In this week’s share:
- salad mix
- kale
- summer squash
- green beans
- red cabbage
- cucumbers
- carrots
- beets
- scallions
- lemon basil
Half share members: this week is a “B” week.
Farm News & Recipes
This Saturday we kick off the Farm to Yoga series here at Growing Heart Farm. Enjoy a lovely afternoon that includes a tour of the farm, an outdoor yoga class, and a delicious dinner served right in the field. There’s no better way to learn about where your food comes from and to connect with other conscious eaters. The farm is walking distance from the Metro North Railroad and overnight camping is available. Tickets are still available but are going fast!
Now that summer squash is in full swing I try to incorporate it into most meals. Fried, shredded, baked, grilled, stuffed… if you make it differently each time you’ll never get sick of it. Here are 11 simple options featuring zucchini.
Green beans are a delight both raw and cooked. If you have red onions left over from last week try a green bean salad with pickled red onions and fried almonds. Or cook up the beans with the carrots and beets from your share and finish with some crumbled chevre.
