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Newsletter
Spring Share #2
April 13, 2016

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Announcements:

Remaining Spring Share dates & times:
Middleton - April 13, 27, May 11, 25  2-6pm @ 3417 John Muir Dr 
Madison
-  April 13, 27, May 11, 25 2:30-7pm @ Fit Moms Transformation Center
Madison -  April 13, 27, May 11, 25 4-7pm @ 2825 Wayland Dr
Spring Green - 15, 29 & May 13, 27 12-5pm The Office Market

Summer Shares (Vegetable & Meat, Eggs & Sweet) begin the first week of June.


Previous editions of our newsletter are at https://www.facebook.com/pages/My-Fine-Homestead/145013635612327 
Close-up of a spring dandelion.
(photo credit - Marlee Meyer)

Table of Contents 
 (Click on the links to go directly to an item or scroll down.)


 

In Your Box

Spinach - 1/2+lb
Lettuce & Baby Chard Mix - 1/4+lb 
Lentil Sprouts - Great for snacking or as a salad topping or see the recipes below. Store in the refrigerator in a plastic bag for a week or more. 

Simple Lentil Soup with Bacon
(Stacey's note - ham can be substituted for the bacon)

1 1/2 lb green lentils
4 medium carrots, diced
3 celery stalks, diced
1 large onion, diced
3 garlic cloves, minced
2 bay leaves
3 strips of bacon, diced (or more as desired)
stock or water to cover
salt and pepper to taste

Soak or sprout lentils as desired before cooking. Combine all ingredients in a Dutch oven. Cover with stock or water by about 2 inches. You can add more liquid if necessary towards the end of cooking. Bring to a boil, reduce heat to low, cover, and simmer soup for about 45 minutes. Check the lentils to make sure they have softened adequately. Add more water if desired, or remove lid and turn up heat to simmer off some of the moisture in the soup. Once the lentils are tender and the soup has cooked to your desired consistency, season with salt and pepper, taste, and adjust seasoning as necessary. Ladle into bowls and serve warm.
 

Sprouted Lentil Salad
3 carrots, sliced
one medium red onion, diced
1 colored pepper or mixed colors to equal one whole pepper, diced
3-4 c. sprouted lentils, measured after sprouting*
2-3 oz. feta cheese
cubed cheese, optional
handful of pea pods, but in half OR 1/2 c. frozen peas
1/4 c. crispy sunflower seeds
1/4 c. crispy walnuts, crushed with fingers
dressing of your choice (see below for an oil-based and a creamy option)

Additional ideas: halved cherry tomatoes, sliced or diced avocado, green or black olives, sliced fresh mushrooms…the world is yours on this one!

*Note of clarification: the lentils in the salad are RAW, not cooked. They’re just a little crunchy and quite yummy when sprouted and not cooked. Cooked sprouted lentils taste pretty much like cooked regular lentils, maybe a bit sweeter because your sprouts have eaten some of the starch.

Toss together and serve. Add additional dressing if necessary after the salad spends time in the refrigerator. Store in the fridge; the salad is better after 6-12 hours, but then the quality worsens each day, so it’s definitely best served fresh. Don’t try to keep longer than 2-3 days once the dressing has been added.

Imitation Olive Garden Dressing
one chunk asiago or Parmesan cheese, about ¼ c.
1 clove of garlic
1/2 c. homemade mayo
1/3 c. white wine vinegar
1 Tbs. honey
1/2 tsp. Italian Seasoning
1/2 tsp. dried parsley
1 Tbs. lemon juice
salt and pepper to taste
EVOO to thin if necessary; my mayo is very thick, so I use less than 1/2 c. mayo and add oil to complete the half cup

Whiz chunk of cheese and garlic in mini food processor or blender. Add all the other ingredients and blend to combine. Without machines, just press the garlic, grate the cheese, and stir everything together. Best to allow an hour for the flavors to blend before serving. Bonus: if you make lacto-fermented mayo, this is already a probiotic condiment.
 

Greek House Dressing

3/4 c. extra virgin olive oil
½ cup red wine vinegar (can use white for part or all)
2 tsp. garlic powder (or 3-6 cloves fresh garlic, crushed)
2 tsp. dried oregano
2 tsp. dried basil
1 1/2 tsp. onion powder
1 1/2 tsp. (a hearty squirt) Dijon mustard
1 1/2 tsp. pepper
1 1/2 tsp. salt

Mix and enjoy! Stores at room temperature well for at least a month. The vinegar preserves even fresh garlic, but don’t leave EVOO in a clear container in direct sunlight or in any clear container on the counter more than a few weeks.

On the Farm . . . what's happening this week in words and pictures.
On the farm we are all about planting! Mostly in seed flats and seed blocks - but also in our unheated greenhouse. Onions, broccoli, kale, fennel, eggplant, peppers, tomatoes, lettuce, celery, celeriac, kohlrabi, cauliflower, cabbage, leeks, etc. have all been started and are growing happily in the small greenhouse attached to the south side of our house. There are also several dozen flats residing in our living room. The salad turnips and radishes are up in the greenhouse alongside the chard and spinach left from winter. I guess you could say we are seeing green! Literally - we are seeing green - ok not all green . . . brown/black dirt too!.
 
Field work has started. Bill, Liam, and Aidan have been cleaning up the winter beds. They've collected the row covers and supporting hoops as well as the sand bags that helped hold everything in place against the winter winds. With the nice weather predicted these next few days, we are expecting to be outside getting beds ready for planting.

Here are some photos of seed starting and plants from the last couple weeks. The first is a picture looking through the heated greenhouse that is housing most of our seed flats. Then a picture of transplanting 3/4 inch soil blocks of peppers into 2 inch soil blocks. Next is our family helping us plant and transplant. And then a handful of celery seeds before planting them in the 3/4 inch soil blocks.
Have a good week,

Stacey
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