One of the exciting parts of working at the farm is seeing how the levels of activity change per day. In the mornings, there can either be a couple of people around or no one at all. As the day progresses and more people arrive, a flurry of activity will begin. The wash station will go from empty to busy within a matter of hours.
The wash station tends to be busy from the late morning to the early afternoon as farmers come in and out while harvesting. This place is where most of the socialization happens, and it is right next to the cool rooms and the shaded grass spot where the farmers like to take their breaks! Depending on the day, after lunchtime, it can either be busy or not. On Tuesdays and Fridays, many farmers go to the farmers market, leaving the farm very, very quiet. On other days, the farm is busy until the evening when the bugs come out!
No matter what, there is almost always something going on at the farm! The changes in activity are what breathe life into it.
This week’s recipe is a great one to try this summer with all the leftover veggies you may have left from the previous week’s CSA that you want to get rid of before the next one!
INGREDIENTS
- 2 zucchini (about 1.25 lbs.) ($1.22)
- 1 yellow squash (about 0.5 lbs.) ($0.48)
- 1 small red onion (about 0.5 lbs.) ($0.70)
- 1 red bell pepper ($1.79)
- 2 Tbsp olive oil ($0.26)
- 1 tsp dried basil ($0.10)
- salt and pepper to taste ($0.05)
- 1/4 cup chopped fresh parsley (optional) ($0.25)
INSTRUCTIONS
- Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces.
- Spread the vegetables out over a large baking sheet (or two, if needed) so they’re in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they’re evenly coated in oil and spices.
- Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.
Recipe from: https://www.budgetbytes.com/roasted-summer-vegetables/