- Spring onions: use green and white parts-no prejudice here
- garlic Scapes: grilled scapes
- fennel: roasted fennel
- salad greens
- beets: roasted beet salad and goat cheese
- Lacinato kale: lemony braised kale
- sugar snap peas: sautéed sugar snaps
- green beans
- summer squash or zucchini
- cauliflower: cauliflower pizza crust
- broccoli: grilled broccoli (tip-use an aluminum foil pouch)
The snap peas I’ve alluded to are finally here! Everyone receives a nice bag of them to snack or or even saute into a quick meal. I dont expect them to last long, so enjoy the crunchy goodness now.
An early plot of beans is starting as well so we have 2 different kinds of beans this week, either dragon tongue (yellow with purple stripes) or provider green beans. We really like the dragon tongue beans boiled until they turn yellow. Dabble with butter and a little sea salt and devour.
If the fennel perplexes you, here’s a link to how to cut up a fennel. Once you are familiar, it is quite easy. I often core it and slice it up and add it to my onions and garlic and throw it in with whatever else I might be cooking. There are other recipes that highlight its flavor more and using the fresh fronds as a garnish will give you an extra anise flair.
This season, Mercedes is at the Winona farmer’s market every Saturday with our extra farm vegetables, pizza dough, soups, sauces, jams, other goods. She has created such a cute display. Stop on in and say hi as it’s just plain fun to cruise around the farmers market and find some delicious treasures.
Our wood-fired pizza nights are in full swing. We have a nice line-up of music scheduled to add to your dining experience on the farm. There is also several seasonal pizzas that feature a variety of farm grown items. Sometimes it’s hard to narrow the seasonal options down to just a few pizza options when there’s such abundance coming in from the gardens. However, we always have our traditional pizza fares for our more conservative eaters.
Eat Well. Smile Often.
Your Farmer,
Heather