Our asparagus harvest has begun in earnest! With the warmer weather our buckets have been filling up fast each morning and the farm store has remained fully stocked throughout our open hours. We enjoyed seeing everyone back at the farm last week and it was particularly fun to hear your enthusiasm for early season crops and recipes for what to do with them! See below for a great suggestion from Cary, a returning customer. In addition to harvesting, last week we put up our deer fencing, built a wall of our new greenhouse, weeded and thinned our earliest carrots and beets, cultivated and hoed in an effort to stay ahead of the weeds, plowed two more fields, and planted and seeded crops in the field and greenhouse. We hope to see many of you around the farm stand this week as well as at our Open House this Saturday May 21st 1-3pm!
The farm store is now open for our regular 2016 season schedule:
Tuesdays and Thursdays 11 - 6pm
Wednesdays and Fridays 2 - 6pm
Saturdays 10 - 3pm
The harvest this week for the farm store will include:
- Scallions- Only available early in the week
- Also available: Shiitake and Oyster Mushrooms from Fat Moon Farm in Westord as well as eggs from Pete and Jen's Backyard Birds in Lincoln
- Later this week (likely Thursday) the harvest will expand to include rhubarb, radishes, and Salanova lettuce mix.
Roasted Asparagus with Chopped Egg, Torn Bread, and Red Wine Vinegar
from Vegetable Literacy by Deborah Madison (Recipe courtesy of Amelia Saltsman in What We Eat When We Eat Alone)
1 lb asparagus
3 tbsp olive oil, plus more for the asparagus
Sea salt and freshly ground pepper
1 piece sourdough or ciabatta
1 tbsp red wine vinegar
1 egg, hard cooked
Heat oven to 400 F
Toss the spears with 1 tsp oil to moisten, season well with salt and pepper, and lay them in a single layer in a shallow baking dish or sheet pan.
Roast the spears, turning them once every 10 minutes, until tender and colored in places, 20 to 30 minutes. Meanwhile, crisp the bread in the oven.
To make the vinaigrette, combine the mustard, vinegar, and 1/4 tsp salt, then whisk in the oil. Chop the white and yoke of the egg.
Lay the asparagus on a platter. Cover with the chopped egg. Tear the bread into small, rough pieces and scatter over the egg. Spoon the vinaigrette over all and finish with freshly ground pepper.