WHAT'S IN THE BAG
A complete list of the contents of the CSA share this week
- Dill, Nasturtium, Onion and Radish Microgreens - Iron City Organics / Birmingham, Alabama
- Red Russian Kale - Mt. Laurel Farm / Birmingham, Alabama
- Asparagus - Habersham Farms / Mentone, Alabama
- Salanova Lettuce - Gardens on Air / Gadsden, Alabama
- Greenhouse Beefsteak Tomatoes (Red + Green) - Greenleaf Nursery / Joppa, Alabama
- Jalapeño Batard - Corey Hinkel / Birmingham, Alabama
- Green Garlic - Hamm Farms / Cullman County, Alabama
- Collard Greens - Dothan, Alabama
- Shiitake Mushrooms - Grandview Farm / Montevallo, Alabama
- Lagacy Farms Pasture Raised Breakfast Sausage or Durham Ranch Link Sausage
From Stone Hollow
- Mixed Variety Fennel Fronds
- Poppyseed Dressing
- Goat Cheese
Stone Hollow Farmstead / Harpersville, Alabama
Cheese and/or Yogurt
- Pimento Cheese - Stone Hollow Farmstead / Harpersville, Alabama
- Blue Cheese - Point Reyes / Point Rayes Station, California
- Cherry Blossom
- Snowball Azaleas
Why should I eat microgreens, and what do I do with them?
Microgreens – those delicate little bundles of edible spring – make quite the appearance in our CSA. A close examination will reveal that they are exactly what their name implies: tiny versions of their larger counterparts; they seem to be just mere moments from having sprouted from seed.
This week’s microgreens include dill, nasturtium, onion, and radish varieties. Take a little nibble, and you’ll instantly discern they contain what tastes like a concentrated dose of their larger siblings. Similarly, studies show that these microgreens also contain more potent doses of the nutrients found in more mature versions of the same plants, making them a rich source of antioxidants.
We suggest using them just as you would the older variety – in soups, salads, dressings and marinades – while being mindful of their robust flavor. We’re partial to nasturtium microgreens in salads for the peppery flavor they impart, while dill microgreens provide a perfect earthy foil to grilled salmon. Enjoy them on top of a grilled turkey burger or scattered on a thin crust pizza with prosciutto. Fold them into a stick of softened butter to make your own compound butter (wrap airtight and freeze until fall for the perfect addition to roasted root vegetables.) These microgreens are almost too pretty to whiz up in a sauce or too small to wilt down as a side dish, but that is also their charm. Just like our baby goats, microgreens’ time at Stone Hollow Farmstead is fleeting. They both grow with the seasons leaving us only with a happy memory of their early spring appearance.
Recipes From Friends and Family
Asparagus + Tomato Roast
(yields 6 servings)
- 1 lb. fresh asparagus, trimmed
- 1 large tomato sliced
- 3 tbsp. cashews, chopped
- 3 tbsp. olive oil, divided
- 2 garlic cloves, minced
- ¾ tsp. sea salt + more for tomatoes
- ½ tsp. ground pepper + more for tomatoes
- ½ tsp. lemon juice
- ¼ cup grated Parmesan cheese
- ½ tsp. grated lemon peel
Preheat oven to 400°. Place the asparagus and nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. Top with tomatoes and salt and pepper the tomatoes
Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with grated Parmesan cheese and lemon peel.