NEWS
We don't need to tell you it's been dry. Let us instead introduce members of our urban farm team who have been behind getting the freshest food on two wheels to you.
Hannah has joined us in her gap year to help on the farm for two months this Summer. She brings new energy to the job, with her specialty in stirrup hoeing. The stirrup hoe is a favourite tool on our farm, where it tames wild pathways with it's two-edged blade. It cuts just below soil surface to remove unwanted plants, and disturb flea beetle eggs and so on, making your greens a little bit less holey.
Elena was a Workshare and moved on to staff for a stint before she heads out east on her next adventure. We're excited for her, but will miss her calm, observant presence and task-completion capacities.
Asuka is on her way to Cornell to do a masters, and is spending three weeks with us before delving into pedagogy. She's committed to cultural exchange and brings the spirit of Japan to our farm.
RECIPES
Hold those greens! Before you compost your beet greens, how about making simple, delicious pesto with them? Give this recipe a try using garlic scapes or heads:
Beet Green Pesto
1 bunch beet greens
1/4 cup extra-virgin olive oil (add until puree is smooth)
pinch of salt (to taste)
10 grinds of black pepper (to taste)
2-5 cloves garlic (vary by taste & clove size) NOTE: a head of garlic is the whole head, including 6-8 cloves
1 tbsp lemon juice
Puree in food processor and enjoy!
