Busy! Busy! Busy!
To be honest, I haven't even thought about taking any pictures of the farm this week. All I have on the brain are veggies, veggies, and more veggies. As I was trying to fall asleep last night, I kept seeing spinach leaves. In my dream, I was picking big beautiful spinach leaves. Don't know why this was on my mind as the spinach is way past its prime this time of year. I'm sure after a day of harvesting something else my tired brain will shift to a new topic, maybe the kale, peas or carrots.
This week your share will include:
- Salad Mix - A Romaine Mix (flat leaves only, no frilly leaves) I suggest using it to make a Grilled Chicken Ceasar Salad (see our recipe from the link on this website)
- Carrots - cut off green tops ASAP to maintain freshness
- Braising Mix - A combination of the last of the Kale and Swiss Chard
- Italian Parsley
- Shell Peas - these are the kind that are usually popped open to eat the peas inside, instead of eating the whole pod
Shain apologizes for not contributing to the website this week. He is almost through reading a book which I can't wait to get my hands on. No it's not Harry Potter, it is called Animal, Vegetable, Miracle, by Barbara Kingsolver. It is about a family who eats only locally grown foods for an entire year. He highly recommends it!
Here is a new recipe contributed by a fellow CSA member.
Jill's totally Headie Hummus
1 can black beans or kidney beans
1 can garbanzo beans
1 Tablespoon cumin
juice of 2 lemons
bunch fresh cilantro
1 small purple onion or 4 green onions
4 cloves garlic (or garlic scapes)
2 Tablespoons sesame tahini
splash olive oil (optional)
splash sesame oil (optional)
splash plain yogurt (optional)
salt, pepper, cayenne, dill (all to taste)
Blend in a food processor on high speed until creamy. Eat with fresh veggies, crackers, pita or on top of a green salad. Garnish with Kalamata olives. Flavor is best if it sits in the fridge overnight or longer.
Have a good week and enjoy! :) Tara