The piglets are here!
On Saturday, 6 healthy CUTE piglets were born to Charlotte, our American Guinea Hog sow. There are 4 males and 2 females and all are nursing well and having fun exploring the barn and outside paddock. It is our first time having piglets born at the farm and we are so glad they’re here. Let us know if you want to come see them!
What’s in my bag this week?
Kale - Red Russian
Swiss chard - Rainbow
Lettuce - Encore mix
Radishes - Pink Beauty, Crimson
Bugs and Slugs
You may notice from time to time holey/eaten veggies in your bag. You might even find some creepy-crawlies stowed away. Do not fear! In choosing to be part of our CSA, you acknowledge the risk of pests and ‘imperfect’ (not grocery store) produce. We do what we can with the most natural/organic/safe methods of control, but the reality is that pests exist and every season has some that thrive on the growing plants. You will never receive produce that is diseased or rotting - eating ‘holey’ greens is completely safe. So please don’t let the food go to waste!
– Sage + eggs (i.e. in an omelette)
– Sage + lamb (i.e. in lamb burgers)
– Sage + apple/pineapple
– Sage + onion (i.e. in stuffing)
– Sage + white beans
-We LOVE frying them in oil until they’re crunchy...SO good!
Peanut Butter Banana Basil Swiss Chard Wraps (an NEFG favorite!)
1 large rainbow swiss chard leaf, rinsed and dried
1.5 Tbsp natural salted peanut butter (crunchy is best)
1 medium (perfectly ripe) banana
1 Tbsp flaxseed meal
1 handful basil
Flatten your rainbow chard and, with a knife, shave the stem down so it's easier to roll up. Alternatively, cut out the bottom portion that tends to be more rigid. Starting at the bottom about 1/4 of the way up (see photos) smear on peanut butter, add flaxseed, banana and basil and roll the whole thing up like a regular wrap, tucking the sides in as you near the top. If your banana isn't ripe/sweet enough, add a drizzle of honey or agave to sweeten. Secure with a toothpick and cut in half. Or, simply grasp in your hands and enjoy immediately!
Radish & Arugula
Throw in some salt & pepper, garlic and butter or olive oil over medium heat and enjoy an unexpected treat. Flavoring with a little bit of balsamic vinegar is one of our regular dishes at the farm!
Arugula & Radish Salad
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately. (Via Martha Stewart)
June 3 - October 14 (20 weeks)
12:00 - 4:00 * pick up on-farm 15822 S. 63rd St, Papillion, 68133
5:00 - 8:00 * pick up at the Papillion Farmers Market at Papillion City Park at the corner of Washington (84th) and Lincoln
Have a great week!
Photography by Birdcage Release Collaborative