5 Week Spring Share
**LAST WEEK**
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Kale
Mixed Bunches of Full Sized Kale
Swiss Chard
A Bunch Of Red/White Stemmed Chard
Super Spinach Mix
This is a mix of your classic green spinach with deep purple amaranth mixed in.
Thai Basil
This basil has a more intense flavor, purple stems and smaller leaves. You can use like your classic basil.
Head Lettuce
Larger head lettuces either Bibb or Romaine
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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<
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My mom use to make this recipe all the time but with homemade mini Italian meatballs and it was the perfect comfort food. It is usually made with spinach but you can easily add in kale, spinach or chard. When I make it I often load it with greens and sometime use coconut milk and tempah when I want a veggie version!
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Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 12 oz Italian sausages or bratwursts, about 2-3 sausages, chopped
- 5 cups water
- 2 russet potatoes , medium size or large, peeled and cubed into small chunks
- 4 garlic cloves , minced
- 6 strips bacon , cooked and chopped
- 3 cups Swiss chard , center stalks removed and sliced thin like ribbons
- 1 cup half and half
- salt and red crushed pepper
Instructions
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Chop uncooked sausages into small slices. Heat olive oil on medium heat in a soup pot, add chopped onions and chopped sausage and cook until both onion and sausage are cooked through.
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Add 5 cups of water to the pan, stir, and bring to boil.
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Add potatoes (peeled and cubed into small chunks), and minced garlic. Bring to boil, then reduce to simmer. Cook until potatoes are done, about 15-20 minutes on low simmer.
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For Swiss chard, make sure to remove center stalks and slice the Swiss chard leaves thin like ribbon. Then, add Swiss chard and half the bacon (reserve the remaining half for serving) to the soup pot. Add 1 cup half and half to the soup pot. Bring to hot temperature (not boil), mix well. Add salt and pepper to taste
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Serve in individual bowls, topped with the remaining amount of chopped bacon on top.
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The flea beetle pressure is slowly going down as their season comes to an end and our chards and collards pictured to the left are looking mighty delicious! Our kale is also bouncing back from the bug damage. Unfortunately the various Asian greens we grew bolted.
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But not all is lost. All the yellow flowers around Caitlyn, you see in the picture to the right, are the Asian greens providing food for the pollinators which will eventually become seed which we can collect and grow next season. Adapting to challenges is key to farming!
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It has been lovely feeding you all for this 5 weeks. We sincerely hope you enjoyed every bite. Lots of care went into each veggie and every word that was written in this newsletter. This spring share was able to provide the income necessary to hire our awesome Caitlyn. Many thanks from all of us for providing your hard earned money to our farm. We honor it in all that we do here on the farm!
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Your Farmers
Adam & Courtney
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