Week 1

How did we end up being farmers?  Why do we farm?  These are questions we are often asked but rarely have a good answer for because it can be hard to put into words.  Yesterday my response was that I don't have a good short answer followed by awkward silence(I was really tired).  Fortunately Kelly chimed in to say we both love food and that is what brought us both to farming.  Obviously we both continue to do it because we like it and enjoy working together. There are many small things that bring me joy in the garden.  Few things make me happier in the spring than a beautiful bed of butter lettuce.  Besides being gorgeous to look at they are tasty.  We had some great lettuce wraps last week and last night we had some of the tender inner leaves with just a little oil, vinegar and pepper.  I don't expect you to get as excited about the vegetables as I do nor do I expect you to spend hours day dreaming about them the way I do.   That said, I do hope that you will occasionally find yourself admiring how beautiful something in your box is or find yourself eating an entire pint of cherry tomatoes in the car on the way home because they are just so dang good.  We are excited to have many you back for another year and are also looking forward to seeing some new faces on Mondays as well.

Have a great week.

Butter Lettuce - Red or Green- Great for lettuce wraps along with sliced snap peas, summer turnips and carrots.
Summer Turnips - I know some of you are really excited about these!
Garlic Scapes - These have a mild garlic flavor.  They can be minced and used as seasoning or eaten on their own.  Cooking them will really mellow their flavor.
Snap Peas - Today will be our first picking of the season!
Spinach 
Carrots
Strawberries
Rhubarb - Large Only - This is the first year we have had rhubarb when we have strawberries.
Salad Mix- Large Only

Garlic Scape Recipe

Roasted Garlic Scapes

These can also be done on the grill.  I managed to burn the outsides without cooking the insides the other night so I am back to roasting!

You don't usually eat the bulbous part but I think it looks neat so I just leave them on when I cook them.  If the bottoms (the other end) of your scapes seem a little tough you can trim them like you would asparagus.

Preheat your oven to 400 degrees.
Toss your scapes in a bowl,  drizzle with oil and add some salt and pepper.
Spread on a cookies sheet.  Move them around/ turn after they start to soften and cook until they have a bit of brown on them and are tender.