April 2020, Week 2

April 2020, Week 2

What signs of spring do you observe? The budding trees? The blossoms? New growth, emerging from the ground in response to a warm day - or seemingly even a warm hour?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This time, now, is precious. It comes every year, but it’s never the same twice. What you notice today may be gone tomorrow, and what is only potential today may bloom tomorrow, bright and new.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Let’s notice. Let’s pause and pay attention. Let’s find the season, hidden in nooks and crannies, around corners and in gardens. It’s there, just waiting to be discovered.⠀⠀

This week at the farm...
Our Market remains open Mondays and Saturdays for all of your family's needs and as always the farm is available to be the space you may be craving. 
LOOKING TO ADD SOME MORE STAPLES TO YOUR WEEKLY SHARE?
OUR NEWLY LAUNCHED ESSENTIALS SHARE IS A GREAT COMPLIMENT TO THE SIMPLE SHARE. CLICK HERE FOR MORE INFORMATION AND TO SIGN UP!

This Week in your Simple Share... 

Sorrel - 1 bunch
Spinach and Sorrel Spanikopita

Lettuce Mix - 1 bag
A blend of our favorite fresh crisp green grown on the farm in our hoop houses.

Parsley - 1 bunch
Lemon Parsley Cauliflower Rice

Oranges - 5  
Fresh Orange Muffins
Ingredients:
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup buttersoftened (1 stick)
2 eggsat room temperature
1/2 cup milkat room temperature
1/2 cup orange juicefresh-squeezed
1 tablespoon pure vanilla extract
1 tablespoon orange zest
Instructions
Preheat oven to 400°F. Line 16 muffin cups with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, orange juice, vanilla, and orange zest until all ingredients are incorporated, but do not overbeat. Evenly divide the batter between the 16 prepared muffin cups.

Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.

Potatoes - 4 lbs 
Slow Cooker Sausage and Potato Casserole 

Garlic Chives - 1 bunch
Spring Herb Popcorn

Cheese Curds - 1 bag
Heber Valley Cheese

Popcorn Kernels - 1 bottle 
Petersen Family Farm

We'll see you next week! 

- The Simple Share team





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