Happy 4th of July! We hope that you have a lovely holiday weekend.
Carrots are back on this week's offerings, and we will be harvesting the first of the field carrots soon. Broccoli is bountiful and delicious. Cucumbers are trickling in, and we are harvesting some of the most beautiful beets we have ever grown. Next week, we will have sugar snap peas and the first of the summer squash.
I love this Universal Pesto recipe from Real Simple. Most recently, I made a batch with garlic scapes, curly kale, and parsley. I've used basil, arugula, spinach, and all sorts of herbs. I usually use sunflower seeds and start with half of the salt recommended. We love it tossed with pasta and chicken, but I've used the pesto as a base for salad dressing, dip, and as a spread on sandwiches. Thanks to the blanching - it freezes beautifully, too! Love garlic scapes? Make this garlic scape pesto for the freezer. (Bulk garlic scapes are available this week!)
Stay cool, and eat your veggies!
Your farmers,
Craig, Lauren, and the Meadowlark family and crew
