May 20th Whole Farm CSA

Full Share: Kale, Arugula, Broccolini, Rhubarb, Green Garlic, Micros, Asian Greens, Mint

Half Share: Arugula, Broccolini, Rhubarb, Green Garlic, Micros

After the flurries of snow that we saw last weekend, the farm is starting to warm back up again. Our newest lamb was born this morning with a few more still on the way, and our flock is continuing to rotate around the farm to take advantage of the beautiful spring grass. Potatoes were planted yesterday, tomatoes are being trellised, and we are preparing to get our strawberries in the ground later this week, all sure signs that summer is on the way!

Green garlic is especially exciting right now. Harvested young before the bulbs fully form, it has a mild garlic flavor and can be used in place of garlic cloves or scallions in just about any dish.

Rhubarb is another surprisingly versatile ingredient you will find in your share this week. Its bright, tart flavor pairs perfectly with strawberries, honey, and fresh herbs - especially mint. While a strawberry rhubarb crisp may be the first thing that comes to mind, rhubarb is also wonderful in savory dishes. Try roasting it with onions and serving over grilled pork, chicken, or sausages. The tangy, slightly sweet flavor pairs well with these rich flavors.

Baked Rhubarb

INGREDIENTS

  • 1 1/2 pounds rhubarb stalks

  • 3 tbsp pure maple syrup

  • 1 tbsp butter

  • 1 tbsp vinegar

  • 1/4 tsp kosher salt

  • Pinch of ground allspice

  • Pinch of pepper

PREPARATION

  1. Preheat oven to 425º F. With the flatter side down, cutting at a sharp angle, slice stalks into 2 inch lengths, keeping the pieces together

  2. In a small saucepan, combine the remaining ingredients and bring to a boil, stirring continuously. With a brush, coat a rectangular or square baking dish with the mixture. Arrange rhubarb in neat rows, rounded side upward. Keep the pieces tightly packed and aligned as if the stalks were still whole. Brush the tops with half of the remaining mixture.

  3. Bake 5 minutes, then brush with the remaining mixture. Continue baking until rhubarb is not quite done - still slightly firm in the middle - 2 to 6 minutes longer

    Serve warm as a side dish

Warm Broccolini and Kale Salad with Green Garlic

INGREDIENTS

  • 1 bunch broccolini

  • 1 bunch kale

  • 2 stalks green garlic, thinly sliced

  • Handful of arugula

  • Olive oil

  • Lemon juice or vinegar

  • Salt and pepper

  • Optional toppings: toasted nuts, parmesan, or a fried egg

PREPARATION

  1. Heat olive oil in a skillet and sauté green garlic for 1-2 minutes

  2. Add chopped broccolini and cook until tender

  3. Stir in kale and cook until just wilted

  4. Remove from heat and toss with fresh arugula, lemon juice, salt, and pepper

  5. Add any additional toppings you’d like!

Jacy Rothschiller