Week 2: Greens Galore

My love for garlic,onions, rutabagas and other hearty storage vegetables is paramount for without them those mid-winter months would be especially challenging in keeping my eating synchronized with the seasons . With that said, I can't help but be excited when spring greens make their way into the fridge rejuvenating both my culinary creativity and the color diversity of my meals.

This week in your share you can look forward to receiving:

• Radishes
• Beets
• Carrots
• Pac Choi
• Salad Greens
• Turnips
• Green Garlic
• Kale
• Swiss Chard
• and, a Parsley plant for the taking if you'd like!

For an hour every day, high schoolers from the Outdoor School join us on the farm for their "Gardening Elective" class. They help us with a variety of tasks including planting, starting seeds in the greenhouse and shoveling leaves and manure.  This is always accompanied by a variety of questions that make for excellent learning opportunities but we like to balance  work days with more formal lessons. In the picture above Stu and the students are identifying a Thimbleberry plant in the farm's native plant garden.

This Weeks' Recipe
Radish Bruschetta
1 Tablespoon olive oil plus more for baguette slices
1 Bunch of radishes trimmed and quartered with leaves, thinly sliced
Salt to taste
1 Tablespoon lemon juice
6-8 1/2 inch baguette slices
2-3 green garlic cloves minced
Plain or herbed goat cheese

Heat the oil in a medium skillet over medium heat, add radishes. Sprinkle with salt and saute until tender and browned in spots stirring often. With a few minutes remaining, add green garlic. Remove from heat and stir in lemon juice. Season to taste with salt and pepper.
Preheat oven to 400. Place baguette slices on baking sheet. Brush with oil and sprinkle with salt and pepper. Bake until golden brown around edges, about 8 minutes.
Arrange toasts on plate and spread with goat cheese. Spoon radish mixture over then sprinkle with radish leaves.
Recipe adapted from bonappetit.com