CSA Box #1 - Recipes

We harvested vegetables for our first CSA box this week. In the box was the following: Kale, Rainbow Chard, Spring Onions, Mustard Greens, Pak Choi, Lettuce, Basil, and Dill. We have compiled a list of great recipe ideas for items in this CSA Box. Check out the recipes and fun nutritional facts below!  Kale - The dark, leafy green vegetable packed with vitamins  A,C, & K. It is also a good source of protein. All-Dressed Kale Chips Ingredients: approx. 1/2 bunch kale leaves 1/2 tablespoon extra virgin olive oil or melted coconut oil 1.5 tablespoons nutritional yeast 1 teaspoon garlic powder 3/4 teaspoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt 1/8 teaspoon cayenne pepper (optional) Directions: Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time. Repeat this process for the other half of the bunch. Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).   Mustard Greens - The peppery leaves of the mustard plant are a popular soul food ingredient, ranking second only to collard greens. The leaves are a rich, dark green and have a pungent mustard flavor. It is packed with vitamins  A,C, K, and E.                            Braised Mustard Greens Recipe courtesy of Rachael Ray Ingredients : 4 slices bacon, chopped 3 bunches mustard greens, trimmed and chopped 2 tablespoons white vinegar 2 teaspoons sugar Coarse salt 2 cups chicken broth Directions : In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.   Scallions/Spring Onions - It is also a good source of Thiamin, Riboflavin, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Potassium and Manganese. Spring Onion Soup INGREDIENTS (measuring cup used, 1 cup = 250 ml) 1 bunch spring onions, rinsed and chopped, approx 4 or 4.5 cups chopped spring onions with both whites and greens (reserve a few greens for garnish) 1 medium or large potato, peeled and chopped in smaller pieces 1 or 2 garlic, chopped ½ or 1 tsp soy sauce ¼ tsp dry oregano 3 cups water 2 tbsp olive oil salt and black pepper as required few parsley leaves for garnish (optional) INSTRUCTIONS heat olive oil in a pot. fry the garlic for 10-12 seconds. add the spring onions and saute for 4-5 minutes on a low flame. now add the chopped potatoes. season with salt and pepper. stir well. pour water and stir again. cover the pot and simmer till the potatoes are cooked completely on a low to medium flame. let the soup cool down a bit. with a hand blender, blend the soup till smooth. the soup will appear thick now. add soy sauce, oregano and keep the soup to simmer for 4-5 minutes, if the soup appears too thick, then you can add about ¼ or ½ cup water or veg stock, while simmering the soup. serve spring onion soup hot, plain or with some bread garnished with some spring onion greens or parsley.     Rainbow Chard - is a leafy green vegetable often used in Mediterranean cooking. Swiss chard is high in vitamins A, K, and C. Lemon-Garlic Rainbow Chard Ingredients: 3 bunches rainbow chard, trimmed and rinsed 6 tablespoons olive oil 6 cloves garlic, sliced, or to taste 1 pinch crushed red pepper flakes 1 tablespoon lemon juice Directions: 1. Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems. 2. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.   Pak Choi - These leafy greens are a popular Chinese vegetable that are similar to bok choi and spring greens. Pak choi has pretty paddle-shaped dark green crisp and crunchy leaves with a thick creamy stalk and a mild flavour. Chicken stir-fried with pak choi Stir-fries are a great way to use up small amounts of food in the fridge. Be organised and have all the ingredients ready before you heat the pan, as they will cook very quickly. Ingredients 2 tbsp groundnut oil 2 skinless free-range chicken breasts, cut into strips 1 garlic clove, crushed 1 tsp grated fresh ginger 1 star anise ½ tsp finely chopped fresh red chilli handful mangetout 2 pak choi, stems separated 4 spring onions, sliced at an angle 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces 4 tbsp soy sauce 2 tbsp balsamic vinegar handful fresh flatleaf parsley 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chives   Preparation method 1.    In a large frying pan or wok, heat the groundnut oil over a medium high heat. 2.    Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. 3.    Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. 4.    Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. 5.    Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.     Basil - It is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. Simple Pesto Ingredients:  1/4 cup nuts, such as walnuts, pine nuts or sunflower kernels 2 cups packed chopped raw herbs/greens, such as basil, kale or parsley 1/2 cup grated hard cheese, such as Parmesan or Romano 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon water (optional) 1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper Instructions: Mix all ingredients in a food processor or blender. Use immediately or freeze for later.   Dill - Providing a tangy addition to pickles, salad dressing and fish dishes. Dill is native to southern Russia, western Africa and the Mediterranean region. Dill is high in Vitamen C and manganese. Creamy Dijon-Dill Potato Salad Ingredients : 3 pounds Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 2 stalks celery 1 cup mayonnaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1 to 2 tablespoons vinegar 1/2 lemon, juiced 1 tablespoon grainy or regular Dijon mustard Directions: Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.) Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture. Recipe courtesy of Dave Lieberman

It's the little things, even if it is a lot of work

 

The one thing that we hear over and over again from people that we talk to about farming is, "wow, that sounds like a lot of work." Yes...yes, it is, but we do it because we love it and we want to know where our food comes from. 

 Already, we (and our volunteers) have worked about 150 hours planting, preparing, and weeding at the farm this year and it is only May 10th. So, I guess some people might consider that a lot of work. However, we try to focus on how beautiful the little things are instead of looking at it like one lump of a "lot of work." 

We actually look forward to going to the farm and being outdoors in the sunshine more than our actual jobs sometimes. We like farming more than dining at fancy restaurants, going shopping for expensive stuff, and watching the latest movies. There is something beautiful about seeing a tiny ladybug on a leaf, finding a frog camouflaged in the dirt, and seeing gardening snakes slither by. You can even find beauty in the dandelions or raindrops sitting on spinach leaves. 

 

Chickens!!

 

Check out what is new this year for Leafy Greens Farm CSA. Yes, you see it right. We will be offering chickens with our CSA. Each CSA member, will get one free and ready-to-cook chicken this year. CSA members can purchase additional chickens throughout the summer and fall season. Typically, we stick to growing just vegetables, but we are branching out and trying something new this year. 

Damian's parents, Cathy & Terry, will be raising our chickens at Caty Ridge Farms in Poyner, MO.  Currently, they are raising a type of chicken called fryer chickens. They have a beautiful property, great chicken coop, and a huge amount of land where the free-range chickens can roam within the fence lines. They also have committed to only using organic feed for the chickens and raising them with lots of love. 

We can honestly say that we have never had a "farm-fresh" chicken or known the farmers that raised the chickens that we have eaten. This time, it will be different. The chicken farmers are our family. That is what we love about farming and why we want to share with others. We want to know where our vegetables and meats come from and feel assured that they were grown without the use of harmful chemicals and additives.  Also, we want our customers to know where their food comes from so they can make informed choices about their health and food.

We have also heard that free-range chickens taste so much better than store-bought chickens. We can't wait to find out!

Plants are looking great!

It has been about 2 weeks since we started planting and things are looking great. Since we grow organically, we cover most of our plants with row covers and when we lift the covers it's always an awesome surprise to see them healthier and stronger. We have cabbages and broccoli that have doubled in size. Our peas are starting to grab on to the fences. And, beets & carrots are starting to do their thing.

This weekend, we will be planting tomatoes,  peppers, & tomatillos!

Planting styles

When it was finally time to plant our transplants, it was a bit of a memory test. How did we do that again? We tilled the earth, supplemented with compost, and mounded our beds. Now what?

 Each row has approximately 60- 120 plants in it.  Since we plant without the use of fancy machinery, that means bending, reaching, or kneeling A LOT. We both have different styles of planting, but I find Damian's planting style quite amusing.  

Damian's booty in the air planting style! LOL

The spacing depends on how much space each plant needs to grow. We try to plant densely so that the weeds will hopefully not have a chance to grow, but we still have to give some plants more room than others because of their root systems and nutrient needs. With some plants (kales, tomatoes, chards) that will continuously grow throughout the summer, we have decided to cover the soil with black plastic and plant them through the black plastic. The plastic acts as an additional weed suppressor, but we have to be careful not to cook the roots of the plants at the same time. We have found that placing straw or burlap on top of the plastic can help decrease the roots being killed by the heat.

 

At the end of the day, we put hoops around our plants and use row covers in order to protect them from bug pressure and give them some extra warmth on cold nights.

 

So far, we have the following planted & are list keeps growing:

1. potatoes
2. onions
3. peas
4. carrots
5. beets
6. turnips
7. lettuce
8. broccoli
9. cauliflower
10. cabbages
11. kale
12. rainbow chard
13. fennel
14. pac choi
15. kohlrabi
16. endive

Compost and Volunteers

 

Already this year, we have been blessed to make connections with great people. We met a man named Jess at the Missouri Organic Association conference that lives 10 minutes away from us and he was generous enough to loan us his trailer for a day so we could pick up compost from the St. Peters Earthway Centre. That was so awesome. 

We purchased 10 yards of compost to help us add organic matter into our soil and continue to break up the Missouri clay. Without the compost in our soil, plant roots have a hard time pushing through the clay and growth is often stunted. Compost also helps the soil retain moisture and feed the plants with nutrients that are not readily available in the clay. The compost is organic and helps prevent us from having to use a lot of extra fertilizers. If you ever see the ground "cracking" on hot days, that usually means that there is more clay than organic matter in the soil. We try to prevent that as much as possible. 

We have also been blessed by friends and strangers reaching out and volunteering at our farm. My friend, Dr. Jessica Taylor, wanted to get out of the house and come see our farm. Well, we put her to work & we planted over 100 potatoes that day. She admitted that it was great exercise and really fun to be out at the farm. 

Then, we received a call from a young woman named Megan, who had worked as a Agricultural Educator in Guatemala through the Peace Corps. She missed being outside and farming and wanted to volunteer at our farm. What a blessing! She jumped in and started farming, wheel-barreling compost, and planting with us. She was such a HARD WORKER and cool person to get to know! Later, we found out that she lives two streets away from us in St. Peters. What are the chances of that??! 

We love having the help, conversations, and good energy down on our farm! If you feel the urge to get outdoors and get some "dirt therapy," call us at 636-262-9792 or email us at info@leafygreensfarm.com anytime. We will teach you what we know and hopefully more people can grow, eat, and share produce with others.

Planting, preparing, and getting stuck

This April was pretty wet at the beginning. At the farm, small streams had turned into little lakes and flash flooded. Driving around the farm when it was this wet led to either MUD RUTS or GETTING STUCK. And, we did both. I was the first one to get my car stuck in the mud & it took 40 minutes of placing cardboard under my tires to get any traction. Dr. Granger was the second one to get stuck, only he got his tractor stuck while trying to help us till our rows. Damian tried to pull the tractor out with his truck, but almost got that stuck. Ha! Luckily, Dr. Granger had a "back-up" tractor that they used to pull it out. These are the humbling, time-consuming lessons we learn and try to laugh about. 

 

Luckily, there is always something to do at the farm. When it is wet, it is the best time to put up fences and clean up around the farm. Kathy, our farm friend, helped us put up support fences for the peas and beans we will be growing on the farm. Kathy tells great stories and we laugh whenever she is around. Since, we cannot control that deer walk or run through our plot, we just try to protect the items they consider extra tasty. We have found that they really love peas and beans, so we put a make-shift fence around them. It worked well last year and we hope that it will work well again this year. Grow peas! Grow!

  

Pea fence with TINY pea plants growing at the base