Spring Share #2
My Fine Homestead Newsletter

In This Issue:

  1. Announcements
  2. Your Box this Week
  3. Recipe - Skillet Poached Eggs with Spinach

Help us! Vote in this poll to help us name the black ewe lamb! (The lighter one is Cappuccino.)


This is the 2nd Spring Share. Mark your calendar -
the remaining spring pickup dates are: May 9 & 23.

Spring Green Farmers Market dates:
April 28 (library Community Room
from 9 to noon )
every Saturday May 12 to Oct 20 in Library Lot

Viroqua Farmers Market starts May 5th.

2018 CSA Shares are available now.
Join our farm for the Year or for a season.
Sign up today so you don't miss out!
Your Box 

Spinach - 2 l b, in 3 bags (Reminder that the stems are just as tasty -if not more - than the leaves!)
Chives - 1 bunch
Eggs - 1 dozen (We including as much of the spring produce is delayed with the cold spring.)

  • 2 tablespoons olive oil
  • 2 leeks halved lengthwise and thinly sliced crosswise into half-moons
  • 5 ounces baby spinach
  • 8 large eggs
  • Kosher salt and freshly ground black pepper

(Note - can substitute onions for leeks)

  1. In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
  2. Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
  3. Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.

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