Week #3

We look forward to sharing this week’s goodies with you.  If you are a member, or looking for us at the Farmer’s Market, you’ll find the following this week:

Spinach, Rhubarb, Lettuce, Radishes, Thyme

We’re working hard on the farm and the lovely weather has really helped those few plants that were a little behind start to catch up.  Come visit us and see what’s growing!  You can also see the efforts we have taken to avoid another round of blight this year (or what you can do if your tomatoes suffered from blight).  We are always happy to share our gardening tips with our friends.

Did you make the collard greens recipe I provided at drop-offs?  I made it as a side dish without the pasta… umm.  So what are you making this week?

Radishes are in your share this week. While they are good raw, sometimes they can be too spicy for some.  Have you tried sautéing them?  They are actually a root vegetable, so similar to carrots or potatoes.  Sautéing them reduces the spicy bite and can be excellent with a little olive oil and salt.  Here’s what I plan to make this week:

sauteed radishes

Sautéed Radishes with Spinach

Remove stems & tops from radishes and cut in half.  Place radishes with 1 onion sliced (preferably red onion) in a skillet with olive oil over medium-high heat.  Stir until tender (about 8 minutes).  Season to taste with salt and pepper.

Wash one bunch spinach.  Add in spinach and the juice of 1/2 lemon (or about 3 Tbsp juice).  Cook just until spinach is wilted (about 1 minute).

Serves 4.  Recipe adopted from Food Network.

 

 

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