June 8, 2022 Veggie Feast/CSA

Notes From the Farm

Welcome to the first week of Veggie Feast/ CSA! Although the spring has been colder than average, giving us a slower start, the crops we have planted are doing well. Every year we have a different set of challenges, and successes. We look forward to a new growing season and sharing the abundance of the farm. Thank you for supporting and eating locally raised food.

This Week’s Veggie Feast

June 8 CSA
Dill weed

Dill can be used to flavor a variety of sauces, salad dressings, and egg dishes. It is best used fresh but the leaves can be dried for future use.


Use to make a chutney (see recipe below), dessert, jam… interesting that such a sour vegetable became a star ingredient in so many desserts.


Leon’s favorite vegetable. Good thing we grow a lot. Lovely lightly steamed or sauteed.


These shallots are from the 2021 growing season! We always keep some shallots tucked away for the spring. Use as you would an onion.

Spring Greens mix

A mix of delicious spring greens: lamb’s quarter, purple frills, tatsoi, spinach and dandelion leaves. This mix makes a great raw salad, the leaves are tender, succulent, nutrient rich, and full of flavor.


Known in other parts of the world as “rocket”, arugula is a delicious early summer vegetable from the brassicaceae family. It is a rich source of certain phytochemicals that have been shown to combat cancer-causing elements in the body. Arugula is also a great source of folic acid and Vitamins A, C and K. As one of the best vegetable sources of Vitamin K, arugula provides a boost for bone and brain health.

The greens can be stirred into pasta and scattered on pizza. Arugula is at its best in salads: Drizzle it with extra-virgin olive oil and lemon juice and top with shaved Parmesan, salt, and pepper.


Pork Chops with Rhubarb Chutney

This recipe was shared by a CSA member.


1/3 cup honey
1/3 cup apple cider vinegar
1/2 Tbsp. finely grated fresh ginger (increase to 1 Tbsp. if you’d like more heat)
1 large garlic clove, pressed
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. black pepper
1-1/2 lbs. rhubarb, sliced
1/2 cup chopped onion
1/4 cup raisins
4 pork chops
sea salt


  1. Preheat oven to 400 degrees.
  2. Set pork chops on the counter and sprinkle both sides with sea salt.
  3. Make the chutney: In medium saucepan, add the first 8 ingredients (honey through black pepper). Turn heat to medium-high and stir to blend. Add the rhubarb, onion and raisins, stir again. Continue cooking until rhubarb starts to soften and sauce thickens. (5-7 minutes). Turn off heat and set aside.
  4. Heat large oven-safe skillet over medium-high heat. Add pork chops to dry pan & sear 2 minutes each side.
  5. Spoon half the chutney over the pork chops and then put the skillet in the preheated oven and cook for 6-10 more minutes, depending on how thick your pork chops are. (They’re done when the meat temperature is 140 degrees).
  6. Be careful taking the skillet out of the oven; remember that the skillet handle is HOT.
  7. Plate the pork chops and spoon the remaining rhubarb chutney on top. Pour any remaining juices from the skillet on top as well. Serve!

Source: Phoenix Helix

Creamy Dill Salad Dressing


  • 1 1/4 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped fresh dill
  • 1 Tbsp. lemon juice
  • Salt and pepper to taste


  1. Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.
  2. Use for salads or as a dip for crisp vegetables.
  3. Store in an airtight container in the refrigerator.

Source: A Cedar Spoon