Happy *nearly* Autumnal Equinox, y'all. It's actually this Thursday (9/22), but we're celebrating all week long at Sown & Grown because it just happens to be my absolute favorite time of the year. Lots of planting going on in the fields... spinach-mustards and mizunas are already maturing, our onions are coming in slowly but surely, and the first broccolis are growing strong in the greenhouse. More photos from the farm coming soon.
You know what's better than a photo, though? Actually experiencing the farm in person! And you know what else? You have TWO opportunities this week to do just that! In addition to our weekly Thursday volunteer morning (8:30-11:30 AM), we are also hosting our first Saturday volunteer morning from 9AM - 12PM! Come hang out, drink some coffee, meet other rad farm supporters, get your hands dirty, and enjoy the first beautiful fall mornings with us this week! You can find out more general information about the farm here as well as the address of (and map to) the farm. Please email me email@example.com if you'd like more info. We hope to see y'all out this week!
Meanwhile, in the farm shares...
And the new veg this week is none other than my beloved Garlic Chives:
She's a delicate one- subtle in both flavor and aroma- but sure to add an extra je ne sais quoi to any dish. On the farm, I've been pairing her with all my sweet potato green dishes. For example...
Sweet Potato Greens with Garlic Chives and Chiles
-Sweet potato greens (2 cups), de-stemmed and torn up
-Chile peppers (2-3), deseeded and sliced thinly
-Garlic chives (1 sprig), chopped
-Pat of butter
-Tamari (soy) sauce (2 tsp)
-Salt and pepper to taste
Heat skillet with butter and throw in chile peppers to start. As they soften, add in your sweet potato greens. Top with Tamari sauce and then garlic chives. Cover with a lid and let simmer for 2-3 minutes. Remove from heat, add salt and pepper to taste, and serve!
What are you cooking with your farm shares this week? Post on your Instagram or Facebook and be sure to tag @sownandgrownhtx! Until next week, Buen provecho!