March 2020, Week 1

March 2020, Week 1

Even in the coldest parts of the year, with just a little help, we can grow.⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's not comfortable. It's not what you imagine farming looks like, probably: long, hot days under the sun. But it keeps us in touch with the possibility of the earth all through the winter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
We never truly step away from this possibility, from the hard decisions and complex systems that we work with all year round. It becomes part of us, part of the language we speak and the way we understand what it is to live on the land. We love sharing that with people, whether it's here or at the farm or through farm camp. No matter what, it's the core of who we are. When you interact with it, we feel like we have a moment to see each other.⠀⠀⠀⠀

This week at the farm...


Spots in our farm camp are limited and fill up quickly, so visit our website today to get your child signed up. They won't forget it. And neither will you. Click here for more info!


Flowers bring with them some of the first signs of spring. You can welcome the season back into your life too at our upcoming Muscari workshop with Wasatch Blooms. Click here for more information and to sign up!

This week in your Simple Share...

Kale - 1 bag
Kale Farro Salad

Spinach - 1 bunch
Spinach Risotto

Green Onions - 1 bunch
Chinese Scallion Pancakes

Parsley - 1 bunch
How to Store Fresh Herbs

Potatoes - 4 lbs
German Potato Salad

Cabbage - 1 head

Garlicky Roasted Cabbage Steaks

  • 1 head cabbage
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic paste
  • 2 teaspoons fennel seeds, or caraway seeds
  • 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black ground pepper, to taste
  • Parsley, for optional garnish


  • Preheat oven to 400˚F and line a baking sheet with parchment paper.
  • Slice the cabbage head into 1″ slices and arrange on the prepared baking sheet. Brush with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
  • Roast for 20 minutes, and flip back over. Roast for another 20 minutes, or until crispy around the edges.
  • Serve warm, and garnished with coarsely chopped parsley.
  • As a note, these ‘steaks’ aren’t quite as good warmed up, as they lose their crispiness, but leftovers are great sliced and added to casseroles.

Pears - 3 lb
Honey Roasted Pears

Yogurt - 1 
Milk Honey Yogurt

Eggs - 1 dozen
Clifford Family Farm

We'll see you next week!

- The Simple Share Team