Greetings!
Greetings on this beautiful, windy, spring day!
We are excited to be bringing you barley this week from Four Star Farm in Northfield Ma. Please check out the recipe below and share yours on our facebook page!
Summer is not far away and as we are getting the fields ready and filling up the greenhouses, we look forward to harvesting beautiful vegetables and fruits to share with you and yours! We can't wait for sunny days and warm nights!
Sign up today for our summer share!
As always we are so grateful for our past and present members, for your partnership with us and your support as we continue working to bring you fresh, local, organic produce!
Many blessings to you
-Ashley, Ethel and the farm family
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Farm News!
Our very first nut trees have been planted this morning! |
Recipes of the week!
Lemony Zucchini Bruschetta
Ingredients
- 2 medium zucchini, thinly sliced lengthwise using a vegetable peeler or mandoline
- 1 lemon
- Coarse salt and ground pepper
- 4 slices crusty bread, 1/2 inch thick
- Extra-virgin olive oil, for drizzling
- 1 or 2 wide shavings Parmesan
Directions
- In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.
- Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil
Barley Salad with Parsley
Ingredients
- 1 1/2 cups pearl barley
- Coarse salt and freshly ground pepper
- 2 tablespoons finely chopped shallots (about 1 medium)
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3/4 cup roughly chopped fresh parsley.
Directions
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Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary. -
Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. -
Stir in barley and parsley. Serve warm
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