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CHECK OUT THIS ARTICLE IN THE OGDEN STANDARD EXAMINER ABOUT OUR GARLIC HARVEST PARTY! HOPE TO SEE YOU THERE! |
Strawberry Rhubarb Pie | CREAMED CHARD AND SPRING ONIONS |

CSA Box #3
Baby Onions
Cherries
Spring Mix with Bachelor Buttons
Easter Egg Radish
Turnips
Red Fire Lettuce Head
Fresh Garlic
Ovations Mix
The farm has begun to burst with abundance and we are doing our best to keep up with harvesting and distributing all the delicious produce as we try to pull all the weeds that want to disrupt our plans. This week we traded with a local organic cherry grower in north Ogden (profile coming soon on our blog) in order to bring you some sweetness along side all of the green goodness. Lots more garden surprises coming soon!
See below for information about our Garlic Harvest Party on Saturday, July 8!
From the Sandhill Farms Family
See below for information about our Garlic Harvest Party on Saturday, July 8!
From the Sandhill Farms Family
Turnip and Onion Gratin
INGREDIENTS
INGREDIENTS
- 1/2 pound turnips, peeled and grated
- 1 onion, chopped fine
- 2 teaspoons cornstarch
- 1/4 cup plus 1 tablespoon freshly grated Parmesan
- 1/3 cup heavy cream
- In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.
Cherry Scones
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour, plus more for work surface
- 2 1/2 teaspoons baking powder
- 2 1/2 tablespoons sugar, plus more for sprinkling
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
- 1/2 cup dried cherries
- 1 teaspoon grated lemon zest
- 1 large egg
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
- In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
- Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
- Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.
Garlic Harvest Party
Spend the morning and afternoon harvesting heirloom garlic, then cool down with a dip in Pineview Reservoir.
Agenda:
10 - 11:30 am: harvest, harvest, harvest
11:30 am - 12:30 pm: potluck lunch on the farm
12:30 - 2 pm: harvest, harvest, harvest
2 pm: share gratitude for the bounty of the harvest, take a swim, enjoy life
What to bring:
-Close-toed shoes with a sturdy bottom
-sunscreen/hat
-water bottle
-swimsuit/towel
-potluck item
Spend the morning and afternoon harvesting heirloom garlic, then cool down with a dip in Pineview Reservoir.
Agenda:
10 - 11:30 am: harvest, harvest, harvest
11:30 am - 12:30 pm: potluck lunch on the farm
12:30 - 2 pm: harvest, harvest, harvest
2 pm: share gratitude for the bounty of the harvest, take a swim, enjoy life
What to bring:
-Close-toed shoes with a sturdy bottom
-sunscreen/hat
-water bottle
-swimsuit/towel
-potluck item
CSA Box #2 Contents
Spring Lettuce Mix
Arugula
Purple Kale
Baby Celery
Parsley
Fava Greens
Radish
Lemon Balm
Flowering Pak Choy
Arugula
Purple Kale
Baby Celery
Parsley
Fava Greens
Radish
Lemon Balm
Flowering Pak Choy
Celery Risotto with Kale and Parsley Ingredients:
| PREPARATION
|
Lemon Balm Sun Tea -Toss a half cup to 1 cup of fresh herbs into a jar. - Add water, a lid and a few shakes. -Place the jar where it will receive full sunlight. -As the sun goes down, the tea should appear rich and translucent in color. While still warm, shake the mixture, strain the contents. -Pour fresh tea on ice and enjoy. -add honey to taste |
CSA Box #1 Contents
* Head Lettuce
* Garlic Scapes
* Oregano
* Ovation Greens Mix
* Radishes
* Chives
* Amaranth Leaves
* Garlic Scapes
* Oregano
* Ovation Greens Mix
* Radishes
* Chives
* Amaranth Leaves
SCape Pesto REcipe
Shaved Fennel Salad
With Ovations Greens and Lettuce
Salad serves 4
|

CSA Box #1
Arugula
Red and Green Leaf Head Lettuce
Radishes
Sweet Salad Turnips
Spinach
Green Garlic
Chives
Arugula
Red and Green Leaf Head Lettuce
Radishes
Sweet Salad Turnips
Spinach
Green Garlic
Chives

Arugula Turnip Radish Salad Recipe
2 servings
2 servings
- 1 bunch arugula
- 1 bunch salad turnips
- 1/2 tsp salt
- 3 radishes
- 1 green garlic
- Chives
- --- Dressing ---
- 3 Tbsp olive oil
- 1 1/2 Tbsp vinegar
- 1/2 tsp salt, more or less to taste
- 1 pinch pepper
- 1/2 tsp honey (optional)
- Slice radishes and onions very thinly.
- Finely chop chives and green garlic
- Add 1/2 tsp salt. Massage gently with hands.
- Add to arugula in bowl
- To make the dressing, mix oil, vinegar, and a bit of salt and pepper until well combined. If you like a touch of sweetness, mix in the honey, too!
- Add all veggies to the mixing bowl, pour over the dressing and toss so it's evenly coated. Can be eaten immediately or left to "marinate" in the fridge.