week 2: green with a splash of pink

Thanks to Tom, Katie, and the fantastic farm crew, our fridges will once again be filled with springs bounty this week.

Just a quick reminder that if you have recipes or tips that you think other members would benefit from reading, please pass them along to us.

Here are some recipe ideas to get you inspired and cooking this week…

Raw Kale Salad with Honey Orange Vinaigrette 

This is a super refreshing salad that goes great with grilled brats.
I use a homemade whole grain mustard that has horseradish in it for an extra kick in the dressing. A 1/2 teaspoon of prepared horseradish could be added to the dressing if using dijon style dressing.
7-10 leaves  Kale leaves
Pine Nuts (or walnuts)
Orange Zest
Dressing: 3 Tbsp oil, juice of 1/2 large orange (or 1 small orange), 1 sprig of thyme (leaves only), 1 tsp honey, 1 tsp mustard (dijon or whole grain), salt and pepper to taste. 
Place all dressing ingredients in small jar with lid. Shake until combined. Taste and adjust. You may want to add a bit more orange or some orange zest depending on the acidity and taste of the orange you are using. Like your dressing sweeter? Add some more honey…
Cut off thick stems from kale leaves and reserve for another use. 
Hand tear leaves into bite sized pieces into a serving bowl. Drizzle on some dressing, a little bit of this dressing goes a long way, so start with a small amount. Toss salad with nuts and some orange zest. Serve. 
Store remaining dressing in the fridge for later use. 
Chive Blossom Vinegar
1 cup chive blossoms
1 cup vinegar
I used plain ol’ distilled vinegar, but you could certainly use white wine vinegar or apple cider depending on what you have on hand. 
Place chive blossoms in a pint glass jar or vinegar jar. 
Bring vinegar to a boil, remove from heat and pour over blossoms in jar. Make sure blossoms are covered. Store out of direct sunlight. After 2-3 days of infusion, strain the liquid and discard blossoms. The result will be a wonderfully pink vinegar that has a slight garlic onion flavor. Great for making vinaigrette or sprinkling on cooked wilted spinach. 
Bok Choy Egg Salad Sandwich
Bok Choy is incredibly versatile, especially great steamed or stir fried. Most often I find myself stir frying it in spring with radishes, green onions, asian marinaded flank steak and serving over rice (recipe coming soon)…but I also like to use bok choy raw as I would celery. Bok choy brings a nice flavor to egg salad. You can use any egg salad recipe. Below is my go-to recipe:
8 eggs
1/2 cup mayo
splash rice wine vinegar
1 bok choy, leaves separated: stalk diced (see picture to left)
1 tsp mustard
1 Tbsp chives, chopped
2 green onions, sliced green & white parts
Salt and pepper to taste. 
bok choy leaves thin sliced (chiffonade cut)
Place eggs in medium sized sauce pan. Cover with cold water by 1-2 inches. Bring to a boil. Simmer 1 minutes. Remove from heat and let sit 15 minutes. Drain. Run cool water over the eggs. Peel and chop. 
Stir mayo, vinegar, diced choy stalk, mustard, chives, and green onions in a bowl. Add salt and pepper to taste. Gently stir eggs into mixture. 
Serve egg salad on bread, toast, cracker, or over salad.  
I love this egg salad served on Little Rooster Wild Rice and Onion bread, toasted with thin sliced choy leaves that have been tossed with a little oil and vinegar, and a few sliced radishes. YUM! 
Pickled Radishes
There is always some kind of refrigerator pickled veg in my household fridge. I think radishes may be my favorite pickled vegetable. I’ve found that people who say they don’t like radishes enjoy this sweet and sour pickle recipe as it tones down the sharp peppery taste.
They are simply amazing topped on burgers or salads… seriously try this recipe! 
Note: this recipe is for refrigerator use only, not for canning. 
1 bunch radishes, greens removed and reserved for other use
1/2 cup red wine vinegar (or other vinegar you have on hand)
1/4 cup sugar
1/4 cup water
2 tsp kosher salt
1/2 tsp mustard seeds
1/2 tsp coriander seed
1/4 tsp black peppercorns
1/4 tsp juniper berries
1 bay leaf
Slice the radishes very thin. If you have a mandolin, this is a great time to use it! Place radishes in a pint jar.
Place remaining ingredients in a small sauce pan. Bring to a boil and simmer until sugar has dissolved. Remove from heat and let stand for a few minuted to slightly cool. Pour mixture over radishes. Let cool. Place the lid on the jar. Store in the refrigerator. These will last a couple weeks in the fridge. 

Week 1: Bring on the greens!

Your fridge is full of Groundswell Community Farm gorgeous greens and other fresh produce and the season of eating green in almost everything is upon us!

Here are a few recipes and tips based on this weeks share…

Spring Radishes with Chive Butter and Sea Salt 

4 ingredients, easy preparation, and oh so good! This is one of my favorite spring sides. I like this herb butter chalk full of chives, so much so that it’s almost impossible to mix them all in. 
1 bunch radishes
1/2 stick unsalted butter, softened
chives, about 1/4-1/2 of this weeks bunch, approx 4 Tbsps, chopped thin
sea salt or other coarse salt
Using your bunch of radishes, cut the greens off and reserve for another use (but use them soon as they will begin to wilt quickly). Slice radishes in half length wise.
Place radishes in ice water for 10-20min (you can do this a couple hours in advance if desired). The ice water gives the radish a crispy texture.
While the radish soaks, make the herb butter. Place the chopped herbs and butter in a small bowl and blend together. 
Place the radish on a plate and top with the chive butter. Sprinkle with Sea Salt to taste. 
Store remaining chive butter in the fridge  (spread on leftover biscuits (below) or your favorite bread with thin sliced radishes or reserve for later uses!)
Strawberry Vinaigrette
Since strawberries are also in season, thought you’d enjoy this dressing to go with the fresh spinach and lettuce we received this week.
recipe below is adapted from the cookbook Simply in Season
2 cups strawberries, hulled and halved
1 Tbsp plus 1 tsp white wine vinegar (or rice or apple cider) 
juice of 1 lemon
1 1/2 Tbsp honey
pinch of salt
1/8 tsp (a dash) of each: garlic powder, onion powder, dried basil (if you don’t have these in the house, skip them, the dressing will be great without too!)
1/2 cup olive oil 
Add all ingredients expect the oil to a blender. Puree all. Slowly drizzle in the oil with blender running on low. 
This dressing over spinach with sliced strawberries and pecans is spring on a plate!  Goat cheese is a great addition to this salad as well. 
Chive Biscuits
2 cups all purpose flour
1 1/2 tsp sugar 
2 tsp baking powder
1/2 tsp salt
1/4 bunch chives, chopped thin (about 3 tbsp)
3/4 cup cream
1/2 cup whole milk
butter, kosher salt, chive blossoms for garnish (if desired)
Heat oven to 400 degrees. Butter a cast iron biscuit pan or muffin tin (7 muffins) or a baking sheet.
Whisk flour, sugar, baking powder, salt, and chives. Add cream and stir gently just until dough comes together.  Do not over mix this dough. Drop dough by even 7 spoonfulls into pan, tin, or onto a baking sheet. Bake 15 minutes, until golden brown. When the biscuits come out of the oven, place a small dollop of butter on top and allow time to melt. Spread butter over biscuit and sprinkle w/ salt and chive blossoms. Serve warm. 
Sorrel Souffle
adapted from the cookbook Vegetarian Cooking for Everyone by Deborah Madison
Butter, plus 2 tablespoons freshly grated Parmesan Cheese, for dish
1 1/2 cups milk or cream
4 tbsp butter
4 tbsp flour
salt and pepper
pinch cayenne pepper (optional)
4 egg yolks
1 cup cheese, I recommend an alpine style, gruyere or swiss
1 bunch fresh sorrel, thinly sliced: chiffonade cut (see picture below) 
4 tbsp green onion, sliced thin, green and white parts
6 egg whites
chive blossoms, for garnish (optional)
Heat oven to 375. Butter and coat souffle dish (6 cup) or gratin dish (8 cup) with parmesan. 
Melt butter in the medium sized saucepan. Add flour. Stir and cook over medium low heat for a several minutes. Slowly whisk in milk . Stir continously until the sauce begins to thicken (see picture below). Remove from heat. Add cayenne, salt and pepper to taste. Vigourosly stir in egg yolks one at a time until blended. Stir in cheese until melted. Fold in sorrel and chives. 
Beat egg whites until stiff peaks form. Stir in 1/4 of the egg whites into the mixture. Gently fold in the remaining egg whites using a spatula. Transfer mixture into the prepared dish and place in middle of oven. Bake 40 minutes or until golden brown and slight giggle in center. 
Sprinkle chive blossoms on souffle, Serve immediately. 

chiffonade cut

thickened base mixture (before egg yolk addition)

whipping egg whites: stiff peaks

souffle rising in the oven

Lemon Balm infused Vodka
spice up your summer martinis !
Place the leaves from a fresh bunch of lemon balm into a pint jar. Cover with vodka. Place in pantry out of direct sun light. Allow to infuse 2-7 days or longer for stronger flavor.  Taste each day until desired infusion strength is obtained. Strain, Store, and Enjoy! 
Great mixed with muddled strawberries and sun tea. 

first CSA meal of the season

How did you use your CSA share this week?

Let us know if you have any questions!


Get the latest Dirt on the Farm!

This contact form is deactivated because you refused to accept Google reCaptcha service which is necessary to validate any messages sent by the form.

About Us

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.