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Tuesday, June 6, 2017

June 6th and 9th

Plant with a Passion

Just finished harvesting and washing beautiful greens today for pick up. It's chilly and rainy and my hands aren't typing very well since they are still a bit numb. Every year brings a different set of challenges; last year dusty dry and this year cool and wet.  Despite this challenge, my spring kale is more beautiful than ever before and am reminded that the rewards of this job are great.

Last night I sat eating another amazing dinner of fresh greens and grass fed beef, listening to Etta James. The dinner scene sounds very romantic, but trust me, it's not. I sit at the counter while Zach stands in the kitchen, analyzing every bite he takes. Mostly wondering if he should have added more lemongrass cubes, sauteed the beef a bit less or used the wok instead of the frying pan. Most people talk about their day, world news or watch TV, but here it's all about the food. I'm like the teenage kid, sitting at the counter with fork in hand, so hungry from my day and ready to gobble anything down in 3 bites. Zach reminds me to take it a bit slower and focus on the flavor. I concede to a point, I'm hungry.  

Hope you have a moment to taste the flavor and "eat your veggies"

This Week's Bounty: loads of lettuce, pac choi, kale, parsnips, scallions, herbs and asparagus for the full shares

The Farmer's Table: 

From the wok -- Stir fried parsnip, pac choi and carrot with peanut sauce

Arugula, buttercrunch salad with dill, Spring Day cheese, home made pickled peppers and maple vinaigrette. Buttered bread.

Lemon grass haddock with pureed parsnip and smoked chili garlic spinach

LRF cheese steak -- Minute steak sandwich with frozen peppers, onions, homemade cheese sauce and chipotle arugula

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