Nichols Farm and Orchard.
Lloyd's son, in blue.
A mountain of carrots:
white, orange, red and purple.
On my plate today:
cucumber, red carrot, basil,
olive oil, balsamic, sea salt, pepper.
The first week in June the farmers' markets come alive again, in Chicago. I have been shopping at Nichols Farm for over a decade, now. Lloyd did a stint in the U.S. Navy, worked out at O'Hare Airport, and then got into gardening - seriously. The garden grew, and eventually became his living. To accomodate the expansion, the family moved from Lombard to Marengo, Illinois. And everything that they sell is grown there, on their land. They specialize in unusual and heirloom varieties of unsprayed vegetables.
Summer Vegetable Bake:
In a glass baking dish, 13x9x2,
(1) washed and sliced:
- summer squash,
- eggplant,
- carrot,
- yellow/green string bean,
- onion,
- garlic,
- I add frozen lima beans too...
- one 8oz can tomato sauce,
- olive oil,
- marjoram, sea salt, red/black pepper,
(2) mixed, covered with foil,
(3) baked at 475 F for one hour,
(4) served next to couscous.
Good Health.