M's Organic Farm

Hey all:
due to our recent power loss we will not be at the market this Sunday the l7th.
Will push out your CSA share one more week So, until October lst.
Thanks for your understanding.
Farmer, M

Instructions
full share
take a bag from top shelf of fridge
make sure fridge door closes
half share
take a bag from bottom shelf of fridge
make sure fridge door closes
thanks

Okay, looks like major pollination problems w/ the squash. I can’t say what will happen.
Sorry I’m giving you so much dill, make pesto and freeze if you need to.
Note: leek scapes are like garlic scapes, use for oniony flavour.
Full Shares:
Spinach, last time
Mustard: Ho Mi Z
Vitimin Green-Asian Greens
Deer Tongue_ Native American Heirloom lettuce
Early Wonder Beets
Leek Scapes
Early Garlic
Dill
Half Share:
Mustard, Ho Mi Z
Early Wonder Beets
Leek Scapes
Vitamin Green, Asian Greens
Deer Tongue=-Native American Heirloom Lettuce
Dill
Thank you for your support

Having a pollination problem at the squash property, we’ll have to see how we can aid that.

Hello all.
FULL SHARE:
1. take one bag from the top shelf of fridge.
2. take eggs from door if you subscribe
Spinach, last week
Mustard greens: top anything with it raw for a kick or add to anything cooked for milder.
Parmex Carrots
Small Garlic
Lemon Basil
Turnips
Red and Green Lettuce
Eggs: if you subscribe
HALF SHARE
1. take one bag from bottom shelf of fridge
2. take eggs from door if you subscribe
Spinach
Garlic
Red and Green Lettuce
Carrots
Genovese Basil
Eggs if you subscribe

thanks for your support

Hope you are enjoying your produce from M’s Organic Sustainable Farm.

If anyone knows of someone who might want to help me at the Farmer’s Market, Logan Square on July l0th from l:30 p.m. to roughly 3:l5 p.m, let me know.

It would invlove , primarily, hauling boxes(mostly empty) table, etc , tents(I will do alot of it) and handing me the boxes to load into truck. Not very hard at all.

I would be willing to give alot of produce and $l0.00. It’s pretty easy work but I’ll be along that day.

If anyone you know is interested, let me know, I know you guys talk to each other and I don’t know anyone there.

Thanks,
Farmer , M

See the blog for recipe ideas
Full Share
diakon
Georgia collards
dukat dill
Mars REd Onions
Red and Green Lettuce
Spinach
Garlic Scape
Eggs if you subscribe
Half Share:
Diakon
Small Georgia collards
dukat Dill
Red and Green Lettuce
Eggs if you subscribe
thanks for your support

*CHOPPED ON ANYTHING TO ADD HOT AND SPICEY. COOKED(EVEN SLIGHTLY) THEY ARE NOT SO HOT.
SEE END FOR NUTRITION FACTS.

Sautéed Mustard Greens with Olives

1 bunch greens, stems and ribs removed
2 to 4 Tbls olive oil
¼ onion chopped
1 clove garlic (optional)
1/3 cup Kalamata olives, coarsely chopped
salt
1 lemon, quartered or 3 tsp lemon juice

Immerse greens in boiling water and simmer for 5 minutes, until tender. Drain and press out extra moisture, then set aside. Sauté garlic and/ or onion until soft and caramelized. Add greens and olives. Toss until all is well mixed. Serve with lemon wedges.

Frittata with Mustard Greens and Cheese

serves 2 (can be doubled)

2 tbsp. olive oil
1 small bunch mustard greens, washed and chopped
1 tbsp. finely chopped garlic
4 large eggs, beaten to blend
1/2 C diced Fontina* cheese or Havarti or cheddar

Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens and stir until wilted and tender, about 2 minutes. Add garlic, stir another minute. Sprinkle generously with salt and pepper. Pour eggs over greens and stir to blend. Sprinkle with cheese. Cover skillet and cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate. Serve with crusty bread and a nice salad and you got yourself a meal!
Five-greens rice
serves 8

3 1/2 C water
1 1/2 C uncooked long-grain white rice
3/4 tbsp. salt
1/4 C flat parsley leaves
1/4 lb. chopped fresh spinach leaves
1/4 lb. chopped fresh mustard greens
1/4 lb. chopped fresh kale leaves
1/4 C chopped scallions, including tender green tops
1 tbsp. vegetable, corn or olive oil
Salt (optional)

In large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove from heat. Let stand, covered, for 5 minutes, or until water is completely absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while preparing rest of dish. Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions, and blanch for 1 minute. Drain in a colander under cold running water to stop cooking process. Strain greens and place them in a blender or food processor. Process, using just enough water to puree greens. Strain, saving 1 tbsp. of the liquid. Heat a large skillet over medium heat. Add oil, reserved tbsp. of liquid, and greens. Stir, and immediately add cooked rice. Cook for 2 to 3 minutes, stirring constantly, until rice is heated through. Taste and check seasoning, adding salt if needed. This is a great side dish with meat, fish or poultry.
MUSTARD FACTS:
Mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of vitamins B6, C, and E, folic acid, calcium, carotenes, manganese, copper, and fiber. They also offer a very good source of phosphorus, vitamins B1 and B2, magnesium, protein, potassium,