We pray that this food nourishes your body and spirit! Thank you for being part of the Soul Fire Farm family. Enjoy the bounty of the land and the work of our hands.
CONTENTS OF YOUR SHARE
- Rainbow Chard (1 bunch)
- Napa cabbage or Bok Choi (1-3 heads) – Eat shredded in salads or cooked.
- Parsley (1 bunch)
- Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.
- Easter Egg Radishes or Baby Purple Top Turnips (1 bunch) – Turnips can be eaten raw like radishes, roasted, or sliced and stir fried.
- Sugar Snap Peas (1 pound) – These are the lighter green peas. Eat the whole thing – pod and all – raw, or lightly stir fry.
- Shelling Peas (¾ pound) – These are the darker more blue-green peas. They have a tougher shell than snap peas that you don’t eat. Open up to reveal the peas inside and eat raw or cooked. Great for snacking!
- Lettuce (1-2 heads) or Salad Mix (about ½ pound)
- Scallions (1 bunch)
- Optional: 1 dozen eggs
- Optional: Zesty Lentil & Mung Bean Sprout Mix
RECIPE – Rainbow Chard Salad with Lemon and Breadcrumbs
- 1 bunch Rainbow Chard
- ½ cup extra virgin olive oil or other oil, divided
- 1½ cup breadcrumbs (or use almond meal or sunflower seeds for a gluten-free version)
- 1 clove garlic, finely chopped, or 1 garlic scape, very finely chopped
- salt to taste
- crushed red pepper flakes (optional)
- 1 lemon or 3 Tablespoons bottled lemon juice
- ¾ cups grated Parmesan or other cheese (optional)
Makes 2 servings. This salad can serve more if you add the lettuce or salad mix or other vegetables (such as sugar snap peas, parsley, or thinly sliced radishes or turnips) from your share too and increase the lemon dressing amount made.
- Wash and dry the chard and remove the stems (save for cooking in another dish, or finely chop and add them to this salad). Stack some of the leaves and roll up Brazilian style into a long roll, then slice into ⅛ inch ribbons. Repeat to slice all of the leaves. Put into a large salad bowl.
- Heat ¼ cup olive or other oil over medium heat in a small skillet, add breadcrumbs (or almond meal or sunflower seeds, if using) and cook, stirring, until lightly toasted and golden. They will cook very fast so be careful not to burn them. Stir in the chopped garlic or garlic scapes, a pinch of salt and red pepper flakes (if using). Stir and cook for another minute, then remove from heat.
- If using a lemon, grate the zest into the salad bowl with the chard, then slice and squeeze juice into a small bowl (or just add the bottled lemon juice). Add 2 pinches of salt and stir in the remaining ¼ cup of oil.
- If using cheese, add to the chard with some of the lemon dressing and toss to coat. Taste and add more dressing or salt if you like. Stir in the toasted breadcrumbs (or almond meal or sunflower seeds if using) and serve.
WASH YOUR VEGGIES: We DO NOT extensively wash veggies before delivering them to you. We will do some washing if there is a lot of dirt on greens and we always rinse root crops. In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water. Soak greens in water for a minute. Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.
KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.
CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.
Alumni of Black and Latinx Farmers Immersion gather for our first ever REUNION! Here we give thanks to the Earth by offering maize and sacred plants to the water, adorned with song.Follow soulfirefarm