Things wrapped up well for our first week of harvest! It was a big week of shifting into a new rhythm, lots of teaching for the new folks and getting back into the swing of harvest for the returners.
As the week ended and I paused for some much needed rest yesterday evening, I felt a serious sense of joy and gratitude in all the hard work and enthusiasm that our team has been pouring into the farm! Our farm team, made up of 3 full time staff and 4 interns and regular volunteers, have been pouring into the farm all spring and now we are all getting to see the fruit of that labor at harvest which is really exciting!
I have been really blessed by the energy and excitement they are all bringing and by their curiosity and keenness to learn and their willingness to do whatever is needed! I am really stoked about our crew this summer and you can stay tuned for a future farm happening introducing you to each of them!
This week in your shares there will be more greens including some new ones like Belfiore Raddichio and dill as well as a few new non-green veggies.
The first new offering for the week is one of my favorites - fennel! Fennel is sweet and lends itself really well to being sautéed and caramelized. This past week I used it in a really awesome pork burger (based loosely off this recipe from NYT: here) and sliced it thin and tossed in with a few salads. Also note the fronds can be used as well for salads and dressings so don't toss those!
The next veggie we will be featuring is new potatoes from Heppell's potatoes just up the road from A Rocha. New potatoes are supple and moist and a bit less starchy than storage potatoes. They are great for potato salad or roasted and can be eaten any way you would normally cook potatoes.
We look forward to another week of bountiful harvest and the continuing expansion of more and more veggies to offer from the farm!
Cheers,
Farmer Carly
