The Sunflower House
Pick Your Own Field Update
- Melon: chill and sprinkle with freshly ground black pepper
- Watermelon: Chill and sprinkle with a bit of salt if desired
- Beets: boil until tender, slip the skins, serve slightly warm
- Eggplant: slice and put on the grill or skillet—brush with olive oil and soy sauce
- Onions: Walla Wallas in particular, but others as well—brown in the skillet with some butter and enjoy the sweet mild flavor with almost any meal.
- Cucumbers: great for munching on plain, but also see cuke/tomato salad
recipe from previous week
- Sunflowers: see soup recipe below, edible petals!
Water Conservation at Home
Saturday, August 23, at 10 a.m.
Water conservation inside the house and out, including cisterns (rainbarrels), presented by Matt Kofroth, Watershed Specialist with the Lancaster County Conservation District. Sign up if interested on the sheet.
September 19th Homefields Golf Tournament
Homefields, our benevolent landlord and host will hold its 12th annual Golf Tournament Sept 19th at Crossgates Golf Course, Millersville. To participate, pick up a copy of the flyer here at the farm or see their website at: www.homefields.org. Proceeds benefit Homefields.
Minestra di Girasole (Sunflower Soup)
Prep Time:15 min
Cooking Time:35 min
3 pieces smoked bacon
1 spring onion, 1 garlic clove
2 tbsp olive oil
2 carrots, 2 potatoes, 2 courgettes (zucchini)
1 1/4 quarts vegetable stock
2 handfuls of sunflower petals
1 handful of basil
grated Parmesan cheese
Mince the bacon with the onion and the garlic. Slightly pan-fry with butter and oil. Add the chopped carrots, potatoes and courgettes. Add the vegetable stock. Cook for about 30 minutes and then toss 2 big handfuls of sunflower petals in the soup and 1 of basil. Cook for further 5 minutes. Pour the soup in the bowls and sprinkle with plenty of chopped basil and parsley. Add grated parmesan cheese and serve.