Welcome to a new season with Dancing Roots Farm!
We look forward to our 6 months together with fresh and delicious vegetables, herbs, occasional flowers, and hopefully, some fruit. Despite the record rains in March and April, we have a great harvest this first week, including some unusual items to try!
It is common for the first 3-5 weeks to be light, both in number of items and weight. You’ll find the selection will increase soon enough. Returning members know this; to new members – just think of this as the time to ease into your vegetable adventure and time to learn to eat more seasonally.
In Your Share This Week
White Russian Kale – One benefit of our long cold spring: We still have kale! Strip leaves from the stems, sauté the stems with onions then add the chopped greens. Splash with balsamic vinegar & toss.
Sylvetta Arugula – This is our top selling item to restaurants. This variety is closely related to the wild relative and can be a little spicier than the ‘regular’ or basic kind more commonly seen at farmers markets.
Green Garlic – Use just like scallions or green onions, except look forward to a lovely garlicky flavor. They’re fun and delicious raw in salads, or can be added at the very tail end of soups or a stir fry.
Rapini – The flowering buds of mostly kale, but also some cabbage and collards. Use this just like broccoli; it’s great steamed or pan fried with a little nutritional yeast and a splash of tamari.
Sugar Anne Pea Greens – These delicate greens are a welcome change from all the brassicas (!)
D’Avignon & Zlata Radishes – The D’Avignon are a French Breakfast type; Zlata are a relatively new Polish type. Both are quite mild this week. Some of your D’Avignon might be a little pithy or dried looking inside, but they still taste great.
Oregano – Best known for use in tomato sauce for pizza or spaghetti; it also goes well with cheeses, lemon, pastas, and just about anything else savory, especially Mediterranean & Mexican cuisines.
Cherry Tomato plant – see below for planting instructions
Radish & Arugula Salad with Brown-Butter Vinaigrette
From Tommy Habetz of Meriwethers & FOODday, 2006.
2 Tbsp unsalted butter ¼ cup extra-virgin olive oil
1 Tbsp lemon juice Salt & Pepper
1 bunch radishes, rinsed, root & tops removed (save tops for later), sliced into matchsticks or oval slices
1 bunch arugula, rinsed and dried well, leaves torn or cut into bite-size pieces
1-1/2 oz cacio or aged gruyere cheese, shaved into thin strips
Cook butter in a very small saucepan over medium-high heat until dark chestnut brown and fragrant, 2-4 minutes (pay close attention so it doesn’t burn). Immediately transfer to a bowl to stop the cooking. Whisk in oil, lemon juice and S&P to taste.
In large bowl, toss together radishes and arugula. Dress lightly with vinaigrette (you may have extra) and divide among plates. Top with cheese and serve immediately with additional coarse salt and pepper.
* * IMPORTANT NOTICE ** WASH YOUR VEGGIES * *
Your produce looks clean, but it’s only been “field washed” at the farm. It is not legally ‘ready to eat’ so wash everything once you get home and put tender greens in the refrigerator as soon as possible.
About Your Tomato Plants
Your cherry tomato start will thrive in the ground in a sunny location. It will also do well in a very large pot. Plant deep, burying the 1st or 2nd set of leaves from the bottom so that it grows a thick, strong stem. Wherever the stem contacts soil it will grow roots. Whether they go in the ground or in pots, be sure to water regularly and deeply, about 1” per week. In the ground you can stop watering once they start flowering or showing a little fruit. In a pot, you’ll need to continue watering since the roots will rely on you. With enough sunshine they should bush out rather profusely and will benefit from a tomato cage or trellis. Get ready for a load of tasty little tomatoes!
