The root of this beet streches between Aaron's hands!
Well, we’re holding up here without Michelle–Tuesday was busy, but thanks to hard work from the Kitchen crew, the work got done and we made some really tasty food. Today I was out at the Farm, very thankful that the heat has broken for the moment. We picked lots of tasty, crisp greens as well as herbs and beets and carrots. We found one amazing beet with an incredibly long root–see the picture of Aaron holding it. Just imagine the nutrients that beet was soaking up from that depth of soil. I’m also excited to see the very first of the “high summer” crops: 4 tiny tips of basil–just a taste of good things to come. We’ll probably be making hay this week–one of my favorite farm projects, despite the fact that it’s really hard, it gives you a feeling of accomplishment.
Vibrant beets and carrots
I’m gradually getting back into the rhythm after my week away. I miss Michelle when it comes to menu planning, but fortunately we discussed options before she left so I think I’m on track to put together a good selection of meals here. In the kitchen we’ve been watching some World Cup matches while we do the cooking–this keeps Peter happy and is strangely compelling, even for the non-sports-oriented. On Tuesday, Peter and I were really impressed with the Portugal v. Spain game, and Peter insists that we should watch the quarter final games on Friday. We’re rooting for Germany!
So, details of this week’s share and menu are after the jump.
This week’s farm share (quantities for a whole omni share):
Strawberry Pork Steak
Kale – 1/4 lb
Chard – 1/2 lb
Green onions – 2
Beets and Carrots – 1 bunch
Lettuce – 2 heads
Basil – 2 tips
Leaf celery – 1 bunch
And the menu:
Chicken Divan – this recipe is one of Michelle’s specialty–you can’t go wrong with Calder butter, our own chicken stock, and Community Farm chard.
Bacon and Kale Quiche – Our classic quiche continues to please the crowds. This version will feature Old Pine’s amazing bacon and the sweetest kale on the block.
Anne’s Fourth of July Pasta Salad – This recipe comes from Farmer Anne and features sweet steamed veggies and a tasty dressing.
Couldn't stop taking pictures of these beautiful veggies (and co-workers!)
Ash’s Basil Dressing – My co-worker Ash gave me this recipe which features the flavor of basil in a rockin’ balsamic-miso-maple syrup combo.
Vuvuzela Salad – We’re naming this week’s crispy lettuce salad in honor of the World Cup noisemaker. (annoying? maybe. Memorable? yes).
I guess that takes care of everything! See y’all Friday!
Mary
