It's a wonder to create a meal on the farm. Like you, I never know what will be brought in as the medium for the alchemical process of preparing a meal. Lately, I've been seeing a lot of parsley. Remembering it as a garnish ONLY during my childhood, I was resistant to working with it. But today, there was no more room in the fridge, and I didn't think the chickens would want it any more than I did, so I took out my Vitamix and went to town. Two recipes to share: Gremolata: http://www.thekitchn.com/how-to-make-gremolata-cooking-lessons-from-the-kitchn-193008 and, chimichurri: http://www.simplyrecipes.com/recipes/chimichurri/ I tried the chimichurri with a bit of fresh ham roast with lunch and can vouch for it heartily.
We're sharing the garden with critters. The deer and rabbits are getting more than their fair share. Still, so much more is coming your way as the season continues. We anticipate the tomatoes will start to ripen by next week and the onions will be big enough to harvest. Garlic has been curing for you and you'll see that in the box next week as well. For today's boxes:
- curly parsley
- green or yellow zucchini or yellow crookneck squash
- sungolds (cherry tomatoes)
- Full shares also contain: cabbage and peppers
Flower shares are going out today and for the two flower share members who were on vacation last Thursday (coming this Th).
Have a great week. Christina