First share is here!

Hey kiddies,

Our first share is upon us!  Things are looking terrific out here at Wooden Hill.  We've finally set up the carport as our shareholder pick-up site.  We've converted a chest freezer to a refrigerator using a $50 temperature regulator that we got on E-bay.  AND!  We pulled out the old school Philco fridge that was hiding in the garage.  They sure don't make 'em like they used to.  So, now we have nice, ample space to keep your fresh, local, organic veggies nice and chilly.  Now, a word about the humidity.  The word is DESPISE.  When you come to pick-up Thursday and Friday, you'll most likely find one of us farmers hanging around the carport gazing off / playing hide and seek with the groundhog.  We also might just be sleeping on the grass somewhere.  You can wake us if you have a question about something.  No no no, we only kid.  The amounts for each vegetable that you can take will be displayed.  We use the honor system here, so please take the allotted amount.  Be sure to check the master list so you can check to make sure you've got everything.  Also, remember to sign-in and bring your bags (and your extra bags).

Again, we're busy mounding potatoes and weeding as always.  Just yesterday, your summer squash was planted out and then we got a crazy thunderstorm to water those puppies in.  We heard from an old farmer that rainwater from a thunderstorm contains more nitrogen so hopefully everything just got a super rocket boost.

This week, your share is all about greens greens greens.  Treat 'em all like spinach!  Sautee in oil and garlic!  Steam!  Stir-fry!  Put them in an omelette!  Put them in soup!  Make a sandwich!  Bake them into a quiche!  Mix them into your rice!  MAKE SAVORY CREPES!  Mmmm.  And trust us, no matter how you make them, you'll taste the vitamins, which will give you a super rocket boost.  You may be curious about the long green skinny garlic scape you'll be receiving.  It's the flower stalk from one of our garlic plants and you can eat it.  Treat it just like garlic.  It has a milder flavor.  Chop up the whole thing.  Or don't.  Or do.

CROP OF THE WEEK

Hakurei Turnips

This gourmet Japanese variety of turnip is like no other turnip you've ever had.  They are delicious chopped up into your greens mix and eaten just the way they are.  They have a mild flavor and almost a melon-like texture.  Smaller than the turnip you are used to, they are incredibly delicate.  "The turnip's root is high only in vitamin C.  The green leaves of the turnip top are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein." (taken from Wikipedia)  So do your body good, eat some turnip greens!  Turnips are also in the same family as broccoli and cabbage.  You'll also be getting the normal Purple Top White Globe variety later this season.

RECIPE

White Hakurei Turnip Gratin

Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)

Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices.  Save the turnip greens for another recipe. You don’t need to peel the turnips.  Layer the slices in the pan.  Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.

Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup chicken stock over the top.  Cover and cook the turnips over medium heat for 20 minutes.  The turnips will be completely cooked through, but there will be considerable liquid left in the pan.  Remove the cover and cook to reduce the liquid.  When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top.  Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.  Serve hot!  {Recipe taken from gfzing.com}

We're so excited to meet all of you this Thursday (6/3) and Friday (6/4)! Remember our pick-up times are Thursdays from 1PM-7PM and on Fridays from 8AM-12PM.  Espresso Yourself deliveries will be there every Friday at 3PM.  As always, e-mail us if you have any questions!

Announcements

-You are responsible for picking up your share during our open hours.  If you cannot pick-up for any reason, please contact us before the pick-up so that we can work with you to make other arrangements.

-All dogs MUST be leashed.

-Shareholders are welcome to come anytime during our open hours for pick-ups.  Otherwise, kindly do not show up to the farm unannounced.  We'd like to hang out with you guys, it's just that we're eating dinner, or really really busy.

-Share size is subject to natural growing conditions.

-We will have a sign-in sheet here at the farm when you come to pick-up.  Please sign-in so that we know you've received your share.

-Please bring us your spare shopping bags so that we can provide bags for people who forgot to bring their own.

-Park anywhere once you drive up the lane.  Also, kindly do not park-in others.  

***Be cautious when entering and exiting the driveway.  It is one lane.  When turning in and exiting, please DRIVE EXTREMELY SLOWLY and watch for other cars***