What a week! We’ve added a new pick up location at CAMP and are excited to welcome those farm members on monthly (hopefully we'll be seeing you all weekly in the near future).
We have so much in abundance right now and are harvesting beautiful watermelon radish from our farm and from our friends at Peach Pit Farms. We are still harvesting sweet sungold tomatoes from our gardens along with purple broccoli florets, arugula and salad mix.
Tonight we enjoyed roasted rainbow carrots from Little Pond Farm. Roasting root vegetables is so easy. It's a no-brainer to get veggies on the plate and to make sure they do not go to waste. Simply cut in even sized chunks or slices, coat with olive oil, and salt and pepper to taste. I placed on a baking sheet with parchment and baked at 425 deg F until soft when poked with a fork (carrots took 10 min). Some of the edges will get crispy and the roasting really brings out the sweetness.
Just a reminder to scroll all the way to the bottom of the extras! There are so many and we don't want you to miss out on anything you might like to add or swap. Your support of our farm and our farm partners means so incredibly much. We hope this platform is making supporting your local farm community easier. We welcome your feedback.
All the best,
Renee & the Farmily
