My co-workers and I received our very first box of fresh organic produce from Earth Spring Farm yesterday. We signed up for a small share of veggies and a small box of fruit, and from June – October we will get a big helping of fresh fruits and veggies to divide among 6 very hungry mouths!
This week we received Easter Egg Radishes, Red Russian Kale, Swiss Chard, Lettuce, Spinach, Broccoli, and Spring Onions. We also received one beautiful quart of the strawberriest strawberries that I’ve ever seen.
I can’t wait to get home and cook up something delicious with my new bounty of veggies. Earth Spring Farm was kind enough to supply us with some recipes that use their ingredients.
Interested in joining a CSA? It’s not to late to sign up for the summer season! Check out Local Harvest to find a community supported agriculture (CSA) near you. In the meantime, here’s a great recipe from Earth Spring Farm:
Chard or Kale Enchiladas
- 3/4-1 lb. chard or kale, chopped finely
- 2 cloves garlic, minced
- 2 medium onions, diced
- 1 tsp. cumin
- 1/4 tsp. pepper
- 1 qt. spaghetti sauce
- 14 oz. ricotta or cottage cheese
- 6-8 tortillas, flour or corn
- 1 c. shredded mozzarella
Sauté onions, garlic and stems from greens in olive oil until tender. Add cumin, pepper, and leafy portion of greens. Cook until greens are wilted. Add water if necessary. Take off heat and add ricotta or cottage cheese. Heat spaghetti sauce in separate pan. Spoon greens/cheese mixture onto tortillas and roll up. Place in 8×12 baking dish. Pour tomato sauce over enchiladas. Bake 40 minutes at 350°F. Add mozzarella cheese. Bake 10 minutes more.