IN THE BOX

WE HOPE YOU ENJOY YOUR VEGGIES THIS WEEK. YOUR BOX SHOULD HAVE 6-8 OF THE FOLLOWING ITEMS.

MICRO GREENS

LETTUCE – GREEN OR RED

KALE

CHARD

ONIONS – RED OR YELLOW

SPINACH

NICE BAG OF ROASTING VEGGIES

MUSHROOMS – CRIMINIS

APPLES

SCALLIONS

HERB – PARSLEY, CHIVES OR ROSEMARY

POTATOES – YUKON OR RED

 


 

Down on the Farm

While everyone else is bundling up from the cold, the Farm is hard at work preparing for the upcoming season.  Here are a few of the plants we have started and will make a great bounty.


 

Summer registration is here.  We need you to sign up early, so that we make sure we get enough crop.  Please fill out your summer registration form.  You can grab it here.

 


Pea and Potato Planting Party

 

Calvert Farm is hosting a Pea and Potato Planting Party on Sat. Mar. 17.  It will be from 10-2pm.  Covered Dish lunch.  Calvert will supply beverages, condiments, plates ect.  This is a family event.  No pets please.

 


Recipes

kale-and-cucumber-salad-with-roasted-ginger-dressing

Kale and Cucumber Salad with Roasted Ginger Dressing- Bon Appetite

INGREDIENTS

Dressing

  • 8 ounces fresh ginger
  • 1 green or red Thai chile
  • 1 garlic clove
  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil

Assembly

  • 1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces
  • 1 English hothouse cucumber, very thinly sliced
  • 3 Persian cucumbers, very thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • Kosher salt
  • 1 bunch cilantro, coarsely chopped
  • ¼ cup store-bought fried onions

 

SAUTEED SWISS CHARD- Genius Kitchen

INGREDIENTS

  • 1tablespoons butter
  • 1tablespoons olive oil
  • garlic cloves, minced
  • pinch dry crushed red pepper
  • bunches swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces
  • 1lemon, juice 
  • salt
 DIRECTIONS
  1. Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
  2. Sauté until fragrant, about 1 minute.
  3. Add swiss chard; stir to coat.
  4. Cover and cook until tender (stirring occasionally) about 8 minutes.
  5. Squeeze juice from 1/2 lemon onto chard.
  6. Season to taste with salt.
  7. Enjoy!
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