Shopping Cart

Reflection in the field

Posted by on
Reflection in the field
This Week's Spring Vegetable Share Harvest:
  • Green Garlic
  • Salad mix
  • Scallions
  • Asparagus
  • Beautyheart Radishes
  • Oak Leaf Head Lettuce
  • Mushrooms - from River Valley Ranch, Burlington, WI
  • Red Rhubarb from Mick Klug Farms, St. Joseph, MI
  • Hot House Cucumber Oak Park and Farm sites will receive this week.
Farm Journal
We worked on this hot, beautiful day to tend to our summer tomato crops and our food forest.

Last May, we planted a Food Forest to add more than we take from our land, to build and regenerate soil life and health, and to steward our agriculture to draw down carbon from the atmosphere. In short, to contribute to a better future.

This spring, we planted replacement trees for those trees that didn't make it through the winter, mulched, mowed and weeded hundreds of these perennial plants. Beyond eventually producing food, the food forest is slowly growing into the space we envisioned: a place for quiet reflection, calm and appreciation.

So while working within this space, we reflected on the plants before us and on the current health, social, political and environmental challenges in our world. Its easy to get overwhelmed, so we encourage ourselves to listen. To mourn and acknowledge feelings of pain. To seek knowledge. To read and strive to learn more. To reflect. To act.

As we prepare to share the food we've grown for you this week, we look ahead to sharing a beautiful, wooded space with you someday in the future. In the meantime, we will continue to take daily actions towards making a difference and building a more nourished, whole community. 

~ The Miller family
Notes from the Farm Kitchen
Our final stored beautyheart radishes are making an appearance in shares this week and likely, next week. Also known as Watermelon Radishes, these radishes are unsuspecting on the outside but a brilliant, beautiful pink on the inside. These radishes are known as storage radishes as they are meant to grow to a much larger size than an average radish. Beautyhearts are a little sweeter and less spicy than traditional radishes. We often peel the outside off, and use them as a colorful addition to sandwiches, salads or on a vegetable platter. 
Some of our spring share members will a sample of our cucumbers grown in our greenhouse. If you don't receive this week, we intend to share with you next week. While we didn't have a hugely succession hot house growing season season, we're learning a lot about the specific growing needs within this controlled environment. We hope an early season cucumber will be a nice, crunchy flavor addition to your salads! 
Seasonal Recipes from the Farm Kitchen

Rhubarb Apple Crisp (Low Sugar) - thank you to Jerry M. for sharing this recipe with us!
The Filling:
4 cups chopped rhubarb 3-4 large stalks
1 large Gala apple peeled, cored & chopped
juice of 1/2 lemon
3 tablespoons agave nectar
1 1/2 tablespoons cornstarch

The Topping:
3/4 cup whole wheat pastry flour
3/4 cup oats
1/3 cup chopped pecans or walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
2 tablespoons melted coconut oil
2 tablespoons pure maple syrup

Preheat the oven to 375 degrees F. Lightly coat an 8- by 8-inch baking dish with cooking spray.

The Filling: In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch. Toss to coat the fruit. Spread the fruit mixture in the baking dish.

The Topping: In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt. Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands. Sprinkle the topping evenly over the fruit mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake until the fruit is bubbling, and the topping is golden brown, 20 to 25 minutes. Serve with ice cream or whipped cream, if desired.

Asparagus and Chicken Enchiladas
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
8 ounces sour cream
1/2 cup green taco sauce
12 (8-inch) flour tortillas
3 cups chicken, cooked & shredded
1/2 cup sweet onion, finely chopped
12 ounces Monterey Jack cheese, shredded
2 1/2 pounds asparagus, trimmed & blanched
1 bunch cilantro, chopped
1/2 cup Parmesan cheese, grated

Preheat oven to 425 degrees F. Spray two (9x9) glass dishes (or one large 9x13 glass dish) with nonstick spray.

In medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, whisking, until thick (5 minutes). Remove from heat. Whisk in sour cream and taco sauce and set aside.

Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, 1/4 cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of sauce on top of the mixture. Sprinkle with chopped cilantro. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan.

Bake 25 minutes, or until light golden color and bubbly. Garnish with more cilantro.

38 Recipes for Tender Greens

Older Post Newer Post