March 2020, Week 41 Comment
The greens are flourishing in the hoop houses. In the field that you drive past when you enter, a mixture of cover crops has sprouted. They'll grow for a while before we till them under to fertilize the fields and then plant the summer's crops. All of it feels exciting, the way every new year feels exciting: rich with potential.⠀⠀⠀⠀⠀⠀⠀⠀⠀
The farm is about so much more than producing crops. You know that, and I know that. We talk about it all the time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
What we grow, though, fuels everything else we talk about. What we observe in nature is the basis of the way we think and talk about the land. It guides how we relate to one another, and how we experience space. What we experience arises naturally from being in this environment, surrounded by the living things that populate it.⠀⠀⠀⠀⠀⠀⠀⠀⠀
The discoveries are there. They're just waiting for you to open your eyes and let them in. ⠀
This week at the farm...
JOIN US THIS SUMMER FOR FARM CAMP!
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!
Feng Shui For Indoor Form and Flow
Gain insight into your space and manifest the vision you’ve always had for it in this perspective-altering workshop. Click here for more information and to sign up!
Easter Wreath Workshop
Welcome Easter and the return of Spring with an elegant seasonal wreath filled with bright botanicals. This workshop will take place on April 2nd at 6:30 PM. Click here for more information and to register!
Join us for Easter on the farm! Click here for more info about the unique experience that our annual Easter egg hunt will bring to your family!
This week in your Simple Share...
Kale - 1 bunch
Roasted Butternut Squash and Apple Kale Salad
Cilantro - 1 bunch
Cilantro Lime Tortellini Salad
Radish - 1 bunch
French Breakfast Radish Toast
Mustard Greens - 1 bunch
Potato and Mustard Green Frittata
Dill and Brown Sugar Carrots
- 2 pounds carrots, cleaned/peeled & halved
- 4 tablespoons salted butter
- 3 tablespoons brown sugar
- 2 tablespoons fresh dill, chopped
- Preheat oven to either A) 425ºF or B) 325ºF*
- To make the sauce, in a microwave-safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to combine.
- Add carrots to a 9x13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
- Cover with aluminum foil and transfer to the oven.
- Bake at A) 425º for 40 minutes, tossing halfway through, uncovering and baking another 10 minutes until carrots are done to your liking. OR B) 325º for 60 minutes, tossing halfway through, uncovering and baking another 15-20 minutes until carrots are done to your liking.
- Remove from oven, sprinkle lightly with sea salt if wanted, serve immediately.
Salad Greens - 1 bag
Pears - 2 lbs
Ginger Pear Mini Pies
Tortilla Chips -1 bag
Salsa - 1 jar
Petersen Family Farm
We'll see you next week!
- The Simple Share Team