If you didn’t guess from the header, we’ve been pretty into falafel this week. Our friends the Rooftop Rebels sell homemade falafel at the Barre Farmers Market, and they’ve inspired us to make our own. Going off of Mark Bittman’s recipe, Edge has put a farm fresh twist on this chickpea dish, and even after four meals of falafel, I can still eat more! See the recipe below to make your own with Good Heart garlic scapes, bunching onions, parsley and lettuce.
Flowers are starting to bloom as we enter July, and that means our Flower Share is about to begin! For everyone who has signed up for a flower share, your bouquets will start arriving the second week of July. If you haven’t signed up, but are interested, it’s not too late! The Flower Share is $150 for 10 weeks of farm-fresh bouquets. We’ll also have $10-$15 bouquets for sale each week at the Thursday on-farm CSA pick-up.
Mark your calendars for Thursday, July 19th ~ you’re all invited to a CSA Member Party (yes, even those who pick up their share in Montpelier and Barre)! We’ll have a fun social evening during the regular Thursday pick-up from 4:30-6:00. There will be farm-made finger foods, a beautiful view, and a chance to get to know other CSA members. Bring a beverage of your choice.
Last but not least, we have pro-rated CSA shares available. You’ll receive a $10 gift card to the farm when you refer a friend, so spread the word!
This week on the menu: garlic scapes, lettuce heads, bunching onions, beets, kale, and parsley, and *bonus* ruby streaks bunches (our favorite mustard green!)
A spin on Mark Bittman’s falafel recipe, these falafels are fried instead of baked. While the recipe calls for garlic, we replaced that with garlic scapes and added bunching onions, too. These are great with basil or parsley yogurt, a handful of lettuce, and even some sauteed beets! (The original recipe can be found here).
4-5 garlic scapes, chopped
1 bunch bunching onions, chopped
1 tablespoon cumin
Scant teaspoon cayenne, or to taste
1 cup chopped fresh parsley
1½ teaspoons salt, plus more to taste
½ teaspoon black pepper, plus more to taste
½ teaspoon baking soda
1 tablespoon fresh lemon juice
4 tablespoons olive oil
½ cup tahini
1. Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. (If the soaking time is inconvenient for you, just leave them in the water until they’re ready; you should be able to break them apart between your fingers.)
2. Heat the oven to 375°F. Drain the chickpeas and transfer them to a food processor with the garlic scapes, bunching onion, cumin, cayenne, herb, 1 teaspoon of salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
3. Pour oil into fry-pan. You should have 1/8″-1/4″ layer of oil. Heat over a medium-high flame. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into thick patties, dropping them into the oil once it is hot. Cook until golden brown, about 2 minutes on each side. Transfer onto a paper bag to drain excess oil.
4. Meanwhile, whisk the tahini and remaining salt with ½ cup water in a small bowl until smooth. Taste and adjust the seasoning and serve the falafel drizzled with the sauce. Alternately, mix chopped parsley or basil into yogurt for a yogurt sauce.
5. Fill a wrap with the falafel, sauce, and lettuce, and enjoy!