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May 08, 2006
Our first course, Spring Appetizer
Welcome to our very first spring share!
We are excited to offer you the first of the season's produce. We hope that this CSA session will be a delightful introduction to a delicious and bountiful season. The relatively cool spring has delayed a few crops, but you will see more crops as the spring session unfolds. We begin the season with a colorful box of red and green vegetables.
This is only our second year of harvesting rhubarb, and we are pleased to begin your share with this spring herald. It is a vegetable that is cooked as a fruit. Rhubarb's bright red stalks are prized in pies and crisps, but it also shines in sauces for seafood and meat. Check out Dylan's rhubarb salad dressing for an innovative and refreshing spring salad. Have a rhubarb recipe that you would like to share with us? Just add it as a comment to this blog entry and all your fellow CSA share members can enjoy it as well!
Our baby spinach is delicious raw or cooked. Try it in a spinach quiche with wild spring mushrooms for a savory and decadent meal. Rapini is a very popular green in Chinese and Italian cooking. Although it is known by a variety of names, rapini or broccoli raab are the most common. It is delicious sauted with a bit of garlic in olive oil and then splashed with lemon. One of our all time favorite ways to enjoy rapini is on pizza.
Small Share: 1/2# salad mix, 1/4# spinach, 4 heads baby lettuce, 1 bunch radish, 2 bunches rapini, 3/4# rhubarb
Medium Share: 3/4# salad mix, 1/4# spinach, 4 heads baby lettuce, 1 bunch radish, 2 bunches rapini, 1# rhubarb
Large Share: 3/4# salad mix, 4 heads baby lettuce, 1/4# baby spinach, 3 bunch radish, 2 bunches rapini, 1 1/2# rhubarb
Posted by Christine at May 8, 2006 02:33 PM
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