Let us help you decide what to cook!

One of the benefits of receiving a Farm Share is also receiving a weekly email from us! This isn’t just a friendly, catch-up email though, this is an email that tells you 1. what you’ll receive in your share each week, 2. two to three recipes that can include the vegetables in the share, 3. a veggie spotlight featuring nutrition and cooking tips, and 4. a short farm update. We hope that by providing you with some of this information, that the Farm Share is less daunting and can be used to fit your family’s needs. To give you an idea of what this looks like, we’re sharing a what a weekly email may look like.

June Share:

This week you'll receive

  • 1 lb of asparagus

  • 2 heads of romaine lettuce

  • 1 bunch of red beets

  • 1 bunch of green onions 

  • 1 bunch of kale

  • 1 lb of spinach 

  • 2 heads of broccoli


Veggie Burrito Bake (from Simply in Season)


1 large clove garlic

  • 5 green onions

  • 3/4 cup uncooked rice

  • 3/4 tsp ground turmeric

  • 1 1/2 cup chicken or vegetable broth

  • 4 cups fresh spinach

  • salt and pepper to taste

  • 2 cups cooked black beans

  • 1 TBSP chili powder

  • 1 cup cheese

Preparation Instructions:

Preheat the oven to 375. Saute green onion, garlic in 1 TBSP of oil until onions are tender.  Add broth and rice until liquid is absorbed.  While rice cooks, heat 1 TBSP of oil and add spinach, one handful at a time as it wilts.  Add a splash of water to prevent clumping.  
Layer ingredients in casserole pan in order: half spinach, all of the rice, all of beans, remaining spinach.  Sprinkle cheese on top.  Cover and bake for 45 minutes. 

Optional: serve with tortillas, salsa, guacamole, avocado, sour cream, lime, cilantro.  

Serves 4. 

Veggie Spotlight: Kale

Through no fault of its own, kale gets a bad rap. Unfortunately for the consumer, kale is widely grown by farmers because it's so easy to grow.  Kale gets its strong and bitter taste because it can withstand both frost and heat, though it does get sweeter after frost.  

Kale is dense in nutrients such as A, C, and B vitamins and calcium.  It also has a substantial amount of protein.

Baby kale can be added to salads while with mature kale it's best to strip the kale leaves off the stalk.  It can be sauteed and added to scrambled eggs casseroles or cooked down in soup/stew.  

Massaged Kale Salad

Eating kale raw can seem unappealing, but with some time and massaging, kale can be transformed into a tender salad.  

Wash and cut kale leaves. For three minutes, massage kale leaves between leaves until softened.  Toss with 1 TBSP olive oil, 1 TBSP lemon juice, 1/2 tsp salt.  Optional: serve with feta or parmesan cheese, cranberries, and sunflower seeds. 

Obviously, we can’t tell the future so the June shares may look slightly different. We hope that this example of a weekly newsletter helps you out in the kitchen. The best vegetables are those used and enjoyed. If you want to receive weekly newsletters with recipe ideas and more insight into vegetables, sign up for a Farm Share now!

Kjersten Oudman