It’s time to harvest pea-pods again – one of my favorite times of the year! There is just a small bag today, but there should be more by next week. Pea season seems to go by quickly, so I try to soak it up. By soak it up I mean I let myself eat a few while picking. There aren’t many other things we harvest that are conducive to eating as we go. At least, I keep myself from taking big bites out of the cucumbers and red peppers and things like that. You’re welcome.
Eating while working is one of my favorite ways to eat. When harvesting head lettuce, I love grabbing a few lower leaves that have fallen off and doing a taste test. Some cilantro, sweet peppers, tomatoes, a broccoli bit here and there: it all adds up to a salad or so on the go. It is nice to be able to eat the freshest food – one of the perks of working at the farm!
Another perk is the conversations that happen, especially on CSA harvest days with extra people helping. Picking the peas is a prime spot for talking – as long as people speak up and keep up. I love walking up to a field of peas with people already harvesting and hearing bits of conversations going on. Because peas are rather putsy to harvest, it’s an all hands on deck sort of event that happens twice a week for 3 or 4 weeks. Maybe this is the year we’ll solve the world’s problems while harvesting and talking. We’ll probably just talk about that guy who was in that movie a while ago, or what we didn’t get done over the weekend.
As you pick up, put away, and prepare your share this week, I hope you enjoy all the steps: whether you find yourself eating a cucumber like an apple, or working through an involved recipe you can’t pronounce the name of – hopefully the end result is joy. Perhaps some good conversations will happen in your world over the food this week too. Food and conversation sit well together. And, if there’s no one there but you, maybe the peas will pass on what they heard in the field this week.
For the farm crew,
In your share this week:
Broccoli – Red Cabbage – Carrots – Cucumbers – Greens mix – Green Onions
Peas – Juliet Tomatoes
- 3 tablespoons tahini
- 2 tablespoons white miso paste
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1/4 cup rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- Fresh ground black pepper
Use this to top steamed or roasted broccoli over a grain of your choice! …You are also allowed to put it on other veggies.
- 1 cup lightly packed carrot leaves (stems removed)
- 6 tablespoon extra-virgin olive oil
- 1 large garlic clove
- 1/4 teaspoon kosher or fine sea salt
- 3 tablespoons pine nuts, toasted
- 1/4 cup freshly grated Parmesan cheese
Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don’t burn.
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.