Veggie Feast July 26, 2017

Notes from the Farm

We have had a busy and exciting week on the farm, with much help from friends we started harvesting the garlic to cure, and a new calf was born, welcome Colette!

This Week’s Veggie Feast

For more information regarding any of these veggies please visit our website


New this week!


Our second crop of broccoli is more successful than the first.  We hope you enjoy it!

Sweet Onions

Fresh and yummy.

Red Ace Beets




Red Russian Kale


Lettuce Mix

It’s back.  Young lettuce leaves.  Leon bagged the lettuce right out of the salad spinner because it was so hot outside, you may want to take it out of the bag and let some of the moisture evaporate in the shade of your kitchen so it will keep longer.


The dill in the box is a variety of fully formed seed heads and immature seedpods, like the photo above.  The fully formed seed can be stored for future use, but the immature seedpods must be used within the week.  Use like you would dillweed, chop finely and add as a flavoring to your dish.



Honey Roasted Dill Carrots


  • Fresh carrots (greens attached if possible), washed
  • Fresh dill, chopped
  • Olive oil
  • Sea salt
  • Honey


  1. Snip off carrot greens and reserve.
  2. Wash and dry carrots. (Don’t peel.)
  3. Lay on a baking sheet lined with parchment paper.
  4. Brush with olive oil on all sides.
  5. Sprinkle liberally with sea salt.
  6. Drizzle with honey.
  7. Roast in the oven for 35-40 minutes at 375 degrees until golden.
  8. Drizzle with olive oil.
  9. Snip fresh dill and carrot greens and gently toss together with roasted carrots.
  10. Serve immediately

Source:  Through her looking glass

Moroccan Grated Carrot and Beet Salad


  • 2 cups of grated carrots (from about 3 carrots)
  • 1 cup of grated fresh beets (from about 1 medium sized peeled beet)
  • 1/2 cup golden raisins
  • 1/2 teaspoon paprika (sweet, not hot)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • Small pinch of salt
  • Small pinch of cayenne
  • 2 Tbsp lemon juice
  • 2 teaspoons honey
  • 2 Tbsp sliced fresh mint leaves


1 Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine.

2 In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.

3 Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.

4 Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

Source: Simply Recipes

Beet Gazpacho

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
A vegan chilled beet soup with cucumber, avocado and dill!
Author: Feasting at Home- Sylvia Fountaine
Recipe type: soup
Cuisine: greek
Serves: 4


  • ¾ lb beets ( 4 medium beets, smaller than a tennis ball)
  • ¼ cup red or sweet onion, finely diced, divided
  • 2 garlic cloves
  • 3 small turkish cucumbers, divided
  • ½ C fresh dill, divided
  • 2 Tablespoons sherry vinegar, plus more to taste
  • ½ teaspoon kosher salt, more to taste
  • ¼ teaspoon fresh pepper
  • Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream


  1. Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill beets and their cooking liquid.
  2. Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking liquid ( or use ice water, or cold veggie stock). Add the half of the chopped onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
  3. Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

Source: Feasting at Home