It is nearing 10:00 pm on this first harvest of the 2015 season. It is the eve of our first delivery, the night before Madeline’s dance recital and the final hours before Sasha turns 16. There is so much going on right now: birthday cakes in the oven, sequined outfits and tutus hanging from door knobs, market equipment coming back out of their winter nooks, golly, I would be fibbing if I didn’t admit to being a bit scattered.
Now that you all have a glimpse into this Friday night on the farm, let me offer you the heartiest welcome to the 2015 season, one that is surely going to be wonderful. It has been a swift spring, one that went from the deepest, coldest winter we can recall through a typically soggy spell right into the heat of summer that has defined the past couple of weeks. We have been working like crazy to catch up on all the spring work we weren’t able to do in the wet, wet early April while simultaneously planting the first wave of the heat loving summer crops. There is a healthy group of nearly 20 spring lambs and one newborn calf bouncing around on the lush green grass and over 20 duck eggs in an incubator due to hatch next week. Life is definitely bursting at the seams all around us! Because I know you are all going to ask, I will go ahead and say the Farm Stay project, while still far from complete, is progressing so wonderfully, we are pretty overjoyed. With steady progress all winter long, we are now simply waiting for the final plans to be approved (it is a certified facility after all…..) and the plumber will work his magic. the newly erected walls will be sealed up and we can rest easy with phase one complete. Paul has devoted an unbelievable amount of energy to the renovation and clearly, simply, loves the space. It is shocking to me that I won’t get to see you all as you get your first basket and begin the season’s journey with us. I will be watching Madeline dance and looking forward to seeing you all next week. It is with such excitement that we welcome you all, friends old and new, to Hill and Hollow CSA’s sweet 16th year. Wow. Enjoy these first tastes of spring friends, they are wonderful indeed.
week one in your basket:
Hakurei salad turnips
Sauteed Swiss Chard with Garlic and Lemon Bon Appétit
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.
Pasta with Sausage, Swiss Chard and Pine Nuts from Martha Stewart with this amazing and quite large swiss chard, I thought two recipe ideas might be worthwhile!
1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound gemelli, or other short pasta
3/4 cup raisins, plumped in boiling water and drained
1/4 cup freshly grated Parmesan cheese, plus more for serving
In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4
minutes. Remove from skillet. In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan