 sunrises at the farm |  New Girl's first harvest! |
Hope you all had a great 4th of July weekend!
Don't have much to say here as we are swamped in the best of ways. Blueberry season is still full-on and taking all the cooler space as well as our energy! Farm dinners are about to start with Meadowlark super club and their Provencal farm dinner this Saturday (a few tickets still available) and then our first Our Table farm dinner with Joshua McFadden on July 23. All the farmers work these dinners and they are a blast!!
Oh PS, carrots, peppers and favas are around the corner!!
Don't have much to say here as we are swamped in the best of ways. Blueberry season is still full-on and taking all the cooler space as well as our energy! Farm dinners are about to start with Meadowlark super club and their Provencal farm dinner this Saturday (a few tickets still available) and then our first Our Table farm dinner with Joshua McFadden on July 23. All the farmers work these dinners and they are a blast!!
Oh PS, carrots, peppers and favas are around the corner!!
| FARM SHARE: | MINI SHARE: |
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LETTUCE: Big, beautiful heads! Some almost didn't fit in the box :P
PARSLEY: We wanted to give ya'll a big, beautiful bunch of parsley so that you can actually do something fun with it. Farmer Eric was thinking salsa verde. I was thinking pesto. We are really proud of our parsley crop this year and hope you enjoy it as well. Here is a great salsa verde recipe (can be used with other herbs too)!
BLUEBERRIES: Probably only one more week of these fantastic blues. I can't believe the season is almost over. I love that a pint of blues can do so many things: yogurt, shortbread, clafoutis, muffins, pie, pancakes, salad, smoothies...need I even go on? One of our farm dinner servers used our blueberries in a pie contest and won this past weekend!
FRESH GARLIC: My absolute favorite form of garlic!! This garlic is ready to be dried and cured but instead of hanging them in the barn we are sending them out to our members! You can use it exactly like you do dried garlic but savor the subtle and vibrant flavor fresh out of the ground. You can even use the stem and skins as it all has that great garlic taste.
BEETS: White, gold, red, chioggia. Everyone gets a little bit different mix but beets, oh boy!
BROCCOLI (Large only): Yay, finally! Some folks got one large head while others received several smaller ones. I like to lightly cook broccoli in olive oil or eat it raw...but, I might be crazy. Store dry and cold.
HEIRLOOM TOMATO (Large only): Three different types: New Girl, Brandy Boy and Purple Cherokee. New Girl is a straight red beefsteak while the other two look a little more like your typical "heirloom". We hope you enjoy, we are so excited to have them for you in early July! (by the end of the season you will get to try all of them). Also, to store, keep them dry and room temperature, we don't pack them in the box because they'll split if wet.
MIXED SQUASH (Large only): Patty pan and zucchini this time. Sick of zucchini? Sorry!! Try zucchini chips: preheat oven to 350º. Slice squash thinly. Dip in olive oil or egg, cover both sides with mixture of bread crumbs, parmesan, and whatever spices you like (parsley, garlic, cumin, curry, cayenne). Cook 15-30 minutes flipping half-way through (depends on oven).
PARSLEY: We wanted to give ya'll a big, beautiful bunch of parsley so that you can actually do something fun with it. Farmer Eric was thinking salsa verde. I was thinking pesto. We are really proud of our parsley crop this year and hope you enjoy it as well. Here is a great salsa verde recipe (can be used with other herbs too)!
BLUEBERRIES: Probably only one more week of these fantastic blues. I can't believe the season is almost over. I love that a pint of blues can do so many things: yogurt, shortbread, clafoutis, muffins, pie, pancakes, salad, smoothies...need I even go on? One of our farm dinner servers used our blueberries in a pie contest and won this past weekend!
FRESH GARLIC: My absolute favorite form of garlic!! This garlic is ready to be dried and cured but instead of hanging them in the barn we are sending them out to our members! You can use it exactly like you do dried garlic but savor the subtle and vibrant flavor fresh out of the ground. You can even use the stem and skins as it all has that great garlic taste.
BEETS: White, gold, red, chioggia. Everyone gets a little bit different mix but beets, oh boy!
BROCCOLI (Large only): Yay, finally! Some folks got one large head while others received several smaller ones. I like to lightly cook broccoli in olive oil or eat it raw...but, I might be crazy. Store dry and cold.
HEIRLOOM TOMATO (Large only): Three different types: New Girl, Brandy Boy and Purple Cherokee. New Girl is a straight red beefsteak while the other two look a little more like your typical "heirloom". We hope you enjoy, we are so excited to have them for you in early July! (by the end of the season you will get to try all of them). Also, to store, keep them dry and room temperature, we don't pack them in the box because they'll split if wet.
MIXED SQUASH (Large only): Patty pan and zucchini this time. Sick of zucchini? Sorry!! Try zucchini chips: preheat oven to 350º. Slice squash thinly. Dip in olive oil or egg, cover both sides with mixture of bread crumbs, parmesan, and whatever spices you like (parsley, garlic, cumin, curry, cayenne). Cook 15-30 minutes flipping half-way through (depends on oven).
 be still, my heart |  Aaron rockin' the hoop harvest |
parsley parsley parsley!!!
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