Even though we are still a month away from the first day of summer, I think it ok to say that spring has been tremendous here in Northern Colorado. The flowers around town have exploded and the temperatures have been down right pleasant (kinda rare for this area). This week on the farm has been a bit of a slog...mud pie has been the field to fork special. The good news is that spring greens LOVE this weather and we hope to have lots of delicious eats coming off the farm over the next few weeks. We will be putting in many of our summer crops soon including field peppers, eggplants, and beans and the seasonal battle with the weeds has already begun.
The salad menu continues this week as we work our way through the leaf, root, and fruit movements of the farm. My favorite salad this time of year is arugula with goat cheese and some sort of dried fruit. Figs happen to be my fruit of choice these days as they pair well with bacon which I will also add to my salad if we are living high on the hog so to speak. Need more substance? Try it on a pizza or flat bread. Olive oil and green garlic base, sliced dried figs, mozzarella, goat cheese, and a big pile of arugula at the end (oh and the bacon). Italians might give me the stink eye, but I love to add pea greens to my pasta carbonara. Pea greens a little different than pea shoots as they have more substance to them and maybe best for cooking. Try them in a stir fry with some green garlic and radishes. Spring called and said dust off your bike. Chive and pea green fritatta with fresh herbs and a side salad makes for a romantic picnic.
This Week's Harvest