A Few Veggie Close-ups

Week 1 Pick-up

Offerings

• Arugula  (~1/2 lb)
• Baby Spinach Mix  (~1/2 lb)
• Radishes  (lg bunch)
• Asparagus  (3/4 lb)  or  Head Lettuces  (1 lg or 3 sm)

Recipe of the week: Arugula Salad with Roasted Portabella and Red Peppers 

Ingredients
1 portabella mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
2 cloves garlic, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce either grated Romano cheese or crumbled Feta cheese
1 tablespoon of your favorite Greek or Italian salad dressing

Directions
1.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.

2.Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic; season to taste with salt and pepper. Top with the roasted red pepper, and wrap the foil tightly around the mushroom.

3.Bake in preheated oven until the mushroom is tender, about 30 minutes.

4.Toss the arugula with cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper.

5. Enjoy

I adapted this recipe from one that I found on allrecipes.com.

News from the farm

We are off to a good start! Over all, I think the first official CSA pick-up was a success, and it was nice to meet most of our new members. This week we have been planting sweet potatoes, tomatoes, and peppers. Most of the spring transplants have bounced back from the hot/cold weather we saw in the last few weeks and are now putting on a lot of new growth.