Chef hats—on! 👩🍳
The days are getting longer, the birds are back in town, and we just seeded our first plant babies of the year (onions and leeks). Already, without a single crop to harvest, our minds are on the bounty spring and summer will bring, and with it, the recipes we will make! 💭
When I think about what originally drew me to farming, I think about food. Our first summer after college, Carly and I grew our first garden. We were absolutely enchanted with everything about our little plot. We loved every step of the process: planning, seeding, watering, weeding. But most of all, we loved harvesting. More specifically, gathering what we would be eating for dinner that night.
We have always valued the environment and that was another significant part of our decision to explore local food both in our garden and at the farmers market. After a while, we began to realize that through farming, we could achieve both. We can honor our values, eat delicious food made from things that we worked to grow, and share the bounty of the harvest with all of our friends.
Our food journey is far from over. We are always learning about new ingredients and how to best put them to use when they are in their prime. We also recognize that putting together a meal from scratch is no small task, especially in the heat of the season when all parts of the farm demand our constant attention. We would love to tell you that we always eat a homecooked meals filled with fresh ingredients from the fields but that simply wouldn’t be true. One of our missions this year is to make it easier to enjoy our own food and we hope to share that goal with all of you.
Let’s help each other
When we get stuck in a recipe rut, our first move is to consult our friends, family members, and now, we are so excited to be able to look to our newsletter subscribers and CSA members for inspiration! When our first crops are ready for harvest, we want to be sure we have an abundance of seasonal recipes at the ready so we can put all our fresh produce to good use!
Do you have a recipe that features your favorite vegetable? One that helps you work your way through the annual zucchini glut? Maybe you’ve got a go-to you can make in 10 minutes flat on a busy weeknight or a clever way to sneak some nutritious veggies into a delicious meal for your kids or grandkids. If so, we hope you’ll consider submitting them so that we can all share in the joy of a homecooked meal.
Here’s what’s on the menu
June: Radishes, lettuce mix, greens mix, head lettuce, arugula, salad turnips, baby bok choy, kale, green onions, snap peas, carrots, dill, cilantro, kohlrabi, green garlic
July-Aug.: Most of the above + basil, beets, cabbage, cucumbers, fennel, summer squash, cherry tomatoes, slicer tomatoes, okra, eggplant, edamame, leeks, onions, peppers, watermelon, garlic scapes
Sept-Oct.: Most of the above + parsnips, radicchio
