Happy Tuesday to you all.
Store & Farm News:
Well it is starting to look a lot like spring around the farm and nursery. With sounds of baby chicks chirping and watching the greens grow. Even with the beautiful storm we received a couple of weeks ago we are still in a deficit with rain. We at Nature's Farm always farm with practices that we will be prepared if the rain comes or not with building healthy soils. Remember, if you would like some help building your soil and growing your own food, I am here to help. You can can hire me to come to your location and I can help translate what you have and what is needed to build your healthy soils path.
At Nature's Touch Nursery & Harvest, the nursery is busing at the seems with beautiful plants to plant in your own soil. Remember, we stock our nursery when the soil temperatures are ready. Now is the best time to plant bareroot fruit cane and trees, lettuces, spinach, celery, onions, chicories, root veggies, strawberries and so much more.
SPECIAL** All 1 gallon Annual Veggie & Herb Plants $4.50 each. All of these are ready to be planted and harvested days later.
Here is what is going into today's Harvest Baskets:
Heirloom Rainbow Carrots, Meyer Lemons, Haas Avocados, Imperial Broccoli, Dino Kale, Green Onions, Bunched Spinach.
Medium: Rainbow Carrots, Meyer Lemons, Haas Avocados, Imperial Broccoli, Dino Kale, Green Onions, Bunched Spinach, Asparagus
Rainbow Carrots, Meyer Lemons, Haas Avocados, Imperial Broccoli, Dino Kale, Green Onions, Bunched Spinach, Asparagus, Olive Oil.
1 1/2 Tbls. olive oil
2 to 3 medium Turnips, cut in 1/4-inch dice
1/4 onion, cut in 1/4-inch dice
2 cups Kale, chopped
1 Tbsp. Dijon mustard
1/2 Tbls. unsalted butter
Heat oil in large sauté pan, over high heat. Add onion and turnips. Sauté until turnips begin to brown, 5-7 minutes. Season generously with salt and pepper. Wash about 6 kale leaves, cut out center stalk and chop up leaves. Add kale with the water clinging to their leavers, and stir until kale begins to wilt. Reduce heat a bit, cook veggies another 7 or 8 minutes, until kale is tender, adding tablespoons of water to prevent scorching. When all the kale is dark green and tender, reduce heat to medium low and stir in mustard. Make 2 openings in the veggies. Divide butter to each opening; let it melt and foam. When foam subsides (about 1 minute; if butter browns in 1 minute, pan is too hot) Crack eggs into each opening. Season eggs with salt and pepper; cover and cook about 2 minutes for runny yolks, 2½ minutes for firmer yolks.