the weekend

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!

Yay chard!

Summer really is right around the corner. I am so excited about all the crops that are just about to pop up.

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.

Enjoy!