2014:1

And the pace quickens….we can all feel it here as we prepare for new arrivals and weekly harvests and the early morning rise that comes with Saturday deliveries. The relative calm of early spring has evaporated, along with the cool temperatures. The heat is on, in more ways than one.
Seriously, there is so much to write about, I am at a loss. Do I tell the tales of the perfectly unfolding spring? Do I introduce you to the amazing crew? Do I share a glimpse of our newest vision: hill and hollow farm stay? Do I speak of my baby turning 3 or my oldest turning 15? gosh, all that and more is happening all around me and my head spins in excitement and thrill of the season unfolding. Breathe robin, slow down. It is Thursday late afternoon, William is lingering in a long afternoon nap and I am getting a jump start on what will now be my weekly writings to you. 2011 apprentice Andy’s car just pulled in for what is his epic return to hill an hollow farm and I clearly have a lot to talk to you about. First off, welcome to the CSA season, for many of you along with us, hill and hollow farm’s 15th. Wow. For some this is your first week of eating with us, and I offer the heartiest welcome to our CSA and the 2014 growing season. We can’t wait to know you. Farm life has been nothing short of miraculous this spring following a long and harsh winter by Kentucky standards. With long dry spells and timely rains, we have a lot of confidence in the gardens growing around us. Our team is assembling literally as I write this. We have had 2 wonderful apprentices here since early April. Heather, a Kentucky native and Danielle a Floridian finding her way to the hollow via Guatemala and LA (and other stops). These two jumped in upon arrival and even now, just one month into their stay here, it is hard to imagine how ever we lived without them. They are truly a gift to our community and I know you will enjoy weekly time with them. And Andy Well, Andy has returned to work alongside us on the farm and in our latest venture: the farm stay. We will work together to restore a 100 year old farmhouse on 4 acres, located just 3 miles from our main farm, into Kentucky’s premier destination farm before your eyes, just you watch! These tidbits, like this first salad, are tantalizing tastes of what is to come, fresh food, farm tales, and lots of love and excitement as we grow together.

Spaghetti with Parsley Pesto Bon Appétit | June 2013
1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Parsley Lemon Salad Dressing what better way to use these first basket items, plus, we have fresh meyer lemons grown in Sasha’s greenhouse to make this a perfect hill and hollow salad dressing!
1/4 of a preserved lemon, peel only (optional)
1/2 cup fresh parsley leaves, minced
2 – 3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1 small clove garlic, minced (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard
If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel.
Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. Use immediately or store, covered and chilled, up to 1 week.

week one in your basket:
beets or swiss chard
lettuce
parsley

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