Arrowhead
One of our crew members found an arrowhead while she was weeding a bed of salad mix this morning. Kat has been hoping to find one on the farm for the past two years and it was so perfectly placed for her to find that I almost didn't believe that it was real. Kat is ecstatic about her find- a sign of good luck, but to me it's a beautiful reminder of the epic responsibility we have to this land. To find such a relic of the native people that lived here is a clear message that we are only borrowing this land for our farm and it is our job to keep it clean and healthy for many generations to come.
And here's what in the share:
melons!
salad mix
head lettuce
swiss chard
eggplant
sweet peppers
jimmy nardello frying peppers
ground cherries! (little berries in the tomato family that taste a little like pineapple and a little like fruity pebbles)
cherry tomatoes
heirloom tomatoes
cucumber
summer squash
parsley
dill
cilantro
onions
beets
carrots
potatoes
string beans
Jimmy Nardello Roasted Pepper Salad
Jimmy Nardello peppers are a wonderful balance of sweet and savory. They are simple to roast or grill.
ingredients
1/2 lb. Jimmy Nardello Roasted Peppers
3 ears of corn with kernels removed
3 T white balsamic vinegar
3 T olive oil
1/2 t salt
1/4 t black pepper
2 T chopped fresh basil
instructions
Remove the stems and seeds. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1?4 inch strips. Add the uncooked corn kernels. To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.
Parsley Pesto
Ingredients
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper
Directions
In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
Recipe courtesy of Michele Urvater
Read more at: http://www.foodnetwork.com/recipes/parsley-pesto-recipe.html?oc=linkback
Heirloom Tomato & Avocado Farro Salad with Lime-Mint Dressing
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: Serves 4 to 6 people
Ingredients
- 1 cup uncooked faro
- 1 small heirloom tomato, diced
- 1 avocado, sliced or diced
- 2 teaspoons olive oil
- 1 tablespoon fresh lime juice
- Zest of 1 lime
- 1 teaspoon mint, finely chopped
- 1 large clove garlic, minced
- Salt to taste
Instructions
- Rinse 1 cup of farro. Add farro and 3 cups of water to a saucepan and bring it to a full boil.
- Cover it, reduce the heat to medium-low and simmer for 35 minutes.
- Drain any excess water. Set aside and allow to cool.
- Chop the heirloom tomato and slice or dice the avocado. Toss together with the cooked farro.
- Whisk together the oil, lime juice, zest, mint, garlic, and salt in a small bowl.
- Pour the oil/lime juice mixture over the farro and veggies and toss together.
from http://www.theroastedroot.net/heirloom-tomato-avocado-farro-salad-with-mint-lime-dressing/
Enjoy.