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Spring Share Week #2  April 12 to 18, 2015

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My Fine Homestead ... nourishing your body inside and out

CSA Reminders:

Please return last week's box when you pickup this week's box (labeled with your last name.)

Bruce Co. Thursday, 1-6 pm. No need to check-in at Plant Desk.
Transformations Thursday, 1:30 - 6pm. Boxes in the front entry.
Muscoda & Richland Center - Individual arrangements.
Office Market- Thursday, Noon - 5pm

Let us know if you have any questions or concerns.

 

View of the farm from the new field recently plowed..

Hearty Tomato Soup with Spinach

2-3 Tbs Olive Oil
1 White Onion
1-2 Garlic Cloves
1 tsp Dried Oregano
4 c. Vegetable Broth
1 bunch Spinach, stems removed, chopped about 4 cups
Salt to taste
1-2 c. orecchiette pasta (or your favorite pasta) cooked
Grated Parmesan
Freshly Ground Pepper to taste

 

Heat the olive oil in a stockpot. Add the onions and garlic and sauté for 3-5 minutes, or until the onion begins to turn translucent. Add the oregano, broth, and tomatoes and bring to a boil. Reduce the heat, add the spinach, and simmer for 10 minutes. Season with salt. If a smooth soup is desired, puree with an immersion blender or in a food processor.

To serve, ladle the soup over pasta in individual bowls. Top with grated Parmesan and freshly ground pepper.


 

Greek-Style Kale Salad
 

Salad:

A bunch curly or Russian Kale (or 1/2 ob baby kale), cut into bite-size pieces
1/2 c. chopped Kalamatat Olives
1/2 c crumbled Feta
1/2 small Red Onion
1/2 Cucumber, sliced, (optional)
1/2 c. diced Tomato (optional)


 

Dressing:

2 Tbl lemon juice or vinegar of choice (red wine, balsamic or cider recommended)
Dijon mustard to taste
Salt & Ground Black Pepper to taste
3 Tbl Olive Oil


 

This recipe may be prepared with raw or blanched kale. To blanch, bring a pot of water to a boil and add the kale. Cook for 30-60 seconds, until just tender. Rinse with cold water to stop the cooking process and drain well.

Place the raw or blanched kale and the remaining salad ingredients in a large bowl. To make the dressing, put the lemon juice in a small bowl. Whisk in the Dijon mustard, salt and pepper until mixed, then add the olive oil, continuing to mix until emulsified. Drizzle the dressing over the salad and toss well to coat. Serve at room temperature or chilled.

 

On the farm . . .

Bill is busy breaking sod on new ground, some to plant in this year and some for next year, as well as tilling beds to plant in the next few days.  In the process we've discovered that we have thirteen-lined ground squirrels living in our field! Who knew? Bill and I thought they were gophers. But our son, Liam pronounced them thirteen-lined ground squirrels. I thought he was teasing me (a favorite past-time of his), but it turns out he wasn't. In case you are also curious about these animals - here is a link to Wikipedia  
http://en.wikipedia.org/wiki/Thirteen-lined_ground_squirrel.

Another big job right now is tending bedding plants. This is the first year we have grown all of our bedding plants instead of buying them. Sometimes it feels like they are demanding children needing to be watered often, sensitive to different temperatures and hungry all the time!

All 5 of us, along with Nicole and Jennifer, our dedicated work share members, have been pitching in to help seed soil blocks, water germinated flats, check temperatures, move (what seem like hundreds of) flats outside so they can become acclimated to wind and sun only to move them back inside in the evening for the still too cool nights.

Good news is the hard work is paying off. The plants are thriving . They will start going in the ground this weekend.


Bill and I are feeling the weight and responsibility of providing fresh, nutritious and tasty vegetables for our members. It is good to feel it, to once again commit to it and then to bring it back in balance with the rest of our lives. We enjoy our work.

I hope you have a great week - Stacey
 

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In Your Box This Week:
 

Spinach -  for long term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into airtight containers.

Red Russian Kale - Russian kales has a succulent, imposing flavor and chewy texture. It works well in robust, savory dishes. De-stem large leaves before cooking.

Reminder - While we rinse all the greens after harvest, you may want to wash them again.
 

Garlic peeking out of the straw means green garlic in your boxes next week!

Bedding plants outside enjoying the sun.

Bill closing up the seeding greenhouse after we put all the plants in for the night.

Me & our dog, Bindi, weeding radishes - glamorous work!

Inside the seeding greenhouse this week.

This is the view of our fields from the house.

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