Hi Folks! We received some good rain last Friday evening and overnight into Saturday, but it cleared off early Saturday, giving us a beautiful day for the farm visit picnic. Attendance was a bit low but those who came out had a nice time. I hope many of you will have a chance to visit sometime this season. I enjoy meeting the members, especially the children. As I have previously mentioned, I was raised on canned vegetables so it’s wonderful to hear about how the kids enjoy fresh veggies. (more…)
Monthly Archive: June 2017
Hello Everyone! I remember the first time I tasted fresh peas; it was something of a revelation to me. Raised on canned veggies, peas were something I particularly detested, and I shoveled them on to my sister’s plate when she wasn’t looking. Walking in a friend’s garden we pulled some from the vine opened the pods and popped them in our mouths. Wow! I had never tasted anything (or at least any vegetable) so sweet and delicious. (more…)
Garden, or English peas, are your standard “pea in a pod.” They have more nutrients and calories than snow or sugar snap peas and are a bit more work as they need to be shelled. Garden peas are sweet and succulent for three to four days after they are picked, but turn mushy and starchy very quickly after harvesting. So use them fast! (more…)
Sugar snap peas, unlike last week’s garden peas, have edible pods that are filled with plump sweet peas. Use them quickly as they lose their flavor and structure when stored. They can be eaten raw, but are best when cooked, requiring little time: steam sugar snaps for about 4 minutes. (more…)
This recipe appeared in the New York Times by one of our favorite chefs, Mark Bittman. The recipe comes together in less than 30 minutes; be mindful not to overcook the lettuce so that it retains its sweetness. Try using Swiss chard (leaves only) and a leek in lieu of the shallot and lettuce. Vegetarians can omit the prosciutto. The recipe serves 4. (more…)
This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.
Hi Folks! Well we’re havin’ a heat wave (in case you hadn’t noticed). While the workers are a little wilted, the soil fortunately has sufficient moisture that even the cool weather crops can tolerate the heat. And the warmth loving crops — tomatoes. peppers, squash etc. — are looking great and are finally beginning to grow. (more…)