- Green Onions Grilled Green Onions
- Garlic Scapes (curly tendrils, use like garlic)
- Dill
- Kholrabi & Leaves Kholrabi Slaw Kholrabi Leaf Saute
- Rainbow Kale Raw Kale Salad
- Broccoli &/or Cauliflower
- Beets & Beet Greens Beet and Kholrabi Chips Raw Beet, Carrot, Apple Salad
- Sugar Snap Peas
Remember: Week 4=Even Week
Mark your calendars!! Saturday, July 27th…Potluck and Hoe Down/Barn Dance at Suncrest Gardens Farm. Everyone welcome! Dinner 5:30-7:30, Music 8-11 with Manfort
The exciting new faces in the box this week are the beets and sugar snap peas. There is a large portion of sugar snaps in each of the boxes as they’ve rolled in hard, but will be available only for a short time. We had several plantings of sugar snap peas put in this spring, but only our last planting had a good germination rate due to the wet, cold weather early on. I believe many pea seeds simply rotted in the soil and therefore resulted in a poor stand of plants in the field. Peas are not friends with the heat, so enjoy the sweet crunchy treats while they last. We are going to attempt to do a fall crop of peas this year as a trial run.
Red Ace is the variety of beets coming to you this week. The beet leaves are edible when cooked. The greens go nicely together with the beet roots, but be sure to cook them separately as the roots take much longer to cook then the leaf and stems.
I’m including a recipe for Kholrabi and Beet chips (see above) as I know some of you enjoy kale chips. The chips are best eaten right away and not stored. Otherwise, both the kohlrabi and beet greens can be sautéed. Some like to do a short boil on the kohlrabi leaves to remove some of the bitter.
We are temporarily out of salad this week as the plot tasted a bit bitter this week with the latest hot stretch. More will be coming. However, in the heat of summer lettuce naturally wants to take a break from the heat. It prefers the cooler weather of spring/fall and we’ve even found some hardy varieties to survive winter under protection.
Many of our other seasonal vegetables are great turned into cold or room temp salads. I think my favorite way to use kohlrabi is peeled and shredded into a slaw. It holds well in the fridge without getting mushy over the week, and it very handy to have a bowl of salad made up and ready to eat at a moments notice.
Herb Share this week:
- Chives
- Basil, Purple Osage and Gevevese
- Parsley
- Mint
Pizza Schedule This Week:
We are open both Thursday, July 4th and Friday, July 5th. 4:30-9pm. We will have live music on Thursday by Jamin Barth from 6-9pm. Seasonal pizzas: last week for “spinach alfredo” until September, “sunshine” pizza, and perhaps the “flying saucer”.
Eat Well. Smile Often.
Your Farmer,
Heather