Shining in this week’s basket –
Beets – don’t forget to eat the greens! Yum! Scallions Cilantro Lettuce Mix – I guess I was nervous to grow lettuce for my sister’s wedding and 200 people, because I put a lot in the ground. Now we get to enjoy it! Carrots – if I know I’m going to make a soup or stock I use the carrot tops in it. It brings out a lovely carrot flavor. Kale – Red Russian Hakurei Turnips – mini ones 🙂
It has been quite the week. The last week was wrapped up in my sister: wedding preparation, wedding rehearsal, wedding day of dancing and fun beyond fun, wedding recovery, then World Cup, now it’s back to farm, Ahhh. I love the grounding nature of this place, I don’t have a choice, I come home and it’s back to the dirt and plants! Ushering in all the excitement and celebration was the summer Solstice, yes, we’re finally into Summer folks! I’ve yet to take a picture of the fields from the top of the hill. I know that when I do and then compare it to last year’s picture during Solstice and things will look a lot different. There’s so much in production this year, it’s amazing and represents a lot of hard work! I’ll get back to you with that photo documenting soon, in the mean time, enjoy the bounty!!
Give these a try – click on highlighted words to go to recipe link
You can do everything with Kale really. I just make a kale risotto, with dehydrated zucchini form last year, for dinner. Here’s another simple and easy idea, Kale Beet Tacos.
Cafe Maddalena ordered a few bunches of beets from me this week. Brett said he was making a chilled beet borscht. I came across this recipe which looks quite nice, although with the weather we’re having maybe the warm variety would be nicer.