One of several green bean varieties
Well, it’s been another week of rain on the farm and we’re beginning to see some of the advantages and disadvantages of the wet weather. While our tomatoes are flourishing and beginning to ripen, some of our carrots have begun to rot in the soaked ground. We are waiting for a few dry days to be able to do some much needed maintenance in the garden as well as plant crops that were supposed to go in the ground over a week ago. Though we normally jump for joy at the sight of clouds during Texas summers we are longing for days of sunshine. As a farmer you never know what will change in the weather from season to season and we are so grateful to have the support of our CSA members providing income early in the season so that we can quickly adapt by replacing plants that are damaged in the floods.
Here’s your week 8 harvest:
Full share: Carrots (double portion), Onions, Squash, Tomatoes or Blackberries, Beans, Cucumbers, Chard, Kale, Lettuce, Turnips, Cilantro flowers, Dill, Basil
Blessing Falls CSA Spring Week 8 Full Share
Half share: Carrots, Onions, Beans, Cucumbers, Chard, Lettuce, Turnips, Cilantro flowers, Dill, Basil
Recipe: Carrots and Dill Pesto
Here’s a great recipe idea for this week’s carrots and dill. We like to add half an avocado and a couple tablespoons of mayo to the pesto. One variation as a side dish is to chop the carrots and toss all of it with some cooked pasta. You can take it even further and add diced ham or chicken and serve it as your main dish.
Roasted Spring Carrots (source)
Takes under 30 minutes to cook + serves 2 people as a main and 4 people as a side.
Ingredients:
15 – 20 baby spring carrots, or 10 large carrots
1 tablespoon ghee, olive or coconut oil will also work
Preheat the oven to 400 degrees. Scrub your carrots, trim the ends, the tops and pat dry. If your carrots are teeny baby ones like mine, keep them whole. If they’re larger, halve them. Place the carrots on a baking sheet or oven safe roasting dish. Drizzle the ghee or oil over them, sprinkle with a pinch of sea salt and pepper and toss, to coat evenly.
Roast for 25 – 30 minutes, flipping half way through.
Lemony Dill Pesto (same source as Roasted Spring Carrots)
Makes approximately 1 cup
Ingredients:
2 cups loosely packed fresh dill
3 – 5 cloves garlic {depending on how you take your garlic}
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
pinch black pepper
juice from 1 lemon, about 2 full tablespoons
3 tablespoons of shelled pumpkin seeds + more for garnish
Combine all the ingredients in a food processor. Pulse until a smooth, yet slightly chunky pesto forms. Drizzle on top of the carrots or eat it out of the jar with a spoon!