We are so thrilled to get to share our vegetables with you and are looking forward to a great summer! Part of the joy of CSA is having a direct connection to the seasons and the land where the vegetables are grown. One of the benefits, especially with a young farm, is getting to see the ground improve, and experience the little differences in weather and conditions through the produce you’re eating. Throughout the year on a farm there are highs and lows, success and failures and supporting us through CSA is a wonderful way to see the reality of farming small and organically. I can guarantee that at some point you will get greens with some holes in them or tomatoes with a little scarring but I promise that all the produce we send your way will be fresh, high quality and delicious. I'm happy with today's share and let's hope things continue to look this good, we’ll just have to wait and see how the weather and soil treats the coming crops, but that’s part of the joy of eating seasonally.
A little about favas...these delicious beans are often overlooked for the added labor element but in my opinion so worth it...a treasured early summer treat. I enjoy using a small number of them at a time as it doesn't seem overwhelming. There are a number of ways to prepare these big beans. I simply shell the beans out of the pods and then sauté them with a bit of garlic. A lot of folks boil the shelled beans until they turn bright green and then dunk them in cold water and pull the thick outer skin from the bean. I've also read that you can boil the whole pod in heavily salted water until it falls apart, but I've never tried it myself. If I'm not feeling the work I like to rub the whole pod in olive oil and salt and just put them on the grill...when done they'll just pop right out and the whole thing is delicious.
Cheers!
Jen
A little about favas...these delicious beans are often overlooked for the added labor element but in my opinion so worth it...a treasured early summer treat. I enjoy using a small number of them at a time as it doesn't seem overwhelming. There are a number of ways to prepare these big beans. I simply shell the beans out of the pods and then sauté them with a bit of garlic. A lot of folks boil the shelled beans until they turn bright green and then dunk them in cold water and pull the thick outer skin from the bean. I've also read that you can boil the whole pod in heavily salted water until it falls apart, but I've never tried it myself. If I'm not feeling the work I like to rub the whole pod in olive oil and salt and just put them on the grill...when done they'll just pop right out and the whole thing is delicious.
Cheers!
Jen
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