|"The earth laughs in flowers." ~Emerson
FULL SHARE DELIVERY TO ALL LOCATIONS; HALF SHARE DELIVERY FOR BERKELEY SPRINGS, FREDERICK, SILVER SPRING, TAKOMA PARK, AND DC
A picture speaks a thousand words...
And since we have been melting in the heat this week with plenty left to do to prepare your shares for tomorrow, I will keep this week's newsletter short and sweet! Hope you enjoy beautiful images of the flowers that preceed the fruits that will appear in your share this week. The spring greens are fading in the heat and are going to be replaced by summer squash, cucumbers, green beans, eggplants, and lovely summer flowers. Hope you enjoy the transition into summer and welcome the change of produce that comes along with it!
|Zucchini in bloom |
We have cleared all the
|Green Bean Blossom |
garlic beds this week and have the barn loaded up with bunchs of garlic which we hope to hang from the rafters this afternoon. After two weeks, once cured, we will pull it down and send some home each week. The curing enables it to be stored for longer periods of time, enabling us to keep some for fall planting, and filling shares throughout the season. We will send some in your share this week as well, fresh from the earth. Jesse had those garlic beds transformed into winter squash beds yesterday with many varieties for fall shares, including pumpkins, butternut, acorn, spaghetti, and delicata.
We also picked the first few eggplants, a tender and slender variety. They are
"milder, more delicate flavor than regular eggplant with few seeds and thin skin making it easy to cook" says the seed packet and I agree. These plants are loaded with young fruit and offered just enough for us to send you home a sampling this week. The cherry tomatoes as well are just beginning to ripen and we hope to share those next week. Enjoy!
|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~
| This Weeks Harvest|
Long Purple Eggplant
|Abundant Zucchini with Abundant Possibilities
Website loaded with Zucchini Recipes
Zucchini is a family staple in our house and is so versitle, it could be prepared for almost any meal and/or diet. You can use it in raw dishes, in zucchini pancakes for breakfast, in salads, on grilled sandwiches, sauted in variety of dishes, as a pizza topping, in breads, or even in brownies!!! Check out the above link for ideas that fit your taste.
|Green Bean Delight
1/2 lb green beans
1/2 T extra virgin olive oil
2 T Shallot, minched (or onion)
1 clove garlic
1 T sunflower seed kernels
Steam green beans in a steamer basket over boiling water for 6-8 minutes (or tender). Remove green beans and set aside. Heat olive oil in skillet over medium-high heat and add shallot or onion, garlic and sunflower seeds. Cool until shallots are softened and sunflower seeds have a rich, nutty aroma for about 3-4 minutes. Add green beans and toss. Makes 2 servings.
A Green Gazpacho
2 lbs cucumber, peeled, seeded and cut in 3 inch pieces
1/4 medium onion - skinned
1 garlic clove - skinned
8 large mint leaves
2 T extra virgin olive oil
2 T fresh lemon juice
1 t maple syrup
1 t sea salt
6oz plain yogurt
1/2 to 3/4 cup spring water to taste
Tomato, mint leaves, or
Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency. Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
Garnish as you like.