Springdell is such a happy place for me and I’m sure for all of you as well. My weekly excitement started on my ride over to pick up share box #4. The share boxes were noticably heavier this week, carrying awesome produce from the farm straight to our tables. Here is a look at this weeks box and the add-ons.
- 5 cucumbers
- 1 blueberry
- 1 raspberry
- 1 heirloom stuffing squash
- 1 bag o’ wax beans
- 10 summer squash
- 1 bunch carrots
- 2 heads of lettuce
- 1 bunch kale
- 1 bunch collards
- 2 cucumbers
- 6 summer squash
- 1 box o’ wax beans
- 1 raspberry
- 1 bunch carrots
- 1 bunch collards
- 2 heads of lettuce
- 2 pak choi
- 1 bag of spinach
- 2 blueberry
And now a word from Sarah:
My quick recipe for today uses the garlic from last weeks share and some fresh rosemary from the pick your own herb garden. I made this, spread it on 2 racks of lamb and it baked into a fantastic, flavorful crust.
Let the lamb sit at room temp for 1 hour then coat in this mixture before baking:
2 tablespoons minced fresh rosemary leaves
1-2 garlic cloves, minced (remember these little guys hold quite a punch)
1/4 cup Dijon mustard
2 tablespoons balsamic vinegar
2 racks of lamb
Place the lamb in a preheated 450 degree oven for 25 minutes for a medium rare. Remove from the oven and tent it with foil for 15 minutes. Serve and enjoy!