June 20: Solstice Verde
Woah, I don’t know about you, but today feels like the longest day evverrrrrr….oh wait, that’s tomorrow! Yes, it’s the Summer Solstice tomorrow and how exciting for summer to officially begin. The weather this weekend seems to be leaning towards clouds and rain, but all the better to put off the sweltering days of summer for just a bit longer.
New Faces
Thanks to people who have reached out regarding the farmhand position! We have hired a couple new folks and are excited to begin training. Farming can be really difficult work, but it’s also incredibly fulfilling, so it’s a joy to welcome and encourage those just starting out.
Chamomile Smiles
Last week, we experimented with some new offerings and brought herb bouquets as well as chamomile bouquets. What’s neat about these is they look lovely, smell amazing and can gradually be used for any number of culinary purposes. Our herb bouquets this week have lemon thyme, parsley, oregano, sage, bee balm, bachelor’s buttons, and bronze fennel. As well, so many people were jazzed with the chamomile bouquets we’re bringing more this week! If you end up buying some fresh chamomile with the intention to make tea, it can be done with the fresh flower heads, but according to old trusty AI Google, the flavour gets more concentrated as they dry.
Lets talk: Salsa Verde! (Italian and Mexican!)
Maybe you know one or the other, but lets break it down a bit! What is the difference between Italian and Mexican salsa verde?
The Italian version is an uncooked and often made with parsley, olive oil, garlic, capers, vinegar or lemon juice and maybe a sneaky anchovy here or there. Mexican salsa verde is an entirely different sauce; it's a tart, vibrantly green sauce with a base of tomatillos, chiles, and cilantro that can be cooked or raw. As it’s still early in the season (no tomatillos to be seen…yet!), we’ve got an Italian Salsa Verde recipe for you. This sauce is tangier than the Mexican Version and is great on pretty much anything you want to put it on: sandwiches, pizzas, steak, pork! Carlos used to serve it on a milk-braised pork shoulder dish at a restaurant in Vancouver way back in 2011. (We will follow up with that recipe in the Fall (aka braising season!))
Italian Salsa Verde
1 bunch Parsley, Chopped
1 Bunch Mint, Chopped
3 Cloves Garlic, Minced
Juice + Zest of 1 Lemon
1 Tbsp Capers (Rinsed) Chopped
1/2 tsp Chili Flakes
Salt and Pepper to Taste
1/2 C EVOO
Blend it all together and enjoy!
Market Updates!
We will be at the market tomorrow, June 21st, but will be absent next weekend, June 28th! Just so you can plan ahead, get what you need or maybe try and see us on the Wednesday market, June 25th.
We will have all the usual suspects of produce and herbs, plus some more! This week we are bringing some niche herbs such as savoury and stevia (yes, STEVIA). Be sure to stop by and check it out if you’re curious.
We hope you have an incredible Solstice tomorrow, remembering that the daylight is a gift and we need to use up every last bit of it while it’s here. Go for an extra long walk, have an extra long conversation with a friend, stretch yourself out loooong on the grass (or your couch) and savour the long day.
Cheers,
The OKHP Crew