July 21st Whole Farm and Summer CSA

Full Share: Peas, Broccoli, Garlic Scapes, Rainbow Carrots, Red Long Onion, Chard, Lettuce Heads, Cherry Tomatoes, Basil

Half Share: Broccoli, Garlic Scapes, Rainbow Carrots, Chard, Lettuce Heads, Cherry Tomatoes, Basil

Bouquet: Sweet Peas, Lisianthus, Honeywort, Nicotiana, Queen Anne’s Lace

Our summer vegetables are in full swing and our you-pick season is off to a great start! Come spend some time wandering the flower and berry fields and enjoying everything the season has to offer. Raspberries are aplenty and new flowers are blooming everyday!

Join us this Thursday at 9 am or 1 pm for our garlic harvest. Shifts are two hours long and you’ll work alongside our vegetable crew to harvest garlic! As a thank you, you’ll head home with fresh garlic and a box full of farm-fresh produce. Sign up on our website - we’d love to have you out in the field with us!

Love working outdoors? We’re looking for enthusiastic people to join our fall vegetable and flower crews in both full and part-time positions! Whether you’re interested in harvesting vegetables, making bouquets, or being part of a fun, hardworking team, we’d love to hear from you. If you or someone you know is interested, get in touch!

Garlic Scape Pesto Pasta with Roasted Vegetables

INGREDIENTS

  • 1 bunch garlic scapes

  • 1 cup basil leaves

  • 1/4 cup nuts

  • 1/4 cup olive oil

  • 2 tbsp nutritional yeast or parmesan

  • Juice of 1/2 lemon

  • Salt and pepper to taste

  • 1 head broccoli, cut into florets

  • 2-3 rainbow carrots, sliced

  • 1 red long long onion, sliced

  • Cherry tomatoes

  • Pasta of your choice

PREPARATION

  1. Roast the broccoli, carrots, and onion at 425º with olive oil, salt, and pepper for 20-25 minutes. Add the cherry tomatoes during the last 8-10 minutes

  2. Blend the garlic scapes, basil, nuts, olive oil, nutritional yeast, lemon juice, salt, and pepper into a pesto

  3. cook the pasta according to package instructions

  4. Toss the pasta with the pesto, then fold in the roasted tomatoes and vegetables

  5. Top with basil, parm, or nutritional yeast and cracked black pepper!

Jacy Rothschiller