Summer Solstice is days away and the sunlight feels infinite.

This time of year everything looks so vividly green. The woods are thick with lush leaves and grass seems to grows back over night after its been mowed. The farm is fast paced here on out till after fall harvest. So it’s easy to get caught up in the work and forget to take a moment and breathe it all in.

I’ve seen three different mama ducks on the pond in the back with little babies. I always update the farm crew after I’ve seen them. I saw a great horned owl this past weekend fly in front of me and perch in a tree around dusk.

We’ve had a handful of sweltering day in June so far. But for the most part it’s been a mild end to spring. I keep saying I’m waiting for those hot days, those sleep with the windows open and run around in a tank top and shorts kind of days. But of course when those hot days do come a knocking I’ll be ill prepared without a hat or sunscreen. Inevitably getting oddly placed tan lines all across my body. So this is my public service announcement to be prepared, summer is coming.

Karin will be taking a baby sabbatical this summer starting hopefully on the solstice (then I win the pool) while the rest of us on the farm crew attempt to fill her shoes. I’m confident we will make her proud.

This week the farm crew began the season of weeding, the first planting of carrots got weeded along with many other rows, beds and aisle ways. The fields across the road have irrigation now and a mountain of seed potatoes was conquered.

Food is starting to leave the ground and enter your homes! I’m constantly amazed at just how much food we harvest in a season and how many people get to eat these wonderful veggies.

So thank you for being the consumer and thank you for putting up with me writing the newsletter in Karin’s absence. I’ll try to be as witty and well spoken as she is.

With fists fulls of greens,

Tiffany

In your share this week:

Green Onions – Greens mix – Rhubarb – Lettuce – Radishes – Spinach – Turnips

Spinach and Quinoa Patties

1 cup – uncooked quinoa OR 2 ½ cups pre-cooked quinoa, (black, white or red)
¾ cup – rolled oats
4 eggs
7 oz – feta cheese
4 cups – fresh spinach, chopped
sea salt & pepper
coconut oil, butter, olive oil or ghee for frying

Cook quinoa: Place 2 cups water, rinsed uncooked quinoa and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and gently cook for about 15 minutes, or until you see small tails on the quinoa seeds. Set aside to cool.

In a large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and combine until all is mixed. Place in the fridge to set for 30 minutes.
Take out the mixture and form 10 to 12 patties with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown. Serve with lettuce, tomatoes, soft boiled eggs, beans and sprouts or micro greens. The patties keep for 3-5 days in the fridge and freezes well.

Garlic Roasted Turnips (also works with radishes)

Turnips from CSA box! 2 Tablespoons olive oil or butter (melted) 1 teaspoon garlic power 1 teaspoon Oregano Salt and pepper to taste

Preheat oven to 350 degrees. Remove greens and ends of turnips. Quarter turnips. In a mixing bowl mix ingredients together. Place turnips on baking sleet cut sides down. Roast 30-35 minutes or until fork tender and golden brown.