Solstice

News from the Farm:

The summer solstice always has a way of surprising us. It's already the end of June? Already the days are slowly going to take us back to winter? But we just got here! But it also marks the beginning of our busiest season and no doubt the weeks and months will go faster from here on out. Our summer crops are looking good, enjoying this heat and these thunderstorms. We are starting to seed crops for fall and the heavy picking season is almost upon us. We hope you are enjoying the sunshine and the veggies of the season. It is the best salad time of the year.

Scenes from the Farm: 

The Share:

salad mix

arugula

specialty greens mix

head lettuce

napa cabbage

broccoli

kale

swiss chard

chioggia beets!

hakurei turnips

escarole

frisee

radicchio

fennel

sugar snap peas

snow peas

kohlrabi

parsley

Recipe of the week:

FENNEL AND PARSLEY SALAD 

DONNA HAY OCTOBER 2007 INSTANT ENTERTAINING THE ECCO PRESS

INGREDIENTS

    • 4 baby fennel, trimmed and thinly sliced
    • 2 cups flat-leaf parsley leaves
    • 1/4 cup (2 fluid ounces) orange juice
    • 2 tablespoons olive oil
    • 1 tablespoon seeded mustard
    • Sea salt and cracked black pepper

PREPARATION

    1. Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve

 

Malaika SpencerComment