Field To Fork Organic Farm

You have great taste.

Looks like we are going to have a good fruit year! We made it through April and the fruit blossoms did not get damaged by any early frost. Now we have a lot of work todo to keep the crop healthy. Through May we are also planting all the veggie gardens and preparing for a bountiful season.

This season our CSA shares are offered as a pre paid credit card called The Farm Card and we are currently organizing and issuing all the cards over the next two weeks. If you purchased a Farm Card and have not received your farm card by the end of May please contact us.

We are looking forward to returning to the GJ Farmers Market and expanding our Farm Store hours. Currently we don’t have much available but the Spring Lettuce and carrots are great so come out and grab some.

We also have garden plants available for your gardens…

Our current hours are Saturday and Sunday 11-6 once we have all the gardens planted and we have more produce we will expand our hours. Thanks for your interest in our farm!

Make it a great Month…

Your Farmers,

Field To Fork

Warm Chickpea, Fennel and Celery Leaf Salad

Ingredients

Ingredient Checklist

· 1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained

· 1 large onion, quartered

· 12 thyme sprigs

· Salt

· 2 garlic cloves, very finely chopped

· 2 tablespoons red wine vinegar

· 1/2 cup extra-virgin olive oil

· Cellery Leaf Bunch, chopped

· 1 small fennel bulb (3/4 pound)—halved, cored and finely chopped

· 1/2 cup finely chopped red onion

Directions

Instructions Checklist

· Step 1

In a large pot, cover the chickpeas with water. Add the quartered onion and the thyme sprigs. Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer. Discard the onion quarters and thyme sprigs.

· Step 2

Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt. Stir in the red wine vinegar, then gradually whisk in the olive oil.

· Step 3

Drain the chickpeas and add them to the bowl. Toss with the chopped celery, fennel, parsley and onion. Season with salt and pepper and serve warm.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight. Rewarm before continuing.

Suggested Pairing

The rich texture of the chickpeas blends nicely with a creamy and fruity Chardonnay with hints of lemon