Happy Week 10, Members!
This Sunday, June 14th, is weeding day on the farm! Join us as we harvest the greens that do NOT make into your share boxes. :) Ross the Noodle Guy will be on site at noon to cook us a hearty lunch ($12pp). Come for the morning or afternoon, or just for lunch. It's a fun day on the farm and we invite you to be part of it. BYOB (bug spray) & hoes. 11 AM - 4PM. Feel free to bring a picnic lunch. We look forward to seeing you!
In other news:
Recipes from Denise's Test Kitchen
I've been experimenting at home with vegetable "noodles." I've tried carrot and zucchini noodles (both were great!), and this past weekend I tried parsnip noodles. They worked beautifully (a little bit nutty with a nice texture) in a simple stir fry I pulled together but I'm going to try them tonight in this dish with Marinated Chickpeas, Apples, and Dukkah (or duqqa--an Egyptian condiment consisting of a mixture of herbs, nuts, and spices). It looks delicious!
In keeping with the parsnip theme, I found this amazing sounding recipe for Parsnip and Maple Syrup Cake. (!!) My mom's 70th birthday is coming up and she loves carrot cake, but I wanted to find something new to match the epic-ness of her milestone birthday. This cake won the 20th Good Food birthday cake competition so I figure it's a safe bet.
I'm all about bowls lately--Buddha bowls, brown rice bowls, noodle bowls... They are delicious, nutritious, and filled to the brim with yummy, seasonal veggies. Case in point: beet greens are the foundation of this Sweet Potato Breakfast Bowl. The marriage of flavours and textures in here will make you wonder why you ever settled for cereal.
I really like these Garlic Greens as a side dish with some roasted peppers and sausages cooked on the BBQ. Beet greens = summer and summer = BBQ, therefore beet greens = BBQ. Simple math, really. :)
Mmm... I found this recipe for Pizza with Garlic Cream and Nettles and had to try it. We enjoyed it as a flatbread with some fresh salads and it was a pretty perfect midday meal.
Member Melanie Sullivan sent along this recipe for Sour Cherry Slab Pie that she made over the weekend using a combination of cherries and rhubarb. The consensus around her table was: two thumbs up!