So, it’s been a long long time since I’ve acted like a farmer’s wife and posted to this blog. Too busy cooking the good farmer’s food, doing his and the boys’ laundry… excuses, excuses…. Actually I’ve been pouring my creative juice into learning art. But Jesse and Eli (flower farmer Elizabeth’s son and Jesse’s good friend) have decided to start working at the farm on Fridays, which means I get to be there with them. I’ll now have ample opportunity to cut a few flowers with Elizabeth and take pictures of the farm. I’m even going to fix my good camera so you won’t have to look at anymore blurry shots from my farm dirty-iphone. But in the meantime, here are a few from this past Friday:
Nicolas in a high tunnel filled with what farmer Mark calls “Boutique Lettuce”. Below, a few of them took their close-up.
Right now, for me, it is all about the flowers. A beautiful dewy Peony. Isn’t it just screaming to be painted? I thought so. I’m afraid the peonies didn’t make it to market today. They are being well loved in my art room.
The woman behind the flowers – Elizabeth, here with the Larkspur.
Asparagus, the headliner (in my humble opinion) of spring. We’ve eaten it several times in risotto, but it’s also so good roasted on a cookie sheet with olive oil and salt, at 350, until it’s really toasted.
Just one small section of a huge table of garlic. One of Eli’s jobs on Friday was to tie several together into bunches.
Swiss Chard, a family favorite. I slice it up into strips, the colorful stems too, and sautee it in a big cast iron wok with garlic and olive oil. I add bragg’s or tamari to it in the last few minutes of cooking.
It was hard to get many close-ups of the strawberries as small hands kept popping into the screen.
Nicolas showing Eli how to efficiently package the berries. Here’s a tip. If you’re freezing berries, you can freeze them spread out on a cookie sheet and then when you put them frozen into bags or glass containers, they won’t stick together so badly.
Captain Organic Jesse America. His wheelbarrow is filled with that boutique lettuce. See you next thyme. : ) It will be much quicker that the last time.
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