Greetings once again from Ffynnon Farm! It's eight o'clock on Thursday morning, and Michael and I have been in from the fields for about half an hour, packaging and packing your veggies for today's delivery. I'm going to make today's post short and sweet, because I want to get everything into coolers and on the truck, under shade, before the heat of the day hits us.
We've been working hard at the picking and packing, but every once in a while in between bunching radishes and trimming pea shoots, one of us will stop, survey the room full of produce, and say, "Wow, that's pretty." We love that farming is as much an aesthetic adventure as an agricultural or culinary one.
With that in mind, I think you're going to pleased with this week's items. We have our first beets for you this week, always a favorite of mine. We left the greens off this time around; they were just not pretty enough to send out. In the same bag with the beets, you'll find a big handful of pea shoots. You can do quite a bit with these; think of them in the same way you would any other green. You can toss them into or top a green salad with them; you can also throw them into a stir-fry or a bunch of steamed veggies. Just remember to throw them into the heat at the very end cooking--you want them to be just wilted, not overdone. You can also puree them into any pesto you can think of. The big bunch of arugula in your basket would be great to mix them in with. Just be careful with the flavoring that goes with your arugula pesto: walnut oil, walnuts, and pine nuts are all good companions, but I'm not sure that any hard cheese would go well with the earthy (some would say skunky) flavor of the arugula. You could also work your pea shoots into a dip, pureed with cream cheese or sour cream for spreading on other veggies. Lastly, the green onions in your basket can complement any of these items or cooking styles.
We want to thank you all for your positive feedback as well as for your patience and kindness these first few weeks. We're getting this delivery thing down and our efficiency is improving. We look forward to a full and satisfying season over the next seventeen weeks.
Be Well. Eat Well.
and all of us at Ffynnon Farm