April Farm News

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Important Announcements & Reminders
  • Spring vegetable, meat, egg & dairy deliveries start the week of May 2nd.
  • We'll send out another email next week with more details regarding neighborhood pickup and home delivery. In the meantime, here's a link to our delivery calendar.
  • Registration for summer shares is in full swing. Shares are available for home delivery and neighborhood pickup, but they are going fast. Visit our website for more information. 

April Farm Journal

Happy Spring! In just a few short weeks we'll be back in the swing of things--harvesting, washing, packing and delivering spring CSA shares. As you know, the weather has been pretty mild, and most of our crops are right on schedule. 

 


Our hoophouses are full of tender lettuces, colorful swiss chard, crisp bok choy and crunchy radishes. Out in the field, fall-planted spinach is starting to size up, and the first asparagus spears will soon poke through the earth.



Vitamin-packed spring greens are the perfect antidote to months of heavy wintertime foods. Leafy greans contain a cornucopia of vitamins and minerals including Vitamins A, C and K as well as calcium, potassium, magnesium and zinc.



We humans aren't the only ones getting a nutritional boost from tender spring plants. Our laying hens moved out to their seasonal home on the pasture last week. That first day on pasture, we opened the door to the mobile coop and watched as hundreds of birds flooded out and began darting from plant to plant, gobbling up mouthfuls of grass, clover and alfalfa as quickly as their little legs could carry them. 




All of this fresh pasture makes for healthy chickens, and healthy chickens produce nutritious and delicious eggs.



Collecting, washing and packaging all the eggs is no small job, and the Sheaffer kids have really stepped up and taken more responsibility for helping with chicken chores this spring. (Thank you, Ruby, Laurel and Avery!) All of us here on the farm are looking forward to sharing the fruits of our labors with you in just a few short weeks. In the meantime, here are a couple of spring recipes to get you in the mood for what's to come.


Parmesan Asparagus with Poached Eggs

 
1 pound thick asparagus, trimmed
2 tablespoons butter, melted
Salt and freshly ground pepper
1/4 cup freshly grated parmesan cheese
1 tablespoon white wine vinegar
4 large eggs
Toast, for serving

Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in a shallow baking dish. Brush with butter and season with salt and pepper. Sprinkle with cheese and broil 6 inches from the heat until golden, about 1 minute.

Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus. Serve with toast. 
 
 
Our Favorite Egg Salad Sandwich



6 hard boiled eggs, chilled and peeled
1/4 cup mayonnaise
2 teaspoons lemon juice
1 stalk diced celery
3 sliced green onions
1 tablespoon chopped fresh dill
salt and pepper
Bread, lettuce, and thinly sliced radishes, for serving

Combine eggs, mayo, lemon juice, celery, green onions, and dill in a medium bowl. Smash eggs and mix together ingredients with a large fork. Season generously with salt and pepper. Serve with sliced radishes, lettuce, and bread to make sandwiches.

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  • Margaret Sheaffer