We have been transplanting baby beets, kale, fennel, lettuce, endive, and broccoli in the fields, peppers, zucchini and tomatoes in the tunnels and direct seeding arugula, spicy mix, spinach and more. It's been great planting weather.
Want to learn more about planting your garden?
Check out the 4 class series I'm teaching over the next 2 months. Go to the store now to sign up
This will be a super intensive course to get you on the path to success for growing some of your own food.
This week, we have a special treat!
Becky from Garden Grown Chef is working some magic with our cilantro and offering a Chimichurri sauce.
From Wikipedia-Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian, Uruguayan, and Paraguayan cuisines, it has become widely-adopted in most of Latin America.
This sauce is made of finely chopped cilantro and carrot greens, chilis, garlic, olive oil, sea salt, red wine vinegar and a touch of honey.
Delicious on tacos or on a pureed carrot soup!
Here's a delicious recipe for a creamy carrot and ginger soup
Think outside the box for your fresh, delicious carrots!
Have a great week,
Yours in farming,
Lisa
