What a beautiful week it has been! Busy here pruning tomatoes, stringing cucumbers, planting the last of the eggplant & peppers and of course more squash (just put in our first spaghetti squash look great). There is an abundance of yellow summer squash, the zucchini and patty pan squash will follow.
Fava beans look great and are ready in time for 'FAVAS Day' this Sunday... be sure to look up a recipe now and get ready for the flavor explosion. We will be featuring Fava beans at the Farmer's Market tomorrow and you will see them in your shares over the next couple of weeks!
The bok choy is delicious, crisp and tender so swap for some this week! You may not see it for another month or more. This is the first sighting of Napa Cabbage too - no more until fall. Traditional green cabbage is coming in for this week also...
More crisp, mini Romaine lettuce-it's sweet and delicious.
Flower share starts this week! Treat yourself. These organically grown, lovingly harvested local bouquets from April of Floriculture MicroFarm are absolutely gorgeous and they last every bit of the whole week (sometimes more!). Consider adding on a flower share for on farm pick up or home delivery. I am sorry to say we can't deliver flower shares to MOMS market sites.
From Floriculture's website
Technically, a micro-farm productively grows on less than 5 acres. On my tiny plot, I grow for seasonality, always making sure there is something spectacular blooming. I plant in succession so my favorite flowers bloom, over a longer period of time. I do not spray harsh chemicals because I want to keep beneficial insects visiting my farm. I utilize as much growing space as I can making sure there is always something beautiful, blooming.
Cheese share this week is Smoked Cheddar.
Bread share will be a large loaf of Simple Country
Fruit share is black raspberries and probably Shaw Orchard sweet cherries.
We may also supplement your fruit share with a pint of sun gold cherry tomatoes since the strawberries have really slowed down-it happened fast.
Storage tip of the week: Prep and make a plan for your weekly veggie haul when you arrive home. Don't wait. They need attention and you'll want them prepped, washed and ready to go when you're making that next meal. Trim the tops of your root veggies, give them a dunk in cool water and package the roots and greens in damp paper towels, glass bowls, or plastic bags.
Recipe of the week:
How to prepare Fava Beans!
First you remove the beans from the big, outer husk/shell. Now the bean is encased in another layer that will slip off easily once parboiled. To parboil:
Add 1 teaspoon of salt to a pot of water and bring to a boil over medium-high heat. Once the water is boiling add the beans to the water. Cook for 1 minute for a quick blanch to add to other dishes. At this point I dunk the beans in cool water and slip them out of their skin. You can sauté these in garlic and butter for just a few minutes for the most delicious side dish ever! Alternatively you can cook the beans in their salted water for longer-3 to 5 minutes, depending on size, for a fully cooked and creamy textured bean.
Remember to come check us out at the Hereford Farmer's market this weekend and claim your free car magnet. Represent your local produce farm!
Enjoy this weather and thank you for supporting local! We appreciate you-who makes it possible for us to do what we do. Thank you for letting us grow for you!
