Preheat oven to 400 degrees.  In a small skillet dry roast 1 1/2 teaspoons cumin seeds until fragrant, then grind with a mortar and pestal.

Halve 1 pound carrots lengthwise.  Place in baking dish add 3 peeled and quartered beets, 1 unpeeled orange cut into 8 wedges, 2 T olive oil, 1 T cider vinegar, 1/4 t sea salt and 2 T fresh thyme.  Add 1 teaspoon cumin and toss until all ingredients are coated.  Roast uncovered for 45 minutes or until beets are tender throughout.

Dressing

Pick orange wedges out of roasted vegetables and squeeze juice into separate bowl and discard peel.  Add any juices from baking dish.  Add 3 tablespoons olive oil, 1 T lemon juice, 1 T red wine vinegar, 1 t maple syrup, 1/8 t sea salt and a dash of pepper.

In a large bowl, combine 4 cups chopped kale, 1 peeled and sliced avocado, and 2 T fresh chopped chives. Add dressing and toss to combine.  Transfer roasted vegetables to a serving dish and top with dressed greens.  Sprinkle with sunflower seeds and chive flowers if available and serve.

Week six buzzed in quickly this spring!  This weeks shares will include beets with beautiful beet greens.  Saute, steam, juice or chop those greens up into your salad.  Kale is also on the menu.  Have you ever made kale chips?  How about a beet and kale salad?  I’ll include recipe for the beet and kale salad later today.  You will also find young leeks, scallions, plenty of mixed lettuce greens, a nice mixed herb bundle and radishes.

Beets, leeks, scallions, lettuce, radishes, kale, herbs,

Don’t forget to bring your baskets back each week and any egg cartons!  Also, as a reminder, last week we asked for small berry containers if you had any you don’t have a need for them, we would love to fill them!  We should be seeing strawberries in about two weeks.

Farm update ~ New babies arrived early Friday morning.  One doe, one buck.  Cute as a, well, baby goats!