red bell pepper
large persian cucumber
head romaine lettuce
new white potatoes
small but very tasty early peaches
sprig of rosemary
The journey of a peach begins with a blossom. It might involve a boy and a girl and a dog. A dusty backyard and a basket of impossible spheres of adoring jubilance. “Are these for us?”, was not the natural question. For in our prayerful attention to the dusty, fuzzy, heavenly orbs, the ideation of no tomorrow, manifested into “celebrate now!“
These parsnips showed up on our doorstep early yesterday morning.
Mr Nate has been volunteering with us at least once a week for over a year. In that time he has taken some of his knowledge gained here, and applied it toward creating an impressive urban garden in his large back yard in Ocean Beach. Earlier this week, Nate mentioned that he had a bumper crop of parsnips and that he was going to pick them on Friday and drive them all the way out to lakeside just to donate them to the CSA box for this week. I said wow Nate, that is a long way to drive for just parsnips. Well, he did. And these are not just parsnips. These are some real beauties. Some time soon, I would like to do a post on service. Nate will definitely be in that post.
Root Vegetable Medley A la Blue Sky Ranch
Harmony came out to the farm yesterday to work on the farms new website with the recipe pages. Before getting to work, We decided to throw 4 different veggies and an herb from this weeks box into the oven and see what came out.
We started with lemon, parsnips, beets, new white potatoes, bunching onions and rosemary. All of these from this weeks box.
We cubed the veggies and then made the dressing by adding 1 cup olive oil, 1 tablespoon honey and about 10 leaves of rosemary from the stalk. Then Blended for 30 seconds.
Poured the dressing into the bowl of cubed veggies and stirred well.
Baked at 400 degrees for 45 minutes. Took off the top for 5 minutes and set to “broil” for the caramalized effect on top.
Viola! Ate a bowl of this with a piece of “Bread and Cie” olive and rosemary bread.
Cucumber Salad With Feta Cheese, Cucumber, Red Bell Pepper and Onion
1/2 small cucumber, peeled, halved and seeded
1/2 medium red onion, very thinly sliced
1/2 teaspoon coarse kosher salt
4 cups torn romaine lettuce
1/4 pound feta, preferably French goat’s-milk feta
2 tablespoons best quality olive oil
1 tablespoon balsamic vinegar or red-wine vinegar
Coarsely ground black pepper
#1 Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
#2 Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.
Volunteer Work Party Is Next Week!
It’s time for our quarterly Volunteer Work Party! Join us at the Farm for a morning of projects, sun, and refreshments. Come socialize with other members and the farmer while you roll up your sleeves and make your mark on our little CSA.
The event begins at Blue Sky Ranch at 9:30am and ends around 12:30pm. Please wear closed-toed shoes (no sandals!) and bring a hat. Our well water is some the best tasting water right out of the tap – just remember to bring some sort of drinking container with you!
All ages welcome. This won’t be back-breaking work, but be prepared to get your hands dirty. Light refreshments will be served toward the end of the event.
Please RSVP for detailed directions to the farm.