Farm crew member, Nick Cowden, has great things to say about farm eating in June. For lunch today we had the first of the new potatoes topped with a fava bean spread. "Fantastic!" Nick also said I had to share my fava bean dip recipe with you, cause it's that good. Here it is: Parboil the fava beans; blend with olive oil, salt, and lemon juice. It is surprisingly creamy and rich. This is the last week we'll have favas until next June. New on the seen are the baby beets, full heads of fresh garlic.
This weekend is a big flower weekend with orders for 2 weddings, the Walla Walla Chamber Music Festival, the Chapman Golf Tournament, and market. Its been a pleasure cutting and arranging for these great occasions. Flower bouquets available to CSA members will include some great blooms this week such as larkspur, hypericum, and eryginium.
Happy Summer!
Emily
