Winter Share # 8
My Fine Homestead Newsletter
2/16/2017
In This Issue:

  1. Announcements
  2. Your Box this Week
  3. Recipes - Sunflower Microgreens Toppings, Sunflower Microgreen Balls, Spinach & Tofu Salad with Peanut-Miso Dressing
  4. On the Farm . . .
Announcements

Today is the 8 th winter box.

Upcoming Winter Share dates (1st & 3rd Thursday of each month) - 
March 3 & 17.

Your Box
Greens Mix -  1/4 lb, Asian greens, green lettuce, red lettuce
Spinach - 1/2 lb
Pac Choi - 1 bunch, the leaves are tender enough to add to the greens mix for a salad or add leaves and stems to a stir-fry
Microgreens - small bag mix of sunflower greens, pea shoots, buckwheat(no relation to wheat), and radish. Some of the microgreens may have their edible seed hulls still attached. You can pull them off or leave them on to add some crunch. Use as the base for salad or add to a lettuce salad for something different. These greens are also tasty added to a sandwich, wrap, or pita.
Garlic* - 1
*We are noticing that some of our garlic cloves are green in the center when we cut them open - they are starting to sprout a new garlic plant. The shoots are edible - like green garlic. Just chop and use with the rest of your onion or garlic.

plan for the next box - popcorn shoots, clover microgreens.
 
Sunflower Microgreen topping ideas

Because sunflower shoots are pretty crunchy, they pair best with something creamy. Here are some topping ideas for a sunflower shoot salad:

  • Goat cheese + lemon vinaigrette (Blend 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 tablespoon warm water, the zest of one lemon, salt, and black pepper.)
  • Cannellini beans + creamy vinaigrette (Blend 1/3 cup extra virgin olive oil, 3 tablespoons of white wine vinegar, 3 tablespoons of soft tofu, 1 teaspoon of Dijon mustard, 1 chopped shallot, salt, and black pepper.)
  • Avocado vinaigrette: Blend 1/4 cup of lime juice, 1/2 of an avocado, 1 teaspoon minced garlic, salt, and black pepper.
  • Yogurt sauce: Blend 1 cup yogurt, 1 teaspoon minced garlic, salt, and freshly ground black pepper. Thin with olive oil and lemon juice. (Variation – Nutty yogurt sauce: Whisk in up to 1/4 cup of your favorite nut butter to the yogurt mixture. Thin with olive oil, rice vinegar, and honey.)


Sunflower Microgreen Balls
Ingredients:

8 ounces sunflower microgreens, finely chopped
1 ½ to 2 cups dry bread crumbs
1 cup grated Parmesan cheese
½ cup (1 stick) butter, melted
1 small onion, finely chopped
4 eggs, beaten
Seasonings of your choice to taste (see note)

Preheat oven to 350 degrees. Wash greens, remove any sunflower shells and pat dry.
Mix all ingredients together in a large bowl. Scoop out 1½- to 2-inch portions and shape into balls in a single layer on a cookie sheet. Bake in preheated oven 15 minutes, or until a toothpick goes in and comes out clean. Remove from oven and let cool 1 minute. Serve warm or cold as desired as an appetizer or side dish.

For extra flavor, try dipping in an oil and vinegar mix.

Note: Spiropoulos uses salt, pepper and garlic powder. Farrell suggests an Italian seasoning blend. Tester used 1 teaspoon of Italian seasoning, ½ teaspoon of salt and ½ teaspoon pepper.


Spinach and Tofu Salad with Peanut - Miso Dressing

Tofu adds creaminess to this spare salad of spinach dressed with peanut butter and red miso paste. Stick to an unemulsified peanut butter rather than the "no stir" varieties, as the latter will over-thicken the dressing.

SERVES 4-6
 
40 MINUTES
Ingredients
14 oz. silken tofu
3 oz. spinach leaves, trimmed and thinly sliced
2 tbsp. natural peanut butter
2 tbsp. soy sauce
1 tbsp. red miso paste

Place the tofu on a flat plate lined with a kitchen towel. Cover the tofu with another towel and plate and then weight with two 32-oz. cans to press on the tofu and release excess water. Let stand for 20 minutes. Uncover the tofu and crumble it into small, 1⁄2-inch pieces into a large bowl. Add the spinach and toss gently to combine.
In a small bowl, whisk the peanut butter with the soy sauce, miso, and 2 tablespoons water until smooth. Pour the dressing over the tofu and spinach and mix to coat. Transfer to a bowl and serve or refrigerate for 1 hour and serve chilled.

On the Farm . . .

Things are starting to pick up.

A few weeks ago Bill and I attended the FairShare CSA Coalition’s Inaugural Vegetable Conference in Madison. It was very informative with workshops focusing on several different vegetables, the importance of cover crops, maintaining a healthy environment in the greenhouse, and farm life balance.

It came at just the right time for Bill and me. The slower pace of winter had lulled us into a place of waiting. The conference coupled with a relaxing weekend away with family was just the jump start we needed to get us excited for the summer season.

Since then several sunny days have dared us to stay inside! Yesterday after a morning of math and reading lessons, along with keyboarding practice for the kids, we headed out.  Bill and I went to the tunnels to harvest, Liam hardened a new knife on his forge, Aidan, inspired by the thawing conditions, began cleaning out his rabbit shed, and Marlee enticed the cats that made the garage their winter home to visit the barn. It felt good to be out and hear the sounds of everyone busy in the fresh air. 

I hope you are having a chance to being outside also.

Stacey