The brassicas are blooming, the supply of eggs from our hens is burgeoning and our to-do lists are getting longer no how many things we manage to cross off of them—the Springtime feeling is hitting hard.  Mark has begun his vigilant rituals of opening and closing greenhouse doors and walls, covering and uncovering trays of tiny transplants, trying to keep plants healthy and thriving through frosty daybreaks, glorious afternoon sun and whatever hot or cold front sweeps in from time to time.  And so far, it is working.  The first round of transplants looks solid, and we’ll have a whole lot of plants for our fields (and a variety for all of you home gardeners) in a few weeks, so stay tuned.

In the meantime, I’m really excited to share a little influx of green and purple after several root and squash heavy months. The crew has harvested another round of Purple Sprouting Broccoli for this week in addition to a tasty mix of flowering Raab—a blend of Kale, Cabbage, Brussels Sprout and Collard Florets. And to round things out, we’ve picked some sweet bundles of Turnip Greens for you to saute and enjoy. And because the hens are laying eggs so abundantly, all of our share members are able to choose between taking home some bonus Eggs or Parsnips this week. We’ll have plenty of Eggs for Easter this year, so we hope you’ll pick some up from our Farm Stand. I have been starting my days by chopping up a bit of Purple Sprouting Broccoli and Kale Raab, wilting it a bit in my little frying pan before cracking an egg or two on top for breakfast. It reminds me farming in my twenties, back when the crew subsisted on Kale and Eggs doused in Frank’s Red Hot five days a week. There may have been a few upgrades since then, but it still does the trick. Maybe I’ll melt some Leeks and add them if I’m feeling inclined.

Have a great week,
Katie

THIS WEEK’S FARMSHARES:

Purple Sprouting Broccoli and/or Raab Mix
Turnip Greens
Leeks
D’Anjou Pears
Parsnips or Extra Eggs (for all!)

AT THE FARMSTAND THIS WEEK

SEASONAL RECIPES, TIPS & INFO:

Purple Sprouting Broccoli Recipe Collection - BBC Good Food
Kale Rapini Spread - Food In Jars
Please Do Eat the (Kale) Flowers - PDX Monthly

SAVORY GALETTE WITH LEEKS & KALE
Feasting at Home

Rough Puff Pastry Dough:

• 1 1/4 cups, 145 grams, all purpose flour

• 1/4 cup, 26 grams, rye or wheat flour

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 10 tablespoons unsalted butter, cut and chilled

• 7 tablespoons ice water

• 1 teaspoon vinegar (white or apple cider)

Leek and Kale Filling

• 1 bunch kale, about 4 oz, ribboned and chopped

• 2 cloves garlic, chopped fine

• 3 medium leeks, cleaned and chopped into 1/4 inch half moons

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1 tablespoon fresh sage, minced

• 2 tablespoons fresh parsley, roughly chopped

• 2 eggs, beaten

• 1 teaspoon anchovy paste (optional can sub miso paste)

• 1 tablespoon dijon mustard

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded

• 1/2 cup mascarpone

Egg Wash

• 1 egg

• 1 tablespoon water

CONTINUE TO RECIPE

BEST ROOT VEGETABLE KUGEL
Food 52

• 6 to 7 cups root vegetables - sweet and/or regular potatoes, yams, yucca roots, beets, carrots, parsnips, celeriac, turnip, rutabaga, radish and/or Jerusalem artichokes (total 2 1/4 lb or 1 kg)

• 1 cup aromatics - mostly onion with small amounts of garlic & ginger (total 6 oz or 180gr)

• 3/4 cup eggs (3 large or 180 ml). For vegans, use pureed silken tofu.

• 3 tablespoons potato starch (about 45 ml)

• to taste Freshly ground black pepper and either sea salt or kosher sslt

• 6 tablespoons chicken fat, butter or oil (90 ml). Or more for a richer dish.

• optional topping - bread crumbs or corn flakes mixed with some oil or butter

• optional garnishes - sour cream or applesauce

CONTINUE TO RECIPE

ANDREA NGUYEN’S UMAMI GARLIC NOODLES
Melissa Clark

• 4 large garlic cloves, finely grated or minced

• Kosher salt, as needed

• 10 ounces dried Chinese wheat noodles or Japanese ramen

• 1 tablespoon oyster sauce

• 2 teaspoons fish sauce

• 1teaspoon cornstarch

• ½teaspoon monosodium glutamate (MSG), or use ½ teaspoon chicken stock base or 2 tablespoons nutritional yeast

• ½teaspoon granulated sugar

• 5tablespoons salted, European-style (cultured) butter

• 10 ounces sliced shiitake or cremini mushrooms

• 1 large bunch mustard greens, stems and leaves, cut into 1½-inch pieces

• Freshly ground black pepper

• 1 tablespoon minced shallot

• Chopped cilantro, for serving

CONTINUE TO RECIPE

PEAR PARSNIP LEEK SOUP
Andrea Hop

• 2 medium sized leeks (slice and soak in water to remove dirt)

• 2 medium parsnips (peel and chop into chunks)

• 2 pears

• Sea Salt & Pepper to taste

• One 32 oz carton of Chicken Bone broth (vegetable broth works too)

• 1-2 tsp Cajun Seasoning

• Pumpkin seeds, hemp seeds, chives, green onion, etc. option for garnish

CONTINUE TO RECIPE

LEEKS VINAIGRETTE
Eating from the Ground Up

• 12 small to medium leeks

• 1 tablespoon red wine vinegar

• 2 teaspoons Dijon mustard

• salt

• fresh ground pepper

• 1/4 cup extra virgin olive oil

• optional: 1 tablespoon chopped parsley

CONTINUE TO RECIPE

GARLIC SHRIMP WITH TOMATOES, LEMON & BROCCOLI RAAB
(Thank you for the recipe, Charlotte!)
Disney World Epcot Australia

• 24 medium shrimp (16/20), peeled and deveined

• 1 tablespoon coarse salt

• 1 tablespoon freshly ground black pepper

• 1/4 tablespoon chili powder

• 3 tablespoons extra virgin olive oil

• 3 tablespoons oil from sun-dried tomatoes

• 2 tablespoons chopped garlic

• 1/2 cup sun-dried tomatoes in oil, drained and chopped

• 3/4 pound broccoli rabe, cut into thirds

• Juice and zest of 1 lemon
  
  

CONTINUE TO RECIPE