April 15 Whole Farm CSA

Full Share: Broccolini, radish, kale, lettuce mix, apple mint, pea shoots, garlic + onions

Half Share: Broccolini, radish or kale, lettuce mix, apple mint, pea shoots, garlic + onions

This week we are busy seeding in the fields, hoping to get lettuce, salad greens, radish and carrot seeds in the ground before the cooler weather and precipitation comes. We are turning another greenhouse from winter greens to cherry tomatoes, and we planted the first of the cucumbers!

We are also in the process of building out the frame for a brand new green house. This green house will be used to extend our flower growing season further into the fall and spring!

This week you are receiving a much of greens, radishes and apple mint. Apple mint can be used in salads, as a garnish for drinks, or dried and used to make tea.

It can also go into savory dishes like these mint meatballs.

Meatballs:

1-2 large onions finely chopped

3 eggs

3/4 cup bread crumbs (store bought or from stale bread)

1.5 cups min chopped

1.5 lb Ground beef, pork or lamb

2 t Salt

1 t pepper

Olive Oil

Tzatziki:

½ cup finely chopped or grated cucumber

1 cup thick whole milk Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 garlic clove, grated

¼ teaspoon sea salt

Add all meatball ingredients besides the olive oil to a bowl and mix well. If you are making bread crumbs, toast old bread and then place in a food processor and run until finely chopped. Use a spoon or hands to roll meat mixture into balls (around 24). Heat a pan with olive oil over medium heat. Place in half of the batch of meatballs, pressing down on each one to flatten slightly. Fry until crispy (3-5 minutes) and flip. Once both sides are browned, transfer to a plate and cook the other half batch.

In a smaller bowl mix all Tzatziki ingredients.

Serve on a plate with coos coos or rice, or eat in a peta with lettuce, onion and tomato. Garnish with pea shoots with plenty of Tzatiziki.

You can always make meatballs in advance and leave in the fidge on a cookie sheet for up to 24 hours.

You also get peashoots this week. Peashoots are baby pea plants — they have a subtle pea flavor and a lot of crunch. I like to dress them with apple cider vinegar, olive oil and salt and eat as a simple, light salad.

The newest twins