March 2019, Week 1

March 2019, Week 1

Coming up on March 7, join us for a workshop on  Planning Your Pollinator Garden and Supporting Wild Bees. Laura Horn from The Wild Bee Project will talk about how to recognize and support wild bees, which are crucial pollinators in our natural environment. She’ll even supply small bee houses that can be used to provide shelter for native bees.

This week in your Simple Share...

Spinach - one bag

Garlic Sauteed Spinach

Arugula - one bag

Mix together arugula and fresh spinach topped with a little bit of crumbled goat cheese, dried cherries (that we just got into the market!), oranges (or pieces of your Oro Blanco), and diced green onions. Toss together and dress with favorite vinaigrette. You can also mix the Olive Oil that you got last week, with the Vinegar you're getting this week to make a homemade vinaigrette!

Lettuce - one bag

Lettuce Wrap

Carrots - one bunch

Garlic Parmesan Roasted Carrots

Potatoes - 5 lbs

Creamy Potato Soup

Oro Blanco - 4

The secret that we want to share with you is how to eat an Oro Blanco. You can always cut it open and eat it like a grapefruit but the membrane is really sour and the sweet flesh is hidden inside. Watch this video Farmer Luke made to teach you how to eat it.

Balsamic Vinegar - one jar

Balsamic Vinegar is the result of a fermentation process, turning the alcohol from wine into acetic acid. Compared to other grades of Balsamic, Balsamic Vinegar of Modena is good for cooking, and goes well in salad dressings, marinades, and reduces fown into a sweet syrup. We know it will pair perfectly with the cold-pressed olive oil you got last week!

Eggs - one dozen