- Sugar snap peas
- Garlic scapes
- Baby beet greens
(italics: full share only)
Hello Crooked Carrot Farm members! It’s the first pickup of our second year. Exciting! We wouldn’t be where we are today without the help, guidance and generosity of so many amazing people. Thank you family, friends, neighbors, members, worker shares, coworkers, random inspiring people and mentors! Great new things this year: drip irrigation (no more running sprinklers and dragging hose around) and a new walk-in cooler (now I have room for ketchup in my fridge).
So, the weather has been dry. Real dry. It’s been so dry that I can taste the dust on my tongue. It coats my skin and little dust clouds puff up when I put my shoes on in the morning. I’m confident that it’ll rain though… eventually. It has to rain eventually, right?
Enjoy the early season veggies this week. Berries & peas are from Barthel Fruit Farm and the honey comes from Indian Summer Honey Farm right down the road. Rhubarb and mint was collected from neighbor Frank. I suggest that you toss baby beet greens in with your salad of green & red butterhead lettuce, then whip up some garlic scape pesto to put on your pasta. For dessert make strawberry rhubarb pie. Then maybe brew some refreshing mint ice tea with a dollop of honey. Whatever you do with your share, we’d love to hear about it in the comments below.
Please bring your empty wax-coated cardboard box back each week. If you’re not already subscribed to the CCF blog, please do so. This is the best way to get your weekly newsletter. Also, follow us on Facebook for updates and photos throughout the week. As always, thank you for your support!
|Fresh Peas with Mint|
- 3 TB sea salt
- The peas in your box
- 1 TB butter
- ¼ cup fresh mint
- Cook peas & salt in boiling water for 1 minute-ish. They should still be crisp & bright.
- Drain and rinse with cold water.
- Melt butter in saucepan over low heat, add peas, warm gently.
- Salt to taste. Add onions & mint. Toss to coat. Serve immediately.