Thursday, March 25, 2010

March Showers Bring....

A great article/blog entry by a young lady I had the pleasure of meeting a few weeks ago.

She is right on as far as my vision of local and farmers' markets are concerned.... Dallas, can we do this?

Just a quick update - the lettuces are looking absolutely beautiful - which is good since the mesclun mix looks pretty ragged after such a hard winter. More flowers than leaves right now - although those are pretty and pretty tasty, too!

I'm going to Terrell this afternoon to see about the broccolli that Harmony Harvest left behind. We'll see if there is anything else to harvest - its us or the critters that get it!

We still have another round of green cutting onions that should come out this week, the Brussels sprouts are teeny tiny but I see them! And there is more pac choi, and lavender this week.

It may be a small harvest, but we're still planting, too. Kale, more mustard greens, radishes, carrots, collards - these are in the ground. The warm season goodies are just staying warm in the greenhouse waiting for the right moment to go out.

I hope you all enjoyed your shares last week - James shared this thought with me;

We enjoyed some of our 'take' in salads over the weekend. It sure makes a difference having fresh greens. Very tasty.

Neither Vicki or I had ever eaten mustard greens before. We really like the taste. Vicki is somewhat of a mustard/vinegar addict. The taste of mustard in the green was great. Adding mustard greens to our diet really make the farm special to us.


You are absolutely welcome! Thank YOU - for without your support, we couldn't have these tasty and healthy foods growing right in our back yard on this farm.

I hope for more sunny weather so things will fill out more and our harvests will increase as the weather gets more favorable.

Liz wanted to share a few more recipes with everyone;
Several recipes: mustard greens are pretty much just like green mustard greens, except they have a pretty red tinge to them. Baby mustard greens are fabulous in salads, and the red ones add a lovely hue. When cooked red mustard greens lose their distinctive color as well as the sharp edge of their flavor. As with green mustard greens, you can mellow the flavor by blanching them in salted boiling water for a minute or two, draining, and then using. Or saute as is for a sharper, but still mellowed, flavor. Longer cooking leads to an increasingly mellow flavor. MustardYoung, raw red mustard brings vibrant color and heat to salads, slaws and sandwiches. Steaming, wilting and sauteeing curbs the burn, but leaves plenty of rich flavor. Combine mustard greens in medleys with spinach and kale, or stir them into soups and stews.Tip: Do not cook red mustard or any mustard greens in aluminum or iron: It will affect the flavor and color.

Thanks all - keep the sunshine coming!

Till next time -

Eat Your Food - Naturally!

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