|Hey Look, it's May!|
We do have some baby spring greens going into the shares this week though, so I think I can be forgiven for my confusion over the season :)
The greens are microgreens. They are similar to sprouts, but more mature. Also, they're grown on a substrate (like soil, in this case we used a fiber grow mat and fertilized them with liquid kelp) and harvested. They do not include the roots like sprouts do. You may have noticed some photos of them scroll by you on our Facebook page earlier this week.
|Here they are again.|
Microgreens are new for us, we've been experimenting with them this year and, though we definitely have some greens to give to our members, we still have several questions to answer. For example, we aren't sure at all how much greens we'll end up with when we harvest them tomorrow, which is why some members will be taking home fresh rosemary with their share on Tuesday instead of microgreens.
In addition to the microgreens or rosemary, members will receive the following: Rutabaga, Onions, Carrots, Potatoes, Butternut Squash, Cabbage, Leeks and Beets.
And, I'm re-sharing one of our favorite Christmas cookie recipes. I originally posted this way back in 2010, but Scott said it's too good not to re-post for winter share members. Hope you like it!
The baking time will vary for these brownies. It seems to depend on the moisture content of the beets. The most important thing is not to over bake them. They go from perfect to burnt in a flash. So start checking at 25 minutes and check every five minutes or so until they are done.
Preheat the oven to 350 F
Butter and flour a 9x13 inch pan
- 1 cup butter
- 1/2 cup honey
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 4 eggs
- 1 cup whole wheat pastry flour
- 2 - 3 medium beets
- 1 cup walnut halves (optional)
- 1 cup semi sweet chocolate chips (optional)
|This is how your diced beets should look.|