Greetings,

The rain today has been wonderful. I know - not something you'd expect a lot of farmers to say with how crazy wet its been for some folks. We've been spending a lot of time this past week moving the irrigation around the farm making sure everything is getting enough water. In our lighter soils we really have to be on top of irrigation. While having a working well with great clean water and a pretty good irrigation set up has been wonderful, theres nothing quite like a good rain. This is also a really nice kind of rainy day for us because its overcast so it gives the soil and plants more time to absorb the moisture. Not only that but the moisture also helps to make the nutrients in the soil easier for the plants to uptake through their roots. Once the sun pops back out the soil will start to dry up quickly and we'll be back to the irrigation rotation.

Below are your suggested recipes. Please let us know if you have any questions.

Happy eating!
Elisabeth & Steven

Miso Glazed Turnips with Mustard Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

1 green garlic stalk. Minced

1 bunch mustard greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, green garlic, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid is evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve over Rice.

Chopped Greens Salad with Feta

1 head of romaine, chopped and rinsed
1 bunch green kale, chopped and rinsed
1 head of Koji (Tat-Soi), Chopped and rinsed
1 can chickpeas, rinsed and drained
½ cup Feta crumbles
½ cup Pine Nuts toasted
Chop All of the greens into bite sized pieces wash and spin in salad spinner or drain and pat dry.
Toast pine nuts
Toss and combine all the salad ingredients with the dressing until thoroughly mixed.

Lemon- Green Garlic Vinaigrette

1/2 cup olive oil
1/4 cup lemon juice (about one large lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon minced green garlic tops
2 teaspoons dried oregano
Sea salt and pepper, to taste
Combine all ingredients in a mason jar and shake vigorously until combined and emulsified.

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