Mining “carats”

Have you heard the music today? I love it! Each little drop of moisture slides through the air to hit its tuning fork, be it a leaf, metal roof or a rivulet coursing down the road. There is a song, I just don’t hear the complete melody but my heart senses it. What a concert and it is free to the good folks and to those that don’t eat their vegetables!

This has been one challenging summer – if you haven’t caught on yet, come work with us to get a clearer perspective. There must be at least 4 different kinds of insects having lunch on OUR produce as well as a couple 4-footers that live underground and more that scamper across the farm with us. I wonder what the Garden of Eden looked like – there must have been bugs – but with better manners?

All the carrots were harvested this past week since they were so HUGE! Necesity is the bother for creativity. I ran out of refrigerator space so came up with all sorts of recipes. I quickly wrote down this recipe and have no idea where I found it – sorry.

Spicey carrots

1# carrots, diced and cooked to al dente                                                                                Add and toss together:                                                                                                            1 tsp paprika                                                                                                                            1 tsp cumin                                                                                                                               2 T olive oil                                                                                                                              1 garlic clove, minced                                                                                                              1 Tbsp parsley                                                                                                                          2 T lemon juice                                                                                                                        salt to taste

We ate it warm but one can also serve it as a cold salad.

There is also a nice carrot & fennel soup but I misplaced the recipe:(

I have a sample of  Carrot Cake Jam – wouldn’t you know! Haha. The plan is that you might like it and buy some, of course.

Today, in just 2 1/2 hours, you should expect: red peppers, summer squash, celery, parsley, tomatoes, carrots, fennel, lettuce, onions, beets, cabbage and herbs. We will have jams, broccoli, raspberries, potatoes, red onions, melons and other produce for sale.