I'm back! I was in Baltimore all week for a natural foods convention. It was INTENSE and it felt so good to step back onto the farm last night. It was made extra delicious by the fact that I returned home to an amazing stew that Conner had made with lamb shoulder, 1.5 lbs of Jimmy Nardello peppers, escarole, beet greens, leeks, carrots, and tomatoes. He nailed it.
It is definitely pepper time. We hope you'll take the opportunity to grab some extras for roasting and freezing. I've also just chopped sweet peppers and thrown them into bags for adding to soups and chilis during the winter.
It is also melon time. I've been really excited about melon salads lately. Here are a few ideas for inspiration. I've also heard that you can chop them and freeze them for smoothies but I haven't tried it myself.
If you haven't tried beet greens before then now is the time. These are phenomenal and so nutrient dense. My favorite way to eat these is steamed with red wine vinegar and butter. This spread is also a very easy way to gobble them up.
There will be food and fun and pepper roasting. We hope you'll join us.
Sarah + Conner