This weekend we visited Fifth Crow Farm in Pescadero and met some of the farmers who grow our food. Lunch was pizza from Uncie Ro, who travels with a portable wood-fire oven. We tasted 10 varieties of apples grown on the property, including my favorite, the Spitzenberg. And we had a nice walking tour of the farm including a spot on the hill where we could see the whole farm below.
Our box from Fifth Crow Farm contained Melons, Sungold cherry tomatoes, Red potatoes, Gold beets with greens, Dill, Summer squash, Bell peppers, and Lettuce.
Here is my menu plan for the week of September 24:
Saturday: Roasted Dover sole with fennel and tomatoes, sautéed beet greens, rice
Sunday: Grilled lamb chops, roasted potatoes, sautéed chard
Monday: Pasta with pesto, roast chicken, summer squash and tomatoes
Tuesday: Taco Tuesday
Wednesday: Slow Cooker White Bean and Kielbasa Stew (click here for recipe), beet salad
Thursday: Sheet-Pan Chicken with Sourdough and Bacon (click here for recipe), green salad