Rainbows on the farm

Farming is a pretty easy job to romanticize.  We work outside in the fresh air all day, we harvest baskets full of beautiful vegetables and we are rewarded at the end of the day with a sense of accomplishment in seeing that tidy row of carrots we just weeded.  It is a pretty awesome job and there is nothing we would rather do!  But I'm sure you know it's not all sunshine and rainbows running a farm.  We work outside in every kind of weather Vermont throws at us, we haul around really heavy bins of vegetables and throw a lot of it in the compost, we spend hours on our hands and knees weeding tiny carrots knowing we will be back weeding those same carrots again in a few weeks.  And we absolutely love it, it is the most rewarding and humbling job we have ever had.  We are surrounded by so much beauty here, from lovely little cherry tomatoes to the compost bucket filled with swiss chard stems!

This week in your share-
Hakurei turnips, Lettuce mix, New Potatoes, Tomato, Carrots, Herbs, Bunched onion, Green cabbage, Kale or Chard and a choice of Zucchini, Summer squash and Cucumber.

Since we are swimming in summer squash & zucchini right now I gave these a try.  Next time I'll add some herbs and spices to the bread crumb mixture, but they were pretty good just like this-


Parmesan Squash Chips

• 2 medium zucchini or summer squash- slice into ~1/4" thick rounds
  
• 2 T olive oil
• 1/4c. fresh grated parmesan cheese
• 1/2c. bread crumbs
  
• 1 clove garlic crushed
• salt & pepper
  

Pre-heat oven to 425.  Combine Parmesan, bread crumbs, garlic, salt & pepper in a bowl.  Toss squash in olive oil then press each slice into the bread crumb mixture.  Put in a single layer on a cookie sheet and bake for around 30 minutes until golden brown, flip them over halfway through.  

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Cabbage, Kale & Carrot Salad-

• 1 T olive oil
• 1 T grain mustard
• 3T apple cider vinegar 
• 2t honey
• salt & pepper
• 1/2 bunch kale-  destemmed and chopped
• 1/2 medium cabbage- chopped 
• 2 carrots- grated
• 1/4 c. parsley- chopped
• 2 T chopped fresh onion
• 2-4 T sunflower seeds

In a large bowl whisk together first 5 ingredients.  Add in everything else and toss.  It is best if let to sit for an hour or so before serving.  Enjoy!

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