Since things are a little slow in the fields, I decided to use this space to share another note from the kitchen. First, a little backstory: ever since Frankie was born, I stopped participating in the Saturday harvest and started cooking lunch for our harvest crew. This season, we have a crack team of 3–Landon, Eitan, and Ashley. Ashley joined us just a few weeks ago, and her vegetarianism shifted our lunch menu away from meat to lots more veggies.
At first, I was a little disappointed to work with a meatless palette (and palate?), but I’ve come to really enjoy the limitations a plant-based diet has put on my cooking. I really get to showcase the veggies and be creative with my combinations. This past weekend, I made a roasted broccoli dish that was especially well-received. And because I’m blindly optimistic that we’ll one day have lots of nice broccoli to sell, I’m going to share it with you here: Crispy Tofu and Broccoli with Sesame-Peanut Pesto.