There’s just so much planting happening. Planting, planting, planting! And thanks to the return of our resident crow, who can yank up an entire bed of Kale or Broccoli in under thirty minutes, we’re doing quite a bit of re-planting. (I’ve named him Russell, and I am NOT entertained!) It has become a perennial problem—the crows aren’t going for the greens themselves. They’re searching for tiny little wireworms that are problems in and of themselves. It is a real Catch-22! Mark is attempting to pace his frustrations out seeding Parsnips tonight ahead of a potentially rainy Tuesday, stomping his way down the rows with a walk-behind seeder, hoping his presence deters the birds and that he feels better afterward. It is like the farmer’s equivalent of “rage cleaning.”

A couple of quick reminders—as this is the next-to-last week of Spring Share. The Summer CSA season begins on June 4th, and starting on June 8th, the farmstand will be also open on Saturdays from 9-2. If you’ve been picking up on Tuesdays or Wednesdays this Spring but would prefer to switch to Saturday pickups over the Summer, please send me a quick reply or let us know at the farmstand before June 4th.

Also, if you know that you’ll be travelling over the Memorial Day weekend and your plans will impact your CSA pickup plans, please let me know ASAP.

We still have plant starts for sale, and we’re adding Cucumbers and Zucchini to the mix starting this week. For a list of available varieties, click here.

Thanks and have a wonderful week!
Katie

IN THIS WEEK’S FARMSHARES:

• Spring Onions

• Stir-Fry Mix

• Spring Garlic

• Asparagus

• Frozen Blueberries or Extra Eggs

  
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

ASPARAGUS SOUP
Jenn Segal, Once Upon a Chef

• 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed

• 3 tablespoons unsalted butter

• 2 medium yellow onions, chopped

• 3 cloves garlic, peeled and smashed

• 6 cups low-sodium chicken broth

• Salt

• Freshly ground black pepper

• 2 tablespoons freshly squeezed lemon juice, from one lemon

• ½ cup shredded Parmigiano-Reggiano

• Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
  CONTINUE TO RECIPE
  

BOK CHOY SALAD WITH SESAME-ALMOND CRUNCH
Alexandra’s Kitchen

• 1½ pounds bok choy

• 1 cup slivered or sliced almonds

• 1/4 cup sugar

• ⅓ cup sesame seeds

• 1/2 teaspoon flaky sea salt, such as Maldon, or 1/4 teaspoon kosher salt

and for the dressing:

• 1 to 3 tablespoons sugar

• ¼ cup grapeseed oil or olive oil

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 6 green onions, thinly sliced

  CONTINUE TO RECIPE
  

ASPARAGUS STIR-FRY (WITH TOFU & GREENS)
Heidi Swanson, 101 Cookbooks

• toasted sesame oil

• 8 ounces extra-firm tofu, cut into slices thick as a pencil

• 4 green onions, thinly sliced

• scant 1 tablespoon freshly grated ginger (peeled)

• 1/2 teaspoon crushed red pepper flakes

• 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces

• a couple big pinches of fine-grain sea salt

• 3 cloves garlic, chopped

• 1 big handful of toasted cashews, chopped up a bit

• a few handfuls of spinach, or chopped kale, or chopped chard

• zest and juice of one lime

• 2 tablespoons hoisin sauce

• 1 small handful fresh mint, slivered

• 1 small handful fresh basil, slivered

  CONTINUE TO RECIPE

OVEN BAKED RISOTTO WITH MUSHROOMS & ASPARAGUS
Ree Drummond, Food Network

• 4 tablespoons salted butter

• 1 tablespoon olive oil

• 1 bunch asparagus, sliced into rounds, keeping tips whole

• Kosher salt and freshly ground black pepper

• 8 ounces cremini mushrooms, sliced

• 3 cloves garlic, grated

• 2 bunches green onions, chopped

• 1 tablespoon chopped fresh thyme

• 2 tablespoons chopped fresh chives

• 1 1/2 cups arborio rice

• 5 1/2 cups chicken broth

• 4 ounces goat cheese

• 1 cup fresh arugula

• 1/4 cup thinly shaved red onion

• 6 to 8 fresh basil leaves

• Zest of 1 lemon
  CONTINUE TO RECIPE 

GREEN SHAKSHUKA
Jamie Oliver, One

• ½ a bunch of asparagus (175g)

• ½ a head of broccoli (175g)

• olive oil

• 1 potato (175g)

• 1 clove of garlic

• 2 teaspoons harissa

• 4 eggs

• 2 tablespoons cottage cheese

• 2 sprigs of fresh mint

• optional: extra virgin olive oil
  CONTINUE TO RECIPE

BLUEBERRY RHUBARB COBBLER
Kitchen Confidante - Thank you, Sherry!

For the filling:

• 3 cups blueberries

• 3 cups diced rhubarb

• 1/4 cup granulated sugar

• 3 tablespoons all-purpose flour
  
  

  For the dough:

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/2 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 1/8 teaspoon baking soda

• 5 tablespoons unsalted butter cold and cut into cubes

• 1/2 cup whole milk plus more for brushing

• 2 tablespoons sanding or turbinado sugar
  CONTINUE TO RECIPE