FIELD NOTES:

Cut greens season is back baby! We thought we’d take this cool [weather] opportunity to take a closer look at one of the cut greens mixes that gets a lot of love from all you fine folks. Our spicy mix. This custom blend was put together by Veggie Production Manager Anthony and brings some zip to your dish without having to reach for the hot sauce! Here’s what goes into this winning blend of brassicas! 

Red & Green Mustard: Fresh, spicy (especially the red) and slightly sharp, these peppery plants bring the zip that make this mix really scream. 

Mizuna: a Japanese mustard green with delicate, feathery leaves and a light fresh pepperiness. A bit milder, tender and crisp!

Tatsoi:  small, dark green, spoon-shaped leaves that form a low-growing rosette. Its flavor is pleasantly earthy, with a subtle mustard note - the stems offer a satisfying crunch.

Most crops we grow get their start in our greenhouse; sown in trays, they are nurtured into seedlings and transplanted into the field. Cut greens get expedited using our tractor mounted seeder. Directly sown into the beds they’ll mature in; once they’re dropped, covered and watered, it’s off to the races - against whatever nuisance seeds might be hanging around! Greens season means the weeds have finally slowed down enough to let these tender plants get a jumpstart - making it possible for us to harvest them before they are lost to a jungle of other, more aggressive, less edible neighbor plants. 

 Mustard greens and other brassicas contain compounds called glucosinolates, which are responsible for their peppery, mustardy flavor. When plants experience heat or other stress, they may produce more of these compounds, making the leaves taste sharper or spicier. So, these cooler temps lend favor to these plants that pack a punch allowing the leaves to grow under gentler, less stressful conditions, keeping their assertive flavors more balanced.

So, next time you pick up a bag of cut greens from us a whole lot more thought went into that mix than just plant and harvest. They were specially selected by our farmer and planted at the exact right time to make it to your plate with a flavor that keeps you coming back for more…until summer rolls around next year! 

STAFF SPOTLIGHT: Max Horowitz

FARM HAPPENINGS: 

Applefest is just around the corner! If you haven’t signed up for the 5k yet, now is the time! If running isn’t quite your thing, don’t worry we’ve got other great things planned. Marigold chain making, build your own scarecrow, lots of great food (a pizza truck- hello!), live music and face painting! 

Oh but don’t let that face get painted before your mini photo session! Book one of the limited slots available to get your photo taken by Bri of Wandering Wise Girls Photography. She has a way of capturing sweet moments you don’t want to miss - check out these shots of our farmers Anthony and Leslie with their kiddos. Great for families, couples, friends - you name it and Applefest on the farm is going to be the perfect backdrop. 

HOW TO EAT YOUR VEGGIES: 

Squash in a Pinch

Roasting - especially this time of year when we can get an unexpected hot day is an endeavor a weeknight doesn’t always lend itself to! 

With kiddos, a quick way to prep fresh veg is always a win in our house so let me introduce you to….SQUASH IN THE MICROWAVE! A culinary delight. 

1. Pierce the squash.
   Use a fork to poke holes all over the squash, at least 8–10 times. This lets steam escape.

2. Microwave whole.
   Place the squash on a microwave-safe plate. Microwave on high for 5 minutes.

3. Cut in half.
   Carefully remove it and let it cool for a minute or two. Cut in half lengthwise and scoop out the seeds.

4. Cook cut-side down.
   Place the halves in a microwave-safe dish with 2–3 tablespoons of water. Cover loosely with a microwave-safe lid or plastic wrap with a vent.

5. Microwave until tender.
   Cook on high for 5–10 more minutes, depending on size. The squash is ready when a fork easily pierces the flesh.

6. Scrape into strands.
   Let it rest for a few minutes, then use a fork to scrape the flesh into spaghetti-like strands.

From here you can either mix it with garlic and butter, sprinkle with salt and top with parm and it’s perf. OR take it a step further and explore a spaghetti squash gratin you will not regret…

While we’re talking about the microwave…here’s a few other fun things you can try!

• Get more juice from citrus: Microwave a lemon or lime for 10–15 seconds before squeezing. The fruit releases more juice.

• Peel garlic faster: Microwave an entire head for about 10–15 seconds. The cloves loosen from their skins.

• Bloom spices: Warm oil with whole spices or ground spices for 20–30 seconds to release their aromas before adding them to a dish.

• Toast nuts: Spread nuts in a single layer and microwave in 30-second bursts, stirring between rounds. Keep going until fragrant.