And summer begins...
Here’s hoping this sunny weather sticks around. It is so much easier to farm when the fields are dry enough to walk and drive on. Our crops are looking great but losing a week of weeding and planting can really set us back. We will try to catch up as much as possible this week as long as the thunderstorms stay at bay. We hope that you’ve been enjoying your share and we can’t wait to continue harvesting the bounty that our hard working crew has to offer you. Don’t forget that the PYO garden is now open for sugar snap peas, flowers and herbs!
Scenes from the farm: the PYO garden, harvest day exhaustion (photo cred, Zainab), cultivating pathways before it rained for a week, Duma and the cabbage, staking the high tunnel tomatoes, Duma and the scallions.
The Share:
Salad mix
head lettuce
kohlrabi
napa cabbage
green cabbage
scallions
summer squash
kale
sugar snap peas
escarole
radicchio
fennel
beets
radishes
hakurei turnip
specialty greens
bok choy
SPRING PASTA SALAD WITH ESCAROLE, RADISHES AND PEAS
https://www.wholefoodsmarket.com/recipe/spring-pasta-salad-escarole-radishes-and-peas
Ingredients:
3/4 cup vegan sour cream (or regular sour cream)
1/2 lemon, Juice of
2 lemons, Zest of
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 cup fresh flat-leaf parsley, chopped
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 pound whole wheat penne pasta
3 cups spring pea pods or sugar snap peas, cut in half crosswise
1 head escarole, torn into bite-size pieces
1 bunch radishes (about 8 radishes), trimmed and thinly sliced
4 green onions, diced
Method:
Put sour cream, lemon juice, lemon zest, chives, dill and parsley into a small bowl and whisk together to make a dressing. Season with salt and pepper and set aside.
Cook pasta according to directions on package. When pasta is almost ready to be drained, quickly drop the pea pods into the water with the pasta, stir once and then drain everything together into a colander. Once drained, transfer the hot pasta and peas to a large bowl. Add escarole, radishes, green onions and reserved dressing and toss well. Serve immediately.