Well, that crazy art fair week has arrived and I hope everyone's reveling in it! This week at the farm has been quite hot. On Monday we spent the day weeding the summer fruit vegetables--peppers, tomatoes, and eggplants. For once we have a field that looks really neat and weed-free right next to the barn! Harvest morning on Wednesday went really well. We finished early, before the real heat of the day kicked in, despite the fact that Cynthia and I were extremely late after getting stuck behind a line-painting truck on Scio Church Road. As ever, I forgot to take my camera to the Farm, but I did get some great pictures of us cooking last week, so enjoy these shots of your food in the making. On the Kitchen front, it's going to be in interesting week because I'm going to be away on Friday--heading out of town to attend the wedding of two of my friends. However, after an excellent cooks' meeting last night I have complete confidence in Cynthia, Michelle, Margaret, Claire, and Nora. They've got a great menu lined up for you this week!
This week's share:
Cabbage - 1 head
Summer squash - 2
Greens - 1/2 lb
Parsley - 1 bunch
Cucumber - 1
Arugula - 1 bunch
Lettuce - 2 heads
Potatoes - 1 box
Carrots - 7
Beets - 4
The menu is:
Colcannon from Laurel's Kitchen, p. 197
What is Colcannon? I'm so glad you asked. It's an Irish dish with potatoes and greens. And there's this fabulous song about it!
Asian Cabbage Slaw from Farmer John's Cookbook p. 259
Split Pea and Zucchini soup from The Best-Ever Vegetarian Cookbook p. 30
Beet, Carrot, and Cucumber Salad with Lime Vinaigrette from The Boxing Clever Cookbook p. 133
Very Artistic Salad with lettuce and arugula
a note about CFK stock: you might notice on some of your labels that we use "homemade stock". Well, it's true! We make our own vegetable stock by boiling vegetable scraps (onion peel, parsley stems, apple cores, carrot ends, whatever we have to hand) in water for a while. No added salt but plenty of flavor. Hope you enjoy!
See you next week!