We've had quite the week at Fresh Roots! Katie and Brion Kennedy were married yesterday in the garden, and it was an absolutely beautiful celebration. We feel very lucky that we got to celebrate their wedding day at the farm. Here's a few pictures of the decorations:
Congrats and best wishes to Brion and Katie!
Market and CSA's are continuing to go very well. The spring crops are almost finished and we are making plenty of room for tomatoes, squash, cucumbers, eggplants... and lots more! Here's what our CSA baskets have looked like the past couple of weeks:
And the baby chicks are getting bigger and bigger :)
Also, check out this recipe ...
1 ready made pie crust
1 1/2 c. (6 oz.) grated Swiss or Gruyere cheese
1 tbsp. flour
1 c. diced or sliced cooked vegetables in any combination: Broccoli, cauliflower, zucchini, green beans,
2 c. (1 pt.) half & half
1 1/2 tsp. salt
2 tbsp. chopped, fresh dill
Mix the cheese and flour and sprinkle into pie pan. Spread the vegetables on top. Beat eggs with half & half; add salt and dill and pour this mixture over vegetables. Bake in a preheated moderate oven (350 degrees) for 1 hour or until puffed and brown. Cool 15 minutes before cutting.
Hope you are all staying cool in this heat!