It was so great seeing so many of you at the farm on Saturday. We hope you enjoyed the pizza, hay rides and exploring the farm. The farm crew loved meeting the families we feed each week!
In your share this week:
Green Beans – Beets – Carrots – Cilantro – Cucumber – Lettuce – Green Peppers – Hot Peppers – Onion – Red Potatoes – Tomato – Zucchini
Guess what vegetable these baby plants will grow up into!
Scroll to the bottom for the answer.
The weather was beautiful on Saturday in spite of threatening rain in the morning. The pizzas were not and tasty and covered in farm fresh produce. Thank you to the farm family and extended family for providing the awesome food. The pizza was cooked in a home-built woodfire oven right in the farm house backyard. Have you ever had a breakfast pizza? If you haven’t had egg on your pizza, you’re missing out!
Marinated Green Beans with Cilantro and Garlic
1 tablespoons minced garlic
1/3 cup chopped fresh cilantro
1 pounds fresh green beans, trimmed and washed
Salted water to boil
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon lemon juice
1 1/2 tablespoons cider vinegar
freshly ground black pepper to taste
- Place minced garlic and chopped cilantro in a large bowl and set aside.
- Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
- Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.
Based off a recipe from A Family Feast.
Parsnip is a member of the parsley family. You eat the root of the mature parsnip, which looks similar to a white carrot.
For the farm crew,