And since Square Roots Farm offered vegetable CSA shares this year (to which I immediately said, "yes, please!") and it seems that everyone and his brother has caught on to the abundance of farm fresh food available in our proverbial back yards, I figured it was time to dust off ye old blog and share some of the goodness that's been going on.
After a particularly cold spring here in the BRK, warm weather arrived and everything in the fields began growing in leaps and bounds. As a result almost everything Square Roots Farm had planted for their first week of CSA was ready to be harvested and eaten a week early. Consequently, we received a 'bonus week' and our first pick-up took place in a very responsible, social distance fashion, on June 10th.
I was in awe of the gorgeous greens we received and immediately made 'greens and beans' for dinner. I followed this recipe and the results were outstanding, if I do say so myself!
This dish took me back to conversations in the kitchen with my Italian friend's mother, Isabel. It's definitely something she would have made (sans an actual recipe) and served to her family for dinner with a loaf of crusty bread.
I served it up with some fresh grated Parmesan on top and the leftovers were just as good (if not better) the next day!
I'll be making this again before the season's through and invite you to try it too! Greens are plentiful this time of year - just check your local farm or farm stand - there are some links to local farms/stands here in the Berkshires just to the right on this page.
Buon appetito!
No comments:
Post a Comment