Week #6

The beautiful bounty is harvested, here’s what’s in the share: fennel, sugar snap peas, beets, broccoli leaves, broccoli, summer squash, and napa cabbage (purple or green).

Every Friday mid-morning, Jeremy Bloom, Internet Farmer, Recipe Extraordinaire, Fermentor of all things Edible, & Friday Farm Crew Chef, gifts our hardworking, muddy-kneed, wet-sleeved, tired crew with a scrumptious lunch. There’s nothing that beats a lunch crafted with all the delicious ingredients freshly harvested by us, served up to us after a long haul of a morning. This post is a tribute to all the amazing delights Jeremy dishes up to us each week. We wouldn’t be able to accomplish the amazing feats of farming without friends like Jeremy. Last week, Jeremy served up a delectable spring roll (pictured above. He kindly shared a recipe with us, so you may want to give it a roll!

In last week’s post, I mentioned Okonomiyaki (aka vegetable pancake). Jeremy & I are on similar wavelengths when it comes to creating food with lots of different veg and he happened to prepare this very dish today (check out the plated pancake above)!

Lastly, I wanted to share a photo of my version of Bon Appétit’s Swiss Chard & Mushroom Galette recipe. Instead of using ricotta cheese, I substituted it with silken tofu. In place of the pie crust, I shredded onions & potatoes to make a crunchy, hash-brown-like crust. Overall take: delish. Another positive score for the swiss chard dish-making mission!

Wish y’all happy cooking!