Last week, it took effort to fit my entire farm share into our fridge. I wound up needing to process a lot of vegetables in order to make room for the vegetables plus our other food. I trimmed, washed, and spun all the lettuce; trimmed and blanched kale; used my food processor to slice all the squash; and also made pesto with our garlic scapes and basil from assorted sources. It was a relief to get some control over that enormous amount of produce! Considering our farm has had bad weather since the beginning of the season, I was surprised to be getting such a bounty. Danielle at Moderate Oven, who is also a member of Roxbury Farm, agreed that it was more than we expected — she is a good source for farm share recipes, like her Braised Baby Turnips with Coriander and Honey.
This week’s share was much more in line with size I was expecting. We received 1 arrowhead cabbage (love!), 1 gorgeous bunch of carrots (they had lush greens attached when I picked them up, but we fed them to the goats), 1 zucchini, 1 yellow squash, 1 head of red Boston lettuce, 1 bunch of scallions, 1 pint of sugar snap peas (A. is thrilled to have them), 1 bunch of curly kale, and a small handful each of basil and parsley.
Today’s pick up made me happy. I ran into friends and got to chat briefly about recipes. And even though they were exhausted from a full day at camp plus tennis lessons, the boys remained eager to participate in our Wednesday ritual. Sometimes it seems like Monkey Quest or whatever current computer game they’re hooked on takes over their brains, but the truth is they are equally entertained talking to the chickens and feeding the goats our carrot tops. Plus, a wild turkey crossed our path while we were walking to the goats; and we found a turtle making its journey from a pond to the woods on the way back. Those two unexpected animal sightings made us all smile.