Friday, June 22, 2012



Short market day tomorrow for Bluebird Farm. We’re at the Farmers’ Markets tomorrow until 9:30.
Morganton and Conover Farmers’ Markets

This week’s harvest
Carrots, sweet Nantes
Kale
        “Red Russian”
        “Lacinato”
        “Curly”
Dill
Cilantro
Parsley
Pastured Chicken- packs of 2 boneless breasts and packs of 2 leg quarters and 2 wings.
Pastured Free Range Eggs-  The hens have been munching away on clover and seem to enjoy the shade cloth over the windows in the Chicken Palace Coop.
Pastured Pork-   Country Backbones (a great buy with succulent meat) and Side Meat   
        We’ll have chops and sausages next Saturday.


Garden treasures
Carrots are the most satisfying vegetable to harvest.  I carefully loosen the soil next to the row of carrots with a short handled digging fork and pull the carrots up from the rich soil with a gentle tug to their tall greens.
Sweet, crisp, and tender!  This deep orange Nantes carrot does not need peeling; just wash and eat raw.  You can go ahead and cook it if you’d like, but I don’t think they need to be cooked to enjoy their rich sweet flavor.
If you must cook them, don’t overcook-just lightly steam.  Try this flavorful recipe if you prefer cooked carrots.
Sweet Dill Carrots
Adapted from How it All Vegan!
6-10 medium carrots or 12-15 small carrots, sliced into your favorite shape
2 tblsp chopped  fresh dill or 1 tblsp dried dill
1 tblsp sweetener, your choice
1 tblsp olive oil
In a medium pot or steamer, steam the carrots until they can be pierced easily with a fork. Drain and then place the carrots in a small bowl and add the rest of the ingredients. Stir together until well incorporated. Makes 2-4 servings. 




Digging fork

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