Woo hoo! The farm is open for the season! After a morning trip to the dentist and two newly filled cavities (boo), Ryan and I headed out to Honey Brook. Beautiful day, too- sunny, breezy, warm but not hot.
Our share today was small- arugula, lettuce, and just 1/2 pint of strawberries- but it's always exciting to get out there and see all the plants that are just getting started for the season. Rows and rows of miniature lettuce heads that will provide salads for weeks (or even months) to come, raspberry canes sprouting new leaves, perennial herb beds springing to life, and lots of freshly plowed fields that will soon be home to tomato transplants and other crops. Plenty of deliciousness to look forward to.
The strawberries are perfect. Red through and through, juicy and sweet, and just about gone already! We can't wait for more next week
I'll use the arugula in a simple salad tomorrow night. The recipe is from the June issue of Everyday Food: Arugula Salad with Almonds and Parmesan. Now I just have to figure out what to serve with it...
Our share today was small- arugula, lettuce, and just 1/2 pint of strawberries- but it's always exciting to get out there and see all the plants that are just getting started for the season. Rows and rows of miniature lettuce heads that will provide salads for weeks (or even months) to come, raspberry canes sprouting new leaves, perennial herb beds springing to life, and lots of freshly plowed fields that will soon be home to tomato transplants and other crops. Plenty of deliciousness to look forward to.
The strawberries are perfect. Red through and through, juicy and sweet, and just about gone already! We can't wait for more next week
I'll use the arugula in a simple salad tomorrow night. The recipe is from the June issue of Everyday Food: Arugula Salad with Almonds and Parmesan. Now I just have to figure out what to serve with it...
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