The last time we were up at the farm was spring planting day, and as you can probably gather, there wasn’t much going on except for a whole lot of dirt, and a whole lot of bending and stooping. This time, however, we were blown away as to how far the crop was coming along, much less dirt, lots more gorgeous vegetables, yet still the same amount of bending and stooping (we have pictures to prove it).
Farmer Bob gave Marc and me free reign over his farm, and armed with two big, green barrels, we set out upon our quest. At first we stumbled upon row after row of incredibly sweet, meaty, rich peas in all varieties. Next came the cucumbers, and these were real beauties. Of course, being partial to pickling, this was a real home run for us. In minutes we had plucked a couple gallons of the perfect cukes to make some serious thunder pickles. Next, and ultimately our biggest accomplishment, were the young squash that had flowers as big as they were and the color of the most perfect sunset.
Marc and I foraged until we had enough to satisfy the quota for that evening’s party, as well as a little extra to make Katchkie Farm tomato and zucchini soup to sell at the Greenmarket this week. As we left the farm, the pungent aroma of green garlic filled the car as a last minute addition we couldn’t resist. When we got back to the city, the two of us made a quick turnaround and headed out to the City Harvest event we were doing that evening. With Sprout Creek Farm ricotta and Katchkie Farm zucchinis in tow, we created a beautiful, delicious tasting plate that was picked by our own hands and was the envy of everyone at the event. It doesn’t get much sweeter than that!