Farm Baskets

Our cheeses are truly artisan farmstead cheeses. They are nothing like the mass produced cheeses at the grocery store. They are also fairly dissimilar from cheeses purchased at a farmers market as most of these are still produced in large batches. Our cheeses are made in 4 gallon batches, one at a time. That means that each and every cheese we make will be unique in flavor and texture. Subtle things such as room temperature, the diet of the goat or even the age of the rennet will change the final results. We can control many factors but the cheese will always be different. And that's the way we love it!

Our best guess for what's in the boxes for this week:

All baskets:

Red Norland Potatoes: Still coming in! The potato season in Texas is short but plentiful. Enjoy it while it lasts!

Cucumbers: Many of the cucumbers in the boxes might not look like what you are used to - the usual long thin 'slicers' from the grocery store. These short stubby cukes are 'picklers' - which are called Kirbys when eaten fresh. A Kirby has a true and strong cucumber flavor.

Tomatoes: FINALLY! We have many many varieties planted this year and you will get a taste of them all!

Half baskets:

Fresh Garlic: Stinky hands from chopping all that delicious farm garlic? Try washing your hands under running water while rubbing a piece of stainless steel.

Wax Beans or Green Beans: This is likely to be the last of the first flush of green beans. We should have more in a few weeks!

Baby Carrots: The perfect sized snack for kids!

Full baskets:

Beets: The first beets, eaten by the Romans and Greeks, were black or white and not red.

Italian Parsley: When crushed and rubbed on the skin, parsley is said to reduce itching of mosquito bites.

Poblanos: This is the most commonly used pepper for chile rellenos.

Ichiban Eggplant: Still the only variety producing at the farm so far!

Herb of the week: Mint

Moroccan Beet Salad

6-8 medium beets
1 lemon
2 cloves garlic, minced
1 tsp cumin
salt and black pepper
4 tbsp olive oil
1/2 cup chopped parsley

Add beets to boiling water in a large saucepan. Simmer until beets are tender when pierced with a fork, about 45 minutes.

Cool, peel, and cut beets into bite-size pieces. place in a serving bowl.

Mix lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil. Add to beets and toss.

Let sit a few hours and just before serving, sprinkle with parsley.