June 7, 2019

Original recipe from www.feedmewithamanda.com

Yields: 1 large or 2 small smoothies

Ingredients

½ cup massaged green kale

6-8 mint leaves

1½ cup frozen pineapple chunks (more if you need it thicker, or add ice)

¼ - ½ cup coconut water

Directions

  1. Place all ingredients into your blender

  2. Blend until smooth.

  3. Pour and Enjoy.

June 7, 2019

Original Recipe from foodnetwork.com ( courtesy of Melissa D’Arabian).

This recipe calls for Rainbow Chard – but any Chard or Kale will work nicely with it! Feel free to even throw in spicier greens such as Mustard greens if you like – just prep them all as you would the chard.

 Ingredients

2 tablespoons olive oil

2 cloves garlic, smashed

1 teaspoon red pepper flakes

1 large bunch Rainbow chard, ribs removed and chopped, leaves roughly chopped

Kosher salt

Splash red wine vinegar

Directions

  1. Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard.

  2. Add the chopped Rainbow chard ribs and saute until soft, about 4 minutes.

  3. Add the Rainbow chard leaves and season with salt, to taste. Cook until the leaves are wilted.

  4. Stir in a splash of red wine vinegar. Serve immediately.

June 5, 2019

For Week #1 of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday:

BLENHEIM ORGANIC GARDENSLawrence and Becky Latané

  • Rainbow Chard bunches

  • Tuscan Kale bunches

  • Elephant Garlic

  • Salad Mix

  • Heirloom Mint bunches

As far as I can tell, heat has ruined our turnips (which are usually very dependable) and I need to give the Tuscan Kale time to regenerate after this week's harvest which will completely strip the plants to remove leaves damaged by cabbage moths.  

Next week, we expect to have beautiful Napa cabbage and new red potatoes.

Thanks,

Lawrence

GREEN THUMB GROWERS – Tom Miller

  • No harvest this week.

Anticipating our first harvest within the next couple of weeks!

DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron

  • Fresh herb bundles, mostly Oregano and some Thyme.

HARTLAND NATURAL FARM – Jamie Whitaker

  • Curly Kale

  • Lacinato Kale

  • Basil

GUERRA FARM – José Antonio Guerra Martinez

No harvest this week.

Everything is growing well a...

May 23, 2018

Here's what we're anticipating for our first share of the 2018 Season:

From the Youth Farm Program at Downtown Greens:

- One unique item per share member from the  “Harvest Treasure Chest” grown by the Youth Farmers at Downtown Greens:  choose from bundles of radishes,  potted lemon balm starts, and bundles of herbs (basil blends, thyme, oregano). 

From Green Thumb Growers:

- Lettuces

From Blenheim Organic Gardens:

- Asparagus

- Pea Shoots (the tender tops of pea vines; may be sauteed or eaten raw)

From Hartland Natural Farm:

- Collard Greens

- Curly Kale

- Salad Mix

- Lettuce Heads

Each week, our growers and volunteer organizers work together to create a balance share for our members. These share predictions are subject to change, usually due to weather or crop conditions, but this is our best estimate as to what we expect in our weekly share as of Tuesday. 

If you'd like to learn more about our growers, please see our "Our Farmers" page HERE for descriptions and links to each grower we are pr...

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