June 2020, Week 3
We’re open all week throughout the growing and harvest season, here for you whenever you feel the call to come to the farm and discover what it has to offer.⠀⠀⠀⠀⠀⠀⠀⠀⠀
A hint as to what it has to offer this week? They’re green. They’re sweet. They used to be a huge part of the growing in this region, but haven’t been so much lately. Even so, we keep the tradition alive, growing row after row of delicious peas, the first green vegetable of the summer.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Come find them at the farm market alongside other crops and small-batch market goods that we love sharing with you. We’ll see you there!
This week in your Simple Share...
PLEASE JOIN US AT YOUR SELECTED TIME TO EXPERIENCE THE FARM IN A DEEPER WAY.
THIS WEEK WE WILL BE PICKING BRIGHT, EARTHY BEETS!
Apple Crisp Bars
Baby New Potatoes with Butter and Chives
Lemony Pasta with Fava Beans and Peas
- 2 cloves garlic
- 3/4 cup almonds I prefer blanched and toasted.
- 7 ounces arugula I used one 7 ounce bag of baby arugula.
- 1 bunch parsley washed, stems removed
- 1/3 cup extra virgin olive oil
- 1/3 cup parmesan cheese
- 1/4 cup red wine vinegar
- 1 lemon zested & juiced
- salt & pepper to taste
In a food processor add garlic, almonds, half of the arugula, and parsley and pulse. Since these items are bulky, scrape down the sides.
Add remaining arugula, olive oil, parmesan cheese, vinegar, lemon zest, lemon juice, and pulse until it comes a mostly smooth paste.
Taste. Season with salt and pepper. If this tastes flat and salt and pepper aren't fixing it, then add more vinegar or lemon juice until you enjoy the brightness of this pesto.
Warm Kale Salad
Radish Pico De Gallo
Milk Honey Yogurt
Heber Valley Cheese
We'll see you next week!
- The Simple Share Team