Farm Share Week 3

Hi Everyone!

I (Jennifer) will be posting in the blog now too. I thought I would go back and make up for missed posts. I am sure you could use some more recipes! As the last week for asparagus, I thought I would share an idea for a different breakfast that I really enjoyed. When you don’t have any asparagus, you can experiment with different veggie and cheese combos- you could try broccoli, swiss chard or kale for instance.  See the bottom of this post for details.

Greetings from the farm!

This week I was challenged by the unpredictability of farming. Due to the cold weather this spring, most crops are about 2 weeks behind. Other crops ebb and flow with so many variables. This is unfortunately the last week for asparagus and I was not able to get them for everyone. Also, currants were in limited supply. I am trying to not give you all too many leafy greens but there are still many in the box this week.

However, the leafy greens are some of the most versatile veggies- This week I have enjoyed kale in an omelet, in baked beans and on a burger and baby bok choy with beets and soft cheese as a delicious side. Other possibilities include juicing, soups and stir fries, and I am eager to try kale this week steamed with white wine. On a positive note, your participation in Farm Share is protecting you from the volatility of the produce market’s prices. Kale for instance is in extremely limited supply in Ontario, and is selling at almost double wholesale what it does during the summer and this will undoubtably affect prices at the checkouts. So, enjoy- knowing that your decision to support Zephyr Organics has its perks.

Here are the contents of Week 3’s Farm Share Box:

Half Share

-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy

Whole Share
-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy
-red leaf lettuce
-red beets
-black kale or currants
-chives
-sugar snap peas

Recipe for Asparagus Breakfast Casserole

Ingredients

-4 slices whole wheat bread

-3 large eggs

-1/4 cup skim milk

-4 tbsp. unslated butter, melted

-1 cup havarti cheese (grated)

-1/2 tsp. salt

-2 tsp. sugar

– 1 small bunch thin asparagus spears in 1/2 in. pieces.

Directions

1. Preheat oven to 350 and butter a 8″ X 8″ baking dish. Cover the bottom of the dish generously with bread cubes.

2. In a large bowl, whisk together the eggs, milk, butter and cheese, salt and sugar. Mix until combined. Stir in the asparagus and pour the mixture over the bread.

3. Cover with foil and bake for 25 mins. Remove the foil and bake for another 10 mintues until golden brown on top. Serve hot.

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