This year, we went in on a 20-week farm share with a nearby farm called Brix Bounty. And we have loved it! It's more vegetables than we would normally buy in a week, but getting all this produce has forced us to get creative and eat them. We're actually glad to see the summer squash go and get in some fall crops. These food photos aren't the greatest, but I thought I'd give you a window into how we've used our farm share in recent weeks.
Here's just some of last week's bounty...I already put the kale, arugula, leeks, and lettuce in the fridge.
I used those gorgeous Roman beans to make some "BBQ" beans.
Farm onions, garlic, thyme, bay leave, smoked paprika, coffee, mustard, ketchup, and water in the crock pot.
Here is this week's farm share...mustard greens, arugula, dandelion greens, winter squash, lettuce, peppers, carrots, radishes, etc....
We also got some potatoes in our farm share last week, which we roasted and ate with the mustard greens (my new favorite) sauteed with bacon, onions, and garlic. Yummmmm.