There are weeks at the farm that we work so hard, it is hard to see all of the accomplishments we have made. This past week was one of those weeks. We worked so hard and was exhausted from all we did. We took a moment to step back, and this is what we saw.
Last week was one of our most successful market days in the 10 years we have been at market. Matt has honed in on his skill and the growing weather has been beautiful! We were able to bring the most beautiful food to market and we were proud!
Then we did an impromptu farm tour. Because we work so much having a farm tour is very hard for us as it takes us away from all the things that we need to do. The tour ended up being powerful and rewarding! A representative from Morris Cardiovascular and Risk Reduction Center came out and toured our farm and wrote a beautiful article about the nutritional value of buying local. Scuffletown Garden Restaurant, the restaurant that is opening in the Strawberry Street Cafe space also came. They plan on using our produce at their restaurant. We know the chef and we know it is going to be spectacular! We are looking forward to taking a moment to try them out!
In this picture you see Matt talking about how he grows his arugula and salads!
Sunday we took some time and caught our breaths. We needed it! Our pond is not only the life blood of our farm, but it is also where we catch our breath!
It is fed by spring water and it is where we fish, catch and release turtles. It is where our son learns about nature!
Our son began his hunt for tomatoes and came across a few!
Of course, he scarfed them up right away! We will have a bounty of tomatoes in a few short weeks!
If you receive a farm share member bag, this is what you will be getting:
Matts beets are the best this year! They are so sweet, my favorite way to eat them is to slice them thin and eat them raw!
I have used them to dip in humus and have even used them in my salads!
In this salad, you see golden beets and radishes.
Last week, Matt surprised me with Fava Beans! I absolutely love them, they are some work but it is fun to make on a night that you aren’t in a rush to get dinner done.
You have to shell the bean twice. Once they are shelled you have to shell them a second time. I love to make this recipe! Braised chicken with artichokes and fava beans.
Matt’s fennel is delicious. It has a great licorice flavor and when roasted or seared, the flavors develop beautifully!
Martha Stewart has my favorite seared fennel recipe! It resembles the wonderful braised fennel that I have had at Edo Squid! Get the recipe here!
This will probably be the last week of green garlic! Be sure to enjoy it! I found this awesome video on You Tube and he does a great job giving you ideas!
We will see you at the South of the James Farmers Market at 42nd Street in Forest Hill Park this Saturday! We will be there from 8:00 am – 12:00 pm!
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Do you grow cut flowers too?