Farm Share News

Welcome to our first week of the Simington Gardens Farm Share. We are excited to be out harvesting fresh produce for our members and enjoying is weather. The heat has really been speeding up the growth of everything at the farm along with some of the longest days of the year. It is a great time to be outside farming. Some of you have already received your shares this week and have seen the produce but those at are picking them up Thursday or Friday will find the contents of the above photo. This week’s share includes mini gem lettuce, salad mix, kale, collards, chard, beets, kohlrabi, summer squash, scallions, radishes and cabbage.

The farm enjoys the salad right out of the bag. Some of us even keep salad dressing in the cooler at work so we don’t even have to pack a lunch. Adding some roasted beets on top makes it into more of a meal. Simply cube beets, coat in olive oil, salt and pepper and roast at 425 degrees till soft and slightly caramelized. Roasted beets keep well and are good cold or room temperature, so they make a good to-go lunch item. The kale and collards are good in juices and smoothies, but also really good cut into ribbons and used fresh in salads. Kale, collards and chard can quickly be sauteed with some garlic, onion and olive oil until wilted for a quick side. Add salt, pepper and a splash of vinegar toward the end of cooking to taste. Kohlrabi, the funny bulbous light green item with leaves is great cooked or fresh. Peel and slice to make healthy chips for your favorite dips. Kohlrabi slices are good with hummus or pesto for a snack. It is good grated into salads, chopped for stir-fry or cubed and roasted like beets. Chopped scallions are nice garnishes for salads, good on sandwiches and excellent topping potatoes. The cabbages in this week’s shares are varieties for fresh eating, with a mild flavor and good crunchy texture. They make wonderful coleslaw and are good sauteed with onions and a sprinkling of fennel seed or caraway. All items in the shares would be great additions to freshly cooked pasta topped with fresh Parmesan or pesto.

We like to keep our food preparation simple at the farm and let the fresh flavors of the produce really shine. Most of the time, a little salt, pepper and live oil is all that is needed to turn the farm shares into meals to share with friends and families.


Thanks again to everyone on our Farm Share. Please check the blog regularly to see what is in each share, more recipe ideas and farm news. Feel free to post comments on the blog and share your recipe ideas or tips. Comments or questions can also be sent to If you are reading this and are currently not enrolled in the farm share and would like to be, we are still taking members. Please check the farm share page on the site for more information.

-The Simington Gardens Teamimage