There is more and more activity on the farm each day, and more vegetables! This week the farm store will be open inside the stand and staffed. Our veggie lists continues to grow and will include the first few pints of strawberries of the season! Hours will be the same: Tuesday thru Friday 11am-6pm and Saturday 9am-3pm. Come by and introduce yourselves to Jacob and Sophie who have been helping out in the fields this spring and will each be in the farm store a few days a week this season! If you catch the timing right you'll also see Alexis back helping out part time in the farm store (yay!) and Molly will be returning in just a couple of weeks (yay again!). For those of you with Barrett's Bucks we will now have the record keeping binder in the farm store. The shopkeepers will tally your items and deduct each purchase from your balance, all you need to do is initial the purchase and you are all set until next time!
We are also gearing up for the start of the CSA June 5th! We will be hosting CSA orientations Thursday, May 31 from 2pm-3:30pm and Saturday, June 2 from 9am-10:30am. Orientation talks will begin every half hour (2, 2:30, 3 and 9, 9:30, 10) and will last 10-15 minutes. Stop by to meet your farmers and talk with us about how the 2018 CSA works! New and returning members are welcome. All members will receive a copy of the updated 2018 CSA Guide and new members will also receive their CSA bag. Any questions about orientation or your CSA membership email Melissa at firstname.lastname@example.org.
In the Farm Store this week:
- Bok choy
- Red Russian Kale
- A limited supply of strawberries!
- Basil and Parsley plants
- Mushrooms from Fat Moon Farm
- Eggs from Pete and Jen's Backyard Birds
• 8 ounces baby spinach
• 3/4 cup pine nuts, toasted
• 2 medium garlic cloves, peeled and smashed
• 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
• Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
• 1 tablespoon freshly squeezed lemon juice (from about 1 medium lemon)
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 cup extra-virgin olive oil
Place half of the spinach and all of the pine nuts and garlic in a food processor fitted with a blade attachment. Pulse, scraping down the sides of the bowl with a rubber spatula as needed, until coarsely chopped, Add the remaining spinach and pulse until coarsely chopped, scraping down the sides of the bowl as needed. Add the Parmesan, lemon zest and juice, salt, and pepper and process until combined, about 30 seconds. With the motor running, slowly pour in the oil and process until a smooth paste forms, about 30 seconds. Serve on top of pasta (or whatever else sounds good to you!).