Wow the bounty of summer produce is at hand. The weight and color of the box during this season shows the great nutrition that comes to us from God through the ground. Thank you for letting us be part of providing that nuitrition to you.
This weeks selections included:
Tomatoes (the first of the season taste so good), carrots, potatoes, beets, a summer squash sampler, kale, chinese cabbage, onions, and a pesto pack (basil and garlic). The cabbage moths are out with a fury so there is some damage on the cole crops (cabbage and kale.) While we do our best to clean here on the farm, you can also soak in salt water just in case there is a cabbage worm we missed.
One of my favorite summer dinners brought to us by Aaron and Alyssa Worden during their time on the farm is roasted root veggies and fresh cottage cheese (We will be talking about home dairying, butters and cheeses, next week during class .) Simply toss the carrots, beets, and potatoes in olive oil, salt and put on a cookie sheet to roast for 1 hour in the oven. It is easy to do while finishing up chores outside. Easy pesto can be made with the basil and garlic, add olive oil, salt and pine nuts or sunflower seeds if desired and blend in the blender. Or take the tomatoes and make bruschetta with the same ingredients adding some onion as well. Enjoy the new veggies but don’t forget the basket staples we have worked with for a few weeks now.
During class we will learn and work on laying down fertility in the form of compost to ensure good soil for a continual bounty. Next week we will talk about dairy and all the easy things that can be made from home. It pairs so well with veggies for light summer meals.