Field Notes: This week we are trellising tomatoes and prepping new beds for squash, cucumbers, melons and other summer crops. The tomato plants are loaded with flowers and new growth! Full shares will receive bulb fennel this week – this is a unique vegetable used for seasoning dishes, with a sweet licorice flavor! The entire plant can be used.
We’ve scheduled our Spring Farm Tour this week. Contact us for the schedule and more details if you’d like to come.
Here’s what’s expected in our Spring week 4 shares:
(Shares may vary slightly depending on field/garden conditions)
Half Share: Onion, Lettuce mix (double portion), Radishes, Carrots, Head lettuce, Dill, Chard, Kale
Full Share: Onion, Lettuce mix (double portion), Radishes, Carrots (double portion), Head lettuce (double portion), Dill, Chard, Beet greens (double portion), Kale, Broccoli or cauliflower, Fennel, Broccoli greens
Blessing Falls Spring 2017 Week 4 Full Share: Beet greens, dill, broccoli, head lettuce, kale, lettuce mix, fennel, broccoli greens, radishes, chard, carrots, onion
Recipe
Ingredients
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Directions
-Preheat the oven to 400 degrees F.
-If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
-Toss the carrots with minced dill or parsley, season to taste, and serve.