We hosted a beautiful evening with friends, dirty hands, and pizza this past Sunday. When we called out for help to weed our little farm after a few weeks of chaos and neglect, everyone came running to lend a hand. Our first priority as farmers has always been - and will continue to be - our community. Creating a welcoming space where people feel safe and loved is the driving force behind all our actions. When we get to feed our people and introduce them to one another, the circle closes in on its self and something magical is born. It was interesting: almost everyone that came out only knew a few others that were present - by the end of the night, there were dozens of new connections and friendships made. This is what it's all about!
About 20 people came out to the farm with a willingness to work and basket full of snacks and pizza toppings to share. We worked in the fields for a couple hours - and nearly got the entire farm weeded! While Joanna was making sure all the worker bees were happy, Brian was preparing pizza dough and tending a fire in the new brick oven. Brian has recently fallen in love with baking and was (anxiously) excited to try his hand at pizza-making for the crew! He had never cooked anything with a live fire before, but was willing to give it a try - texting and calling the brick oven's mastermind for advice throughout the day.
When everyone had worked up a good appetite, a few friends hopped on the line with Brian, helping to stretch dough and apply toppings, while everyone else set a lovely table and put out complimentary snacks. We put on some music, threw some daisies in a vase for a little pizzazz, and got the pizza party started! And wow! The pizzas were amazing!!! They came out fast and perfectly cooked - and everyone loved them! While his brow was sweaty and nerves high, we all detected a proud smile on Brian's face at the providing good food for good people after a good day's work.
Thank you to everyone who came out to the Weeding-Pizza Party! You made for one glorious, heartwarming evening of fellowship and fun! We hope to host many more similar events in the future - so keep your eyes and ears out for news about the next one!
Week #5 Veggies, Herbs, and Suggestions
We're a few days behind on posting this week's blog, but hopefully you will find this list helpful in the future.
Summer Squash/Zucchini - We are growing traditional green zucchini and Benning's Green Tint pattypan squash this year. Both were harvested this week but you may only receive one variety. Summer squash are a great addition to any salad or soup, pasta sauce, pizza, or veggie platter. If you're going to cook squash, it doesn't require much time to become soft (less than 5 minutes), so add it near the end of cooking. Raw summer squash is crunchy and delicious when drizzled with olive oil, sprinkled with salt and chili powder, and dipped in hummus.
Romaine Lettuce - The perfect base for any salad or as a topping at taco night!
Kale - Scroll back through the last few blog posts for ideas on using kale raw and cooked!
Radishes - Big, red, and spicy! We promise we're almost at the end of the radish trail! They had great germination this year and are all ready to be eaten at the same time, ha! The last blog post, particularly, has some ideas on how to preserve radishes in a unique way. If the heat is too much for you, try dipping radishes in hummus or a yogurt sauce to balance out the flavors.
Scallions - This versatile allium is a wonderful addition to salads, pizzas, tacos, casseroles, soups, or anything needing a little bit of freshness on top! Grilled scallions are also a great side-dish to steak or pork chops!
Basil - Green Genovese basil can be used in a myriad of ways from pizza and salad toppings (can you tell what my main meals have been lately?), to pesto and cocktail infusions. Scroll back through the last few blog posts for more detailed ideas on how to best use basil. For storage, we recommend cutting the ends of the stems and sticking the bunch in a cup of water on the counter. Basil is very sensitive to high and low temperatures and can easily dry out - but even if it doesn't look pretty, it is always delicious!
Thyme - This is one of my favorite herbs. The smell is intoxicating and grounding - bringing in a sense of calm and focus while feeling comfortable in our own skin. Fresh thyme can be added to any sauce or meat dish (we recommend stripping the leaves from the stem and discarding the stem unless you want to put the entire bundle into a cooking pot of soup or braising dish). You can also dry the thyme by hanging it upside down to keep for a later date. A thyme simple syrup is easy to make by heating equal parts water and sugar/honey on the stove until sugar dissolves. put a bunch of thyme into the mixture and let simmer for 10 minutes. Pull or strain out the thyme and store in an air-tight container in the fridge to use in cocktails, mock-tails, salad dressings, and desserts.
Edible Flowers - We've combined nasturtiums, calendula, borage, and bachelor button flowers for a beautiful and tasty addition to this week's share. All these flowers are edible and have a unique flavor. Add them to salads and tacos, desserts and summer drinks!
Schizanthus (Poor Man's Orchid) - This is the most precious and prolific flower I may have ever encountered. The foliage is lacy and soft to the touch, and each stem hosts a dozen miniature orchid-like blooms. The colors growing in the garden range from white to pink to violet. They were very easy to grow, direct seeded, and there is no sign of them slowing down in production! As a bonus, they fill out bouquets quite nicely with a delicate and eye-catching quality.