Week of June 3, 2018


Produce This Week From the Farm

Arugula, Rhubarb, Spring Salad Mix, Swiss Chard, Spinach, and Microgreens


Buckwheat cover crop planted in the vegetable fields in April.  Buckwheat acts as a smother crop to help prevent weed growth.  When tilled into soil before planting vegetables, it provides nutrients to the soil to promote growth.

Spring Salad with Rhubarb and Goat Cheese

1 bunch arugula, rough chopped  or spring salad mix

1 bunch rhubarb, cut in 1/2 inch pieces

1/4 cup honey

2 Tbsp olive oil

2 Tbsp balsamic vinegar

sea salt and freshly ground pepper

1/2 cup walnuts

1/2 cup goat cheese, crumbled

Preheat oven to 450.  Place rhubarb on baking sheet and drizzle honey over, mixing to coat.  Roast on upper oven rack until rhubarb begins to soften, about 5 minutes.  Let cool.  On another baking sheet, roast walnuts until golden.  In a large bowl, whisk oil and vinegar together and season with salt and pepper.  Add arugula and mix.  Top with rhubarb, walnuts and goat cheese.

Eggs for Any Meal

1 Tbsp white vinegar

4 EMCF eggs

3 Tbsp extra virgin olive oil

4 fingerling potatoes or 2 small potatoes, blanched  and sliced crosswise 1/2 inch thick

1 bunch spinach

2 links spicy sausage. sliced crosswise 1/2 inch thick

2 Tbsp minced shallot or onion

1 Tbsp sherry vinegar

sea salt and freshly ground pepper

1. Poach the eggs; Add vinegar to a large saucepan of simmering water.  Crack eggs into water one at a time.  Poach eggs until whites are set but yolks are still runny, about 2 minutes.  Transfer to a paper towel lined plate using a slotted spoon.

2. Make the salad: Heat 2 Tbsp oil in a skillet over mdm heat.  Cook potatoes until golden, about 6 minutes per side.  Transfer to a large bowl. Add spinach and remaining Tbsp oil.  Cook sausage about 5-7 minutes per side.  Add to bowl.

3. Make the dressing: Remove skillet from heat and add shallot or onion.  Cook 30 seconds and swirl in vinegar.

4. Pour dressing over salad and season with salt and pepper.  Toss to coat.  Divide salad among plates and top each with an egg.

adapted from Marthastewart.com


 Getting ready for Haying Season on Sunday.  Testing the equipment…

Next week…….Radishes and Mustard Greens

Have a great week!

“Whether we and our politicians know it or not, Nature is party to all our deals and decisions, and she has more votes, a longer memory, and a sterner sense of justice than we do.”    Wendell Berry

One Comment on “Week of June 3, 2018

  1. I love all of this! The buckwheat, the rhubarb (I didn’t know you grew it!!!), the poached egg/vinegar with spinach(the only way I make ‘em)- but oh! With sausage and shallot dressing! That sounds sooo good. And haying season already? Wow- no rest for the weary. I bet the fields are thick with sumptuous green…and of course, Wendell Berry, one of the wisest of all farmers.
    Thanks for all the wonderful food for thought.

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