OLDE FURROW FARM

5 Week Spring Share

WEEK 2
VEGGIE LIST

Spinach
Large, green, glossy leaves of spinach!

Salad Mix
This week's salad mix is a pure lettuce blend with shades of green, red and speckled leaves. More sweet and mild compared to last week's mix.

Braising Mix
This is a more tender mix of large bunched greens than stir-fry greens. You add them in during the last minute or two of cooking. You can also chop them up into a salad.

French Breakfast Radish
These radishes are elongated with a white tip. They are less spicy than the classic radish but hotter temperatures bring out more of a kick so these ones are pretty comparable. The tops do have flea beetle damage but that is perfectly fine.

Mint
Fresh mint is great for refreshing drinks, desert dishes, or homemade tzatziki! We also don't mind swapping out the mint for another herb of your choice:
green onion, oregano, marjoram, lemon balm, or thyme
(just reply to this email with your choice!)

WFM2GO ORDERING

ORDERING CLOSES AT 7PM ON MONDAY

There are lots of different add-ons you can purchase from week to week that will arrive with your farm share - just log into your WFM2go account to place your order.

>ADD TO YOU ORDER<

RECIPE OF THE WEEK

"This easy dish was inspired by an appetizer I enjoyed once at a Lebanese restaurant in Atlanta. The simple combination of peppery radishes, toasted walnuts, and fresh mint is satisfying and somehow greater than the sum of its parts. It is prettiest when served immediately and tastes great with roasted meats and hearty grain salads. If you have leftovers, try tucking them into toasted pitas with a little goat cheese or feta. " - Nicholio

WHAT YOU NEED

1 cup walnut halves
1 pound radishes, trimmed and sliced into thin rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
¾ teaspoon kosher salt
½ teaspoon honey
20 fresh mint leaves

STEPS

Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
Place radishes in a serving bowl.
Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.

* You may be tempted to skip the toasting of the walnuts but I promise you it makes all the difference!

More Recipes

Tzatziki Sauce From Cookie & Kate
Spanakopita From The Mediterranean Dish
Bright Spring Salad From Love & Lemons

Farm Happenings

Saturday evening we walked around the fields to see what will be ready for the CSA this week as well as take inventory of the things that need to be done next week. We always have a loose idea of what needs to be done but the weather often steers the majority of our choices.

One of the decisions we made was to harvest the spinach this week due to the impending heat wave which often makes spinach bolt (go to flower) which isn't what we want. Another is harvesting all the greens that can't handle the heat on Monday morning instead of Tuesday. 24 hours is all it takes for a crop to go from perfect to no good so staying on top of things is key to good farm management. The spinach is pictured to the right there with a couple weeds hanging out.

The herb garden (to the left) is so lush this year with the consistent rain we have been having. This is certainly my (Courtney) favorite spot on the farm. We hay mulched it pretty heavily last year and it has given it just the boost it needed from years of dry weather!

Your Farmers
Adam & Courtney

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Copyright © 2019 OLDE FURROW FARM, All rights reserved.

Our mailing address is:
569 BELCHER ST.
PORT WILLIAMS, NS
B0P 1T0

Phone Number:
902-690-7621

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Olde Furrow Farm · 569 Belcher St. · Port Williams, Nova Scotia B0P 1T0 · Canada