The greens are rolling in up in the field behind the Old School – Mustard, rainbow chard, kale, and pac choi are now ready to be harvested and eaten. We made a beautiful mixed-green salad with tahini-lemon dressing for the MillarRich Easter Picnic last Wednesday, as well as gorgeous deviled eggs, courtesy of the Henriettas (recipes below). The Easter bunny even made an appearance for the kids to pet :).
Radishes, peas, and beets are showing their pretty little heads, and it won’t be long before they’re table ready as well! In the meantime though, we have to weed the beds so those little carrots have room to grow. It sure helps when volunteers come out, and of course we send them home with bags o’greens.
We launched our monthly square dance on Saturday, and we were so happy with the turn out! So many beautiful people of all ages getting together and cutting a rug. The open band in the second half of the night was a hit – A hodge-podge of local musician friends got up there and jammed together with Turnip the Beet. It was a prime Nashville moment.
We’ll be starting to sell at the Richland Park Farmer’s Market on May 3rd, and our CSA pick-ups will begin Tuesday, 5/13 at the Old School and Saturday, 5/17 at the market. In the meantime, come on out and pick up some greens a la carte! Bring some cash, or just reserve a few hours to get your hands dirty with us volunteering and we’ll hook you up. Happy Spring!
Early Green Salad with Tahini-Lemon Dressing
1-3 cloves garlic, minced and crushed 1/3 c tahini 2 Tbsp honey juice of 1 lemon (~ 1/3 c) 1/4 tsp kosher/sea salt (or to taste) pinch of cayenne 1/3 c olive oil
Combine all ingredients in a jar. Stir well and let rest in the fridge at least 1/2 h so the flavors can blend.
1-2 lb baby mustard greens, kale, arugula, and/or rainbow chard, washed and torn into bite-sized pieces 3 carrots, grated 1 c chopped pecans, toasted (or even candied!)
Reserve a few pecans and carrot shreddings for garnish. Toss greens with the rest of the carrots and pecans in a big bowl. Add dressing to taste and toss some more (Save the extra dressing for next time!). Sprinkle reserved carrot and pecan on top and serve!