spinach – equal to 10 oz. frozen

1 small onion, chopped                                                            1 c. shredded Monterey Jack cheese

3 tsp. minced canned chipotle pepper                               1 bunch scallions, sliced

¼ tsp salt                                                                                      ½ tsp. garlic powder

1 ½ cups cottage cheese                                                         8 six inch tortillas

1. Preheat oven to 450 degrees.  Coat an 8 inch square baking dish with cooking spray.
2. Place tomatoes, onions, 2 tsp. chipotle and salt in a blender.  Puree until smooth.  Mash cottage cheese, scallion whites, garlic powder and the remaining 1 tsp. chipotle.
3. Spread1/4 cup of the tomato sauce in the prepared baking dish.  Cover with 4 tortillas (they will overlap).  Spread on 1/2 cup sauce, then all the spinach filling.  Top with another 1/4 cup sauce.  Layer on the remaining 4 tortillas and the remaining 1 cup sauce.  Sprinkle the remaining 1/2 cup cheese on top.
4. Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes.  Sprinkle with 2 tbsp. of the reserved scallion greens

What’s Happening on the Farm

Finally warm and dry weather!  I was able to get into the garden last Saturday to plant some more peas, plant the potatoes and till up more area to plant turnips, kohlrabi, and carrots and transplant cabbage and cauliflower plants.  Rabbits love these fresh green leaves and so plastic jugs and tile were put over them to protect them from critters and extreme wind.  The onions and leeks are doing well, and the Sugar Snap peas are about an inch tall.  I hate to say it, but a little bit of rain would be nice.  The soil underneath is still moist, but the top is dry and dusty.  I prefer Mother Nature to do as much work as possible, besides, she does a much better job of watering and providing sunshine.

April 20, 2013

Well, once again, not much happening on the farm this week.

This is who keeps dad company in the greenhouse!

In Your Share

·         Spinach

·         Lettuce

·         Winter Onons

·         Arugula

Recipe

I don’t know about you, but I have been eating quiche nearly  every week now.  It makes a great breakfast, quick lunch or light supper (with a nice spinach salad!)

Arugula:  another item that can be added to almost anything to add some zing.  When I was in Italy, and starving after cycling all day, I ordered a pizza.  Being from the Midwest, I was anxiously awaiting an Italian specialty with meat!  I was so hungry for some meat.  But, since my Italian wasn’t very good, you can imagine my disappointment when a pizza topped with tomatoes, cheese and arugula was placed in front of me.  That’s it?  To my surprise, it was the best tasting pizza ever.  So I challenge you to try arugula in all sorts of things.  Here is a salad dressing for arugula:

                ¼ c balsamic vinegar

                1 tsp. Dijon mustard

                1 tsp. sugar

                ½ tsp. salt

                Freshly ground black pepper

                1 clove garlic, peeled and smashed on a cutting board

                ½ c extra virgin olive oil

                2 ounces shaved Parmesan

Whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.  While continuing to whisk, add the olive oil in a thin, steady stream until emulsified.  Taste and adjust the seasoning if necessary.  Pour some over the salad mix and add the shaved Parmesan on top.

Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.

Magic hangs out in the greenhouse on rainy days.

What’s Happening on the Farm

Not much!  There was some sun and dry weather last Sunday, so another bed of peas was planted in the outside garden as well as a few more beds tilled.  A lettuce mix and kohlrabi were seeded in the greenhouse.  Broccoli and cabbage plants have been hardening off outside, but I’m too leary of cold weather yet, and the fact that the garden hasn’t been dry enough to transplant into anyway.  The potatoes are waiting for some dry dirt as well.  And, Dad has been busy transplanting:  herbs, tomatoes, celery, peppers, kohlrabi and many more.  I think it keeps him from getting bored!

 

April 13, 2013

Well, maybe I spoke too soon, not sure what happened to spring.  I wasn’t sure if I would write a newsletter this week, because there is not much to report.  Rain, rain, rain.  But here goes…

Color in the greenhouse.

In Your Share this Week

·        MORE Winter grown greenhouse spinach

·         MORE  Winter grown Buttercrunch lettuce

·         Leek

·         Eggs

Recipe

Herbed Spinach Bake

1lb. fresh spinach, cooked in water remaining on leaves from final rinse

1c. cooked rice

1 c. shredded sharp Cheddar cheese

2 eggs, slightly beaten

2T. butter

1/3 c. milk

2 T. chopped onion

½ tsp. Worcestershire sauce

1tsp. salt

¼ tsp. crushed rosemary or thyme leaves or 1T. fresh

Pour mixture into a 10x17 inch greased baking dish.  Bake at 350° for 20-25 minutes or until knife inserted halfway between center and edge comes out clean.  Cut into squares.  Serves 6.

What’s Happening on the Farm?

I did have a few hours last Sunday to really start working in the outside garden – remember my Pythagorean theorem?  I think it will work.  I was able to get two beds planted with onions, a bed of carrots, one of beets and one of Sugar Snap peas.  And then it started to rain, and that was the end of planting for awhile.  Meanwhile planting and transplanting in the germinating house has been full speed ahead.  Lots of broccoli and other brassicia plants, tomato, pepper and eggplants and many, many herbs.  Lettuce, spinach, carrots and radishes continue growing in the greenhouses.

Herbs - Basil and Tomato Plants

The Pythagorean Garden with pathways.