What to Do With Your Share---Week 21

Rebecca and I just enjoyed a few days off the farm, floating the Jack’s Fork River with her sister and family. It reminded me of the Adirondack Mountains in New York; clear, cold streams and beautiful Fall colors. Our natural close encounters included many kingfishers, an otter, trout, and a bald eagle.

Back at camp we had a great time relaxing, eating, talking and playing music. Dinner included Parker Farms fully cooked brauts, campfire roasted Fair Share Farm sweet potatoes, onions, carrots and garlic, and half a cabbage cole slaw.

Alley Spring reflection

Alley Spring shore

Rebecca pointing to a bald eagle

We got back Tuesday afternoon hoping to harvest enough broccoli so that all of you could get some. We were greeted with a picking of over 100 pounds. After washing and packing it for the shares, we enjoyed it in a frittata.

New York Times food writer Mark Bittman suggests that frittatas include more vegetable than egg. So get a big pan, some eggs and a lot of broccoli and cook one up. They are good both fresh and hot, and cold.