We’ve rarely had a spring broccoli harvest as bountiful as this year! While Gailon is definitely my new favorite in the broccoli family, traditional broccoli will always hold a spot in my heart. Often spring broccoli is stressed out, but this year many of the heads are gorgeous. Our walk-in is chock-full of broccoli, and we can’t wait to get it all onto your plates.
Many of our members have already been introduced to Sayni and Sobha Ram, our apprentices from rural Nepal who will be at the farm through mid-August. Sayni founded a Nepali NGO that focuses on women’s education, empowerment, and economic development, and she is excited to connect with organizations and individuals in Maine who care about similar issues. They already had a wonderful visit to CHRHS, went to a Midcoast Community Chorus concert, and have made a few other great connections via our CSA members. They’d love to see and do more, though! Get in touch with me if you’d like to meet with them, be their tour guide for an afternoon, or suggest anything else. We’re thrilled any time they have the chance to get off the farm and experience other aspects of life in Maine!
If you’ve never cooked with Collard Greens before, don’t be scared of these beautiful platter-size greens. I wasn’t sold on them until my Southern friend Shannon taught me how to properly cook Collards (they need a lot more time and a lot more liquid than kale, for example). I now look forward to them all spring.
We hope you have a great week, enjoy your meals, and get in touch with any questions!
Be well,
Reba and the HCF crew
Click here to see a picture of CJ and her lemonade stand at the Thursday CSA pick-up.
This week’s recipes: Broccoli Parmesan Fritters, Shannon’s Simple and Delicious Collard Greens, Roasted Broccoli with Garlic and Red Pepper
HATCHET COVE FARM 