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This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
Hello Everyone, Happy Independence Day! I hope you enjoyed the long weekend despite the damp start. Here on the farm, there are no days off – there is just too much to be done. We were happy to receive some much-needed precipitation and grateful that it came mostly in the evenings and did not impact our markets or our field work. I had just finished planting the last of the winter squash as well as a third planting of beans, corn, and some cucumbers. We had also transplanted cabbage and Brussel’s sprouts just ahead of the storms, so the rain was a benefit to these crops as well as the multitude of established plantings that are not aided by drip irrigation. (more…)
Curly endive, also known as frisée, is a leafy vegetable in the chicory family. (Other chicory types include bitter veggies like escarole, radicchio, and the white-leaved Belgian endive). Curly endive is a crisp bitter green can be used as an addition in salads, or can be cooked as a side dish. The inner pale leaves are somewhat more tender and mild than the bitter outer ones.
From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg. (more…)
Hello Folks! So, we are in the second heat wave of the season – three more scorching days to endure before it breaks on Thursday. Fortunately, there is a fair amount of moisture in the soil, so our crops should not be affected too much. I can’t believe we are in the fourth week of deliveries already. I guess time flies when you’re working hard as well! (more…)
Hi everyone, Happy Father’s Day! Happy Juneteenth! Happy Summer Solstice! Happy, Happy, Happy! Just as I hope you will be with the share this week! (more…)
Found on Bon Appétit Magazine, this spinach artichoke melt recipe is like your favorite creamy dip – but in a form you (and your kids) can happily eat for dinner. Serves 4. (more…)
Hello everyone, the time has come for me to dust off my pea puns and pea-alliteration, for we have a plenitude, a preponderance, a plethora of peas. So, if you have been praying for peas, for now your prayers will be answered. This week it is mostly English, or shell peas we have in abundance, a few groups may receive snow peas this time and English peas next. Sugar snap peas will be starting next week. (more…)
Found on the culinaryhill.com food blog, this strawberry spinach salad recipe is a great summer dish. This recipe includes pecans, but you could substitute other nuts, like almonds, walnuts, or sunflower seeds. You can bring out more flavor by toasting the nuts in a dry or buttered skillet. (more…)
Hello folks, we have arrived at the week you have all, no doubt, been waiting for – the first share delivery of the season. So let the fresh veggies begin! (more…)