2017 week 1
green butterhead lettuce
Easter egg radishes
Welcome to the CSA! It's been a challenging spring so far with the prolonged dark wet days, so we are happy to see the sunshine. We've found some creative (but labor-intensive) ways to get crops in the ground by hand since the soil has been too wet to till. Some of those crops have struggled anyway with the difficult growing conditions. But we keep planting in order to keep harvesting for your CSA boxes and for market. The joys of success are more pronounced when we have so many challenges!
This week's scallions and spinach would make a great egg scramble:
- 3 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon olive oil
- ½ cup chopped scallions
- 3 cups roughly chopped spinach
- 1-2 tablespoons grated Parmesan
Whisk eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the scallions and cook until one side starts to brown, just a couple minutes. Add the spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set. Stir in 1-2 tablespoons grated Parmesan. Serves 2.