Spring Share Week #3  April 19 to 25, 2015

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

On the farm . . .

The wonderful weather of the past weekend saw all of us outside from morning until dark - tired, a little sore, but satisfyingly dirty. 

Along with our faithful helpers, Nicole and Cecelia, we moved plants outside, removed dried vines left behind last fall, readied beds and planted seeds. With reports of returning colder temperatures ahead, we only transplanted a few onions plants even though the warm sun tempted us to do more.

Our children helped as needed and then wandered off with Bindi, our goldendoodle, to the creek to find leopard frogs, watch wood ducks and even take a dip in the cold water! They came back wet and cold but excited to share their adventures. I wonder if they think Bill and I are boring - almost always busy working or talking about upcoming tasks.

Even though I spend significant time worrying (Bill says way too much!) about ways we are lacking as parents, I am thankful we can provide them time and space to explore the natural world around them. Experiences I imagine they will carry with them their whole lives.

By Monday we were back to keeping bedding plants safe in the protection of the greenhouse while we warmed ourselves with a fire in the wood stove.

Bill took advantage of the rain and cold by going in the shop and switching into repair mode. He fixed a water pipe that broke this winter, replaced filters and a seal in the lawn mower, and ordered parts for the weed trimmer.

I kept busy harvesting your produce (yay - radishes!!!) with help from Jennifer and planning what will be in your boxes in the upcoming weeks.

And so it goes . . .


1st radishes of the season! The greens can be used in sandwiches, salads or if you don't like the texure of the raw leaves follow this link  or try this recipe.
Creamy Radish Greens Soup
serves 4
3 Tbl Butter or Olive Oil
1 medium Onion, chopped
1 bunch Radish Greens
2 medium Potatoes, sliced
4 c.Vegetable Broth
Salt & Black Pepper to taste
Garnish 1/3 c. Yogurt, 4 Radishes, thinly sliced

Heat 2 Tbl of butter or olive oil and sauté onion until softened. Add potatoes. Cover with vegetable broth and bring to a boil. Reduce to a simmer and cook until potatoes are soft. 

Meanwhile heat 1 Tbl butter or olive oil in a skillet. Add radish greens and sauté until just wilted and leaves turn bright green, about 1 to 2 minutes.

Remove some of the potatoes from the pot. Puree the rest of the soup with an immersion blender or food processor (Be careful with hot liquid splashing!)

Heat the puree and reserved potatoes through. Remove from heat and stir in radish greens. Season to taste. Garnish with yogurt & radishes if desired.
budding apple tree
Bill raking beds to plant
Marlee "potting on" tomato plants
watering crops in greenhouse
Stacey answering emails

In Your Box This Week:

Radishes - recipe below for the greens

Arugula & Mustard Mix - the arugula is young so more mild but the mustard is spicy

Green Garlic - see information box below 

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

CSA Pickup Times:

Please return last week's box.

Bruce Co 1-6 pm
Transformations 1:30-6pm
The Office Market 12-5pm 
Muscoda by arrangement
RC by arrangement

What is green garlic
& how do I use it?


Green garlic is an immature garlic plant. It looks similar to a green onion or a scallion and has a milder flavor than mature garlic. You can use it anywhere you'd use garlic. Here is a link to recipe ideas you might want to try
It has a pungent garlic odor so tightly wrap the bag around it when storing in your refrigerator. 

Many of the recipes I share come from FairShare Coalition cookbooks. I can't recommend them highly enough. Along with many recipes you will find valuable ideas about ways to use, store and preserve different vegetables. Here is a link to FairShares website.

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