Whole Farm CSA - Week of March 16th
Full Share: Purple Potatoes, 2# Parsnips, big bunch of Parsley, Oregano, 4 Bok Choy, Micros, Chard
Half Share: Purple Potatoes, 1# Parsnips, big bunch of Parsley, Oregano, 2 Bok Choy, Micros, Chard
Hi everyone!
This week we have tons of delicious greens for you! I don’t know about you but I am trying to have as many green meals as I possibly can in anticipation of spring and summer.
We still have so much squash left here at the farm and I am always trying to think of ways to give them a little spring treatment. Only because they’re called winter squash doesn't mean they can’t be the main ingredient in a spring inspired dish! A nice way to say goodbye to the cold winter months. I highly recommend to top some roasted or grilled winter squash with some of this tried and true Parsley Salsa Verde.
Parsley Salsa Verde from "Gjelina, Cooking from Venice, California" by
Travis Lett
Makes 1 cup / An important condiment in our kitchen, this salsa verde
is one we use all year-round. It brings a lovely herbaceous briny note
to things like grilled squid, grilled eggplant, and wood-roasted
sunchokes. We even like it as a garnish for steak. As for most
herb-based sauces, it's a good idea to make the base ahead of time and
then spike it with vinegar just before to avoid oxidation.
3/4 cup chopped fresh flat-leaf parsley
10 anchovy fillets, rinsed and chopped
1 Tbsp. capers, rinsed and chopped
1 tsp finely grated lemon zest
Pinch of crushed red pepper flakes
1 garlic clove
2/3 cup extra-virgin olive oil
kosher salt
1 Tbsp. red wine vinegar
In a small bowl, combine the parsley, anchovies, capers, lemon zest,
and red pepper flakes. Using a Microplane grater, grate the garlic
into the mixture, add the olive oil, stir to combine, and season with
salt. Allow to stand at room temperature for about 20 minutes.
Store in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature, and stir in the vinegar just before serving
Otherwise mud season at the farm has officially begun, all the animals are muddy and very happy about the warmer and sunnier weather. We have six lambs so far, 18 piglets and our next generation of broiler and laying chickens is growing every day! The newsletter is late this week because the piglets planned their great escape yesterday and we spent the evening running after them, never a boring day here at the farm.
I would also like to share with you that I am organizing a fundraising dinner for Ukraine at Little Star Diner on March 29th. Matt & Jacy are so kind to donate some of their vegetables for the Little Star Diner chefs to cook up into various Ukrainian and eastern european delicacies. All the proceeds are going to World Central Kitchen, an organization that cooks meals at Ukrainian borders for refugees and victims of the war.
Tickets are online now and selling out fast! We would all love to see you there. If you can’t make it and would still like to contribute to the cause, the link to the tickets will also give you an option to donate in lieu of attending.
Thank you!
Anastasia