Over the next week or so you will see the barn fill up with our lovely garlic crop. The weeds put up an especially good fight this year, but they were no match for Shane and his creative use of the weedwhacker! Things are moving along nicely right now, we are starting to seed fall crops like carrots and beets. The summer squash and zucchini are growing like crazy and very soon those tomatoes are going to be doing the same!
This week in your share
New Potatoes, Shell Peas, Kale or Chard, Fennel, Tomato, Garlic, Herbs, Lettuce
and your choice of Cucumber, Zucchini or Summer Squash
This recipe for Royal potato salad is adapted from Plenty an excellent vegetarian cookbook-
2 hard or soft boiled eggs
1 cup freshly shelled peas, blanched
1 1/2 lbs. new potatoes
1 c. basil leaves
1/2 c. parsley
1/3 c. walnuts
1/2 c. grated parmesan
2 cloves garlic
1 c. olive oil
1/2 t. apple cider vinegar
a few springs of mint leaves, finely shredded
salt & pepper
In boiling water cook potatoes for 15 to 20 minutes until they are soft but not mushy.
While the potatoes are cooking place the basil, parsley, walnuts, parmesan & garlic in a food processor and blend to a paste, add the oil and blend until you get a runny pesto. Pour this into a large bowl.
Drain potatoes, as soon as you can handle them cut in two. Add to the bowl with the pesto, toss with vinegar, peas and mint. Add salt and pepper to taste.
Cut eggs into large pieces and gently fold into salad.
We harvest our fennel much earlier than most farmers, our chefs love it at this size and once you try it you will see why, the flavor is amazing! Fennel is great grilled, roasted, shaved into salads and in this simple slaw I found online the other day. It only takes a few minutes to put together, but let it sit in the fridge for at least an hour for the flavors to settle in.
- Click here for the Fennel Slaw with Mint Vinaigrette recipe -