This week was my first time participating in a local farm share. Thanks to a generous friend, I was able to join a group of locals in splitting a full share at
Cherry Grove Organic Farm. Living nearby, I had been to
Cherry Grove Farm on Rt 206 (delicious eggs, btw) but did not know much about
Cherry Grove Organic on Carter Rd. I also didn't know quite what to expect from a full share, so raced over with exuberance during my lunch break.
I met two of the workers there who guided me through my first farm share pickup. Soon my bags were full of 2lbs of spinach, 3-kinds of
kale, crisp
Arugula, and mellow
mesclun. In addition to the copious leafy greens available they had pick-your-own
sugarsnap peas. It was raining most of the afternoon, and I was wearing dress pants and shoes, but couldn't resist. After sampling a sugary snap right off the bush, I dove right into the field and picked four boxes worth.
Before leaving I visited the herb garden and snipped a few bunches of fresh mint, thinking I could whip up some mojitos to help wash down the mountains of organic salad I'll be consuming all weekend. I returned to work, shoes and pants caked in mud, smelling like mint and smiling -- I couldn't wait to go home and start cooking.
Recipes I've made so far this weekend with 100% organic ingredients:
Kale is normally strong and bitter, so used a sweet onion and vegetable broth. I cooked down about 2lbs of kale with a spattering of spices like cumin, garlic, lemon peel, and red pepper. The dish came out rich and delicious, like a creamy fritata from heaven. Just be sure to de-stem and de-vein the kale otherwise it will be tough and bitter.
SpE's Snappy Happy Salad
My own creation: mesclun, lettuce greens, wholewheat bowties, sugarsnap peas (cut into pieces), cucumber, diced green pepper, pecans, cranberries, and sesame seeds. Toss with a homemade vinaigrette made of dijon, orange juice, honey, and fresh cracked pepper and you have a snappy happy sweet summer salad.
Sugar-free watermelon mojitos
Adapted from a
recipe I found on Whole Foods. The watermelon was sweet enough that I did not need to any any sugar. I pureed diced watermelon with crushed ice and lemon juice, added vodka, pounded fresh mint, and a splash of soda water. Dangerously delicious.
What else was I going to do with 2lbs of spinach? There was no way I could store everything so I wilted the spinach with this simple and classic recipe. The cooked spinach will make a great filling for omelets on Sunday.
More recipes to come. I <3 farm share.
