Weekly Weed Archive

Week Eight

April 20, 2011

What’s In Your Harvest Basket This Week?

  • Golden Beets
  • Swiss Chard
  • Endive
  • Ruby Red lettuce
  • Red & Green Oak leaf lettuce
  • Deep Red Romaine
  • Spinach
  • Sorrel
  • Carrots
  • Peas

Ideas for Eating, Cutting, Cooking and Keeping the new stuff:

Beets , this variety dates back to the 1820s or before.Sometimes half the pleasure in food is the beauty of it.They are sweet and will not bleed like a red beet the greens are tasty too. These were planted in November.Some things are just worth waiting for.

First thing’s first with beets: don’t throw away the tops!They are not weeds! Beet greens are a sister to Swiss chard (they are, in fact, almost the same plant except beets are bred to develop a fat storage root, whereas chard is bred to produce leaves). Beet greens can be enjoyed a million ways, just like chard, kale, or any other cooking green. In fact there’s a great recipe – – that uses both your beet greens and your beets in a risotto.Please, Symbria put that one on the exchange! Like other roots, the root of the beet will last the longest in the fridge if you cut the greens off and store them separately in a plastic bag. If you don’t get around to eating your beets right away, never fear: they’ll hold up for weeks in the fridge. “If you’ve ever read Tom Robbins Jitterbug Perfume, you know the magical powers of beets.”I know I love beets especially roasted! But am yet to read this book.

Swiss Chard, is a nutritious and versatile leafy green. It is high in vitamins A, E, and C, and minerals like iron and calcium. It is completely interchangeable with spinach in any recipe – lasagna, spanikopita, etc. – and in fact is more nutritious because it lacks oxalic acid, an element present in spinach that inhibits the body’s ability to absorb minerals.
Chard is the parent plant of beets; you can see the close resemblance in the leaves of beets and chard. It evolved in the Mediterranean, but is called “Swiss” due to its initial description by a Swiss botanist in the 16th century.
Great steamed or sautéed, chopped into soups, baked into quiche or scrambled with eggs, steam it, drizzle it with a little vinegar, salt and olive oil and serve with black-eyed peas or baked beans and cornbread. Don’t be afraid to chop up the stems and eat them to. 
Store it in the fridge in a plastic bag.

This Week? What’s happened? What’s happening?

Last week after Share day we went to an event at Groovacious because we were asked at the last minute to talk about the Farmers Market here in Cedar.Okay I admit I had never stepped foot in that store.We had NO idea what we were walking into.The touring group performing drives a bus fueled by used vegetable fat .I was born in the 60’s but that night we were living in the 60,s.Being interviewed on stage was not what I had planned.Or an evening of music with ideas that made you think how to make our world a better place.One of those ideas,local organic food.What a enjoyable evening with many of our share holders there.The video of what we said is on our face book page.

FACEBOOK, By noon today if you “like us” or all ready liked us and get someone new to like us then we will give you cheese of our choice for free.

Last night the USU Master Gardner class toured both , Hamilton Fort green houses now lovingly called,Red Acre South and the farm here.We love visitors and teaching people why local is so important.Congratulations to our Sara whom without Alberts help would not have attended and finished the class.

EARTH DAY, this Saturday April 23rd in Springdale from 11 to 4. The farmers market will also open that day.We will be there. Zion National Park is FREE all this week.

May Day, Saturday May 21st here at the farm. Noon to 3 for Share Holders and there friends. We ask Share Holders to bring a Salad to share.Red Acre provides homemade honey lemonade,crafts: dandelion wreathes,coloring,mini may poles,activities: bubble pond,goop pond,baby animals,entertainment,give aways and the MAY POLE.

I love spring and the hope and new life it brings. Congartulations to two of our share holders: the Fawsons (our webmaster), and the Petersens who both had babies.

Thanks to babies we have raw goat milk $2.50 a quart.

WHEN DO WE FARM with so much going on? It is not easy. Marketing,educating,growing,harvesting,farmers markets,communicating with our share holders etc.Many of you have asked about helping.It is on our web page that we do not require work but welcome and appreciate help.We harvest every Wednesday and share holders who help say they really enjoy it. If you call and tell us when you want to come we can tell you what there is to do. The sun comes up at 6 am and it is light until 9 pm.We are behind in planting and would appreciate help.

SUMMER SHARES, the price goes up May 1 not because we want more money but we want to not spend our time finding Share Holders. We need to get busy farming all that the summer bounty can give.Please help by telling others about us and not waiting to sign up yourself.

Hope your Easter,Passover,Spring,or just a break is filled with joy and plenty of good food.


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