Tuesday, June 19, 2018

Farm Share # 2 - June 14, 2018

Second Farm Share:  Still mostly salad and greens.  Most shares also got rhubarb but the one in the picture was for someone with an allergy so we gave them extra greens.  Chard, kale, head lettuce, spinach, salad mix, peppermint, salad turnips.  And flowers!

Mixed bouquet: Painted Ladies, Sweet William, snapdragons, Lady's Mantle

Most folks know what to do with their salad greens and cooking greens.  We enjoy cooking a bunch of mixed greens (kale, chard, mustard, etc.) and having cooked greens ready to eat in the refrigerator.  We use them with eggs and cheese for breakfast or as an easy side dish for supper.  They are also handy for making quiche or a frittata or a casserole.  

Turnip tops and radish tops are edible, delicious and full of vitamins and minerals.  They can be a bit prickly when raw but become tender and tasty when cooked.

In a few weeks we'll start picking the flower buds of the garlic plants.  They are called scapes and taste like garlic.  Use them like scallions, chop and add to eggs or soup or stir-fry, or make Garlic Scape Pesto.  You can eat that now or put in the freezer for the winter.  More ideas for garlic scapes can be found by searching Sweet Morning Farm's recipe blog

We hope you are enjoying your farm share and if you have questions or ideas to share, please get in touch or leave a comment. sweetmorningfarm@gmail.com