Week two of Sabzi Mabzi!

Hi everyone! 

This week, bunches will include dill (sheved) from Iran, basil (reyhan sabz) from Iran, cress (shahi) from Iran, mint from Iran, scallions, and radishes.

I'm particularly excited about the radishes and the dill. These radishes have been so delicious, unlike any that I've had from a store. I think it's because they're so fresh and grown in yummy valley soil. 

Dill had a growth spurt since Thursday and I'm very excited to pick it for you now. A few years ago, a friend gave me a small pinch of dill seeds from Iran, and I grew it and saved seeds in the East Bay for two years in order to have a farm's-worth of seed to plant this spring. What I love about this dill in particular is that it has thick and succulent stems that are delicious to crunch on. I tasted it for the first time this season a few days ago and found the flavor to be understated and almost umami. I hope you enjoy it as much as I do! 

Wednesday was the summer solstice. I hosted my first gathering at the farm and invited Iranian friends with whom I want to build a tradition of celebrating Tirgan, which is what the summer solstice is called in Persian. We don't actually know what is traditionally done in Iran for this holiday, so we just did what we do best: made way too much delicious food and ate and laughed for hours. 

I'm looking forward to having a lot more events at the farm in the future. My cofarmers and I are all doing our food projects for the love of our communities and we want you all to be able to come visit this special place. We are very busy trying to get our footing farming this year, so we can't promise anything soon, but it is a long-term goal. 

Thanks for reading! I hope to see you on Thursday at Middle East Market :) 

Love, 

Farmer Sama <3