Hello Members!
This week we have some fun offerings for you!
The winter gardening experiment continues to provide us with some interesting results. This week we have some carrots with a whole lot of flavour AND personality! Since the roots are a little shorter than our main season offerings we have been experimenting with carrot greens recipes and have one to share with you below that we LOVE (and were not expecting to!).
Our salad greens are in shorter supply for the next week or two as our greenhouse transitions from winter to spring but we expect a large harvest of spicy mixed microgreens this week if you are looking for extra green nutrients and flavour.
If you are looking for gourmet mushrooms, our blue oyster mushrooms look like they will be our main mushroom crop this week.
For a seasonal selection, we have lots of sunchokes available right now when they are at their very best (they are the most plump, sweet and crisp just as they start to thaw out in the spring and before they start to send up shoots for another growing season).
We have a bit less on the menu this week than usual. If we don't have what you are looking for, please remember that our system is set up to allow you to "skip" at any time with no penalty; you will only pay for deliveries that you receive.
There has been quite a bit of interest from folks from just outside of our delivery zone so this week we have expanded our delivery zone to include Prescott, Maynard and Sherwood Springs. Know someone who lives in our expanded zone? Please spread the word and make sure to give them your "refer a friend" code so that you and your friend will each receive $25 in farm credit!
Interested in trying our Carrot Greens Pesto? Here is our recipe:)
Ingredients:
- one bunch carrot greens, tough stems removed and roughly chopped
- one large clove of garlic, roughly chopped
- ~1/2 cup of extra virgin olive oil plus more to emulsify
- 1/2 tsp salt
- juice and zest of one lemon
- ~1cup lightly toasted raw cashews
- Parmesan cheese
Directions:
Place raw cashews in a dry pan and lightly toast over medium heat and start a pot of your favourite pasta while preparing other ingredients (don't forget to save your pasta water to finish your sauce at the end)
Add olive oil, salt, zest and juice of lemon, garlic and carrot fronds to blender and blend on low to med speed until course consistency (blending too much will cause the olive oil to taste bitter), adding a bit more olive oil through the top as needed to reach the right consistency
Add the toasted cashews, again adding a bit more olive oil as needed and blending gently
Mix the pesto with pasta and parmesan then add reserved pasta water and stir until reaching a creamy consistency
Top with extra pesto or parmesan and enjoy!
Wishing everyone a great week.
Your farmers,
Greg and Kate.
