Summer Share #1, 2016
My Fine Homestead Newsletter
6/1/ 2016
In This Issue:
 
  • Calendar & Announcements 
  • In Your Box 
  • Recipe 
  • On The Farm . . .

Clouds over the Farm.
  Clouds over the Farm.
Calendar & Announcements
1.  EOW Shares this week = First Business, The Office Market, APT.  

2. Annual Farm Party is July 31.

3.  ??? Questions ??? Let us know.
In Your Box  - Full Share

Asparagus
Cherriette Radishes
D'Avignon Radishes
Pink Beauty Radishes
Salad Turnips- Eat raw like radishes, add to salads, or saute briefly in butter.
Sorrel
Mesclun-From the Latin misculare, meaning "mix thoroughly."  Usually consists of an number of leafy vegetables of various colors & textures. his mix contains beet leaves, spinach, lettuce, and arugula. Use for salads or add to a sandwich, scrambled eggs, or in burritos and pitas.
Mustard Greens
Swiss Chard-Separate leaves from stalks, slice leaves in thin ribbons, chop stems. Saute stem pieces in butter or oil with garlic and onion, adding leaves after 3 or 4 minutes. 
Green Garlic-Like green onions in appearance but stronger in flavor. Milder than common garlic. Mellows quite a bit with cooking. Use in any dish that calls for garlic. Cut the roots off the ends and slice into thin rounds or dice smaller if you prefer. You can cut up the shaft until the leaves get tougher.  Store in a loosely wrapped plastic bag or wrapped in a damp cloth in the refrigerator. R

Past Recipes
  In Your Box - Full Share

Asparagus
Cherriette Radishes
D'Avignon Radishes
Mesclun-from the Latin misculare, meaning "mix thoroughly."  Usually consists of an number of leafy vegetables of various colors & textures. his mix contains beet leaves, spinach, lettuce, and arugula. Use for salads or add to a sandwich, scrambled eggs, or in burritos and pitas.
Green Garlic-Like green onions in appearance but stronger in flavor. Milder than common garlic. Mellows quite a bit with cooking. Use in any dish that calls for garlic. Cut the roots off the ends and slice into thin rounds or dice smaller if you prefer. You can cut up the shaft until the leaves get tougher. Store in a loosely wrapped plastic bag or wrapped in a damp cloth in the refrigerator.

Coming soon to your box: kohlrabi, baby carrots, beets, kale.
Green Garlic Toast

  • Slices of crusty bread
  • ½cup unsalted butter (1 stick), softened
  • ½cup grated Parmesan
  • 2 ½tablespoons chopped younggreen garlic stalks, white and green parts
  • 1tablespoon minced chives
  • ¼teaspoon black pepper
  • ¼teaspoon fine sea salt, more to taste
  • Large pinch red chile flakes
  • 1regular (not green) garlic clove, halves
  1. Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
  2. In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.
  3. Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.

On the Farm . . .
Welcome to Summer Shares everyone! We appreciate the continued support of returning members and are happy to make room for those of you new to My Fine Homestead. Our membership has come close to doubling this year so we have lots and lots of wonderful people joining us. We look forward to a season filled with nutritious vegetables and connections with our farm members. 

I've said it before, but it is worth repeating, let us know if you have any questions or concerns. The CSA experience is more rewarding for all if we communicate. And if you'd like to visit your farm and/or spend time getting your hands dirty - we can make it happen!

We continue to be busier than we think possible! We are doing some of everything right now.

Bill is still working on readying the plots of land we changed from pasture to vegetables this year. Readying them for winter squashes and succession plantings of other crops. We continue to start seeds in the greenhouse, transplant seedlings to the gardens, and direct seed other crops. We are hoeing and weeding in earnest now. We are harvesting for CSA shares and for the farmers market. We have two batches of broiler chickens and one batch of laying hen chicks in the pasture now. That is moreat one time than usual. We decided to try getting more chickens earlier this spring. We may decide to have fewer at a time next year. 

I'm not complaining, it is just that some days, we aren't sure which way to turn! We have almost doubled the number of shares we have compared to last year. It is very exciting to have so many join our farm and support us. 

We are experiencing some effects from the unusually cool weather of April which will be noticed in your box. Beets and carrots that should be ready by now have been slowed down by the low temperatures. We are anxiously waiting to be able to put them in your box. Enjoy the bountiful greens knowing there will be other types of vegetables in a few weeks.

Then the warm (dare I say hot? weather brought us a bumper crop of aphids in the greenhouse. This is a new experience for us. It really warmed up under the roof, and the humid environment was perfect for them. We found out they love salad turnip greens. Fortunately we had also planted turnips in the field so we can pack them in the full share boxes this week. In the past we've discussed getting ladybugs which love to eat aphids but never felt we had the need. We do now, and have ordered a big batch.We can't wait to see lady bugs in our gardens. More information on ladybugs.

Have a great week,

Stacey
  Workshare members Jennifer & Rachel washing mustard greens in the pack shed.
Sinkful of beautiful Mesclun!