Greetings from the Farm! It’s your second week, and we’re happy you’re here. The weather was cooler and we got a bit of rain. The crops are shooting up and the first tomato turned red! It’s really feeling like summer.
This week in the share:
Strawberries! (to prevent squashing they will be in quart containers in the cooler on the right–grab one).
Kale or Chard
Garlic scapes (long curly things–recipe suggestions)
Farm highlight: The Farm at St. Joe’s
The Farm at St. Joe’s works to educate and engage people of all ages around what real food is and how we can support one another as we work to make a change towards better health. We are working to “grow a healthy community” by creating advocates for change at a personal and community health level! Follow us on facebook or our blog. The blog has recipes organized by vegetable.
1. We have the only clinically accessible hoop house in the country.
2. Amanda’s super power is bunching carrots. The interns would say its walking fast 😉
3. Our favorite crop is haukeri turnips
Vegetable highlight: Swiss Chard
With multicolored stalks and luxurious green leaves, swiss chard is the beauty queen of the farm. A member of the beet family, chard is an excellent source of vitamins A, K, and C. Stalks of chard contain more iron than the leaves, hence their rosy color.
Lemony Chard Salad–Try this light, lemony, refreshing salad!
Ingredients (Serves 4)
1 bunch Swiss chard
½ cup extra virgin olive oil
1 ½ cup fresh breadcrumbs
1 clove garlic, minced
Sea salt to taste
Crushed red pepper flakes, optional
¾ cups grated parmesan cheese
How to Make:
(1)Wash and dry the chard and remove the stems from leaves. Cut into thin ribbons. Place in large salad bowl.
(2)Warm ¼ cup oil in skillet, add the breadcrumbs, stirring frequently until crisp, stir in garlic, salt, & pepper flakes. Toast for a minute, remove from heat.
(3)Zest lemon into bowl of chard. Juice lemon in separate bowl with salt and add ¼ cup of oil.
Add the parmesan cheese, dressing, & breadcrumbs to chard. Enjoy!
Pickled Chard Stems: I will cut the stems into small pieces and use them to put on top of yellow curry!! They add a nice zing to whatever you’re making.
As always, please reach out with questions or concerns!
Thank you for being a part of The Farm.
Amanda and the Farm team