“We love this food. We love our community. And we believe in the power of this food to heal our community.” – Dan, at Dinner in the Field‘s meal, 11-7-2014
(This week’s Farm Share, pictured above.) If you agree that Certified Naturally Grown food is important to your community, please consider contributing to the CNG Fundraiser! Our certifying entity, CNG is a not for profit organization. Expenses are covered in part by our certification fees. To help keep CNG thriving, our certification fees affordable, and provide more resources to farmers like us, make a donation as you are able.
Microgreens update: thanks to customer feedback letting us know they could be cleaner. We have changed our washing process in order to ensure you get all greens and no grit. (This is one of the many benefits of buying directly from the grower! You are able to tell us this and we are able to respond!)
Now that the cold weather has settled in, greens and roots become even sweeter. Our broccoli greens were prepared as part of Dinner in the Field‘s meal last weekend, which we were fortunate enough to taste. Incredibly delicious! The entire experience with Dinner in the Field is surely a significant investment for a dinner, but it includes professional chef preparation, Italian cuisine education, five courses, plenty of wine, and a carefully tended venue. Enjoying our greens in the comfort of your home misses out on that, and requires that you prepare them, but the price tag is just $3. This recipe for Cannellini Beans and Greens won’t give you the same dish prepared by Chefs Paige and Gregorio, but it will be tasty and we hope it will warm you and nourish you while nestled in your home. This week’s Harvest includes:
Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Arugula, Asian Greens (Bok Choy, Tokyo Bekana, Asian Spinach), Beets, Broccoli (heads and greens), Chinese and Traditional Cabbage, Cucumbers, Escarole, Garlic, Ginger, Hearty Mix, Juicing Greens, Kohlrabi, Lettuce (three different types of heads), Radishes (black, watermelon, red, french breakfast), Salad Mix, Spinach, and Turnips…plus our Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread.
Janet, Dan, and the rest of the Broadfork crew
Recipe Suggestions: (always cataloged on our Recipe Page)
Baby Ginger – we felt obligated to test some cookie recipes using our fresh baby ginger. This Fresh Ginger Cookie recipe got great reviews from our family and crew. Next we will try this Triple Ginger Cookie. Remember also to put this ginger in any stir fry or soup, or make tea, or freeze it for future use of these recipes. In February we hope you think of us when you pull it out of the freezer!
Green Tomatoes – Fried Green Tomatoes with Goat Cheese Grits, Curried Green Tomatoes, Green Tomato & Avacado Salad….or just add them to any stir fry or salad. They are tart and crunchy and delicious.
Broccoli – Broccoli Cheddar Quiche
Winter Squash & Chard – Lentil Soup with Sausage, Chard & Garlic, or Tuscan Sausage and Chard Soup — simply peel, cube, and add the squash to these recipes to make them even better. We love soup like this.
Scallions & Garlic– add to anything above or anything you are making!