If you’re really not sure if you’d like being a member of a CSA, this little booklet should help. It provides an in-depth look into some of the pros (and cons) of being a CSA member. Simply click HERE, complete the quick request form, and […]
Print Swiss Chard with Garlic and Lemon Yield: 4 servings Ingredients 2 tablespoons olive oil 2-4 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 1 large bunch Swiss chard, ribs and stems removed and reserved for use in another recipe, leaves torn into […]
- 1 cup quinoa
- 2 tablespoons extra virgin olive oil
- 1 cup stems, finely chopped (about 4-6 stalks)
- 1 shallot, minced (or small onion)
- 2 medium tomatoes, diced
- 3 cloves garlic, minced
- 2 cups Swiss chard leaves, roughly chopped
- freshly grated Parmesan cheese
- Cook quinoa according to package instructions.
- While the quinoa is cooking, warm the olive oil in a large saute pan over medium heat.
- Saute the chard stems and shallots until soft, about 3-4 minutes. Add the tomatoes and saute until they have lost their firmness.
- Add the garlic and chard leaves and continue to saute until the leaves have softened.
- Spread the quinoa on a serving platter.
- Remove the chard mixture from heat and slide on top of the cooked quinoa and serve with freshly grated Parmesan cheese on top.
Print Portuguese Kale and Potato Soup with Chorizo Ingredients 4 slices bacon (optional) 4 cloves garlic, sliced 1 large or 2 small red onions, cut into chunks 1 pound potatoes, cut into ¼” slices 1 medium bunch kale, removed from ribs and cut into large […]
- large bunch kale
- 3 Tbl extra virgin olive oil
- 2 cups sliced shallot or other, mild onion
- 1 tsp kosher salt
- 1 Tbl apple cider vinegar
- 3 Tbl apple cider or water
- 2 tsp brown sugar
- 1/2 cup dried cranberries, coarsely chopped
- 1/4 cup chopped walnuts, toasted
- Remove center rib from kale leaves.
- Roll up leaves and thinly slice crosswise.
- Heat olive oil over medium heat in a large sauté pan.
- Add shallot and salt and cook, stirring frequently, for 5-10 minutes or until shallot is softened and beginning to brown.
- Toss in kale and add vinegar, cider, brown sugar, and cranberries.
- Cook for an additional 10-15 minutes or until kale begins to wilt.
- Serve warm garnished with toasted walnuts.
Print Spinach Quiche Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Category: entree Cuisine: French with an American twist Yield: 8 servings Spinach Quiche–so easy and SO delicious!! Ingredients 1 ready-made pie crust (I use Pillsbury) 3 tablespoons butter 1 small […]
Print Sauteed Mustard Greens with Garlic and Lemon Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Category: Side dish Cuisine: Southern US Yield: 4-6 servings Ingredients 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 big bunch of mustard greens, […]
It's finally Spring!
It was a rough start, with the coldest March I can ever remember, but the weather finally broke, giving us the green light to get our transplants into the field at last. It's always a risk trying to get a jump on the growing season. You never can tell what the season will bring. And with unseasonably cold temperatures delaying our first plantings, we were growing concerned for our first run of plants. But with all the organic fertility we have built up in these beds we know soil and sun are all they will need to grow healthy, strong and sweet. We got our window of opportunity, got the field plowed and the beds made, and managed to plant our beets, chard, kale, cabbage, broccoli, onions, kohlrabi and shelling peas. Planting our crops by the hundreds all by hand is quite a feat to pull off in just a few days with a 3 person crew, but we pulled it together and got it done before the soaking rain hit us again.
In the meantime, we have had a selection of lettuces and salad greens growing in our high tunnels. Nutrient-dense and DELICIOUS! (Just ask the rascally rabbit that snuck in to sample some for himself!) They have had a few weeks in there already and are very close to harvest. We will have a variety of salad mixes available for sale very soon. Stay tuned!
In other news, while we waited out the thaw for a few days, it was time to pot up all of our tomato and pepper plants. We have scaled up production tremendously this season, with almost 400 peppers and just under 1000 tomatoes. This step will allow our plants to continue to expand their root mass while we wait for safe overnight temperatures for them in our unheated greenhouse. With our own blend of potting mix, rich compost, soil, microbes, organic fertilizers and minerals, we know we can expect vigorous growth from these babies. In fact, they're taking off already! Whatever doesn't get planted in our greenhouse or the field will be available for sale at our farm stand and our market stand in Saratoga Springs. More on this soon!
On a final note, I want to let you know that we still have a few shares available for our Summer CSA. But don't delay, there are only a few short weeks left to claim your spot! If you are interested in what our CSA membership has to offer, click here to learn more.
That's all for now. Enjoy the beautiful weather we're expecting, and I hope to see you at one of our stands when we start to harvest!
Print Black Garlic – Mushroom Dip Yield: 4-6 servings Ingredients 1 large or 2 small onions, thinly sliced 2 Tablespoons butter 12½ ounces (355g) mushrooms (like button and cremini), roughly chopped 1 head black garlic, peeled and cloves roughly chopped 1 teaspoon marsala or sweet […]