Happiness is…a big tall patch of cover crop to play with! Lupa had her turn today, losing herself, finding herself, sprinting in and out of a bed of Rye and Vetch that is over 4’ tall in most places. But by the end of the week, Mark should have a chance to give this patch a proper mow before incorporating all of that lovely organic matter into the soil.

Stuff is growing! The propagation tables are starting to fill up, and the seeding docket is heavy for our crew this week. They’ve potted up all of this year’s Tomato Plants—some for us and some for all of you home gardeners! We’re taking good care of them while things size up and warm up over the coming weeks, so stand by. The weather will by dry and glorious this week, but the temps are supposed to dip down close to a frost mid week, lest we get carried away with all of this Spring fever and whatnot. We might consider it a good week for A Slow Roast of Roots and Herbs for when there is Frost on the Ground.

Speaking of herbs, now that the perennials are really hitting their strides, the CSA herb gardens are going to get a bit of TLC tomorrow. So, go ahead and snip a few budding Chives, sprigs of English Thyme, Lemon Thyme, Sage or Lovage. (Remember—they’re free for CSA members!) Fresh herbs are one of my favorite ways of breaking the monotony of cold weather vegetables. Apples, for instance, taste great with Thyme and I’m going to be sneaking fresh Chives into all kinds of Root Mashes and Egg Hashes. We’re harvesting our last flush of Flowering Raab this week, and I think it will be great addition to a mid-April batch of Colcannon or Rutabaga Champ. That being said, I’m probably most excited for this week’s harvest of Tokyo Bekana, a light and almost lettuce-like variety of cabbage that is great for stir fries and raw in salads or wraps.

Have a great week,
Katie

IN THIS WEEK’S FARMSHARES:

• Tokyo Bekana

• Flowering Raab (Large Shares)

• Rutabagas

• Russet Potatoes

• Onions

• Honeycrisp Apples
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

SPRING ROLL SALAD
101 Cookbooks

Peanut Sauce Dressing:
1 cup unsweetened full-fat coconut milk
1/2 cup peanut butter
1/2 teaspoon cayenne pepper
2 medium shallots, peeled


3 tablespoons brown sugar, maple syrup, or honey
1+ tablespoon shoyu / soy sauce

2 tablespoons fresh lime juice

Lime Dipping Sauce Dressing:
6 tablespoons hot water
2 tablespoons brown sugar, maple syrup, or honey
1 garlic clove, minced
1 teaspoon serrano chile pepper, finely chopped
1 tablespoon fresh lime juice
1 tablespoon shoyu / soy sauce

a few handfuls of seasonal vegetables: asparagus, snap peas, fiddleheads, green beans
12 ounces dried rice noodles
1 head napa cabbage (or other lettuces), thinly sliced
1/2 cup toasted peanuts, chopped
to serve (any of the following): limes, sliced avocado, extra peanuts, sliced radishes

CONTINUE TO RECIPE

GREEK LEMON-ROASTED RUTABAGA & CHICKPEAS
Crushing Cancer Kitchen

2.5 lb Rutabaga, (2 large) peeled and cut into wedges
½ c Chick peas, cooked
6 Garlic cloves, minced
1 tsp Oregano (dry)
2-3 Oregano sprigs (fresh)
¼ tsp dried Turmeric (1 tsp if using fresh)
⅓ c fresh Lemon juice (reserve the zest)
1 Lemon, thinly sliced (optional -see below)
1-2 c water (Depending on the size dish you use. The water should come at least halfway up the sides of the rutabaga wedges)
2 Tbsp Extra Virgin Olive Oil
Several Grinds of Black Pepper (to improve turmeric absorption)
Sea(weed) Salt to taste
Olives (optional)

CONTINUE TO RECIPE

POTATO KUGEL
Smitten Kitchen

1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch, cornstarch, flour or matzo meal
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice

CONTINUE TO RECIPE

CHICKEN POT PIE WITH WINTER VEGETABLES
Brooklyn Supper

1 12 - 14 ounce sheet puff pastry, thawed, or use homemade
2 pounds skinless, boneless chicken thighs
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
1 cup 1/2-inch diced carrots (2 medium)
1 cup 1/2-inch diced golden beet (1 small)
1 cup 1/2-inch diced rutabaga (1 small)
1 cup 1/2-inch diced turnip (1 small)
8 tablespoons unsalted butter
1 cup thinly sliced leeks (1 medium)
1 cup diced yellow onion (1 medium)
4 sprigs thyme
2/3 cup all-purpose flour
4 cups low-sodium chicken stock, homemade or store bought
½ cup minced fresh parsley, stems and all
1 egg, lightly beaten

CONTINUE TO RECIPE

THE INN AT LITTLE WASHINGTON’S APPLE RUTABAGA SOUP
Hapa Nom Nom

1 stick unsalted butter (1/4 pound)
1 cup onion, roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup Granny Smith apple, peeled, cored, and roughly chopped
1 quart good quality chicken stock (or vegetable stock for a vegetarian option)
2 cups heavy cream
¼ cup real maple syrup
Kosher salt
cayenne pepper
freshly ground black pepper (optional)

CONTINUE TO RECIPE