First Distribution!

We at Upper Meadows Farm are so excited to kick off the 2009 season with our members!3577048072_1bf653e4ea_m

We know you’ve all been waiting to find out what you’ll be eating this week, so without further ado…

Week 1 distributions will include:

  • Sorrel– A great crisp lemony spring green that is amazing in salad. You can see some soup recipes from Virginia here.
  • Kale– A beautiful dense brassicus leafy green packed with beta carotene and vitamins C and K
  • Red Onions- Small, sweet, purple, and delicious
  • Dandelion GreensSlightly bitter dark greens with serious antioxidant powers
  • Greek OreganoAmazingly fragrant and fresh. Great on everything from tomato sauce to fish.
  • Grape LeavesAn awesome Mediterranean treat these make great wrappers for lots of meal

Click here for an awesome Stuffed Grape Leaves Recipe from Jeff Perry that uses Upper Meadows Farm grape leaves, oregano, AND kale.

EXTRAS FOR THIS WEEK:

(These are optional extras available to everyone at distribution on a first come first serve basis.)

  • Clover Blossoms– Delicate lavender blossoms with a light cucumber taste, great in salads
  • Stinging Nettles– A light  flavor similar to spinach when cooked, and is rich in vitamins A, C, D, iron, potassium, manganese, and calcium. Contains natural anti-histamine. Makes a great pesto.
  • Fresh Cut Flowers
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4 Responses

  1. I can’t wait!

  2. We tried the stuffed grape leaves recipe – it worked out great! Thanks for providing it, Jeff. My father made it and served it with the greens we got this week – the sorrel, kale, red onions, and dandelion greens with cherry tomatoes for garnish and color.

    He made pesto with the nettles, and used the leftover sundried tomatoes, red onions, and feta from the stuffed grape leaves to make a Mediterranean-inspired pizza tonight. Fabulous! We only have a little oregano and a few onions left. Looking forward to next week already.

  3. Looking forward to making pesto with the nettles.

  4. Looking forward to making pesto

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