April 2020, Week 3

April 2020, Week 3

I think we can all agree this is a strange time. But even in strange times, people are people. They do people things. They have people lives. They have people needs.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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One of the deepest of those needs is the need to be outside. For generations, we spent most of our time outdoors, under the wide blue sky. In recent years, we haven’t spent so much time outside as a society.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Maybe we should. Maybe this is our chance to get back into the rhythm of something we’ve been ignoring too long, or neglecting too much.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The farm is space. There’s plenty of it. You’re of course always welcome on Mondays and Saturdays to visit the market, but you’re also welcome any weekday when you need to stretch and breathe. Keep an eye out for upcoming posts about what you can observe and how you can enjoy this space. In the meantime, you don’t need an agenda. All you need is time and a keen curiosity. It’s here, waiting for you to look.⠀⠀⠀

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!

You can now reserve your child's space in Farm Camp this summer for as low as $30.00. Click here for more information and to get started! This will be a summer niether you or your child will forget. 

This Week in your Simple Share...⠀⠀⠀⠀⠀⠀

Cilantro - 1 bunch
Quick Cilantro Lime Chicken

Onions - 2 Large
Caramelized Onion Mashed Potatoes
  • 3 lbs Russet potatoes
  • 2 tablespoons unsalted butter
  • 1/4 cup half and half or sour cream
  • 1 medium white onion 1.5 cups chopped
  • 2 teaspoons minced garlic
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 teaspoon packed brown sugar
  • 1 teaspoon low-sodium soy sauce
Instructions
  1. Peel and chop potatoes. Place in a pot, cover with cold water and bring to boil over medium heat. Cook until soft. Drain well, add butter and sour cream (or half and half) and mash. Season with salt and pepper to taste.
  2. In a large skillet, heat up olive oil. Add one tablespoon of butter and let melt. Add minced garlic and chopped onions. Saute, stirring often until fragrant, translucent and some pieces are golden.
  3. Add second tablespoon of butter. Stir in, melting, and cook onions until golden brown and caramelized. Add brown sugar and soy sauce. Stir in. Remove from heat.
  4. Stir in caramelized onions with mashed potatoes. Serve right away or cool completely, cover with saran wrap and store in the fridge for the next day.

Spinach - 1 bag
Lemon Garlic Spinach

Kale - 1 bag
Kale and Mushroom Fried Rice

Apples - 3-4 Lbs
Easy Apple Pie Bites

Carrots - 1 bunch
Parmesan Carrot Fries

Mushrooms - 1 package
Spinach Stuffed Portobellos

Peanut butter - 1 
Bellewood Farms

Preserves - 1
Petersen Family Farm


We'll see you next week!

- The Simple Share Team

 





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