spinach and Swiss omelette ingredients

“Eggs crack. Butter pops in a hot pan. Her father is telling an abridged story of their flight, train stations, fearful crowds, omitting the stop in Evreux, but soon all of Marie-Laure’s attention is absorbed by the smells blooming around her: egg, spinach, melting cheese. An omelette arrives.  She positions her face over its steam…

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Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad.  Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if…

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  I encountered spinach bites for the first time a couple weeks ago at my foster’s son birthday party, when guest Sarah Oudman brought them as a side dish to share.  They were so good, I asked Sarah to make them again for my son Asher’s birthday party a week later. One great thing about…

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The garlic harvest for 2015 is complete, thanks to the help of our intern Sarah, her family, my family, Dan’s family, and one of our neighbors.  I’m so excited about this I’m even going to use a cliché: Many hands really do make light work! This year we harvested the largest bulbs of garlic ever,…

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Each week you, as a farm member, take home 5-8 different types of leafy greens: Baby salad greens Baby spinach Mesclun mix Beet greens Radish greens Carrot tops Kale Swiss chard  You’re receiving enough leafy greens by now that you could probably eat them for breakfast, lunch, and dinner, and I want to help you…

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