Howdy from the farm!
Did you get that amazing rain on Monday? The ground was just begging for it and we got a thorough watering. I honestly thank God for irrigation, or we would not have made it this far!
In the spirit of the World Cup winners, we have the opportunity to try out some delicious french cooking. Tarragon, a green herb, is the main ingredient in béarnaise sauce, and endive is a staple in European cooking. It may be rather bitter raw, but one of my Dutch customers assures me it is delicious cooked in a roux (thick buttery sauce). Remember, there are great vegan and gluten free ways to recreate these sauces. I personally love MELT butter alternative because it is coconut oil based and oh so yummy!
This week the fruit share members are receiving black raspberries we sourced locally, right in Uxbridge. The grower is a retired home gardener (as much as you can be retired while maintaining a large garden!) With these gorgeous organic black raspberries. I had the pleasure of talking to and and learning from her while I hand picked your berries. Here is a picture of how they ripen from the centre of each cluster. Enjoy!
Fennel (try raw in salad or roasted. Celery’s funky cousin! The fronds can be used as an herb with fish as well)
Broccoli or kohlrabi
Sugar snap peas
Rainbow swiss chard or endive (curly leaves)
Green leaf lettuce
Same as above but with
Both broccoli and kohlrabi
Both rainbow swiss chard and endive
Red leaf lettuce
Red raspberries or blackcurrants
Tarragon (great in french cooking or help for tummy troubles)
3lbs granny smith apples
1/2 pint blueberries
2lbs red grapes
1/2 pint black raspberries
A few kiwis for good measure 🙂
In the other pictures: here is the broccoli growning in the fields. The broccoli has one thick stalk in the centre, closer to thr ground, and the broccoletti sends up multiple tall, skinny shoots that are visible above the plant.
The cauliflowers are growing now also. It looks like we have a smaller amount but of course farm share people have dibs!