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
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.
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
- Preheat oven to 400 degrees.
- Set pork chops on the counter and sprinkle both sides with sea salt.
- 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.
- Heat large oven-safe skillet over medium-high heat. Add pork chops to dry pan & sear 2 minutes each side.
- 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).
- Be careful taking the skillet out of the oven; remember that the skillet handle is HOT.
- 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
- Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.
- Use for salads or as a dip for crisp vegetables.
- Store in an airtight container in the refrigerator.
Source: A Cedar Spoon