A suggested recipe for today’s share comes from member Donna – cut the chard and some of the greens into small pieces; put in a bowl. Rinse the quinoa several times, cook for 20-25 minutes in water with a 2.5/1 ratio. Add the hot quinoa and stir well – serve hot with a little butter or cool and add a vinaigrette dressing. I made this last week and added hot cooked shelled edamame for extra protein – I learned this variation from chef Teresa at Kitchen Angels. If making a salad, add chopped celery, onion, bell pepper and halved grape cherry tomatoes. You can also add some feta.
The young greens mix from Mesa Organics in Dixon is tender and flavorful and our first spring offering from farmers Mesa, Molly and Scott.
Farmers Steve and Adam from Talon de Gato in the beautiful Embudo Valley have grown the little sturdy Sungold tomato plants for us again this year. I had given up growing tomatoes (as I had perfected the $64 tomato) until we got the plants from them last year and had success with their plants. Adam has chosen this variety (and the Stupice variety we will receive in two weeks) because it grows so well in our high desert climate. Last year I used pure compost in a black pot with a wall of water and got actual tomatoes! It seemed like a miracle to me, and some of the credit goes to Steve and Adam.