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