June 19

It was wonderful to meet all of you this past week at pick-up.  Your great appreciation of the farm and creative culinary spirit inspired me to capture many recipes and photos.  Be sure to keep scrolling to see all four recipes and this week’s photo gallery.  Keep those recipes coming!  Thanks, Kate

Milkweed’s Farm Fresh Eggs are Available each week $5 dozen

Upcoming Events at the Farm

Saturday, June 29th from 9am to 12pm: Medicinal Herb Class with Lucretia. A hands-on introduction, including identification of medicinal herbs and their uses with lessons on how to make simple tinctures, oils and teas.  A second class, on making medicinal syrups, will be offered this Fall.

Free with an Herb Share  Drop-on students: $40.  Click here to learn more!

Thursday, July 11th from 1-4pm: Making Strawberry Jam with Allison Carroll Duffy.  A hands-on introduction to making jams and canning them.  You’ll leave with your homemade strawberry jam and the know-how to can simple jams at home!  $45 per student.  Be sure to register with Lucretia soon, as this class will fill quickly!   Click here to learn more.

Four recipes

All Greens Pesto, by Anne Taylor

  • Any greens- kohlrabi, arugula, beet tops, kale, chard, etc.,
  • Lots of garlic, toasted hazelnuts (walnuts or pine nuts), Romano cheese, robust olive oil, salt, and pepper
  • Whizz in blender.  We ate ours on sourdough toast, and parparrdelle.  Amazing!

Image thanks to: www.thekitchn.com

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Swiss Chard & Ricotta Pie (Gluten Free)

Active time: 15 minutes.  Baking Time: 35 minutes.

Image thanks to: http://www.ibreatheimhungry.com

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Crazy Kohlrabi Smoothie, by Muriel Garner

  • Kohlrabi greens
  • Maple Syrup
  • Lemon Juice

Image thanks to: http://www.365mom.org

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Baby Beets with Balsamic Glaze, by Alex Vafaides

  • Beets chopped into thin discs, sliced onion, and minced garlic sautéed in olive oil
  • Chop beet greens into ribbons, add into the sauté
  • Balsamic vinegar glaze- bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool completely before serving (glaze will thicken slightly as it cools)

Image thanks to: www.simplyrecipes.com

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Kale Stem Relish, by Caleb Webster

  • Finely chopped kale stems, shallots, and hot pepper flakes (to taste), tossed in hot olive oil.  Add a touch of water to cook the stems through
  • In a separate bowl mix fresh shallots, cider vinegar, and sugar
  • Mix the sautéed veggies with the dressing and viola!

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This week’s photo gallery:

1 Comment

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One response to “June 19

  1. Judy Wolfe

    Hi Lucretia,

    Can you please sign me up for the Making Strawberry Jam session? Many thanks.

    Judy Wolfe (of the Lobis farm share family)

    On Thu, Jun 20, 2013 at 9:58 AM, Milkweed Farm

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