“Ah, Nothing is too late, till the tired heart shall cease to palpitate.”
― Henry Wadsworth Longfellow
Yes, we finally begin. At least it is still strawberry season – but even my strawberries are late this year. We are, luckily, partnering with Jones farm again for strawberries. Also partnering with Broadfork Meadows farm again this year for help with eggs and flowers, and for this week, Creekside farms – beautiful flowers.
Farm News: Busy time on the farm. We are planning to run our cows through and give them their annual vaccinations. I know how they feel, after having 2 covid shots myself! Then, they will then move to new grass across the road. They will more than likely stay away from any suspicious character with a needle in their hand for a while.
Yes, and the CSA starts this Monday. Lots of garden work still left to do including harvest. Speaking of which….
What’s in the CSA bucket? STRAWBERRIES:) Greens! turnip/mustard/kale or collard or some collaboration of them all, arugula, young onions, radishes, Daikon radish greens, kalebration kale mix or cabbage, rosemary.
Housekeeping: Full shares will receive a bucket this year. Just leave the empty bucket in the same spot the next week and I will swap. We also will reuse egg cartons, and any other containers if you feel like returning them.
Half shares, or anyone who chooses so, will receive a paper bag.
What’s at Market: young onions, daikon radish greens, turnip greens, kale, collard, mustard, radishes and Temple Top Dog Treats
If you are a new member, when you receive your bucket don’t panic. If you are overwhelmed with greens at any point – and find your refrigerator overflowing and running out of room – here is what you should do.
Wash and cut those greens up. Even arugula and the small kale mix will cook up nicely in a pot of greens. I got three bunches and 5 bags of greens plus 2 bunches of green onions in my pressure cooker last week that were left over from the market! And onions and garlic add a nice touch. Just chop and add to greens pot.
So – wash those greens. Wilt them in a little water in a big pot and keep adding greens and adding greens until your blood pressure goes down (1. from thinking about eating all those healthy greens and 2. from cleaning your refrigerator out). Fill pot with water to cover greens and cook until tender. ADD any of the following, or none Salt, Chopped tomatoes (canned or fresh), a splash of vinegar, hot sauce, broth or bouillon to taste. If, then, the mountain of greens you have cooked becomes intimidating, freeze some. I like to let them cool, and then squeeze them with my hands and chop on the cutting board before I freeze or eat them.
If you are still skeptical, a radish green pesto recipe from Love & Lemons follows. How could that go wrong? I think this would work with turnip greens also – and probably ok to experiment with other herbs besides basil. Parsley? Cilantro?
Radish Greens Pesto
- 1/2 cup pine nuts or pepitas
- 1 small garlic clove
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 2 tablespoons lemon juice
- 1 cup radish greens
- 1 cup basil
- 1/4 to 1/3 cup extra-virgin olive oil, more if desired
- 1/4 cup Parmesan cheese, optional
In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.
Add the radish greens and basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.
Happy Eating and Thanks to all of you for buying local food from Circle S Farm.