Monday, August 29, 2011

Volume 2: Issue 11

NEWS FROM THE FARM
We had a fantastic event on Sunday at the farm with a turnout of over 175 people. 100% of the food was from right here on the farm and everyone enjoyed walking through the garden after a little rain and hail. I loved sharing the farm and am happy to relax this week, at least socially. The farm continues to grow with no rest for the weary as they say. Last year our first frost was on August 22nd and we have made it to September! The beans and zucchinis keep coming among other things. We are getting more and more ripe goodies out of the hot house and I’ll be spreading that love as long as it lasts :) At this point we have a couple thousand starts in the greenhouse of lettuce, broccoli, and cabbage that will get set out in the next couple weeks and then as beds become empty they will start to get their fall cover crop planted, probably winter peas. Even as summer seems to dwindle, we have at least six more weeks of veggies to look forward to!




EGYPTIAN FAVA SPREAD
· 15 ounces fava beans
· 1 1/2 tablespoons olive oil
· 1 large onion, chopped
· 1 large tomato, diced
· 1 teaspoon ground cumin
· 1/4 cup chopped fresh parsley
· 1/4 cup fresh lemon juice


1. Pour the beans into a pot and bring to a boil.
2. Blend the cooked beans
3. Add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper.
4. Bring the mixture back to a boil, then reduce the heat to medium.
5. Let the mixture cook 5 minutes.
6. Serve warm with grilled pita.


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