Sugar snap peas – 1/2# – $2.50

Rainbow Chard – 1 bunch – $3.00

Curly Kale – 1 bunch – $2.50

Squash – 1# – $3.00

Green Onions – 1 bunch – $2.00

Cilantro – 1 bunch – $2.00

Total – $15.00

Full Shares:

Sugar snap peas – 1# – $5.00

Rainbow Chard – 1 bunch – $3.00

Curly Kale – 1 bunch – $2.50

Squash – 1.5# – $4.50

Cilantro – 1 bunch – $2.00

Green Onions – 1 bunch – $2.00

Lettuce – 1 head – $2.50

Carrots – 1 bunch – $3.00

TOTAL – $24.50

Beets – 1 bunch – $3.00

Sugar Snap Peas – 1/2# – $2.50

Lettuce mix – 1/4# – $2.50

Arugula – 1/4# – $2.50

Dill – 1 bunch – $2.00

Escarole – 1 head – $2.50

TOTAL – $15.00

Full Shares:

Beets – 1 bunch – $3.00

Sugar Snap Peas – 1# – $5.00

Lettuce mix – 1/2# – $5.00

Arugula – 1/4# – $2.50

Dill – 1 bunch – $2.00

Cilantro – 1 bunch – $2.00

Lacinato Kale – 1 bunch – $3.00

Escarole – 1 bunch – $2.50

TOTAL – $25.00

This is the perfect week to re-post my favorite spring recipe (seriously, give it a try if you haven’t yet):

Roasted Beets & Sugar Snap Pea Salad

• 5-6 small beets, trimmed
• 1/2 pound sugar snap peas, trimmed
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon cider vinegar
• 1/4 cup olive oil
• 3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
• 1 1/2 teaspoons sugar
• arugula or lettuce

Preparation:

Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)

Line platter with arugula or lettuce. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop greens.

PS -Use the beet greens like you would cook chard or spinach. We usually make a stir-fry with some Italian sausage, garlic, olive oil, a bit of corn starch for thickening, and any other greens you may have lying around. (rinse the beet greens, chop em up and just toss them in the pan with a little water… put the lid on and steam just a bit)

Another favorite recipe, and something to do with the escarole (the lettuce looking head of greens in your box this week:

Escarole and White Bean Soup (My favorite way to eat escarole!)

(NOTE: I have made this without the canned tomatoes, and it came out quite tasty….)

3 tablespoons olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 head escarole (about 1 pound), washed, dried, and torn into pieces
8 cups chicken stock
2 15-ounce cans cannellini beans, drained and rinsed
1 15-ounce can diced tomatoes in juice, drained
1 small chunk Parmesan rind
coarse sea salt
freshly ground black pepper

Heat oil in a large pot over medium-high heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add escarole and sauté until wilted, about 5 to 10 minutes. Season with salt and pepper. Add chicken stock, Parmesan, beans, and tomatoes. Cover and simmer on medium low heat until escarole is tender, about 20 to 25 minutes. Season with salt and pepper, to taste. Yield: 8 servings.

Strawberries – 1 pint – $3.50

Lettuce – 1 head – $2.50

Chard – 1 bunch – $3.00

Beets – 1 bunch – $3.00

Spinach – 1/2 pound – $3.00

Green Onions – 1 bunch – $2.00

TOTAL – $17.00

Full Shares:

Strawberries – 1 pint – $3.50

Lettuce – 2 heads – $5.00

Beets – 1 bunch – $3.00

Turnips – 1 bunch – $3.00

Spinach – 1/2 pound – $3.00

Green Onions – 1 bunch – $2.00

Cilantro – 1 bunch – $2.00

Arugula – 1/2 pound – $5.00

TOTAL – $26.50

Lettuce mix – 1/4# – $2.50

Kale – 1 bunch – $2.50

Beet Greens – 1/3# – $3.00

Radishes – 1 bunch – $2.75

Dill – 1 bunch – $2.00

Strawberries – 1 pint – $3.50

TOTAL – $16.25

Full Shares:

Lettuce – 1 head – $2.50

Beet Greens – 1/3# – $3.00

Kale – 1 bunch – $2.50

Swiss Chard – 1 bunch – $2.50

Arugula – 1/2# – $5.00

Radishes – 1 bunch – $2.75

Strawberries – 2 pints – $7.00

TOTAL – $25.25

Strawberries – 1 pint – $3.50

Cilantro – 1 bunch – $2.00

Kale – 1 bunch – $2.50

Lettuce Mix – 1/4# – $2.50

Arugula – 1/4# – $2.50

Scallions – 1 bunch – $2.00

Green Garlic – 1 bunch – $2.00

TOTAL – $17.00

Full Shares:

Strawberries – 1 pint – $3.50

Kale – 1 bunch – $2.50

Collard – 1 bunch – $2.50

Lettuce mix – 1/2# – $5.00

Spicy greens mix – 1/2# – $5.00

Radishes – 1 bunch – $2.75

Scallions – 1 bunch – $2.00

Green Garlic – 1 bunch – $2.00

TOTAL – $25.25

Kale – 1 bunch – $2.50

Lettuce – 1 head – $2.50

Radish – 1 bunch – $2.75

Turnip – 1 bunch – $3.00

Baby Bok Choy – 1 bunch – $2.50

Spring Garlic – 1 bunch – $2.00

TOTAL – $15.25

Full Shares:

Kale – 1 bunch – $2.50

Lettuce – 2 heads – $5.00

Radishes – 1 bunch – $2.75

Turnips – 1 bunch – $3.00

Baby Bok Choy – 1 bunch – $2.50

Strawberries – 1 pint – $3.50

Arugula – 1/4# – $2.50

Cilantro – 1 bunch – $2.00

Spring garlic – 1 bunch – $2.00

TOTAL – $25.75

We are looking for one full time employee (35-40 hours a week) to help with all farm tasks. This includes seeding, fertilizing, transplanting, cultivating, trellising, irrigating, harvesting, and selling all the fruits and veggies the farm produces. Keep in mind there is a LOT of physical activity, long days working outside in the blazing sun or bone-chilling rain, and plenty of hand weeding. It is HOT here in the summer,  and lifting 50-60 pound bags of fertilizer is frequent, as is back-breaking weeding tasks. Yes, weeding. Lots of weeding.

The position begins April 2, and will end sometime in mid-October (we are flexible). In addition to 4-5 days of farm labor per week, you may be asked to sell (on your own, after training) at one of the local farmer’s markets 2 times per month. Pay begins at $8.50 per hour. While prior farm labor experience is preferred, it is not required. Enthusiasm and a positive attitude is priority.

For more information, and to arrange a farm visit and interview, please email us at castlemainefarm@gmail.com