This week’s Farm Share will most likely include:
Everyone: Chard, Tomatoes, Garlic, Beets, Cucumbers, Summer Squash,
Church Hill: Dill, Sweet Peppers
On Farm: Parsley, Eggplant
Recipe Suggestions: see these and others cataloged on our Recipe Page
Primavera Sauce – We have been loving a combination of vegetables similar to this primavera recipe involving carrot, parsley, basil, pepper, tomato, eggplant, garlic…It tastes like summer and is great on top of pasta or any grain of your choice.
Chard – We haven’t included this beauty very much in the Farm Share this year, but it is a favorite of ours. Slice it ribbon-thin for a raw salad and top it with goat cheese or feta and a honey-balsamic dressing. Or slice it into 1-inch-wide strips and steam it oh-so-lightly and serve with eggs. Or saute up onions and garlic and add strips of chard until soft. They are vibrantly colored, sweet, and delicious!
Beets – We always say roast them, or pan-cook them and serve with goat cheese/feta, walnuts, raisins, and our standard honey-balsamic dressing. But if you need to eat beets differently than we do, try these: Roasted Beets and Tomato Salad, or Lemony Beet Hummus
Sweet Peppers – They get served here most often chopped up with tomatoes and tossed with olive oil, salt, and garlic. Or simply sliced and dipped in hummus or any dip. But we try to save some for the primavera sauce above, or roasted and as a topping for tacos/burritos.
Eggplant – This summer beauty is the one garden product that is really hard to eat raw. It is delicious so many ways: In a primavera sauce as mentioned above, or simply cubed and saute with oil and salt and garlic. Or slice into half-inch thick slices and roast, or grill after a honey marinade.
Available for Market Share CSA members to choose from this week: Basil, Beets, Chard, Cucumbers, Flower bouquets, Garlic, Kale, Summer Squash, Tomatoes …and naturally leavened Hearth Baked Bread.
2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, July 8th at our farm, in Church Hill, or at Good Health Herbs.
Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
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