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Welcome to Spring, 2008!
Spring has arrived at Colchester Farms. We're very excited to welcome 3 new apprentices this year. Drop by the farm and say hello!
View some of the most recent images from the farm in our Gallery.
It's our First Sun Turtle! A sure sign that spring has arrived...
Recent email post from Connie... 4/23/2008
Dear Farm Boxers,
One of the folks who came for a tour on Saturday was Personal Chef Carol D'Espinosa DBA Made from Scratch.
She is excited about the prospect of her fresh veggies this coming season.
She spotted some of the many dandelions around the farm and asked to pick some.
I remembered my childhood disdain for the dark leafy greens and my grandmother, my namesake, Concetta saying, 'what-a kind of an Italian are you..., you don'-a like-a greens???!!!'
I have since made an effort to acquire a taste for the greens (so good for the blood, you know), and asked Carol to share some of her recipes with us.
This is the time to be eating dandelion greens, the flavor gets stronger and more bitter as the days get warmer and the plants become larger; once they flower, they are considered to have gone past their prime.
We just generally toss them into a stir fry and I know many who toss them into a green salad.
So, if you have some in your yard, you might want to snip the leaves and give them a try.
*Remember, we are still taking submissions for the Colchester Neighborhood Farm Cookbook, send recipes to Ellen Delany eldel59@verizon.net
We are hoping for recipes which use the fresh veggies from the farm that do not have alot of complicated ingredients, especially not alot of salt and butter and processed stuff like canned soups and cheese.
Here are a two of Carol's suggestions.
Today I made a cold salad with the dandelions. It was Great!
Dandelion and White Bean Salad
by Chef Carol D'Espinosa
3 cups baby Dandelions
1 C. canned Cannellini Beans, rinsed
1/4 C. sliced red Onions
Grape Tomatoes
1/4 C. Oil Cured Olives
Salt & Pepper
EVOO & Balsamic Vinegar or any Vinaigrette
Add dressing & toss just before serving.
Any Combo of veggies can be used in any proportion!!
Chef Carol's Abbreviations
(EVOO) = Extra Virgin Olive Oil
C. = Cup
T. = Tablespoon
t. = Teaspoon
Sauteed Greens and Garlic
by Chef Carol D'Espinosa
1-3 sliced or chopped Garlic cloves
1 T. of EVOO in a skillet on med. heat saute until garlic starts to turn light golden (1 min?).
Add 3 C. or so of Tender Greens, well drained but not dried.
Toss 1-2 min. until just wilted. Serve warm.
I used this recipe on Tender Greens such as Dandelions, Spinach, Beet Greens, Broccoli Rabe etc.
ENJOY,
Carol D'
If you can come by tomorrow, please let me know today as we are planning to have samples of milk and cheese and provide a light lunch.
If you do come by, we are still collecting bagged leaves, pine needles and other items for the compost such as kitchen scraps ( no meat) and coffee grounds and egg shells.... bring 'em along!
Connie
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