share distribution- mid July

This morning's harvest was in ideal conditions: partly cloudy skies and a cooling breeze. We harvested to the sounds of the pigs playing in their wallow, and the low chirps of just over week old chicks.

SHARE OFFERINGS:
CARROTS
PEAS OR BROCCOLI
ARUGULA
MIXED LETTUCE GREENS
PARSLEY
GREEN ONIONS
GREEN GARLIC

This is our first week offering CARROTS, GREEN ONIONS, and GREEN GARLIC! 
The GREEN ONIONS are 100% edible from their green tips to the bottom of their bulbs. The garlic can be used just like regular garlic, though peeling back into the cloves may be a little more difficult since the layers are moist.

This will be the last week of ARUGULA for the next few weeks, as they go to seed quicker in warmer temperatures.  

This week, I attempted an experiment to make CARROT and ARUGULA soup off a recipe I found here for broccoli and arugula soup. Needless to say, carrots don't necessarily substitute well for broccoli, and I shouldn't have trusted a recipe I found on a detox website to be, well, very flavorful. Through substitution and last minute additions, I give you my recipe for an ARUGULA and PARSLEY topping.

ARUGULA and PARSLEY Topping: 
*serve over choice of grain, or salad
**makes a very mild flavor

ingredients:
1 tbsp olive oil
1 GARLIC clove
1 GREEN ONION
5 decent sized CARROTS
2 cups water
2 cups ARUGULA
2-3 stalks PARSLEY
2 tbsp lemon juice
1/2 tsp salt and pepper each
1 1/2 tsp cumin

directions: 
-heat olive oil on stove. add finely sliced GARLIC clove and coarsely chopped bulb of GREEN ONION (save the greens for later). Cook until fragrant.
-add CARROTS and cook for about 6 minutes.
-add water, salt, pepper, and cumin
-bring to a boil, cover and let simmer until the CARROTS are tender.
-pour the soup into a blender or food processor with lemon juice, ARUGULA, ONION greens and PARSLEY. Blend until desired consistency.

I would recommend tasting the concoction, and adding more salt and pepper to taste as you blend. In retrospect, I may have added too much PARSLEY, and not enough CARROTS (though I decreased and increased their amounts in the recipe above, respectively). I also diluted the amount of water by 1/2 a cup to increase flavor. The cumin adds a great balance overall, but feel free to experiment with your own favorite spices!