Celebrate the Spring Equinox by fixing your eyes on the horizon and welcoming new life.
As we sketch our crop plan, we are focusing on our expansion. We’ll continue to offer fresh, hand-tied bouquets at the Lewiston Artisan Farmers Market and we’re starting to grow varieties to use in dried arrangements and wreaths to brighten your 2023 holiday season and 2024 Valentine’s Day celebrations.
We ordered fruit bushes/trees from Niagara County Soil and Water Conservation District‘s annual sale and we’re trialing unusual annual crop fruits, including banana melon and ground cherries, to share with CSA share members and at farmers markets.
Vegetable Shares Available
What if I told you that you could eat healthier, save money, get recipe suggestions based on the contents of your fridge, and have your grocery list half-written for you — all while supporting a local business? You might think it sounds impossible, but that’s how joining our weekly vegetable CSA Share can impact your life!
Our share memberships provide you with 20 weeks of farm fresh, pesticide-free vegetables from June 14-October 25 for $650. Curious about what you can expect in each week’s share? See the makeup of 2022’s.
Each week, our CSA Share Members receive:
7oz salad mix
Fresh bundle of herbs
5-9 additional veggie varieties
50+ recipes that take 30 minutes or less to make
Nutrition guide and how-to resources
Instructions for storing produce correctly (so you don’t waste $$)
Option to include add on shares of cheese, bread, baked goods, or greens
We currently have 7 shares left - and we will sell out. Don’t miss your chance to join this season!
With the spring-like temperatures popping up, you may be ready to welcome new life. My friend Fran, flower farmer and owner of Heirloom Soul Florals in Niagara County, has some killer resources if gardening is on your 2023 horizon.
P.S. This spring, she is selling high-quality compost and dahlia tubers! Learn more here.
WNY is home to many small businesses and community organizations. Each month we introduce you to 2 that we think you should know.
Business Friend: Three Little Hens Baking Company
Located in Lewiston, NY, Three Little Hens Baking Company creates delicious scones, muffins, cookies, and other flour-filled delights from fruit grown on the shores of Lake Ontario. Three Little Hens Baking Company sources high quality flour, butter, eggs, and other ingredients, creating baked goods that are perfect to enjoy on a weekend morning or to liven up your mid-week breakfast. You too can enjoy their delectable treats by purchasing an add-on share from them when you join our CSA Share program.
Community Organization Friend: Buffalo Niagara Waterkeeper
Buffalo Niagara Waterkeeper works to protect and restore water and surrounding ecosystems in the Niagara River/Lake Erie watershed for the benefit of current and future generations. Each year, BNW engages 3,000+ volunteers in clean up efforts across the region. Their next region-wide clean up is happening in conjunction with the Great Lakes Clean Up on Saturday, April 22 from 10:00am-12:00pm Sign up to join the clean up efforts on BNW’s website.
On the Blog
Hop over to our website for a quick read.
A digital index card with in-season, too-good-not-to-pass-along recipes.
Kale Brownies (1 hour 20 minutes)
1 large bunch kale
1 1/4 cups flour
2 tbsp cocoa powder
1 tsp salt
1 cup semi-sweet chocolate chips
3 ounces dark chocolate
1 cup unsalted butter (8 ounces, 2 sticks)
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
4 eggs at room temperature, beaten
1 1/2 tsp vanilla extract
Wash the kale and pat it dry. Gently tear the leafy portion away from the thick stems. Place the kale leaves in a steamer and steam for 5 minutes or until wilted. Place the wilted kale in a food processor and puree the kale. Drain any excess liquid and set aside the kale. You should have about 1 cup of kale.
Meanwhile, in a small mixing bowl, combine the flour, cocoa powder, and salt. Mix until thoroughly combined. In the top of a large double boiler, melt the butter, the chocolate chips, and the dark chocolate together, stirring until evenly melted and smooth. Remove from heat and let it sit until it cools to room temperature. Add the eggs, kale, sugars, and vanilla and mix with the chocolate mixture until combined. Gently fold in the flour mixture until just barely combined, taking care not to over-mix.
Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper. Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean.
Rutabaga Soup with Sage and White Cheddar (35 minutes)
5 tablespoons unsalted butter, divided
1 medium chopped onion
2 large peeled and chopped rutabagas (about 5 cups)
2 large carrots, chopped
2 celery stalks, chopped
4 finely chopped tablespoons of fresh sage, divided
¼ cup flour
2 cups heavy cream
6 cups chicken stock
2 Tablespoons chopped pumpkin seeds
large pinch red pepper flakes
8 ounces grated sharp cheddar cheese
salt and pepper to taste
In a medium saucepan on medium heat, heat 4 tablespoons of the butter until melted.
When the butter has melted, add the flour, whisking every so often for 3-4 minutes.
Slowly whisk in the heavy cream, making sure that there aren’t any lumps. Then slowly whisk in the chicken stock.
Bring the sauce to a simmer and let it slowly simmer away on the stove for about 20 minutes so that it has a chance to thicken.
While the sauce is thickening, in a large Dutch oven, heat the remaining 1 Tablespoon of butter on medium heat and then sauté the vegetables until beginning to soften (about 10 minutes).
Add 2 Tablespoons of chopped sage and sauté 1 more minute.
When the sauce has thickened (it should still be fairly thin- not enough to coat the back of a spoon), add it to the large Dutch oven with the vegetables. Let the vegetables and sauce simmer together on medium low for another half hour until the vegetables are tender.
While the vegetables are cooking, make your sage and pumpkin seed garnish, by warming the olive oil in a small sauté pan on medium heat, adding your sage and pumpkin seeds and sautéing for a minute to release the flavors. Season with a touch of salt and pepper and set aside.
Puree the soup with an immersion blender.
Add the red pepper flakes, season with salt and pepper, and then slowly, off heat, add your sharp cheddar cheese. Let the cheese melt and then serve in bowls, topped with the pumpkin seed and sage.
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