The Broccoli is bursting!
Hello Folks!
Well, wet is the name of the game this week but the garden is bursting! (Not to mention the weeds that grow as you look at them!) Thanks to all this rain the vegetables have really taken off! When I took off the remay on the summer squash and cucumbers they were huge!
Its forth of July weekend, we will be present at three Farmers Markets. This Saturday we will trade Middlebury for a day spot in Burlington! Come see us near the fountain if you are downtown! (8:30-2) We’ll be at our regular location in Richmond and Shelburne for all your picnic BBQ needs. If you have a special request or would like more of something, please email or call us so we can have it set aside for you!
CHEESE: 3 families have signed up, thank you.
BACKDOOR BAKERY: This week you will be recieving scones! yum!
THIS WEEKS HARVEST: Broccoli, Beets, Mesculin mix, head lettuce, radishes, zucchini and a few peas! There will be more scapes for those of you who enjoy those. See some delicious recipes at the bottom!
IN THE GARDEN: Im trying to catch a woodchuck who is munching on the broccoli! Ill keep you posted! Anyone have an extra have a heart trap to spare? I would like to set up several at different holes we’ve found…let me know or bring it to the pickup if you can.
ON THE FARM: Busy busy as always. We moved our second batch of chicks out on pasture on Tuesday. We had a misfortune with our layer flock and a fox. Sunday night he got 19!!!! That’s a big loss to our egg production.
RECIPES:
Roasted Beets and Oranges with Beet Greens
yield: Makes 6 servings
ingredients
- 6 medium beets with beet greens attached
- 2 large oranges
- 1 small sweet onion, cut through root end into thin wedges
- 1/3 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon grated orange peel
preparation
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
Broccoli Pasta with Pancetta “Croutons”
You can substitute Pancetta for Maple Wind Farm Bacon!
yield: Makes 4 servings
ingredients
- 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes
- 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
- 9 ounces fresh or dried fettuccine
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 1/2 cup freshly grated Parmesan cheese
preparation
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally.
Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.
Test-kitchen tip:If thinly sliced pancetta is all that’s available, don’t dice it. Just crumble it coarsely after sautéing.
