Can you believe that we are already 1/4 through the season?!? The summer is flying by at lightning speed...at least for me!
New this week:
cucumbers from Detweiler Farm
red potatoes from Detweiler Farm
spinach from Harmony Grove Farm
arugula from Harmony Grove Farm
Bushel & a Peck Farm: Whew! What a week it's been at our farm! There were 22 people at our farm for several days for a training event in kosher animal slaughter. About half of the attendees just completed the semester of shechita training either in person or via zoom with a rabbi in Jerusalem, and this event offered them hands-on training to gain their certification as a shochet. They had the opportunity to slaughter and process chickens, ducks, turkeys and sheep, and each person needed to complete three kosher shechts for poultry or large animals to gain their desired certification. Eric has been a member of the class for the past three years, and we hosted a similar event two summers ago. As soon as Eric finished his written test, he will earn certification to be able to perform kosher slaughter. Here's a pic of most of the group that attended.
In addition to furnishing the animals and facility for the event, we also had to provide three kosher meals per day for the duration of the event. This duty fell to me (Amy) and our 18 year old daughter Isobel. We served lamb shawarma with all the fixings, duck zaatar, and lots of other yummy foods, all made from scratch. We spent a couple of days before everyone came baking muffins and cookies for the freezer, which was a huge time-saver. I also made pita and challah from scratch. Needless to say, it was a busy week, but we made some great friends and value the opportunity to serve in this way. Here's a pic of Eric sharpening his knife.
Check out this pic from Glacial Till Farm that illustrates why we cut the scapes off garlic in June. By cutting off the scapes (seed heads), the plant puts more energy into the bulb before harvest.
I'm so excited that cucumbers are here! Local cukes have so much more flavor than supermarket cukes. I made this Quinoa Spinach Salad for lunch this week. It's delicious! With cukes and cherry tomatoes from Detweiler Farm and spinach from Harmony Grove Farm, you'll be in the front row.
Because I'm allergic to nightshades, I can't eat traditional salsa. But I found this sweet and slightly spicy version of green salsa that I am loving on Mexican food. Nightshade Free Salsa Verde
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