That Ephemeral Fruit: Newsletter May 17, 2022
Though we are always constantly planting and harvesting, we are now spending a large part of our time maintaining the farm. What does that entail? Every week you can find us weed-whacking, mowing, tarping, pulling up cover crops, laying down landscape fabric and weeding.
One project our crew mate, Fain, undertook this week was to cut down a section of cover crop between two of our high tunnels using the weed whacker. We will put a tarp over this section so that the crop decomposes at a faster rate, it will fertilize the soil and provide mulch for the next crop we grow here! No artificial fertilizers needed!
|Pick Your Own %^&* Strawberries|
Since our son was born, we have pretty much abandoned our front yard garden (right next to the parking lot at our Farm Market). Thankfully it has mostly been taken over by strawberries, and this week it is loaded with fruit.
We need your help to come pick all this! This week farm store customers can fill up a quart for free, and additional pick-your-own strawberries are $6 a quart. Come check it out 3-5PM Wednesday, Thursday, or Friday this week.
If you can’t make it here we should have a few pints available at market but last week they went fast!
|Vegetable Share Contents:|
Sugar snap peas
Bread of the Week:
7 whole grains from the mid-Atlantic! A hearty porridge bread with a slightly sweet malty flavor. Made with sorghum, millet, and barley from Maryland grain pioneers at Next Step Produce, wheat, spelt, and Buckwheat from Deep Roots Milling at corn from Great Day Gardens.
|What to do with all them greens|
Whether you’ve visited us in person or browsed our website, you may have noticed how much GREEN we have in stock. The vibrant colors of tomatoes, peppers, carrots and squash are just around the corner, but right now you might need help figuring out how to use up the greens you’ve stocked up on. If you’re tired of eating salads, try a few of the suggestions we have below to spice up your meals!
Blend up your favorite green into a smoothie, add something for sweetness (honey, fruit), some rolled oats, even some protein!
Try sautéing them. Add some oil or fat to a hot pan, throw the greens on with salt and cook until desired done-ness. You can’t go wrong!
Test out a soup recipe with your greens! Seriously, even a head of lettuce can be made into a delicious soup.
Wrap! Especially good for leftovers, take some meat, add some sliced or shredded veggies such as radishes or cabbage and voila! (Check out our recipe below to see how we did this with Collard Greens.)
Grill em! Especially good for heads of lettuce, place your greens on your grill until slightly charred. The sugars in the veggies will crystalize and you’ll love the crisp edges.
Puree your greens and add them to dishes such as pastas, pestos or even use them as sauces for your sandwiches
|Recipe of the Week:|
Arden’s Steamed Collard Green Wraps
1 bunch collard greens
Half pound feta cheese chunk
Your choice of other fillings: toasted seeds, chutney, hummus, cooked meat, or other raw veggies. Get creative!
Your choice of dipping sauce
1. Put steaming water on medium high heat.
2. Cut out about half of the collard stem from the middle of the leaf. This allows you to roll the wrap top-to-bottom.
3. Place fillings in a row going horizontal across the leaf.
4. Roll leaf and place in bamboo steaming baskets. Steam for 10-15 minutes, until collards are cooked but not soggy. Enjoy!