It was a typical weekend at the farm.
A little flame- weeding on the carrots and beets. Thanks Taylor!
And lots of harvesting from the crew.
We are happily picking some of our favorites. Finally!
As aways, a day of farming in the sun and heat needs to end on a high note.
Taylor and I decided to end our day with a few pints of Stowaway IPA beer and some delicious falafel sandwiches.
This was the perfect ending to a hot Sunday on the farm.
This was my first attempt at a making homemade falafel and I am happy to report that it turned out beautifully. We loved it!
We topped our falafel with a homemade yogurt-dill sauce. It was awesome!
For the falafel:
1 can chickpeas, drained and rinsed
3-4 tbs of olive oil
1/3 cup chopped red onion
1/2 cup fresh parsley
1/2 cup fresh cilantro
3 cloves of garlic minced
1 tsp ground cumin
salt and pepper to taste.
Preheat your oven to 375.
Combine all ingredients in a food processor or blender. Blend until smooth but not pureed. From mixture into small patties.
Place patties on a cookie sheeted greased with olive oil. Bake for 13 minutes. Remove falafel from oven and flip patties. Bake for another 13-15 minutes.
Serve in pita pockets with lettuce, tomato, cucumber, red onion and yogurt dill sauce.
For the sauce:
1 cup plain yogurt
1 clove minced garlic
1 1/2 tbs fresh dill, minced
1/2 tsp finely grated lemon peel
1 tsp lemon juice
salt and pepper to taste
Mix everything together in a small bowl. Serve over falafel.