The first share of the season. With each passing week of the Spring season we look at our fields in terms of this very moment. What will we have for the first share? What will be ready? Will the hot weather cause the arugula to bolt and the rhubarb to pass? Or will the cool nights and rainy days keep the kale from leafing and beets from bulbing? Why can’t our first crops raise their hands in the air like an excited student in the first row of the classroom? “I’ll be there!” they should say. At least then we could check them off the attendance list and stop playing our endless games of guessing.

The challenges of the early spring are almost a distant memory. Although I can always recall the feeling of disappointment when looking at the weather forecast to see day after day of little rain clouds and chilly temperatures. Too much water makes a farmer’s job so much harder. To plow or not to plow; that is the eternal Spring question. Well... we plowed. And then we planted and seeded and weeded. Here we are at the first share of season, ready to harvest. It’s a rather glorious feeling.

Yes, the first planting of arugula has bolted and yes the rhubarb has passed. Yes, we’ve lost most of our broccoli and some of the cabbage to root maggots. But the kale has leafed and the beets are starting to bulb. Our new farm crew is learning to drive the tractors and identify the pests, jokes abound as we tramp through the fields finally thick with growing food crops. At last we have our completed attendance list, permission slips and all.

For the first share!

Snow peas

Sugar snap peas

Salad mix

Mixed Asian greens

Arugula

Radishes

Hakurei turnips

Kohlrabi

Kale

Collard greens

Swiss chard

Green garlic

Spinach

Head lettuce

Escarole

Spring bounty recipes:

Spicy Parmesan Collard Chips

By Joanne Lusted

http://www.cleaneatingmag.com

Serves: 6
Hands-on time: 15 minutes
Total time: 35 minutes

INGREDIENTS:

1 head collard greens, rinsed and dried (about 12 oz)
2 tbsp olive oil
1 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 tsp cayenne pepper
1/4 tsp sea salt

INSTRUCTIONS:

Ensure that 2 racks are in place in oven, in middle and bottom third positions. Preheat oven to 300°F.
Using a knife, remove thick stems from center of collard leaves, cutting leaves in half. Then cut each leaf into 2 1/2-inch pieces. In a large mixing bowl, toss collards with oil, lemon juice and Parmesan until evenly coated; season with cayenne and salt.
Arrange leaves in a single layer on 2 parchment-lined baking sheets, dividing evenly (leaves may overlap slightly). Both sheets of collards may be cooked simultaneously but placed on separate oven racks.
Bake collards for about 18 minutes, until leaves are crispy and cheese is golden brown. After 12 minutes of cooking, begin checking leaves for doneness every 2 minutes. Remove any crisp chips each time and return sheets to oven until all chips are done. Allow chips to cool to room temperature and enjoy. Chips may be stored in a sealable bag or container in a cool, dark place for up to 5 days.

Fresh Turnip Green Cacio e Pepe Pasta

with Baby Hakurei Turnips & Pear Salad

http://www.blueapron.com

Ingredients

1 Bosc Pear

1 Bunch Baby Harukei Turnips with Tops

1 Bunch Parsley

1 Lemon

2 Teaspoons Whole Black Peppercorns

3 Tablespoons Salted Butter

10 Ounces Fresh Turnip Green Pasta

2 Tablespoons Grated Parmesan Cheese

2 Tablespoons Grated Pecorino Cheese

Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem

Crack the peppercorns:Using a spice grinder or the bottom of a heavy pan, crack theblack peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind

Make the vinaigrette & salad: In a small bowl, squeeze the juice of the remaining lemon wedgesand season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.

Prepare the pasta sauce:In a large pan, combine thebutter, 2 tablespoons of olive oil,¼ cup of water and as much cracked black pepper as you’d like (depending on how peppery you’d like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later)

Cook the pasta: Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but stillhas a bite). Reserve at least 1 cup of pasta water and drain thoroughly.

Finish the pasta:Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well-combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Enjoy!

Radish Leaf Pesto Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Makes one small jar.

Ingredients

2 large handfuls of good-looking radish leaves, stems removed
30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
1 clove garlic, germ removed, cut in four
a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
2 tablespoons olive oil, plus more to get the consistency you like
salt
pepper
ground chili pepper

Instructions

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)
Taste, adjust the seasoning, and pack into an airtight container -- I use a repurposed glass jar.

http://chocolateandzucchini.com

We can't wait to see you!

Farmers Malaika, Natalie, Amanda, Mike and Sarah

The First Share 2014