IN YOUR BASKET
- Skyphos Butter Lettuce
- Ripbor or Red Russian Kale
- Perfection Fennel or Hon Tsai Tai
- Tyee or Tarpy Spinach
The first planting of broccoli is just barely starting to go to head (flower), so expect some later this month. We are growing a lot of cauliflower, broccoli, and cabbage at Heart Arrow Ranch and in Potter Valley. This past week alone, the kales have really taken off. Our chard is still quite small, but you can still expect some before the end of the CSA. Also, the beets have amazing greens and the roots should be sizing up this month. So, there’s a lot to look forward to. This week, it’s all greens, and we will have more harvests of arugula and radishes in the weeks ahead.
This week, the change to warm weather was marked by moving our sheep from the rangeland at Heart Arrow to irrigated bottomland in Potter Valley. We have them munching down the grass in a field where we plan to grow about 4 acres of melons and winter squash. The “natural lawn mowers” are quite happy helping us to remove all the organic matter so we can plant there on time.
Adam & Paula
Spring Butter Lettuce & Parsley Soup
Adapted from PressDemocrat.com, 5/12/10
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 big head of butter lettuce, cored, washed and dried
- Salt & pepper
- 1 cup, loosely packed, Italian parsley leaves
- 4 cups homemade chicken broth or stock, hot
- 4 tablespoons plain whole milk yogurt (optional)
- 2 tablespoons fresh snipped chives
- Heat olive oil in a medium soup pot set over medium-low heat, add the onion and sauté until soft (about 15 min.) Stack the lettuce leaves and cut them into ¼-inch wide slices.
- Add the cut lettuce to the cooked onions and stir gently until the lettuce wilts (about 2 min.). Season with salt and pepper, add the parsley and pour in the chicken stock.
- Increase the heat to high and when the stock boils, reduce the heat and simmer gently for 4 minutes.
- Remove from the heat and cool just slightly. Use an immersion blender to puree the soup thoroughly. If the soup seems too thick, add water to reach your preferred consistency. Taste and correct for salt and pepper.
- Ladle into soup plates and top each portion with a spoonful of yogurt, if using, and a sprinkling of herbs. Serve immediately.