Calm before the storm…
This week your bag is not as heavy-laden as previous weeks. The garden has been well-harvested and replanted over the past 2 weeks and we are awaiting the explosion of tomatoes, eggplants, peppers, cucumbers, and summer squash/zucchini. We’ve already been enjoying some cherry tomatoes that are growing in the hoop house and in the next 2 weeks we should have enough to start adding to your bags. So enjoy this calm before the storm...before long, you won’t know what hit you! (well, yes you will...it will be loads of tomatoes :)
What’s in my bag this week?
Kale - mix
Swiss chard - Rainbow
Lettuce - mix
Radishes - mix
Beets - Bull’s blood, Chioggia
Reduce, Reuse, Recycle!
We are sure you’ve noticed that we are starting to use plastic containers. This will only continue as we head into tomato season. We would appreciate any size of plastic fruit/veggie clamshell containers - this helps protect delicate produce. Thank you for helping us reduce cost and waste!
-Clean cardboard or plastic egg cartons (no styrofoam)
-Plastic clamshell containers (all sizes)
-Plastic spinach/salad greens tubs (all sizes)
-Large plastic juice containers with lids
-clean plastic and paper grocery bags
-anything else? Just ask!
Eggs & Breads
$3/mini loaf - $7/large loaf
Trial and Prorated Memberships Available.
If you enjoy your weekly bag of produce, please help to promote our farm. We need more members and customers in order to make it through the growing season. In order to help us grow, we are now offering 3-week trial and prorated CSA memberships here:
Volunteer and Tour groups welcome to join on #farmfridays from 9-7pm.
Recipes & Tips:
Roasted Beet Salad with Chickpeas and Red Onion
3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
Preheat the oven to 350 degrees F. Set beets, garlic and rosemary on a large piece of aluminum foil. Drizzle 1 tablespoon of the olive oil, sprinkle salt and pepper and add a splash of water. Fold the foil up into a pouch , seal the edges. Transfer to oven and cook until beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve. (Via Food Network)
You have thyme in your bag this week! Yes thyme, not time. We wish we could give you some of that as well :) Thyme pairs wonderfully with oregano in salad dressings and soups, and is almost essential for cooking meats. What’s wonderful about it is that it’s so small it doesn’t require chopping!
Peanut Butter Banana Basil Rainbow Chard Wrap
*A farm 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! I ate half at breakfast and carried the other half in a baggy for a snack later on. It was just as delicious a few hours later. (Via Minimalist Baker)
Try your hand at pickling!
Many of our veggies during the season can be pickled for a side dish to most meals! Suggested veggies, radish, beets, and cabbage. It’s easy and a great thing to learn to do!
First, cut up your vegetables either in slices or chunks. Add flavorings of herbs and spices if desired. Dill is a favorite, but getting adventurous with Turmeric or cumin seed is an idea. Dried and fresh!
Then make a brine such as:
(Makes 6 cups) Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 2 tablespoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat. Fill your jars with the brine to cover the veggies. Refrigerate for at least 24 hours, pickles will keep for a month! (Via Eating Well)
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