|Nanook discovers there's catnip started in pots|
Lettuce, Bok Choi, Amaranth, broccoli and peas if you have a box, turnips if you have a bag, Carrots, parsnips, fresh garlic, onions, and artichokes. This week's herb is basil. If you get a box, there's also flowers.
I just finished making Strawberry Balsamic Jam. Leo says that no one should eat this. I didn't have a chance to get it labeled because I finished it at 10 pm so hopefully you'll see this soon. (If I can get it by Leo).
This is my favorite way to eat parsnips. Wash and peel your parsnips. Put a skillet on the stove with butter in it. While the skillet heats, use your peeler to make parsnip shreds. Divide them into 4 batches and saute them. I serve these for breakfast and man I can hardly wait for Sunday! I use them just like hash browns. Parsnips are also good roasted. There's some good recipes at Food Network.
On the farm
Peas and turnips are done. I don't think we'll see broccoli again till fall. However, it looks like zucchini will be here in a couple of weeks, hopefully along with corn and more potatoes. This week's onions are Lunga de Firenze — Long of Florence. This is the best "spring" planted torpedo onion we have ever grown. We should have these for 2 weeks. They don't keep, so you can't store them. They make fantastic grilled onions if you happen to be using the bbq.
Amaranth and Pasta Shells Recipe
1 pound whole wheat pasta shells
Bouquet of Amaranth leaves, stemmed and chopped
2 tablespoons olive oil
7 cloves garlic, minced
1 teaspoon dried red pepper flakes
Salt to taste
Parmesan cheese, freshly grated, to taste
Cook pasta according to package directions. Drain and reserve.
Heat oil in a large skillet over medium heat. Add leaves, garlic, and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and mix well.
Season with salt and parmesan. Serve. This is great with leftover BBQ or roasted chicken.
Well, someone better go finish picking and packing.
Have a great week.