Help us to be ever faithful gardeners of the spirit, who know that without darkness nothing comes to birth, and without light nothing flowers. ~May Sarton
FULL SHARE DELIVERY TO ALL LOCATIONS; HALF SHARE DELIVERY FOR FARM PICKUP AND FALLS CHURCH VA (NUR CENTER)
New Potatoes...in June!!
This week marked our first ever June potato harvest and we are grateful to include a pound of new potatoes in each of your shares. I decided digging potatoes was a real treat for my inner child, as I found myself delighted and joyful every time I would lift a shovel full of earth and uncover more "treasure". Especially when I found really big one! Every time I accidently split one with my shovel, I was happy to add it to my french fry pile, which I thouroghly enjoyed after digging all afternoon.
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Last fall, when the potato crop was harvested, some were buried pretty deep and not uncovered. With this rather warm and gentle winter that recently passed, it seems all those potatoes that were left behind came up early this spring and are already producing quite a crop. New potatoes are harvested early, while the plant is still green and flowering. They have a lighter skin which falls off easily when scrubbed and don't store as the fall crop will. We are sending them dirty for this reason, and you can rinse them as you use them. Plus, it will give more of a connection to the earth! What was last years potato bed is this years summer squash, cucumber, and melon bed. As those plants are expanding rapidly, we decided it was a good time to clear out some of the potatoes to make room for the squash. With more potatoes to come next week too, God willing. We have moved the fall potato beds to a new area, planted many more for this fall, and intend to harvest them later in the year for your fall shares. To make the french fries, just lightly cover a cookie sheet with olive oil and place in the oven at 425-450, then slice potatoes into size of your choice. By the time your done slicing the oven should be preheated and you can add your fries to the oil and bake. They take about 20 minutes and need to be flipped every so often, not to early or they will stick. Sometimes they come out messy, sometimes picture perfect, either way they taste great! We are sending home more garlic scapes this week. I did make the pesto
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Andy Bunching Scapes for Members
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recipe from last weeks newsletter and it was really, really good, so I am leaving up the link in case you want to give it a try. Another member emailed me with rave reviews as well! Here is a tip for saving pesto, garlic scape or otherwise, for later use. After making your pesto, spoon it into ice cube trays and place in the freezer over night. They pop out easily and can be stored in a freezer bag. It makes a great serving size to be used later in the season or even in winter when fresh veggie's are scarce. Despite my best intentions, I tend to use it up before then! Click here for Garlic Scape recipes!
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Helping hands
 | | Our Intern, Andy, Transplanting Cucmbers |
Visiting us from Boulder, CO is Andy, our full season intern. We are deeply grateful for his help and that we choose him as our only full time resident intern this year. He is an extremely hard worker! I figured he may be as he was mountain climber and had a bicycle as his only transportation back in Colorado. Hours spent jumping on the broad fork, moving heavy wheelbarrows full of mulch and compost, and trucking up and down the steep hill that leads to the garden can be quite a task, so we would like thank Andy for taking on the job.
The internship seems to be serving his great curiosity in the natural world. He had his books out the first week identifying the many wonders of the garden. There are many insects in the garden to be identified, discerning whether they are beneficial or harmful. He has quite an interest in weeds, how they indicate soil quality, and whether or not they are edible. The
gar
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Benjamin Broad forking
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den not only serves as a place to produce nourishment, but as a classroom and a place for reflection on the divine qualities of our Creator.
We would also like to thank Benjamin for his hard work and great care, Trisha for her motherly instincts that overflow into the care of the seeds, and all of our work share members. Many hands make light work. We are so grateful for our team of support!
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Thank you for joining us this season to share in the harvest and all of it's beauty, nourishment, and healing. 
Please contact us any time with questions. You are always welcome to come visit!
Peace and Blessings~
Jesse Amin and Halima halima.willett@gmail.com
717-573-2956
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Upcoming Events!
| Unity Music Festival
at the Farm of Peace!
 Eclectic mix of music
Fun for all ages
Healthy food
Edible plant walks
Kids activities
One Week Away
June 23rd!
Tour the garden and pick up your share while your here!
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This Weeks Harvest
 | | Garlic Scape |
Sweet Peas
Young lettuce mix
Rutabaga Greens Scallions
Garlic ScapesGreen Garlic
New Potatoes
Radishes
Herbs~
Oregano & Sage
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Featured Recipe
Double Garlic Soup
Ingredients
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed
3 T unsalted butter
3 C sliced garlic scapes
1 1/2 t fresh thyme leaves, (Sub Sage or Oregano)
3/4 t sea salt, more to taste
Ground black pepper
2-3 new potatoes diced
1 quart chicken or veg broth
1 cup half-and-half or whole milk
2 t fresh lemon juice
Freshly grated nutmeg.
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1. Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
2. Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with a blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
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Nargesi
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Nargesi, Persian for "Narcissus", because of its resemblance to the narcissus flower.
Ingredients:
1 onion (or scallions)
half bulb of garlic,
farm vegetables like spinach, green leaves of green onions, radish leaves, turnip leaves
Do not use basil, mint,.....
6 eggs
Red or orange bell pepper
Salt, turmeric, & pepper
1 t of lemon juice, olive oil and water
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Saute onion & garlic in oil,
Add chopped vegetables and saute another 5 min.
Add a cup of water, let it cook completely & add spices plus lemon juice
Spread flat on a oven dish
make six holes in vegetables ,
put the pepper belly as the picture on the holes.
break the eggs inside the capsicum.
wrap it
Bake in oven for 10 min.
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