Seth and I spent the day on the farm together: irrigating, feeding animals, and watering the greenhouse. Instead of splitting in two separate directions, we did everything as a team, taking the time to meet and reflect as we worked.
The flowers in the annual field are starting to bloom! We are hoping to collectively care for the flowers this year and to ask that you deadhead as you pick, if you have the time. To help us achieve this goal and to learn how to better harvest the flowers, Heather Frye of Venn Floral (www.vennfloral.com) has kindly offered her time and immense expertise during pick up this Tuesday from 4 pm on. We hope you can join us!
This week's pick list:
- Pac Choy
- Parsley and Basil
Green Goddess Dip, from nytimes.com
- ½ cup packed fresh dill
- ½ cup packed fresh mint
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 2 scallions, white and green parts, sliced
- 1 ½ tablespoons freshly squeezed lemon juice
- Pinch kosher salt, more to taste
- ½ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- ½ cup Greek yogurt
- ¼ cup mayonnaise, optional
- Raw chopped vegetables or pita chips, for serving
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.