What a week!
The weather is scorching hot and vegetables are growing like crazy. The bounty of food we harvest everyday takes my breath away.
You want to know what else takes my breath away? More or less out of primal hunger …LUNCH and how good everyone on the Food Farm is at cooking! It’s kind of a job requirement.
Each day someone on the farm crew is designated to make lunch. And each day the arrangement of vegetables grows more and more impressive. On a hot, hot day caring for cabbage or carrots it is so wonderful to eat a cold salad with cold dressing and drink a glass of ice cold water.
So the salad bar has become a staple during lunch. It is common place to lay out a cornucopia of choices so we can all free range. Shredded turnips or beets, chopped cucumber and carrots, sun gold tomatoes and a pile of greens mix. Of course one cannot survive the rest of the day purely off of a salad.
Sam likes to bring bread he made over the weekend. He is an incredible baker and the bread does not last long. Jane makes kombucha and a delicious hard boiled egg. Teri often dazzles us with a quinoa dish she prepared the night before. She sometimes will even bring homemade ice cream! I constantly want to make cookies. And Garrett made an impromptu tofu beet salad this week that was stellar. Oh and Patricia likes to bring watermelon or mango from her backyard.
The possibilities of what to do with a refrigerator full of vegetables can be overwhelming. Attempting to create a new and exciting dish to please the masses can be challenging. Luckily out here when we file in for lunch no one is picky and we are all purely grateful food is made and it’s time to relax.
When food tastes this good who needs fancy sauces and spices. Wash that carrot off and start munching!
Above is Garrett, who landed a hitchhiker while hoeing in the squash field. Also in the squash field are a lot of rouge milkweed plants. Bless their hearts they didn’t realize they were growing in a field so now Janaki will have to drive around them when cultivating. Thankfully everywhere you look around the farm is milkweed. And if you look close enough you might find a caterpillar enjoying their lunch.
From a lunch happy farm crew
In your CSA box:
Broccoli – Carrots – Swiss Chard – Cucumber – Napa Cabbage – Garlic Scapes – Green Onions – Lettuce
You can make spring rolls with so many different ingredients. Now that napa cabbage is ready though mmmmmm they sure sound delicious.
Thinly slice into small elongated pieces
- Napa Cabbage
You could also add
- Rice Noodles
The list goes on and on….
Place hot water in a bowl or cake pan, submerge one spring roll rice paper at a time for about 20 seconds. Take out and apply vegetables, roll like a burrito. Don’t forget to tuck the ends in!
Add a tasty peanut sauce for dipping and you’ve got yourself a delectable summer meal.
Garlic Scape Hummus
- 2 cups cooked chickpeas
- 1/3 cup chopped garlic scapes
- Juice of 1 lemon
- 1/3 cup olive oil
- 1/2 tsp salt
In a food processor pulse scapes, lesson juice and salt
Add chick peas and blend, adding olive oil as you go
Top with herbs and spices such as dill and sumac