March 27 - Whole Farm CSA

Full Share: Beedy’s Camden Kale, Purple Radish, Little Gem Lettuce, Apple Mint, Spinach, Micros, Garlic

Half Share: Beedy’s Camden Kale, Purple Radish, Little Gem Lettuce, Micros, Garlic


In addition to your weekly eggs, you are welcome to grab a second dozen/half dozen from the fridge in celebration of Easter or other spring-time traditions!

Despite a reprise of winter weather this week, signs of spring are everywhere at the farm. The hens have started laying again as the sun rises earlier and sets later. There is a reason that Easter is celebrated with eggs — after the scarcity of the winter they are suddenly in great abundance. Today we will shear the sheep of their winter coats and wait for the arrival of more baby lambs (there are three so far!) The piglets have been growing every day as have the seedlings in the greenhouse.


Your CSA boxes this week are filled fresh greens for your spring table. Greens are delicious as a garnish, in salads, or cooked, like in this Italian Sausage Kale Soup:

Sausage Kale Soup

  • 12 oz sausage

  • 1 1/3 cups chopped onion

  • 4 cloves garlic

  • Oregano, rosemary, sage, thyme and pepper to season (yummy with red pepper flakes for a bite).

  • 6 cups chicken broth or stock

  • 1 cup water

  • Kale

  • 2 cans cannellini beans, drained and rinsed, or bonus points for using Indian woman dried beans.

In a pot sauté chopped sausage and onions, once sausage has browned add garlic and seasoning and stir for 2 minutes. Pour in chicken broth and bring to a boil. Gently boil 10 minutes. Add kale and beans and allow to boil until kale and veggies are tender. Let it cool before eating.

Feel free to visit the lambs next time you’re at the farm!

Cheers,

Lily

The first lamb of the year

Thirsty chickens

Jacy Rothschiller