Summer Share #1
My Fine Homestead Newsletter
5/31/2017
Marlee with a new chick. Aidan's spring chicks and ducklings are almost done hatching.
"Little's 4 ducklings are growing fast. They love to swim in the little pond the boys made for them. 

In This Issue:

  1. Announcements

  2. Your Box this Week - Full Share
  3. Your Box this Week - Half Share

  4. Recipes- Hollandaise Sauce with Asparagus, Rhubarb Crisp

  5. On the Farm . . . 
Announcements

This week is the 1st Summer Share and Every Other Week members at John Muir, Transformations, Waban Hill, Wayland Ave pick up boxes today

Maple Syrup, Eggs, and handcrafted Body Care
are all available at The Office Market,
Your Box this Week - Full Share
Salad Turnips with Greens - 1 bunch, These are best eaten raw like radishes or sliced in salads or sandwiches. The greens can be used like lettuce. Store in the fridge in a wet cloth or plastic bag.
Mesclun Mix - 1/2 lb (mix of lettuces, kale, spinach)
Swiss Chard - 1 bunch. Use in stir-fry, add to egg dishes, soups, cut in small pieces for salads. Any bigger, thicker stems require more cooking time than leaves do so add stems to pan first and leaves later. Most of the stems in these bunches are thinner and will cook fairly fast. To separate, fold leaf in half at the stem and tear or cut leaf off along the stem. Make a stack of de-stemmed leaves and then roll them up like a cigar. Cut 1/2 inch or so sections off the roll to make ribbons. Then depending on the dish, I cut the rolled up ribbon sections cross-wise to shorten. You can cut them several times to make smaller pieces also.
Asparagus - 2 bunches
Rhubarb - 1 lb
Green Onions - 1 bunch
Chive Blossoms - 1 bunch. Chive blossoms have a mild onion flavor and can be added to pizza (just scatter on whole blossoms on pizza after baking.) Chop blossoms and saute in oil with garlic, add to sandwiches, on top of a baked potato, whenever you can. Store in a plastic bag or wet towel in the fridge like regular chives. They should last for a week or more. And if all else fails, trim the bottoms and put in a vase of water to grace your table.
Your Box this Week - Half Share

Easter Egg Radishes -  1 bunch of multi-colored table radishes
Mesclun Mix - 1/2 lb (mix of baby lettuces, kale, spinach)
Asparagus - 1 bunch
Rhubarb1 lb
Green Onions - 1 bunch

Hollandaise Sauce with Asparagus
2 large egg yolks
4 oz butter
1 dessert spoon lemon juice
1 dessert spoon white wine vinegar
salt and pepper to taste
  1. Place the egg yolks in a blender with a pinch of salt and pepper and blend for 1 - 2 minutes
  2. Put the white wine vinegar and the lemon juice in a small pan and heat until very hot and bubbling. Watch it carefully as such a small quantity will get very hot very suddenly.
  3. Set the blender running and slowly pour the hot pan mixture into the eggs
  4. Put the butter in the same pan and melt the butter again be careful not to let it burn. When it is all melted bring it up to a temperature where it starts to bubble and look pretty hot
  5. Remove from the heat and again with the blender running very very slowly pour into the egg mixture. Stop every so often to give it time to blend in well. if it starts to look like its going to curdle keep blending without adding any more butter until you have rescued it.
  6. You should now have a lovely creamy sauce ready to serve. Pour over freshly steamed asparagus and top with a twist of smoked salmon
  7. Serve straight away

You can prepare the hollandaise sauce in advance but keeping it warm or warming it up must be done with care. If you apply too much heat too quickly it will curdle. Put it in a dish and reheat it over a bath of boiling water whisking as you heat. Alternatively Delia Smith recommends putting it in a wide mouthed thermos flask to keep warm.


 
Rhubarb Crisp
4-6 c. rhubarb
1 c. sugar  (I cut this back to 1/2 c.) 
6 Tbs flour
1 tsp cinnamon
Stir together in a big bowl until mixed. Put in the bottom of a greased 9x13 inch pan.

Topping:
1 c. brown sugar (I cut this back to 3/4 c.)
1 c. oatmeal
1 c. flour
1/2 c. butter
Cut the butter in the sugar and flour, and then stir in the oatmeal. Spread the topping evenly over the rhubarb mix.

Bake at 350F in oven for 45 minutes until top is browned.
On the Farm . . . 
Windy days have dried the ground up at our place. It seemed like it would never be dry enough to work, but a couple days of 12 to 15 mph wind changed all that. And
Bill has been mowing, tilling, and cultivating like crazy!

We spent Memorial Day weekend transplanting tomatoes, spinach, broccoli, cauliflower, kohlrabi, and squash. It felt good to get more plants out of their tiny pots and into the big gardens where they can grow and grow! We also moved flats of cucumbers and peppers to a semi-protected spot (away from chickens!) to acclimate to life outside the greenhouse. 

While the wind made conditions less wet, it presented its own challenges. It tried to suck moisture out of the tender seedlings as it buffeted them about. We did our best to counteract the wind's effects by securely placing the plants in their new homes and then watered them in. We'll continue to give them extra care the next few days until they start to take off. 

I hope you have a great week,

Stacey
Liam transplanting squash and cucumber plants waiting their turn.