Week #42 (3/14 & 17)

This week your basket contains: potatoes, onions, leeks, cabbage, beets, and arugula

 While the weather is slowly (very slowly!) getting better, growth in the gardens continues to be slow (see our note re flowers below).  The brightest spots on our farm are the hoop houses where overwintering greens (like the arugula in your baskets today) are doing well.  We also have radish, turnips, beets, peas, bok choi and carrots all up and growing apace in hoop houses.  We are just chomping at the bit to get these things mature and harvested for you.  In the meantime, this recipe is a great way to use your arugula.


The Bruschette

Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.

The Spread:

In a food processor or blender, combine til smooth:

A handful of arugula or wild arugula (the wild will be spicier)

S & P to taste

2 small garlic cloves

1/4 cup toasted pine nuts or walnuts

1/4 cup olive oil

Blend together to make a thick paste. Add:

1/2 cup parmesan cheese

Top the bruschetta with spread.  Makes about 1 cup.  Adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard.

The smaller Savoy (ie wrinkly-leaved) cabbages in your basket this week are the most cold hardy variety we grew this year.  They would be perfect for stuffed cabbage leaves (see our web site for a good recipe) or for this recipe.


1 Savoy cabbage

3 Tbs. butter

2 Tbs. vegetable oil

¼ cup diced onion

Salt and Pepper to taste

3 eggs

½ cup whipping cream

1 cup grated cheddar

¾ cups bread crumbs (divided)

Pre-heat oven to 375 degrees.  Grease a standard loaf pan.  Wash, dry and quarter the cabbage then slice into ¼ inch strips.  In a large sauté pan, heat oil and butter.  Add the onion and sauté until translucent.  Add cabbage and stir well to coat.  Cover and simmer until cabbage releases its liquid.  Remove the cover and cook until the moisture evaporates.  Season with salt and pepper.  In a medium mixing bowl, beat together eggs and cream.  Add cheese and ¼ cup bread crumbs.  Mix gently with the cabbage and pour into the oaf pan.  Press remaining bread crumbs on top.  Bake 40 to 45 minutes until firm and golden brown.  Let rest 20 minutes before slicing.  From Foodday.


1 pound beets

1 tablespoon butter

Salt and freshly milled pepper

Grate the beets into coarse shreds.  Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt and pepper to taste.  Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.  Remove the lid and raise the heat to boil off any excess water.  If you don’t mind the shocking color, serve with a dollop of yogurt on top.  (We think it is beautiful!)   From Vegetarian Cooking for Everyone. Serves 4 to 6

WE HAVE A LIMITED NUMBER OF CLIMBING SNAP PEA PLANTS IN 6-PACK POTS for anyone who wants some starts for their home garden.  We can send some along for $3.50/6-pack.  Just drop us an email to order.

OUR CHICKENS HAVE STARTED TO LAY EGGS AGAIN. If you are on our egg list from last year, we will try to start giving you eggs again. If you want to be added to or removed from the list, please send us an email!

Our tulips and daffodils are emerging, though the cold weather has been slowing them down more than we would like.  If you have ordered flowers, we have you on a list and will be sending them along as soon as we can.  We will have $6 bunches available starting in the next few weeks.  Send us an email to order (one time or standing order).  The season usually lasts about 3-4 weeks.