This week Ashley and I want to give a shout out to some of the folks who taught us how to farm. Before working for City Grown, Ashley worked at Growing Things Farm in Carnation, WA. This 20+ acre farm has been Certified Naturally Grown since 1991 and grows all sorts of wonderful veggies and herbs. Owner Michaele also raises pigs, cows, and goats which she milks for making cheese and soaps. Check them out at www.growingthingsfarm.org
After moving to Washington Ellen spent a wonderful season working for One Leaf Farm in Snohomish. Rand Rasheed produces an incredible amount of veggies on 8 acres and you can find her stuff at the Madrona and Ballard farmers markets. oneleaffarm.com
Here’s what’s fresh this week:
-Baby lettuce mix
-Spicy salad mix
-French breakfast radishes
-Patty pan summer squash
-Red lasoda potatoes
Caffe Appassionatto 12oz whole bean Guatemalan
Veggie of the Week: Carrots!
Cooked or raw, carrots are one of the staples of my vegetable drawer. There’s nothing better than the crunch of a carrot plucked fresh from the ground on a cool morning and peak summer is the perfect time to enjoy them. Try a new way of using carrots with this exotic recipe:
Senegalese Curried Carrot Soup
-6 tablespoons unsalted butter
-1 small onion, finely chopped
-3 cups roughly chopped carrots
-3 cups chicken or vegetable stock
-2 teaspoon good-quality, fresh curry powder
-1.5 cups milk (or cream, for a very rich taste)
-Salt and pepper to taste
-Thick yogurt as garnish
1. In a medium saucepan, melt butter over medium heat until foam subsides. Add onions and saute until transparent, 5-8 minutes. Don’t let them brown.
2. Add carrots and stir well to coat with butter, and cook until almost soft, 10-12 minutes more. Sprinkle curry powder over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute.
3. Add stock and bring to a boil, then simmer until carrots are completely soft. Transfer to a blender or food processor and blend, in batches if necessary, until completely pureed.
4.Return to saucepan and whisk in milk. Return to a simmer and season with salt and pepper to taste. Divide amongst bowls and top with yogurt. Soup can be served hot or cold.
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers