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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…)
This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil. (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…)
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 was originally published in the March 6, 2012 edition of The New York Times. Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry. Yields 4-6 servings. (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…)
Found on Taste of Home, this gorgeous shrimp and avocado salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco! Serves 4. (more…)