Good Looking Greens

Can you smell the goodness?

Recipe Of The Week: Oven Fried Broccoli

Oven Fried Broccoli

1 1/2 cups of sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1 bunch broccoli cut into florets with 1-inch stems
1/2 cups of crushed cornflakes

Stir together sour cream, Worcestershire and garlic salt.  Dip broccoli into sour cream mixture, then roll into crushed cornflakes to coat.  Place on a greased baking sheet.  Bake at 400 degrees approximately 20 minutes.  Serve warm

Recipe Of The Week: Chard Salad

Chard Salad

1 pound of coarsely chopped chard
1/2 c thinly sliced celery
1/2 c thinly sliced radishes
1/4 c sliced onions
1/4 c olive oil
1/4 c lemon juice
1/2 tsp dry mustard
1/4 tsp celery seed
salt and pepper to taste

Steam chard 3-5 minutes: drain.  Rinse under cold water to cool.  Drain well. Combine chard, celery, radishes, and onions and toss.  Put remaining ingredients in a jar with a lid and shake well.  Pour over salad.  Toss to coat.  Season to taste and serve.

Something A Different This Year

The CSA is growing and that means that John and Anna have acquired more responsibilities.  Those responsibilities will take up precious time.  So they have decided that they will only send out one Newsletter month instead of weekly and that will be sent to members of the CSA through email by Rue and Susan, the Englishers that also help with the CSA.  There will be no paper copy in your boxes like years before.  I think it is a win, win for everyone!

Newsletter From Rue

 For your produce boxes this week (June 18th), John and Anna expect to have lettuce, onions, Swiss chard, kale and possibly, Chinese cabbage, regular cabbage, green garlic or garlic scapes. Green beans should be ready in the next few weeks. We are hoping it doesn’t get too wet for them. The sweet corn plants at the farm are looking great as are the tomato plants. We are really close to sold out of summer shares so if you don’t have one and are wanting to get one please let us know.

Recipe Of The Week: Fresh Asparagus Omelet

Fresh Asparagus Omelet 

1 T of butter
6 eggs, beaten
1/4 c milk
1 T olive oil
8 stalks of asparagus cut into 1/2 inch pieces
salt and pepper as desired
1/4 c of chopped onion
1/2 c shredded swiss cheese

In a non-stick skillet, heat butter and oil over medium heat.  Add asparagus and onion and cook for five minutes or until tender.  In a bowl combine eggs, milk, salt, and pepper.  Beat egg mixture with a fork just until bubbles start to appear.  Pour over asparagus mixture.  Cook until eggs are set on top: lift edges with a spatula to allow the uncooked eggs to run under the cooked eggs.  When the eggs are fully cooked top with cheese and cut into wedges.

I Have Been A Slacker

I seem to be apologizing a lot lately.  My life is not my own and there are a million things pulling me in a million different directions.  I have managed to get pictures of each box from the beginning of the season.  I will share those and then get on to the boxes in June.

As you can see, each week the boxes are getting more filled.  The first few boxes are always a little smaller until the garden really starts to produce.