- Green onions
- Garlic Scapes: Grilled Naan with Garlic Scape Chutney, no cook chutney
- Fennel: Pasta with fennel, lemon, and kale (or chard)
- Swiss Chard
- Basil: Basil Pesto
- Mixed Salad Greens
- Kohlrabi: Kohlrabi and Lentil soup
- Broccoli: Siracha Broccoli
- Bok Choy: Bok Choy Ramen Salad, seven layer salad (use Bok choy for crunch)
- half shares: summer squash and cauliflower
- Full shares: Napa Cabbage: Healthier Napa Ramen Salad
Herb shares: Parsley, dill, lemon thyme, tarragon
The days are full and the weeks are sailing by on the farm. We were able to get our hay dry, baled, and stacked in the pole shed before another blast of rain came this weekend. And now with another 2″ of rain this week, everything is well soaked in the field. Harvesting the CSA harvest this week meant sinking in the mud to get to the vegetables. However, the upcoming forecast looks dry. Perhaps the baby zucchini and summer squash that have taken to rotting will dry out and begin producing a better crop next week.
The peas are struggling to produce so there was not a good enough crop this week to add to the shares. The boxes are abundant and overflowing in other ways. The salad and basil could not even fit in the boxes this week, so enjoy the abundance.
We made a kohlrabi soup this week as an alternative way to eat the kohlrabi. Not only was the soup simple to prepare, it was really delicious. See the recipe link above. I’m surprised that I haven’t eaten kohlrabi cubed in a soup before and I loved it’s nonstarchy, mild flavor and it held its shape very well. For those that are not interested in soups in the summer (or ever!), make a pot of rice and label the Solids and a little broth from the soup over the top of it. Easy and yummy.
This will be the last week for Bok choy and I’ve included a couple different dishes that capture the crunch of the choy. See links above.
The garlic scapes have been all harvested in order to let the plants put more energy into the bulb sizing versus flower production. The scapes , or curly cues, are a mild garlic tasting vegetable. One way to make these easily usable is to chop them up in your food processor and keep them in a little container in the fridge to sprinkle into your cooking as you would garlic. Making a condiment our of them such as one of the chutney recipes linked above is another way to add flavors to just about anything. Otherwise, simply use them as you would garlic without the fear of overdoing it as they are milder than garlic cloves.
Eat Well. Smile Often.
Your Farmer,
Heather