We have extra eggs for sale this week. Customize your veggie share to add eggs.
Farm life and good farm food. Good food, good days. We eat for health and feeling well. (photo- fennel on left with feathery leaves and zucchini with the dark green leaves on the right.)
The summer jungle is everywhere and we're wearing sun hats and shirts on these sweaty, hot days! We're enjoying summer fun on days off of work (William and I step back from work at least 1 day per week- the farm demands a lot of attention) and enjoying the perks of this wonderful growing season (no natural disasters for us just yet in 2021) with good looking plants and animals all around us. Delicious flavors and dinner inspiration from all the beautiful garden plants- great colors and textures. We're harvesting for you almost every day of the week to bring in that delicious food. We're getting into a roll with all sorts of harvesting too! Zucchini, strawberries, and cucumbers on Monday, Cabbage, garlic scapes, and cauliflower on a Tuesday, back to zukes and cukes plus radishes, carrots, scallions on Wednesday and we go on!
We love flavorful, fresh herbs in our vegetable sautés. A nice, big sauté pan with slices of onions and tender zucchini cooking in olive oil is flavored beautifully with several tablespoons of fresh sage and thyme. I like to keep the fresh sage and thyme in the fridge for a few days to keep it tender and fresh for cooking, but then if I don't use it all after about 4 days, I set it out in a little juice glass (no water) on the counter to dry out- you can use little bits of the sage or thyme from the bunch as it dries on the counter.
What does fennel taste like? Freshness! Spring! I call it a flavor enhancer- it adds a fresh, sweet flavor to any raw or cooked. Good with veggies, fish, pork, Italian dishes, salads, citrus flavors.
This time of year I love having sautéed kale with mushrooms and soy sauce. I sauté slices of onions with mushrooms (shiitake, button, your choice) and olive oil, once the onions and mushrooms are fairly tender, add 1/2 a bunch of finely chopped kale and 2 tablespoons of soy sauce. This liquid with steam a bit and starts to transform the sauteed into a stir fry and cooks the kale rather quickly- about 4-5 minutes.
Try grilling cauliflower with olive oil and garlic scapes (garlic flower stems) in an aluminum foil packet with a bit of salt and fresh sage and sweet paprika powder (about 12-15 minutes). You can grill some of our thick bone in pork chops directly on the flames at the same time. This was our Saturday night grill out on the patio after a long week and we enjoyed every bite (and leftovers with a salad for lunch Monday)
