Week #43 3/22 & 25

This week your basket contains: Leeks, potatoes, winter squash, Swiss chard, beets, and PURPLE SPROUTING BROCCOLI OR CAULIFLOWER

We had a very successful day on Saturday at the CSA Share Fair (sponsored by PACSAC, our local CSA farmers’ group).  It was nice to see all of you who came out, said hello to us and spoke well of us to your friends (and a few strangers too!).  Thank you for your support.

A great salad can be made with beets and broccoli (including purple sprouting broccoli). We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and serve them either warm or cold.  This vinaigrette is the one we use:


1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

For this recipe, combining the beet greens and chard (they are essentially the same thing) would work perfectly.


2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.


1 pound greens, rinsed and chopped

2 cups onions (1/2 lb)

1 cup sliced carrots

1 cup sliced celery

1 tbsp olive oil

1 tbsp minced garlic

2 tsp dried thyme leaves

1/2 pound Kielbasa (Polish) sausage, thinly sliced

1 cup dry white wine

2 quarts chicken broth

2 cans Cannellini (white) beans

Pepper to taste

In 6 – 8 quart stock pot over medium-high heat, frequently stir onions, carrots, celery, oil, garlic, thyme, and sausage until sausage is browned, about 10 minutes.  Add wine, broth, cooked beans, and greens.  Bring to boil over high heat, then reduce heat and simmer, covered, until the greens are tender (15 – 25 minutes).  Season with pepper.

TULIPS are starting to bloom here on the farm.  Polly can put together a beautiful bouquet of 10 tulips plus other seasonal blooms and/or greens for only $6.  If you email us your order, we can deliver the bouquet with your veggies!

RHUBARB is starting to show stems!  In a few weeks, we will be able to send you enough for a pie (approx.. 1 Lb.) for only $3.  Email your order now and we will send it along as it is available.