1 head of green bibb lettuce, 1 head of radicchio, 1 head of frisee, 1 bunch of carrots, 1 bunch of basil, 2 sweet onions, 3 pounds of new potatoes, 2 pounds of cucumbers, 1 pound of yellow squash.
Radicchio (small round red head)and frisee (green deeply lobed leaves) are both in the chicory family and are somewhat bitter. They are both good additions to a green salad or used in place of lettuce. The frisee is very mildly bitter; the radicchio more bitter. Some people enjoy radicchio grilled…our favorite way to eat it is in a salad with toasted walnuts, apple or pear, blue cheese, balsamic vinegar and black pepper.
We are trying to give you basil as it grows big enough to pick so that you can make your pesto and dry some for the winter. The basil here almost always succumbs to a powdery mildew right about the time the tomatoes start to ripen. This way you can have your basil waiting to add to your favorite tomato dishes. I make a very simple pesto with only basil, garlic, olive oil and salt. I put it in a jar and pour a little olive oil over the top of the pesto to give air out, put on a lid,and store in the refrigerator. I add nuts, cheese,lemon juice to it right when I’m using it.
Share contents this week:
2 pounds of yellow and zephyr squashes, 1 pound of broccoli, 1 bunch of Swiss chard, bunch of beets, head of romaine, head of escarole, bunch of green Garlic, 1 head of Napa cabbage.
We are back to work now that the rain water has dried up. All the tomatoes are pruned and trellised. All the sweet potatoes are planted. The next round of squashes, fennel, leeks are all planted! And though it is not yet officially summer, it is time to start the fall crops.
Escarole is a bitter green from the chicory family. We like it sautéed with garlic and cannellini beans and some Parmesan and red pepper flakes.
Share contents: 2 heads of Carmona Red Bibb lettuce, 1 bunch mixed greens, 1 bunch scallions, 1 bunch baby carrots, 1 bunch hakurei turnips, 1 pound broccoli, 2 fennel bulbs.
It has been a hectic morning dealing with the mud and getting everything where it needs to go. In addition, there is a new calf born to a mother cow who has mastitis so we’ve been trying to get them taken care of and now its 2:00 and I’m just getting around to this blog post…
The mixed greens bunch would be nice chopped into ribbons and sauteed with a scallion and a little salt, pepper, and vinegar or lemon juice.
We had a good salad last night with the red bibb, thinly sliced baby carrots and fennel and a simple vinaigrette.
Share contents: 2 heads green bibb lettuce, 1 bunch of collards, 1 head of bok choi, 1 bunch of red beets, 1/2 pound of gailan broccoli, 1/2 pound of garlic scapes, 1/4 pound fresh basil, 1 pint of strawberries.
The basil is damp. we just washed it this morning. It is in a bag with paper to take up some of the moisture. If you aren’t going to use it right away, remove it from the bag and let it air dry on a cloth before refrigerating it or it will turn black. We were thinking a pesto made of the basil and garlic scapes would be nice.
You can also use the garlic scapes anywhere you would use garlic for a milder version of the same flavor.
Collard greens steamed and then sauteed with a few garlic scapes and served with apple cider vinegar and salt to taste are delicious.
The strawberries are suffering from the rains of the last week…they aren’t as sweet and many are just rotting on the plants. Here’s hoping for some dryer weather so we can enjoy them for a couple more weeks.
Those of you picking up at market today will have to grab basil, collards, and berries as well as a box. We couldn’t fit everything in the boxes. For Saturday pickup we’ll use bigger boxes.
Katelyn and Anna picking spinach for your share; our herd of Red Devon cattle in the background.
Your first share of the season contains:
2 small heads of bibb lettuce, 1/2# of spinach, 1 bunch of green garlic, 1 bunch of cilantro, 2 pounds of sweet potatoes, 1 pound of Turkey Red wheat all-purpose flour, Strawberries!
The strawberries were picked on Monday and stored in our cooler but are VERY perishable. They need to be eaten right away or refrigerated and eaten within 2 days or frozen. We did not wash them so they have some pollen dust on them.
The flour was milled by Farm and Sparrow and is wheat that we grew last year here at the farm. It is an heirloom variety. If you are unable to eat wheat, just exchange your flour for another item.
The sweet potatoes were grown here last year and stored over winter. They are at their sweetest.
Try making a pesto of the green garlic, cilantro, and some spinach with salt and olive oil.
Please be sure to bring a bag with you to transfer your vegetables into. The berries and flour will not be in the box so be sure to talk to us and get those items! In the weeks to come you can return berry boxes for us to re-use.
Here we go! We hope you enjoy!