We’ll be featuring White Russian kale, Red Russian kale, Swiss chard, Perpetual spinach, parsley, cilantro and spinach at the market at Prairie Fruits farm this Saturday from 9-12. There will be breakfast, cheeses, a farmer’s market with Blue Moon as well as Tomahnous farms. It should be sunny, too. For directions to Prairie Fruits, visit their website: www.prairiefruits.com.
We’ve got new greenery on our list for you. Besides the old favorites of cilantro and spinach, we’re putting White Russian kale, Red Russian kale and Perpetual Spinach on the list. We will be bringing Red kale, chard, collards and parsley to sell as extras. We’ve also got more carrots and potatoes.
This week we’re including cheese from Prairie Fruits Farm on the order form.
Our pickup location will be at Lincoln Square Mall, in the indoor eating area of the Common Ground Food Co-op.
We’ve got lots of fresh, green veggies this week. In addition to the usual suspects of spinach and cilantro, we’ve got Red Russian, White Russian, Green, and Red kale, Swiss chard, collards, perpetual spinach, parsley, carrots and many potato varieties for this Saturday.
The pickup/market location will be at Prairie Fruits farm, from 9-12: directions to Prairie Fruits. Crops are limited, we’re not sending an order form this week, so show up early to get the good stuff.
Prairie Fruits Farm is also offering great breakfasts from 9-12 on Saturdays (delicious, according to several customers who raved about it last Saturday) as well as baby goat viewings. Produce from Tomahnous farm will also be there.
We’ll be back at Lincoln Square mall in two Saturdays and will have an order sheet posted for that pickup.
This week we’ve got spinach, cilantro, kale, chard, collards, perpetual spinach, carrots and lots of potatoes. We’ve got different varieties of kales now, which we will be bringing along with the chard, collards, etc. on a first-come, first-served basis. We’re also going to be bringing several different types of potatoes that we have smaller quantities of, some reds and fingerlings, in addition to the Green Mountain and Laratte Fingerlings. Those are not on the order form, but there will be plenty at the stand. Need Pesto? Check out the recipe below.
This upcoming market, March 20, will be at the same time and same place as always, 9-12, Lincoln Square Mall, in the Common Ground Food Co-op “food court” behind the store.
Here’s how it works:
I got this very easy recipe from Jesse Cool (1, 2). (This was a really nice lunch that involved my brother, her son, and a terrible mishap with a tray of olives but ask me about that later). 
Clean and prepare 2-3 cups of cilantro. Two bunches from Blue Moon would cover this. Remove nice-quality leaves from the main stems.
Grate 1-2 cups of sharp Italian cheese. I usually mix 2:1 cilantro to cheese to start and adjust to taste and use a mix of romano or reggiano parmesan. Take care not to use a cheese that is too salty because this can overwhelm the taste. When in a rush, I do this all in the food processor so first grate the cheese and then dump it out before replacing the blade with the chopper.
In the food processor with the dicing or chopping blade:
We usually toss this with warm pasta but our first introduction to it was as a layer inside lasagna. The point is, feel free to invent. I have seen folks do variants by add lots of oil and spinach before blending to make a runny bright green dressing. The cilantro pesto goes really well with a sharp or sweet side, sun dried tomatoes and or balsamic vinegar.