This week: 1 pound of heirloom pickling cucumbers, 1 and 1/2 pounds of broccoli, iceberg/romaine lettuce (some of you got 2 small and some 1 medium head), 1 bunch of beets, 1 chard bunch, 1 bunch of Nabechan scallions, 1 bunch of dill, 1 head of cabbage.
The cucumbers are great for raw eating as well as quick pickling.
Quick Beet and Cucumber Salad
Shred 2-3 beets, slice several cucumbers in thin rounds, thinly slice 1 scallion, chop or tear a stalk of dill. Combine in a bowl. Make a dressing of 1 part red wine vinegar to 4 parts olive oil, salt and pepper, 1/2 part dijon mustard. Toss the veggies with the dressing and let sit 5 minutes. This is great as a side salad, a taco topping, or over cooked wheat berries (or another whole grain) with feta cheese.
This week: 1 pint of summer squashes, 2 pounds new potatoes, 2 heads of lettuce, 1/2 pound spinach, 1 bunch beets, 1 &1/2 pounds of broccoli, 1 head of cauliflower.
This is the last spinach until fall…and the first lovely squashes.
Our favorite way to eat the first new potatoes is to quarter them and boil until fork tender, strain off the water, and add some butter and plain yogurt along with any fresh herbs laying around and salt and pepper.
The farm is getting really busy and I am having a hard time keeping up with inside jobs and so I apologize for being late getting this out. Summer crops are mostly planted and I’m seeding fall crops in the greenhouse this week. Its a funny balance of being in the present and needing to look toward the future at the same time. I guess we’re all doing that all the time in one way or another. Anyway, green beans are coming soon and cucumbers and onions.
Share contents: 1 bunch each of scallions, kale, green garlic, 1 head of romaine lettuce, 1 kohlrabi, 1 pound of broccoli, 1 pint of strawberries
The strawberries have slowed way down so I think this is the last week for them.
Sauteed Kale with Garlic and Vinegar, from Alice Water’s Chez Panisse Vegetables
1 bunch of kale, 1&1/2 tablespoons olive oil, salt, 2 cloves garlic, 1 tablespoon red wine vinegar
Strip the kale leaves off their stems. Chop coarsely and wash in plenty of water. Drain but do not spin dry.
Heat a large saute pan and add olive oil and enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all the kale has been added, season with salt, stir in the garlic, and cover the pan. Cook until desired tenderness. Remove the lid and allow any excess water to cook away. Turn off the heat and stir in the vinegar.
Share contents: 1 bunch of scallions, 1 bunch of garlic scapes, 1 kohlrabi, 2 heads of bibb lettuce, 1/2 pound of spinach, 1 pound of gailan (branching) broccoli, 1 quart of berries.
Well, we got much-needed rain. Lots of it. 5 inches.
It is mostly a good thing but it was hard on the strawberries. You’ll need to eat or freeze these right away because we picked them wet.
Eat all the broccoli; leaves, stalks, tops. It’s all tender. We love braising it and adding it to cannellini beans with parmesan and crushed red pepper.
We also love kohlrabi, peeled and diced with chopped scallions, parsley or cilantro, salt, olive oil, and lime or lemon juice as a side salad or a taco topping.
Share contents: 1 pound of spinach, 1 large bunch of curly kale, 1 head of green romaine, 1 head green bibb, 1 stalk of green garlic, 2 kohlrabi, 1 quart of strawberries.
I hope you have a great week and enjoy eating all the good greens!
KALE and STRAWBERRY SALAD
8 cups of chopped kale, 5 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1 tablespoon cider vinegar, 1 teaspoon dijon mustard, 1/2 teaspoon freshly ground black pepper, 1 and 1/2 cups halved strawberries, 2 ounces of goat cheese, 1/2 cup toasted walnut pieces.