Bridgette and the strawberries

What a beautiful, damp June it’s been.  The peas are loving this weather and continue to kick out an abundance of delicious, sweeter-than-candy, crunchy treats.  Thursday was a great day at the farm: we had a lot of visitors, including the first graders from the Rudolf Steiner School who helped with the chores while the chaperons weeded the chard with Peter and myself.  We also had a visit from our friends at Real Time Farms who are making a little video about how amazing local veggies are.  As if that wasn’t enough, some folks from Sounds of the State came by to make a recording of us singing and weeding in the fields.  It was a busy and bustling day at Community Farm!

This weekend I went to Chicago for my sister’s graduation from the

Bottling the dill dressing

University of Chicago, but while I was gone, the Kitchen work kept on rolling.  I got plenty of updates by phone and email from the incredible kitchen crew who worked hard on Friday doing the latest omnivore cook-up.  Michelle tells me that they are ROCKSTARS, and I believe it!  Then on Saturday, Peter and Michelle headed to the farm to pick up this week’s share–details after the jump.

This week’s share:

Each whole share got:

Peas                    2lbs
Scapes                10
Strawberries        1 quart
Chard                 1 bunch
Cilantro               1 bunch

Chard in the sunshine

Green Onion         4
Dill                     1 bunch
Lettuce               4 heads

So, the menu will be:

Chard Spanikopita – this is a different take on a traditional Greek dish from Laurel’s Kitchen p.264

Dill Hummus – Traditional chickpea spread with a springtime dill zip

Sweet Pea Soup – A light and refreshing soup full of the sweetness of our peas

Green Salad with spring onions and Cilantro Lime Vinaigrette – a tasty HK favorite

Strawberries

and we’ll send everyone home with a few peas to snack on.

Enjoy!

Mary