this weeks box includes
Detroit dark red Beets, Baby Dragon Carrots, Gypsy Broccoli, Swiss Chard,red russian Kale, Lettuce, Arugula, Provider Green Beans & Garden sage
This year we started working with a new company called green bee juicery they are wonderful. Green Bee has been buying kale, collards, dandelion greens and lettuce from us and juicing them for sale the same day at the city foods studio. It has been fun to partner with such a great small business. We are also selling fresh vegetables to the river view wine bar for the second year. Thanks for helping build the local foods infrastructure.
Our Gardens are alive with life, this morning when harvesting I saw a tree frog, butterflies, many types of bees and a few friendly beetles. It is feels amazing to bring such biodiversity to spaces that were just monoculture of lawn this time last year.
Here is a recipe I found for green beans & herbs~ try it out and let us know what you think:
- 1/2 pound green beans
- 1 bunch scallions, trimmed with 1" green tops still attached, halved lengthwise ( or onions)
- 3 large garlic cloves, each cut lengthwise into 4 slices
- 1/4 cup olive oil (or butter)
- 2 tablespoons sage leaves
- 1 tablespoon thyme leaves
- 2 teaspoons salt
- Freshly ground black pepper
Combine scallions (or onions) in a skillet with herbs and olive oil simmer until nicely browned, boil beans in enough water to cover until tender, then add to oil mixture remove from heat and serve ~ enjoy