Recently I mentioned that something exciting was starting for Nolan and I this week! We were given the opportunity to purchase a farm share! This is something we have been wanting to do for a while now, but we dropped the ball last year. 
We were ecstatic when one of Nolan’s coworkers approached him with this opportunity. 🙂
We will be working with Bobbin Farm in Dracut, MA. 
We have a full share which feeds a family of 4 and we are splitting a third of the produce to our friend Jake. In total Nolan and I spent $400 and we will receive 5-15 pounds of produce each week through October! It may seem like a lot of $$, but when I broke it down, I realized that we spend at least that much in 4 months and the produce isn’t half as fresh. We also ventured into this in an attempt to try new produce. We tend to always buy the same thing and rarely stray from our comfort zone. Not anymore!
They have a blog that I have been following to keep an eye on my plants 🙂 Every Friday I will be doing a “Farmstand Friday” post that will index what we received in that week’s shipment, and I will be asking for advice and new recipes that we can try using these ingredients.
This week is mostly greens.
We received arugala, lemon basil, Genovese basil, spinach, kale, salad greens, and radishes. We also got what I think are shallots. Keep in mind this is just a sample of what we received. There is a TON of each item in our fridge.
Look at those radishes! Are they not adorable! The lemon basil smells better than anything I have ever smelled. I think I will try making some lemon basil ice tea later.
Ok. Now I need your help. What do I do with all these greens? Anyone have an must-try-recipes?!
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Are you sure you got kale?? In the first picture the greens on the right look like rainbow swisschard. We like kale and grow it in our garden. This year I have three different types, My wife’s favorite recipe with kale is baked kale. Strip the greens off of the stems and cut or tear into smaller pieces, drizzle with olive oil and salt and pepper, toss or stir to coat, place on wire racks in a shallow pan and bake for 20 minutes at 250 degrees. Watch the time and temperature it doesn’t take much to make themtoo baked. She uses this as a base with grilled chicken on top and blue cheese dressing.
Ed
We have both! So many greens lol. I have made kale “chips” before and LOVED them! I used a good chunk of it in a soup recipe I played around with today but I will probably use the rest for “chips”. Thanks for the tip. 🙂
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