What is in your share? Week of March 17th, 2014

Howdy Folks,
It’s pretty much spring time.  The equinox is Thursday.  The time has changed.  We’ve had wind, sun, and rain all in the same day. Brooke and I were wrapping up the harvest at the end of the day on Monday and we saw six bald eagles flying around the fields and forest and one even settled in the fir tree above our wash station.  Lots of life in the air. Spring, Spring, Spring is here.  Things here on the farm are working and growing towards next season while we wrap up this one.  Leeks, shallots, celeriac, and celery have all been seeded.  The onions and shallots are peaking their little seed heads out of the flats right now.  I still cross my fingers every year that seeds will come up, that the seeds will grow.  And inevitably they do.  But, it still seems to be a miracle every year.
This share is a great one.  Still a few roots, but a lot of new greens.  We have some great salad mix, some really tender collards, the ever skyward raab, and a few ears of popcorn.  We also have a great prompt courtesy of Jen Delos Reyes and another addition of the illustrated farm journal by Lori D.  Hope you all are liking everything.
 thanks for eating,
danny
What is in your share:
Zepplin Delicata Squash-  Still great after all these months.  There’s a great recipe for winter squash tacos on our website.  Check it out.
Nicola Potatoes-  These are a great all around potato.
Red Core Chantenay Carrrots-  Just a pound of these this week.  The roots are coming to their end of days this time of year.
Javelin Parsnips-  I love parsnips. I love pulling them out of the ground.  Big and sweet and beautiful.  There’s a really great recipe about Super Fried Rice that you could add some of these to.
Cabbage-  Cabbage rolls anyone?
Leeks-  One more time for good measure…..use ’em like an onion.  They’re even better than onions.  More mild than onions and really great flavor.  And there’s always potato leek soup.
Raab-  OK.  Here we go.  Raab is really special. It’s only around for a brief period of time.  It brings with us the sweetness of winter with the tenderness of spring. How do you beat that!?!  You can grow raab during the rest of the season, but it’s never as tasty as this.  The best way to eat these little gems is to coat them with olive oil and salt to taste.  Then grill them until the leaves are crispy and the stalks are tender.  You can also roast these in the oven on 450 for 10- 15 minutes.  Crispy leaves, sweet and tender stems.  They are one of my favorite parts of spring.
Collards-They’re back.  And man o man are they tender.  You almost don’t have to cook these. Try one raw just for kicks and then reduce the cooking time a bit because they are soooooo tender.
Wild Garden Chicory Mix-  Try this great salad that’s on our website.  Roasted Pear Radicchio Salad .  Add some of the salad greens to the chicories and you’re in for a treat!
Salad Greens-  Oh man!  Greens are back!  Big time!  Exclamation!  This is a mix of a bit of arugula and a lot of Bakana.  Tokyo Bekana is almost lettuce like, but it’s a brassica green.  Tender and tender and mild and delicious.  I’ve been using it like lettuce on my sandwiches and making salads with it.
Cilantro-Just a bit for you today, but a little goes a long way.
Amish Butter Popcorn-  Oh it’s your lucky day! Popcorn. I love popcorn.  And I really love this popcorn.  It has really great flavor.  You can rub two of the cobs together over a large bowl to get the kernels off or grab a cob with one hand and twist with the other over a large bowl to get the kernels off.

I have a couple favorite ways to make popcorn.  The best way that I’ve found to pop it is by covering the bottom of the pot with oil and heating the oil on medium/high.  Throw a couple kernels in.  Once one of them pops, pour the rest of the kernels in. If you have a grease screen, cover the pot with the screen to let the steam escape.  According to Anthony Boutard of Ayers Creek Farm, in his new book Beautiful Corn, this makes the popcorn more tender.  I don’t have a grease screen, so I just tilt the lid on my pot to let some of the steam escape, along with a kernel or two.  Shake the pot every so often so the popped corn doesnt’ burn.   I like to take the pot off the stove when you can count to 3 or so between pops.   If you have a wok, you should try making it in there.  The popcorn rarely burns because all the heat is at the bottom and the popped corn pops its way up the sides.  I usually don’t have to shake the wok when I make it this way.  Hope you enjoy this as much as I do.

| May 6th, 2014 | Posted in Share Notes, Uncategorized |

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