We're going into our second year with Barefoot Farmer, a biodynamic, crunchy-as-you-can-get farm in northern Tennessee. I truly enjoy the community experience as I pick up my share every Monday after work. Meeting others who love to eat fresh, local produce in my community is really uplifting, as is eating the food!
We missed the first week, due to our Colorado vacation, so this week was our first.
In the basket:
a gorgeous loaf of bread
2 heads of lettuce
loose leaf lettuce
I decided to do something with the beet greens and found this Beet Greens and Feta Pasta recipe which was delicious, especially accompanied by buttered bread.
Last night, Huz used the garlic scapes and leek in Bon Appetit's Korean Beef Barbecue with Toasted Sesame Salt and the lettuce in their Field Greens with Red Chili Dressing. Wonderful.