Weekly Weed Archive

Week Three

March 16, 2011

What’s In Your Harvest Basket This Week?

  • Radish Trio,Cherry Bell, White Icicle & French Breakfast
  • Turnip greens
  • Arugula( harvested last week)
  • Mustard Greens
  • Gourmet Mix
  • Butter Crunch heads
  • Oak Leaf, small heads
  • Red Romaine, small heads

We thought the fall winter season would be the”green” season but with all the bounty of summer still coming it was not so. This season is full of greens! What a miracle it is with this weather. Be the share holder that puts the most recipes ( only ones that use greens) on the exchange by noon next share day and WIN ! Either 1/2 lb cheese,or 2 dozen eggs or 1 gallon raw milk.

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

Radishes,If you want your radishes to last longer in the fridge, cut the tops off and store the roots in a Ziploc in the crisper.Some people love the spicy bite of a radish, but if you want a less spicy mouthful, peel your radishes. All of the heat is in that red skin; the meat of the radish is tender, juicy and sweet.Also, radish tops are great in stir-fry (they belong to the same family as mustard greens). Don’t toss ‘em – chop them up and saute with a little rice vinegar, tamari or any other seasoning.

Turnip Greens,They make great stir-fry greens. Slice up your radishes and toss them in too. Give them a wash,chop them up,and cook them!Store in the fridge in a closed bag.

Arugula, We had to clear out a bed and it was too big to wait until today so it will not last as long.

A story about my favorite green,

“A wonderful specialty green that is a staple in Italy. When I was 9, we flew over to Italy for 5 weeks to stay with a friend who had rented a house near Bologna. It was a sprawling estate with an ancient vineyard and a castle built into a stone cliff – the kind of place that captivates the imagination of a little kid! We stayed in the villa below the castle and every day we were visited by an old woman named Maria who was the resident gardener. She would always bring us something from the garden in her wicker basket, and usually it was a weedy-looking spicy green. She was invariably enthusiastic about it and would holler it’s name at us – something that sounded like “Rucola, rucola!” We had no idea what it was. “Como?” And she would repeat, louder, a bit exasperated, “Rucola!”

Like, duh, you stupid Americans. Rucola. The stuff was nasty. Most of it ended up discreetly tucked into the compost.

After a few weeks at the villa, we traveled south to the Adriatic and got to explore the five little villages of Cinque Terra clinging to the cliffs above the sea. We ordered pizza for lunch, and it came out covered in that gross weed, wilted all over our pizza. Damn! The stuff was everywhere in Italy, and the locals loved it! “When in Rome”….well, we tried, but it was hard to gag their beloved green down day after day.

Back home in the U.S. – well, sure enough, a few years later arugula (“rucola!”) became all the rage on restaurant menus. It’s also known by the French term roquette. We soon discovered that there are other varieties – a wee bit less weedy, bitter and spicy that what we encountered in Italy – that are well worth growing and eating.”


There is an arugula pesto recipe on the exchange or you can eat the arugula as it’s own salad (wonderful with goat cheese, fresh strawberries, and a light vinaigrette), under a slab of fish, or mixed into grain (rice, quinoa, orzo, pasta, etc.) salads,stir fried,sauteed or my favorite fresh on top of a pizza:

It has a wonderful spicy nip to it, as well as a nutty sweetness.Store it in the fridge. Should keep for ? days if it’s kept cold.

Mustard Greens, Spicy and wild. Stir Fry or toss in soup. Keep in a closed bag in the fridge.

We have had several share holders say they preferred the lettuce with the root. It last longer and is easier to wash?Your thoughts please.

There were almost 100 people at the Open ‘Green” House last Saturday! We appreciate your support in promoting local,organic,sustainable small farms.Welcome to our new Share Holders. We are now full for this season. Summer begins June.We appreciate your support in promoting local,organic sustainable small farming.

Share Holders are welcome to go by the greenhouses during the day. 5292 W 3200 S . If you want to go when someone will be there please call first.

EVENTS: Just a reminder on April 6th we are asking you pick up your basket on SATURDAY APRIL 9th.Spring has Sprung, brunch at the farm:egg hunt,crafts,games,baby animals,plants and seeds. If you can not come we would love you to send a friend or family to pick it up for you. If you can come please bring some one. We love to let teach people about what and why you and Red Acre are doing and how important it is.Sign ups for Summer Shares with a discount will be offered that day only.

Enjoy your basket,


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