One of the many perks of taking care of a farm is the delicious, fresh, local, organic food. Each day, I come home with an armful of kale, a handful of green beans, or a couple squash. Although I’m a fan of eating most vegetables raw, I have begun to experiment in the kitchen. I have made some classics, like garlic filled pesto (ingredients: basil, parmesan, olive oil, walnuts, salt, garlic) and kale chips (ingredients: kale, salt, olive oil). I have also moved towards cooking with different squash, roasting straight neck summer squash (ingredients: squash, olive oil, salt) and making zucchini bread (ingredients: zucchini, flour, salt, baking soda, baking powder, cinnamon, eggs, oil, sugar, vanilla extract, walnuts) and zucchini fritters (ingredients: zucchini, salt, flour, parmesan, garlic, egg, olive oil). With so much fresh produce I have been able to incorporate vegetables into almost every meal, eating a cucumber with my hummus or making a salad completely from the farm. Although my relationship with vegetables has always been strong, it has become even better as I’ve watched the cucumber plants grow from seedlings in the greenhouse to tall vines, the tomatoes struggle as small weeds into tall tree-like plants, and the watermelon turn from tiny balls into bowling balls. Although there are many great things about farming, eating might be one of best!
After weeks of weeding, watering, and waiting, the farm is finally in bloom. The squash and cucumbers seemed to appear out of nowhere, ripe and delicious. The beets have poked their heads above the soil, and there is just enough basil to make a fresh batch of extremely garlic-y pesto. With more than just kale and lettuce (although both yummy) to eat, the garden and farm stand have seen more visitors. Soon there will be peppers, tomatoes, green beans, white and purple eggplant, watermelon, and carrots to snack on as well!