This week we have baby lettuce, pea shoots, scallions, green curly kale, baby kale, baby chard, bunched chard, parsley, French filet green beans, zucchini, summer squash, salad turnips, new potatoes, radish, basil, beets, garlic scapes, cucumbers, cabbage, kohlrabi, and the first tomatoes! It seems like this will be one more week of a small harvest of tomatoes, so we will do one more week of a one item limit on tomatoes so everyone can get some. Thanks!
You can pick up your share at the farm on Thursdays and Fridays from 8 am to 7 pm. (Veggies will be displayed in the cooler to pick out.) Walk into the barn, check off your name on the right, and turn left to find all your veggies in the cooler. You can pick up your share from the Rutland Farmers' Market on Saturdays from 9 am to 2 pm. You can pick up your share at the Ludlow Farmers’ Market on the Okemo Mountain School Lawn between 4 pm and 7 pm. Please do not come before 4 pm: The market has challenging neighbors and the entire market’s permit will be revoked if products leave the market before 4 pm.
No time for news! Too much on our plate, please enjoy this photo tour from Adam Ford:
Have a lovely week!
-ESF Team: Kara, Ryan, Taylor, Cindy, Sam, Sam, Dan
I include this recipe once a year because it’s awesome. A few weeks ago the recipe was for a scape-parsley-pea shoot pesto, which is also amazing, but it is the season to get scapes in your freezer, so if you love scape pesto, here you go:
2 bunches garlic scapes (roughly chopped into about 2 inch chunks)
1 cup sunflower seeds
1 1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/4 cup water
Blend all the ingredients together until smooth. Add salt and olive oil as needed. Freezes well!