Green Onions
I hope everyone’s been enjoying the holiday weekend and managing to stay cool in the heat! Yesterday evening I headed over to Frog Holler Farm, where our kind friends were throwing a 4th of July party, complete with an awesome potluck, badminton, bonfire, and of course, music. I did NOT keep cool dancing the night away to the sweet tunes of Billy King and the Frog Holler band. But it was a great night and leaves me feeling energized and happy for this week to come.
At Community Farm, things are going very well. Last week while I was busy cooking for the omnivores, our farmers and many helpers brought in hay. I was sorry to miss this job–bringing in the hay is hot, dusty, scratchy, hard, and immensely satisfying. There’s something about working REALLY hard with a big group of people that makes you feel so accomplished at the end of the day. And of course, with the hay, you know you’ve put away food for our dear cows and goats for the whole winter, so that’s a good feeling too. I hope all of you will get a chance to experience hay day satisfaction at some point.
Independence Day Pasta Salad
We also have a good harvest of “people food” this week too. We’re still kind of in transition between the spring crops and the bounty of summer. Anne tells me that we’re about two weeks away from harvesting the first tomatoes, but we’re already beginning to see some of the “high summer” crops, including a few zucchini. Also, this week we’ve got some beautiful fennel to enjoy! I don’t know how you feel about fennel, but I love it, so I’m excited about cooking with it! Get ready for some delicious fennel dishes (and more). Share and menu after the jump.
This week’s farm share was:
Lettuce – 2 heads
Parsley – 1 bunch
Summer squash – 1
Greens – 1 1/2 lb
Beets and Carrots – 1 bunch
Green onions – 4
We keep Peter happy by letting him watch the World Cup while he makes the salads.
Fennel – 1 bulb
Garlic – 1 bulb
Menu:
Mediterranean Summer Green Sauce – I discovered this awesome recipe in Farmer John’s Cookbook last summer and it’s become one of my favorite things to do with chard. It’s more complex than Katharina’s Green Sauce which we made early in the season–this sauce has all kinds of awesome flavor from capers, raisins, miso, and more. Yum!
Zucchini-Fennel Quiche – We’ve got more of those beautiful eggs from Old Pine Farm. What better way to show off the scrumptious fennel and our very first zucchini of the season?
Independence Day Pasta Salad – We made this pasta salad for the Omnivores on Friday, and, with its roasted beets and carrots, it was not only pretty but tasty (at least the kitchen workers thought so!). Get ready to enjoy.
Fennel and Scape Dressing/Dip – Not sure how to describe this flavorful concoction of fennel and garlic scapes, but I’m sure you’ll enjoy it.
Salad Days Salad – Whether or not you’re “green in judgment”, you’ll agree that these hot days are perfect for enjoying leafy lettuce salad.
That’s all for this time!
Mary
