Farm Happenings week 7

Summer greens are Mother Nature's vitamins!  Kale and Swiss Chard are packed full of vital vitamins, minerals, and micronutrients that are good for your body (Vitamin C, A, Calcium, Iron, and even protein).  And they taste great!  Chop a handful of these fresh greens into thin strips and toss into your rice pan for the last few minutes or toss into the bottom the strainer before you pour your hot pasta through the strainer.   Lightly sautee with sweet spring onions and add a dash of salt to add to quinoa, salad tacos, grilled salmon, scrambled eggs, etc...  Whole leaves are also nice added fresh to a fruit smoothie.  Sweet Springs onions are now being harvested.  You can chop and eat the bulb as well as all the way up the green stems!  These onions were among the first seeds planted at the Farm back in April in the greenhouse, then lovingly transplanted into larger crates for increased root space in March.  When each little sprout was individually planted out into the fields in April it was a daunting task reminiscent of planting tiny blades of grass- but Behold! They have grown into sweet young onions and on their way to growing into mature storage onions with just a little help from sun, water, tender hands, and good strong soil!