Hope you had fun cooking and sharing your week 1 veggies! If you had any issues with pick-up or decided that you want to make some changes, such as where you want to pick up make sure you get in touch with me this week.
This week's share includes:
Green Garlic Radishes
Bok Choy of the larger Win-Win variety Spearmint
Things get pretty greens heavy this time of year and I find that the best way to get through them is to combine them with plenty of dairy products. There's nothing like a giant pile of cheese to go with your spinach so without further ado here is a simple Spinach Lasagna recipe from Barbara Kingslover's Animal, Vegetable, Miracle.
- 1 pound of Whole Grain Lasagna Noodles-prepare according to package directions.
- 4 cups of chopped spinach- steam for 1-3 minutes, drain of excess water
- 16 oz Tomato sauce
- 2 cups Ricotta Cheese
- 2 cups Mozzarella Cheese
- Parmesan Cheese for garnish
Now, this is just a base. Feel free to add more tasty things like mushrooms, asparagus, or some elk hamburger. Once your noodles are ready you can start layering in a glass pan. Start with enough sauce to coat the bottom and work your way up with a layer of noodles then cheese, then more sauce, and some toppings (mushrooms etc). I usually try to make at least 2-3 layers. Bake at 350 F for at least 45 min.
If you don't know what to do with that mint make a Mojito! Or if that's not your thing try it mixed with some cumin and plain yogurt drizzled over those pickled beets. Delicious.
Construction is still happening on Stucky this week so if you are picking up at the farm be aware. Detours are still the same.
You can take Patterson from South 19th and then make a Right onto Fowler from there. You'll see us on the right as you drive down Fowler. Drive right on through the road blocks. I promise you're allowed.
Take S Cottonwood from Huffine to Stucky. Take a left onto Stucky through the road blocks. You'll have to drive through 2 road blocks to get to us.
!!! Do not try to take Stucky from South 19th!!! They won't let you through.
Pick up times are still the same:
Tuesdays: 3:00 pm - 6:00 pm
Wednesdays: 8:00 am - 6:00 pm
Please remember to BREAK DOWN YOUR BOX and SIGN-IN. Thank you :)
The boys were hard at work today putting a new wall together in our sprinter van so we can safely deliver fresh produce all around town, for example at the first SATURDAY FARMERS' MARKET of the season at the Fairgrounds from 9-12.
Some snapdragons peeking out.