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Dear community of spring share folk, Today we bring you the last of the spring share boxes. We hope that at this rate, you are feeling healthy and full of good green love. Another round of beautiful rain falls and the seeds and little baby plants are sooo happy! It has been a rather tumultuous weather week, with the hard frost of Tuesday night and the sweet and warm southerly winds and sun of yesterday. Luckily on Tuesday we had plenty of advance warning about the impending nighttime freeze, so we spent a good 8 hours covering and double covering anything and everything with reemay, or frost fabric. Overnight low here was 25 degrees and thankfully, the double layer of reemay kept the strawberry blossoms and tiny fruit from damage. We hadn't yet moved any super sensitive plants outside(like tomatoes, pepper and eggplant) so we came through that cold with a somewhat sleepless night, but ok plants. Phew! We keep our fingers crossed for our fruit tree growing friends as they await the results on their developing fruit. The box this week includes: salad mix(including a healthy dose of mache, just for peachy and john), 3 heads of lettuce(in a big bag, including a romaine, red oakleaf and speckled summer crisp, mottistone), scallions or green onions together with French breakfast radishes, asparagus, rhubarb and a big bag of cooking greens including a bunch of rainbow chard, 2 heads of chinese cabbage. Want to know what we've been doing with greens around the farm? How about the quickest stir fry ever? After coming in at 10:00 pm on Tuesday eve after covering plants, we made a quick and yummy greens side with a mix of safflower and sesame oil, chopped green garlic, chopped stems of da cheong chae, sautéed for a little while and then added the leaves(chopped roughly) and thrown in to wilt. Splash with tamari and rice vinegar. It was so easy, and good and we could have eaten two heads instead of one. We ate this with a grilled amish pork chop and asparagus, fast food farm style! I love rainbow chard too and hope that you'll enjoy this big and tender bunch from the hoophouse. Take the stems off, chop into smallish pieces and sautee with garlic or scallions. Add a little bit of stock, either chicken or veggie and braise until almost soft then add the chopped leaves. Braise on high and then add a little more stock, turn down the heat and simmer until tender and delicious......also, we hope that you'll enjoy a nice rhubarb crisp or pie and if you don't have quite enough(we tried to get you enough) add some frozen berries to supplement. We have finally set the start date for summer shares! We will start with shares Friday, june 6th. If you are an every other week veggie share, you may not start on this date and remember, Friday is our Leelanau day. Tuesday, June 10 will be our first tc day. Please! Make sure to check your email early next week for drop off site details and times...... Also, Nan Horstman will once again offer cooking classes through NMC extended ed specifically geared toward cooking with CSA veggies. She has several sessions available over the spring and summer, the next one is June 12th. Give her a call for the details at 995-1700. Remember to check your email early next week for summer box details and enjoy this last spring share. Love, the meadowlarks
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