Welcome to week #3 of our Spring Share. We trust you are enjoying the fresh, local, nutrient dense bounty!
News around the farm is we have a new kid! Our new kid, a little boy, was just born hours ago to new mama, Pickle, and proud owner Isabelle (Izzi). See his pic on the Farm-ily page!
Remember to join the Oak Spring FARMily Facebook page - a members-only group which enables us to share recipes, storage tips and fun information about farm life. Check out the video for radish leaf pesto posted today! Also there's a great menu planner you can use to help you on your 'eat your whole share' journey. Also from Monday check out Julie's Quinoa salad loaded with fresh veggies-YUMMY!
Mark your calendar for our Spring Plant sales & farm tours:
April 24th Saturday 12-5pm with live music by Folksy, heart felt musicians Jason and Emily
May 7th Friday afternoon 4-7pm for a BYOB happy hour plant sale & farm tour.
May 16th Sunday afternoon 1-5pm our Spring Festival, plant sale, and live music. Invite your friends! Farm tour, kombucha making class with a free SCOBY, food and merchandise from Oak Spring, Daily Crisis, & Plants are Good. Floriculture will have beautiful plants and bouquets for sale. Brittain from the Whiskey Feathers will be entertaining us along with Jason and Emily playing everybody's favorites and taking requests!
Bread share this week. Multiseed, delicious whole grain seeded bread
Storage tip of the week:
If you can't get through all your spinach-freeze it. I freeze all kinds of greens, especially spinach, kale and chard. I don't spend a bunch of time blanching and draining though. I grab a one quart or gallon freezer bag and shove my greens in, zip it 90% of the way press down on the greens to get all the air out, finish zipping and stick it in the freezer! Done.
Stick your fresh of the farm roots in a plastic bag (after removing tops) and put in the veggie crisper when you get home.
We love raw carrots around here. I don't peel these super-fresh from the ground Vitamin A packed treats. We scrub them with a veggie brush under a trickle of cool water. Done. We store them in a glass pyrex container in the fridge after they're clean.
Eat well, Be well, Stay well
Cheers,
Lisa
