In your share this week:
green garlic; braising greens (spinach and chard); Caesar salad mix, French breakfast radishes, scallions, thyme, and sage. We have washed everything, but it is always good to wash again.
There is a lot of sage in here, so if you do not use it all, you can dry it and use it that way. My favorite web site to find recipes is:
http://www.epicurious.com
Here is a great recipe to use all of that thyme --you can put some sage in there as well:
http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Lemon-and-Thyme-102159
Use the braising greens and green garlic for a quick lite meal by sauteing in olive oil (generous helping of olive oil) and toss with pasta, salt, and pepper. Add vegetables (or sausage) if you like. Top with parmesian and voile dinner is served!
More pictures in a few days. It was another productive weekend! We got a low tunnel built for the melons and our drip irrigation set up!
How did we get this crazy farm name anyway? Nana Louie is one of our spoiled chickens, named by Seth, our son. She was a lovely Jersey Giant and has now become our farm mascot.
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