A few days later, he found rows of tomato transplants—seven inches tall, healthy, hopeful—missing.

Not eaten. Just gone. Pulled clean from the trays like someone (or something) was planning a garden of their own.

It’s moments like these that remind us: spring has its own agenda.

But alongside the challenges come the first rewards—crisp asparagus stalks and tart, ruby-red rhubarb.

These early spring veggies, asparagus and rhubarb, arrive just when our bodies need them most: after a long season of soups, stews, and stored roots, they bring freshness back to the plate.

And if you’ve ever wrinkled your nose at either one, this post is for you.

Because just because you didn’t like a vegetable once doesn’t mean you can’t love it now.

Sometimes all it takes is a better recipe—and a little respect for what that vegetable has to offer.

Spring vegetables are delicious—but they’re also deeply functional.

Your creativity in the kitchen means more than just pretty plates – it means getting more vegetables into your diet, increasing nutrient variety, and rebuilding energy stores that winter quietly depleted.

If you’re on a quest to improve your health and eat more nutrient-dense food, the best place to start is right here: with simple meals, seasonal inspiration, and a willingness to try something new.

In this post, you’ll learn:

• How to avoid mushy, stringy asparagus forever

• How to use rhubarb without loading up on sugar

• Why local, organic versions of both make all the difference

• And a spring pasta recipe that brings them together beautifully

Let’s start with asparagus.

I know—maybe it was boiled to death on your childhood plate.

But done right, it’s a fresh, crisp, and nourishing powerhouse that even picky eaters can learn to love.

Here’s how to prep and cook it the right way…

You don’t like Asparagus? Let’s Fix That.

The top two reasons people say they don’t like asparagus? Mushy. And woody.

Totally valid. But totally avoidable.

I can help you like asparagus and maybe learn to love it.

First: Skip the Woody Bits

First of all you want to make sure you NEVER cook woody asparagus. It’s just a BAD experience that some folks never get over.

• • Those pale, fibrous ends near the base? That’s the part that held the plant upright—not the part you want to eat.
  • Simply break each stalk where it snaps off easily at the stem end. (I show this in this video at the 5:50 mark if you want to see it in action.)
  • I think it is super important to give your eaters a good eating experience when convincing them to give asparagus a chance. 

Second: Don’t Overcook It

This is where asparagus wins or loses hearts.

Here are my favorite methods:

• • Roasted asparagus – toss those trimmed spears with some olive oil, salt, and pepper, then pop them in the oven until they’re tender but still crisp, letting their natural sweetness shine. Roast at 450°F until tender but still crisp—caramelized tips are a bonus.
  • Grilled asparagus – gives them that lovely smoky flavor while keeping them nice and firm; a little olive oil before grilling does wonders for their taste.
  • Blanched asparagus – if you’re in a hurry, blanching is the way to go – just a quick dip in boiling water until they’re bright green, then straight into an ice bath to stop the cooking, preserving their crunch. Be sure to salt and pepper to taste and and drizzle with olive oil or your healthy fast of choice to aid digestion. Grass fed butter is my choice.
  • Stir-fried: My personal favorite—quick and hot with sesame oil and garlic. Crisp, flavorful, and fast.

Even I Don’t Get It Right Every Time

I overcooked my roasted asparagus the other night.

Farmer Reuben noticed.
“What did you do differently to the asparagus this time?” he asked gently.

He’s used to me stir-frying it, which keeps it firmer. This time, I aimed for those blackened tips in the oven—but I left them in too long and then broiled them for just a bit too much.

Lesson learned: high heat, short time. And maybe don’t get distracted by kids at the same time.

Why Asparagus Belongs in Your Spring Seasonal Eating Plan

Asparagus isn’t just tasty when cooked right—it’s also one of the most nutrient-dense veggies of the season.

These crisp green spears are packed with:

• Immune-boosting vitamin C

• Energizing B vitamins

• High fiber to support digestion and detox

• Antioxidants that help your body reset after winter

It’s a gentle way to rebuild energy, support your gut, and shift into spring with lighter, fresher meals.

Whether you roast it, grill it, or toss it into a fresh salad, asparagus is a delicious way to welcome the season—and give your body the nourishment it’s naturally craving.

Rhubarb, Reimagined: A Seasonal Superfood That Deserves a Second Look

If you only think of rhubarb as pie filling, you’re not alone.

Most of us were introduced to it under a mountain of sugar—usually next to strawberries in a dessert that left us with a blood sugar crash (and not much appreciation for the plant itself).

But rhubarb is so much more than a pie ingredient.

It’s technically a vegetable, and one that reaches its peak in spring—when our bodies are looking for lighter, brighter foods to support immunity, digestion, and energy.

Rhubarb is:

• Packed with vitamin C, K, and calcium

• Naturally tart and cleansing

• A perfect match for savory dishes, sauces, and even brothy spring soups

It’s a versatile ingredient that can be used in both sweet and savory dishes—from pies and crisps to sauces and compotes.

But here’s my take:

I recommend trying rhubarb in savory dishes first, in order to get the benefit without the negative consequences of added sugar that can suppress your immune system.

Think herb-roasted chicken with rhubarb compote, rhubarb vinegar reductions, or even blended into spring soups.

It’s a bold, beautiful way to expand your seasonal eating—and a great opportunity to explore flavor without relying on sweetness to make it palatable.

So yes—add rhubarb to your seasonal diet. Just maybe not only how your grandma made it.

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Farm Members Get Creative with Spring Veggies

“Clean out the fridge day” is a weekly rhythm for many of our CSA members.

Right before the next Market Box arrives, it’s time to gather all the bits and bobs—then turn them into something colorful, nourishing, and deeply satisfying.

Mary posted in our Farm Member Chat Group:

“Today’s clean out the fridge lunch bowl featuring WHF spinach, arugula carrots, roasted beets, red cabbage and cucumbers. Eat the rainbow!”

Yes—cucumbers in early spring!  Some years, Farmer Leroy’s greenhouse in Kutztown is especially productive. Last spring, we offered local cucumbers to our Market Box subscribers for the very first time. We’ll see if this year brings more of that magic.

Let’s try Rhubarb and Asparagus Together

Since these two veggies show up at the same time each year, why not bring them together on your plate?

This Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto is bright, fresh, and unexpectedly balanced. It’s a dish that honors seasonal eating and surprises your taste buds.

Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 cup rhubarb, chopped into small pieces
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts
• 2-3 stalks green garlic, chopped (use both the green and white parts)
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup watercress or arugula leaves
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Rhubarb and Asparagus:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped rhubarb and cook for 2-3 minutes until slightly softened.
   • Add the asparagus pieces and cook for another 3-4 minutes until tender but still crisp.
   • Season with salt and black pepper to taste. Remove from heat and set aside.
3. Make the Walnut Pesto:
   • In a food processor, combine the walnuts, chopped green garlic, watercress or arugula leaves, and a pinch of salt.
   • Pulse until the mixture is finely chopped.
   • With the food processor running, drizzle in the olive oil until a smooth pesto forms.
   • Taste and adjust seasoning as needed.
4. Combine Everything:
   • In a large mixing bowl, toss the cooked pasta with the rhubarb, asparagus, and crumbled goat cheese.
   • Add the walnut pesto and toss until everything is well coated, adding reserved pasta water as needed to loosen the sauce.
5. Serve:
   • Divide the pasta among serving plates or bowls.
   • Serve with grated Parmesan cheese on top, if desired.
   • Serve immediately and enjoy!

Seasonal Eating Isn’t Just Smart—It’s Delicious

Whether you’re clearing out the fridge, trying a vegetable you thought you didn’t like, or exploring new ways to nourish your family—seasonal eating gives you a rhythm you can trust.

Want more ideas like this each week?

  Join our email list  to start eating with the seasons.

As Always,

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S.  Spring vegetables don’t last long. Fill your Market Box now to enjoy fresh, local asparagus and rhubarb while they’re at their best.

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– Originally published in 2024. Updated for Spring 2025.

There’s a moment every spring when the food starts coming in faster.

The radishes still have their greens.

The scallions are bigger than the ones from the grocery store.

The herbs smell amazing… but they’re also one forgotten produce drawer away from turning sad.

And if you’re like me, you don’t want to waste any of it.

Not because you need one more thing to feel guilty about.

But because this food matters.

It took soil, sunshine, rain, hands, harvest time, and your own intention to bring it into your kitchen.

So today, I’m inviting you into my farmhouse kitchen to show you a few simple things I do when spring produce starts filling the fridge.

Nothing fancy.

Nothing complicated.

Just small habits that help you actually use what you bought.

In the video, I walk through the nutrient-packed foods I selected for my Market Box and share tips you can use right away, including:

• how to store herbs so they last longer
• what uncured ham means
• whether raw cheese is better for you
• the difference between pickling cucumbers and slicing cucumbers
• simple ways to use more of your farm food before it goes to waste

Watch the video, then scroll down for more practical tips from my kitchen — including what to do with radishes, scallions, ginger, turmeric, and all those little spring extras that make meals better when you know how to use them.

A Few Small Kitchen Habits That Make Spring Food Easier

I finally got a few of my spring produce strategies done this week.

Nothing complicated. Just a few small things that make the food easier to use once the week gets busy.

This morning, I cut the tops off my red radishes right away and chopped the greens into my omelet with scallions and a little green garlic.

Simple. But so good.

It reminded me that using farm food well usually doesn’t start with a new recipe.

It starts with one small habit when the food comes into your kitchen.

• Trimming the greens.
• Chopping the scallions.
• Freezing the ginger before it gets forgotten in the back of the fridge.

Those little things make the difference between food that gets used and food that slowly turns into guilt in the produce drawer.

So here are a few simple spring produce habits I’m using in my own kitchen right now.

Start with the Radishes

Radishes will stay crisp longer if you remove the greens right away.

After harvest, the greens keep pulling moisture from the radish root. If they stay attached, the radishes can turn rubbery much faster.

What to Do When Your Radishes Come In

1. Cut the greens off right away.
2. Store the radish roots separately in the fridge.
3. Use the greens within a day or two.

How to Use Radish Greens

Radish greens are edible and easy to use in small amounts.

Try them:

• chopped into eggs or omelets
• stirred into soup
• sautéed with olive oil, garlic, salt, and pepper
• mixed with other greens if you don’t have enough for a full side dish

They don’t need to be the main part of the meal. Think of them as a bonus green you can add to something you’re already making.

Simple Habit to Remember

Roots last longer when the greens come off.

That one small step helps you keep the radishes crisp and gives you a better chance of using the greens before they wilt.

Prep the Scallions Before They Take Over the Fridge

Scallions are one of those spring vegetables that can make almost anything taste better.

But when they come in fresh from the farm, they can be much bigger than the little bundles you see at the grocery store.

That means they can also get bulky in the fridge fast.

When I get scallions, I like to handle them right away.

What to Do When Your Scallions Come In

1. Trim off any wilted tips.
2. Cut the green tops from the white bottoms.
3. Slice the green tops thin.
4. Store the sliced tops in a container in the fridge.
5. Store the white bottoms separately in the produce drawer.

How to Use Prepped Scallions

Once the scallions are already sliced, they become one of the easiest things to add to meals.

Sprinkle them on:

• eggs
• soups
• potatoes
• rice
• salads
• stir-fries
• sandwiches

This is one of those small habits that makes cooking feel easier later in the week.

You are not pulling out the whole bunch, washing, trimming, chopping, and cleaning up every time you need a little flavor.

You already did that part.

Simple Habit to Remember

Prep the bulky things first.

When scallions are sliced and ready, you are much more likely to use them before they get tired in the fridge.

Freeze Ginger and Turmeric Before They Get Forgotten

Ginger and turmeric are easy to tuck into the fridge and forget about.

I had some sitting there for a couple weeks, and I knew if I didn’t do something with it soon, it was going to turn into one more good thing I meant to use.

So I had the girls chop it all up and freeze it.

Now it’s ready for smoothies, soups, stir-fries, tea, broth, and anything else that needs that little boost of flavor and goodness.

What to Do with Extra Ginger or Turmeric

1. Wash or peel it if needed.
2. Chop it into small pieces.
3. Spread the pieces on a tray or plate so they do not freeze into one big clump.
4. Freeze until solid.
5. Move the frozen pieces into a freezer bag or container.

How to Use Frozen Ginger and Turmeric

Once it is chopped and frozen, you can grab just a little at a time.

Use it in:

• smoothies
• soups
• stir-fries
• rice dishes
• tea
• broth
• marinades

You do not have to wait until you have the perfect recipe.

Just add a little where it makes sense.

Simple Habit to Remember

Freeze the small, powerful things before they disappear in the fridge.

That one small step helps you keep using ginger and turmeric long after their fresh season has passed.

Exit Strategy for Greens Overload

Lettuce, Bok Choy, Napa Cabbage, Mizuna, Collards, Kale – they are all green and leafy. PLUS, you get the bonus greens from the tops of the beets, radish and kohlrabi.

Besides throwing the stems, ends or cores of these nutritious greens in your “veggie scrap bag” for your own DIY veggie broth, you can also make “green cubes” to use later.

When you need a quick way to use your greens and get them out of your refrigerator before they go to waste, or before your next Market Box full of farm goodness arrives, the Green Cube Strategy comes to the rescue.

Making ice cube-shaped pureed greens is a great way to “hide” extra nutrition into your soups, stews and sauces this winter. Leafy greens lose a lot of volume when you cook them so they are easy to store in the freezer without taking up freezer space.

How to Make Green Cubes Video: This video tutorial from my friend’s CSA farm in Ohio teaches you this quick, easy method. It may look like a number of steps but each one only takes a minute or two. You’ll be happy you saved them to use later.

Download the Green Cube Method guide to keep as a reference. Maybe even start a binder and keep these handy guides as printouts.

Farm Food Meal Suggestion:

Make use of several items from your box and try this  Farmer’s Favorite Summer Skillet. This beautiful seasonal mix of Swiss chard, scallions, tomatoes, zucchini, and garlic scapes is delicious alone, over pasta, or as a side.

Keep Tessa’s Favorite Coleslaw Dressing & Recipe on hand all season to make coleslaw or use over any spring salad.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Bok Choy E-Book
Cucumbers E-Book
Garlic Scape E-Book
Fresh Herbs E-book
Kohlrabi E-Book
Tomatoes E-Book

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Make Real Food Easier to Use Every Week

When you have good food in your kitchen, a few simple habits can help you waste less, cook more confidently, and make meals feel easier. Start with seasonal produce, try a simple farm sampler, or enter our Real Food Giveaway to get connected with the farm.

Shop Seasonal Produce

Start with the Sampler

Not ready to order yet?

Enter the Real Food Giveaway and get connected with the farm. It’s an easy first step if you want more ideas for using real food before placing your first Market Box order.

Enter the Real Food Giveaway

I called my kid’s names. No response.

Were they outside in the yard?

The swings hung still and the slide was empty.

Turning around the corner of the house, I spotted a yellow picking bin walking by itself in the distant field.

Found: 6 year old boy and 3 year old sister in the lettuce field with the picking team – before breakfast!

I did what any modern mother would do…  I grabbed my camera to capture the moment.

Maybe they think picking lettuce is more fun in the early morning than doing their normal chores, like vacuuming.

Older brother Blaise told me he saw him biking toward the field with little sister running behind. She asked the “boss man” to let her help so he sent her to the end of the row to bring an empty picking bin to him to fill.

Little farmer boy didn’t want to help at first but then grabbed the bin from her because he could do it better – she was too small.

“You can both bring bins!” shouted Boss Man from the end of the row, in an attempt to stop the crying and fighting.

Little did I know during my personal morning routine that my youngest kids were being supervised by our field manager – during work hours.

I don’t think we wrote that in the job description.

Is that what “family farm” means?

Here it does. The kids feel they belong to every part of the farm and love to get involved.

Tommy, our friend and former farm hand, dropped in to work in the field for fun one day this week.

Just reconnecting with the dirt, physical work and the comraderie of farm work gave his mind and body the satisfaction of a job well done and meaningful work.

Our farm members tell us the same thing.

“I feel like I can come to the farm anytime. You are always inviting me!”

I’m glad our customers, our farm team and our kids feel like they belong here!

This is YOUR Farm.

We grow for YOU.

I love the permission that the farm gives to people to rest into their spontaneous side.

To do something fun.

To have an adventure.

To be free from the ordinary and the routine for a moment – or a day. Or a summer.

So, I’m going to invite you again.

To be spontaneous.

To enjoy life.

To enjoy fantastic food.

To take a break from your routine.

Come to Pizza Night Tonight!

Hang out with Reuben and I on the deck this evening while Mas (Massimiliano’s Homestead) handcrafts your pizza and pulls it sizzling out of the wood fired oven.

As you savor each delicious bite, you’ll taste the love and care we pour into our crops and the unmistakable flavor that comes from the bounty of the farm

Here are the key details for every Friday:

15.00,  for personal 11 inch pie

Date: Fridays

Time: 5pm – 9 pm

Location: Willow Haven Farm

Address: 7686 Herber Rd. New Tripoli, PA, 18066

Walk in! No tickets or reservations necessary!

This is what Your Farm Does

Reuben and Tessa DeMaster are passionately focused on the people who make Willow Haven Farm so special.

Our  50-acre organic vegetable and grass farm in New Tripoli, PA, serves as a cornerstone for fostering meaningful connections and promoting well-being.

The heart of farming lies in the relationships we cultivate, ensuring that every practice supports not just the land, but the health and sustainability of families like you.

You are invited to experience the transformative power of nutrient-dense food, the strength of personal connections and shared experiences that turn farm members  into family.

Keep reading to discover what our Farm Members are transforming into healthy meals for their families and creating a sustainable life with new knowledge and skills.

Harvest Highlights for Market Box CSA – June 10, 2024

If you are curious about the curly, pointed garlic scapes or how easy it is to make probiotic kefir on your countertop, this video is for you.

Even experienced farm members learn something new here.

Veggies We Harvested This Week:

Every member’s customized Market Box is unique so we hope you will take advantage more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

Coming Soon: Cherries, Cucumbers. If you want those the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: arugula, dill, microgreens, tomatoes, strawberries.

Finished for the season: we’ll let you know here when a certain crop is over for the season.

Done for now but will return: many spring veggies will reappear in the fall.

Storage & Usage Info

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

Asparagus – Store upright in a jar with an inch of water in the refrigerator. Some recommend draping a plastic bag over the spears. Best flavor if used within a couple days but will keep longer. The key to enjoying asparagus is to trim off the “woody” ends. The tough fibers are unpleasant compared to the soft, melt in your mouth stems and tips. This video (at minute 5:50) shows my preferred method. Freeze with blanching method for 30 – 60 seconds depending on thickness.

Butterhead Lettuce – this variety is a head lettuce. Store it properly to last all week.

Chinese/Napa Cabbage – Can be eaten raw in salads or cooked any way you would use traditional cabbage. It tastes excellent in Asian-flavored dishes, especially stir frys. Stir fried Chinese Cabbage Recipe Store the Napa cabbage wrapped in a damp towel or plastic bag in crisper drawer. The Napa cabbage will stay fresh for up to two weeks.

Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes and chill in ice water. Dry the leaves, pack into freezer bags, and freeze.

Dill – like all herbs, will not last long once picked. Place upright in a glass of water in the fridge or on your kitchen counter. Dill pairs well with potatoes, cucumbers, and green beans. If you cannot use the dill this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. Making a dill dressing to use on salad, dip, grilled veggies or meats also preserves the dill longer.

Garlic Scapes – a treat that is only harvested for about 3 weeks each year. Place in a plastic bag in fridge for two to three weeks.  It makes a delicious pesto. Simply replace basil with garlic scapes in a pesto recipe. This pesto may also be frozen flat in a plastic bag so that you may break off a chunk as needed. Garlic Scape Pesto. If you can’t get through them fast enough, just chop them up and throw them into the freezer in a Ziploc freezer bag. Use them all winter long as a garlic substitute. I like to use these in garlic-scape compound butter or add to my own DIY cream cheese.

Kale – Lacinato or Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender.

Microgreens – transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mint – Just like most herbs, mint should be stored on the kitchen counter in a jar or cup with a small amount of water in the bottom. Keep the mint fresh by snipping a half inch off the bottom of the stem and placing it in a glass of water on your kitchen counter, just like you would do to a bouquet of flowers. Change the water daily to keep the herb fresh all week. Here’s more to help you use fresh mint. Mint Resources

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Emmanuel Farm successfully grew these Shiitakes to offer you. Add them to stir-fries, risottos, soups, or use them as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes.

Parsley – Store as you would any herb; in a glass with some water on the counter.  Keeps for several days. I love in Tabouleh Salad. Here is my Spring Tabouleh Recipe.

Radish – keep well for up to two week in a plastic bag in the fridge. Store greens separately. Wash radishes and layer with paper towels in a mason jar or a plastic Ziploc bag in the fridge to keep them crisp longer. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. Try this quick Thai Radish Salad.

Rhubarb – To store rhubarb, remove any leaves and trim the ends, then place the stalks in a plastic bag and store them in the refrigerator for up to a week. For usage, rhubarb can be cooked into compotes, jams, pies, or used in baked goods, providing a tart flavor that pairs well with sweet ingredients like strawberries or apples.

Scallions – Green onions, or scallions, can be wrapped in a damp towel or placed in a plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked any way you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.

Sprouting Broccoli is a variety of broccoli characterized by its long, slender stalks and multiple small florets, rather than a single large head. Use sprouting broccoli in steamed or sautéed dishes, stir-fries, pastas, salads, roasted with seasonings, or as a topping for pizzas, quiches, and frittatas. Storage: Keep sprouting broccoli in the refrigerator’s crisper drawer, stored in a plastic bag or wrapped in a damp paper towel, and use within a week for best quality.

Stinging Nettle 

General and Nutritional Information:
Stinging nettle is a wild leafy green known for its stinging hairs, which contain compounds that can irritate the skin. It is rich in vitamins A, C, and K, iron, calcium, and magnesium, making it a highly nutritious plant that can be safely consumed once cooked or dried.

Usage Suggestions:
Use stinging nettle in soups, stews, and teas after blanching or cooking to neutralize the stinging hairs. It can also be added to pesto, sautéed like spinach, or used in place of other greens in recipes.

Storage:
Store fresh stinging nettle in a plastic bag in the refrigerator and use within a few days for best quality. Dried stinging nettle can be stored in an airtight container in a cool, dark place for several months.

Caution:
Handle stinging nettle with gloves to avoid skin irritation from its stinging hairs. Always cook or dry stinging nettle before eating.

Summer Squash – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Simple Sauteed Zucchini Squash Recipe.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Serving Suggestions: When picked very young, chard can be part of a green salad. But full grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically any way you would prepare spinach, you could substitute chard allowing for longer cook time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems. See below for E-book with recipes. This is one of our family favorites Baked Swiss Chard Stems. Try this twist on bruschetta: Skillet Bruschetta with Beans and Greens.

Tomato, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads.

What To Do With Your Veggie Scraps

Make your veggies go further and give you more value when you save your trimming and ends of the vegetables you are preparing.

Start a “veggie scrap bag” in your freezer to store random bits of onion skins, root ends of turnips, radishes, carrots,  woody ends of asparagus, garlic scapes, collards, and kale. When the bag is full, use it to create your own DIY veggie broth. You can even freeze your veggie broth in ice cube trays for late use.  Grab our Do It Yourself Veggie Broth Guide here.

Farm Food Highlights

FRUIT:

Strawberries – Best when eaten right away.  But if you have to store them: avoid washing the strawberries to prevent excess moisture. Remove the green leaves and stems and place the strawberries in a breathable container or basket lined with paper towels for air circulation. Store the container in the refrigerator’s main section for up to 3 days.

BREAD:

Country Sunflower Bread – This bread is perfect for any use. Just a bit nutty, but show-casing the rich flavor of the organic wheat flour and sourdough method. To reheat sourdough bread, preheat the oven to 350°F (175°C), wrap the bread loosely in foil, and warm it for 10 to 15 minutes. Optionally, remove the foil during the last few minutes for a crispy crust. Use for morning toast with jam, a sandwich at lunch piled with farm cheese, greens, and cured meats, or with cultured butter with your dinner.

CHEESE: 

Haven Farmstead Table’s spreadable “fromage” can be used like cream cheese and is a favorite with Willow Haven Farm members.

If you didn’t get these in your farm share this week, look for them next time.

MEAL SUGGESTION: 

Make use of several items from your box and try this  Farmer’s Favorite Summer Skillet. This beautiful seasonal mix of Swiss chard, scallions, tomatoes, zucchini, and garlic scapes is delicious alone, over pasta, or as a side.

Keep Tessa’s Favorite Coleslaw Dressing & Recipe on hand all season to make coleslaw or use over any spring salad.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Garlic Scape E-Book
Collard Greens E-Book
Kale E-Book
Radish E-book
Fresh Herbs E-book
Kohlrabi E-Book

Do you know what vegetables have greens you can use?

Click the image to download a list of Vegetables Greens You Can Use:

Farm Events

Coming up:

Brick Oven Pizza Night

Join us every Friday night from 5:00-9:00 P.M.  Relax and enjoy the farm-to-table flavors of Massimiliano’s Homestead’s hand-crafted pizza.

Member Appreciation Dinner – June 29, 5:30 P.M. Join us for an incredible meal and inspiring event to support the opening of the Willow Haven Farm General Store, featuring keynote speaker Dr. Carmina Chapp on local sustainable food systems. More Info Here!

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Olive Rosemary Bread, Ancient Grains, Country Sunflower, Brioche, Scones…

Open this weekend!

On Farm Market Hours: Saturday: 9:00 AM – 3:00 PM

We want to connect you with a real farmer and send you amazing local, organic food this week!

Join the Market Box Subscription.

1. Choose your size.
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We support your desire to have a rewarding, healthy way of life and clean food on your table that supports that goal.

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You see, if a snake is present, we can be sure that the mice will stay away and our seeds will be safe.

Unfortunately, the snake must have moved on because earlier this week Reuben suddenly noticed that his paste tomato plants were going missing.

The little creatures pull the whole 7 inch transplant out of the trays, one by one.

Are they using them for food or bedding? We really don’t know.

Or are they voles? Mice generally eat the seeds while voles are more interested in the stems and roots of plants. Maybe that’s why they waited for the plants to grow.

Farmer Reuben weighs the options and the dangers. Is the danger of frost in the second week of May greater than the threat of voles or mice in the greenhouse.

Farm News from the Field with Tessa will explain Reuben’s decision and show you what else we are planting that you can look forward to in your Market Boxes.

It’s worth the risk this year. the mice/voles won’t follow the plants over the hill to pull them out of their new home in the North Field.

Now before you start dreaming of perfect pasta sauce or salsa verde with roasted tomatillos it’s time to come back to reality.

Spring vegetable are delicious too and your creativity in the kitchen means that you’ll be able to get more veggies in your diet, increase your nutrient variety and rebuild your energy stores that become depleted in the winter.

If you are on a quest to improve your health and eat more nutrient dense foods, you’ll be grateful when you start to enjoy new foods and greater variety to your diet.

You don’t like Asparagus?

Mushy and “woody” are the two reason not to like asparagus.

But after a long, cold winter, asparagus is like a breath of fresh air for your body!

I can help you like asparagus and maybe learn to love it.

• First of all you want to make sure you NEVER cook woody asparagus. It’s just a BAD experience that some folks never get over.
  • The whiter fibrous ends are from where the stalks where picked at the ground level. Their job is to keep the plant standing straight. You don’t have to eat it!
  • Simply break each stalk where it snaps off easily at the stem end. Like I demonstrate in this video (at minute 5:50). It’s okay to break off a little extra as insurance. I usually eat that part raw so it doesn’t go to waste.
  • I think it is super important to give your eaters a good eating experience when convincing them to give asparagus a chance.
• Second: don’t overcook asparagus.
  • Roasted asparagus – toss those trimmed spears with some olive oil, salt, and pepper, then pop them in the oven until they’re tender but still crisp, letting their natural sweetness shine.
  • Grilled asparagus – gives them that lovely smoky flavor while keeping them nice and firm; a little olive oil before grilling does wonders for their taste.
  • Blanched asparagus – if you’re in a hurry, blanching is the way to go – just a quick dip in boiling water until they’re bright green, then straight into an ice bath to stop the cooking, preserving their crunch. Be sure to salt and pepper to taste and and drizzle with olive oil or your healthy fast of choice to aid digestion. Grass fed butter is my choice.
  • Stir-frying with a bit of sesame oil and garlic over high heat – keeps them crisp and adds that savory kick.

To be honest, last night I overcooked the asparagus that I roasted in the oven.

Farmer Reuben noticed.  “What did you do differently to the asparagus this time?”  he thoughtfully inquired.

You see, I usually stir fry my asparagus and Reuben would like them cooked just a little longer than I do. But he didn’t prefer them so soft, apparently.

I was aiming for those blackened bits but I kept them in the oven too long and then broiled them at the end. Remember to cook them at a high heat in the oven: 450 F and watch them closely.

Add Asparagus to Your Seasonal Eating Plan for Better Nutrition

These unique spears are delicious sign of spring but also a nutritional powerhouse that can help kickstart your health after the winter blues.

Packed with vitamins and minerals, including immune-boosting vitamin C and energizing B vitamins, asparagus provides a much-needed nutrient boost after months of heavy comfort foods.

Its high fiber content aids in digestion and helps detoxify the body, flushing out any lingering toxins from winter indulgences.

Plus, asparagus is low in calories and rich in antioxidants, making it an ideal choice for anyone looking to shed those winter pounds and revitalize their body for the warmer months ahead.

So whether you’re roasting it, grilling it, or tossing it into a fresh spring salad, asparagus is the perfect way to welcome in the season of renewal and rejuvenate your health after a long, cold winter.

Should I Add Rhubarb to My In Season Diet?

Absolutely! Spring is the perfect time to enjoy rhubarb.

This vibrant vegetable (yes, it’s technically a vegetable!) is at its peak during the spring months, bursting with tart flavor and vibrant color.

I recommend trying Rhubarb in savory dishes in order to get the benefit without the negative consequences of added sugar that can surpress your immune system.

It’s a versatile ingredient that can be used in both sweet and savory dishes, from pies and crisps to sauces and compotes.

Plus, rhubarb is loaded with vitamins and minerals, including vitamin C, vitamin K, and calcium, making it a nutritious addition to your springtime meals.

So go ahead and indulge in some rhubarb this spring—you won’t regret it!

Farm Members Experiment with Spring Dishes

Clean out the fridge day is a common routine among farm members. It’s time to finish the last of the veggies and left over bits in a thouroughly satisfying salad or grain bowl before the next Market box delivery.

Mary posted in our Farm Member Chat Group:

“Today’s clean out the fridge lunch bowl featuring WHF spinach, arugual, carrots, roasted beets, red cabbage and cucumbers. Eat the rainbow!”

Early cucumbers?! Yes, grown in Farmer Leroy’s greenhouse, these local cucumbers are offered to our Market Box subscribers for the first time ever.

My kids were crying at lunch when a couple of them missed out on a cucumber slice!

Let’s try Rhubarb and Asparagus Together

Try this recipe using the combo of Asparagus and Rhubarb. They are available at the same time of year so why not have a recipe that uses them both.

Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 cup rhubarb, chopped into small pieces
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts
• 2-3 stalks green garlic, chopped (use both the green and white parts)
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup watercress or arugula leaves
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Rhubarb and Asparagus:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped rhubarb and cook for 2-3 minutes until slightly softened.
   • Add the asparagus pieces and cook for another 3-4 minutes until tender but still crisp.
   • Season with salt and black pepper to taste. Remove from heat and set aside.
3. Make the Walnut Pesto:
   • In a food processor, combine the walnuts, chopped green garlic, watercress or arugula leaves, and a pinch of salt.
   • Pulse until the mixture is finely chopped.
   • With the food processor running, drizzle in the olive oil until a smooth pesto forms.
   • Taste and adjust seasoning as needed.
4. Combine Everything:
   • In a large mixing bowl, toss the cooked pasta with the rhubarb, asparagus, and crumbled goat cheese.
   • Add the walnut pesto and toss until everything is well coated, adding reserved pasta water as needed to loosen the sauce.
5. Serve:
   • Divide the pasta among serving plates or bowls.
   • Serve with grated Parmesan cheese on top, if desired.
   • Serve immediately and enjoy!

Market Box Veggies for First week of May, 2024

Every member’s customized Market Box is unique so we hope you will take advantage more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Storage & Usage Tips

What to use first: arugula, loose leaf lettuce, microgreens.

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

Asparagus – Store upright in a jar with an inch of water in the refrigerator. Some recommend draping a plastic bag over the spears. Best flavor if used within a couple days but will keep longer. The key to enjoying asparagus is to trim off the “woody” ends. The tough fibers are unpleasant compared to the soft, melt in your mouth stems and tips. This video (at minute 5:50) shows my preferred method. Freeze with blanching method for 30 – 60 seconds depending on thickness.

Butterhead Lettuce – this variety is a head lettuce. Store it properly to last all week.

Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes and chill in ice water. Dry the leaves, pack into freezer bags and freeze.

Kale – Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender.

Lettuce loose leaf – this variety is a cut leaf lettuce. Store it properly to last all week.

Microgreens – transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Potato, White – Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for two weeks at room temperature. Light turns them green, and proximity to onions causes them to sprout. Don’t put them in the refrigerator, as low temperatures convert the starch to sugars.

Rhubarb – To store rhubarb, remove any leaves and trim the ends, then place the stalks in a plastic bag and store them in the refrigerator for up to a week. For usage, rhubarb can be cooked into compotes, jams, pies, or used in baked goods, providing a tart flavor that pairs well with sweet ingredients like strawberries or apples.

Scallions – Green onions, or scallions, can be wrapped in damp towel or placed in plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked anyway you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.

Watercress – To store, trim the ends of the stems and place the bunch in a container or jar filled with a small amount of water. Cover the leaves loosely with a plastic bag and store it in the refrigerator, changing the water every few days to keep it fresh. Watercress can be used in salads, sandwiches, soups, or as a garnish, adding a peppery and refreshing flavor to dishes.

Do you know what vegetables have greens you can use?

Click the image to download a list of Vegetables Greens You Can Use:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. The Farm store is open on Saturday to help you stock up on eggs, milk, cheese, vegetables, natural cleaners, home remedies and more.

Open this weekend!

Market Hours: Saturday: 9:00 AM – 3:00 PM