Yesterday was the first farm share pick up of the year. I am always so happy to get back to the farm, to walk around in the fields and enjoy the sights, sounds and smells.
As usual, the first share is relatively light. A pound of spinach, 1/3 pound of arugula. Broccoli, scallions, bok choy, and radishes. In the fields: a pint of strawberries and herbs. Dill, cilantro, thyme, tarragon, sage and chives. I only took what I needed, and the tarragon and thyme were dried overnight.
We celebrated the first share with a big salad of spinach, arugula, goat cheese, radishes and strawberries. The berries on the salad actually came from the front yard. Since I have to pick them a little early to thwart the chipmunks I thought they'd be better in the salad rather than plain. The pint of berries from the farm got eaten straight out of the bowl and were gone in short order.
While I was picking herbs I got into a conversation with two women about canning. It seems that a lot of people are interested in it but aren't sure how to get started and are worried about contamination. I've been thinking about teaching a class on canning, perhaps I need to work more on setting one up...
As usual, the first share is relatively light. A pound of spinach, 1/3 pound of arugula. Broccoli, scallions, bok choy, and radishes. In the fields: a pint of strawberries and herbs. Dill, cilantro, thyme, tarragon, sage and chives. I only took what I needed, and the tarragon and thyme were dried overnight.
We celebrated the first share with a big salad of spinach, arugula, goat cheese, radishes and strawberries. The berries on the salad actually came from the front yard. Since I have to pick them a little early to thwart the chipmunks I thought they'd be better in the salad rather than plain. The pint of berries from the farm got eaten straight out of the bowl and were gone in short order.
While I was picking herbs I got into a conversation with two women about canning. It seems that a lot of people are interested in it but aren't sure how to get started and are worried about contamination. I've been thinking about teaching a class on canning, perhaps I need to work more on setting one up...
Maybe the farm people would be interested in setting up something with you, on site.....glad to hear you're back in the fields!
ReplyDeleteMaybe the farm people would be interested in setting up something with you, on site.....glad to hear you're back in the fields!
ReplyDelete