This week's share...
Cucumber Cantaloupe Carrots Cabbage Green onions Basil Zucchini Jalapeno Tomatoes (4th of July) Recipes to try... Cucumber and cantaloupe salad Charred cabbage Spicy roasted carrots
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The farm is in full bloom! (And so are the weeds...) There is plenty to pick in between all this rain. Are you craving BLT's yet? Hold tight, the tomatoes are still a couple weeks out but are looking great! One new item on the list this week is CELERY! It is leafier than what is at the grocery store, but you can use those leaves like an herb to add flavor to soups and dishes.
This week's share... Cucumbers Kale Cabbage Green beans Basil Zucchini Leeks Candy onions Beets Celery Recipes ideas (click for link to recipe)... Beet chips Green beans amadine Braised celery and leeks with vanilla Zucchini fritters This week's share...
Cucumber Kale Cabbage Broccoli Green Beans Basil Zucchini Leeks (<-- click for more info) Candy Onions Beets Summer can get busy, and vegetables can get forgotten in the back of the fridge. Do you find yourself scrambling to use up your vegetables before they go bad? Here's a farm share tip: Use the leafy greens (like lettuce, kale, swiss chard) first, and save the vegetables that will keep better for later in the week (like zucchini, cucumber, beets) Recipe idea... Buttered leeks We hope everyone had a great Independence Day celebration! Did your cookout feature any of the farm share vegetables? Share your recipes below!
This week's share... Head lettuce Broccoli Sugar snap peas Fresh onions Swiss chard Zucchini Cabbage A couple new exciting items on the list the week- cabbage and fresh onions! The fresh onions are an heirloom variety known for their sweet, mild flavor. They are uncured so they will not store like our other onions. But once you try them, they probably won't last long! Here are some recipes to try... This week's share...
Head lettuce Lettuce mix Green onions Summer squash Carrots Fennel (<-- click for more info) Sugar snap peas Snow peas Kohlrabi (see last week's post) Balsamic Roasted Fennel and Carrots by Healthy World Cuisine Ingredients
Menu ideas...
This week's share...
Lettuce Mix Broccoli Sugar snap peas Snow peas Carrots Green onions Summer squash Spinach Kohlrabi (<-- click for more info) With the cooler nights it's a treat to have spinach this late in the season! The peas are just starting, so hopefully we will enjoy the sugar snaps for the next few weeks. And one new vegetable in this week's share- kohlrabi! Also known as "german turnip" it is a versatile vegetable that adds a great crunch to a variety of dishes. I pickled mine and added it to stir fry, along with the snow peas and carrots, yum! Here is a recipe for quick pickled kohlrabi... Shredded Kohlrabi Quick Pickle Recipeby serious eats Active 20 mins Total 2 hrs Serves 32 servings Makes 2 quarts Ingredients
Other menu ideas...
We are grateful for over an inch of rain and the vegetables are cheering too! Our summer crops are coming on, and we just got the fall pumpkins and vegetables in the ground and started in the greenhouse. Here's what we've been picking this week... This week's share:
Head lettuce Carrots Summer squash Broccoli Green onions Curly kale Collard greens Radishes Spinach Meal plan ideas... Lettuce wrap burgers with roasted squash Spring spinach salad (spinach, radishes, broccoli, green onions, carrots) Crock pot collard greens with ham and grits (<--click for recipe) Japanese vegetable pancakes (<--click for recipe) Welcome to week two of our summer CSA! We enjoyed meeting our new farm share members last week, and look forward to meeting the rest this week! This week's share: White Russian kale Carrots Green onions Head lettuce Garlic scapes Radishes Pea shoots (<-- click for more info) Asparagus Mizuna (<-- click for more info) We finally got a little rain, woo hoo! Hopefully the rain keeps coming and we can keep your kitchen stocked with the freshest seasonal vegetables. If this is your first week of your farm share, refer to our previous post for some recipe ideas. And here is an Asian flavor inspired recipe to try! Spring vegetable stir fry Ingredients: 1 bunch kale Lemon 1 lb ground beef 1 tsp Cumin 1 tsp Coriander 1/2 tbsp Chili powder 1 tsp soy sauce 1 bunch green onions 2 garlic scapes 2-3 carrots 2 small cucumbers 4 radishes 2 tsp Ginger Rice vinegar 2 tbs coconut oil (or neutral oil) Toasted sesame seeds 1 cup Greek yogurt 1 tsp sriracha Slat and pepper to taste Directions: 1. The night before or morning before or one hour before- tear kale into strips and remove stems. Squeeze one half of the lemon onto leaves and massage with palms. Sprinkle with salt, store in fridge until ready to use. Season the beef- place in bowl and season with salt and pepper, soy sauce, cumin, coriander, chili power, and any remaining juice in the lemon half. 2. Prep ingredients- chop green onions, separate whites from greens. Dice garlic scapes. Shred carrots. Slice cucumbers into 1/4 in slices. Slice radishes ‘match stick’ style. 3. In a small bowl, toss cucumber slices with 1 teaspoon of salt. Fill bowl half way with rice vinegar. Toss with a fork halfway through. 4. Heat 2 tbs of a neutral oil (olive, coconut, etc.) in a skillet on medium-low heat. Add onion and sauté until translucent. Add garlic scapes and sauté for 2 more minutes. Add shredded carrots. Season with salt, pepper, and ground ginger. Cook for 3-4 more minutes. Remove from skillet and transfer to a plate. 5. Return skillet to medium heat. Add beef. Sprinkle with toasted sesame seeds. Press down into pan with spatula and sear for 3-4 minutes. Once beef has a golden-brown sear, flip and cook 3-4 minutes on other side. ( Note: beef should be seared on both sides and pink in the middle. It will continue to cook). This would be a good time to toss your cucumbers with a fork. 6. Add onion, garlic and carrot mixture to beef in skillet. Stir together with spatula. Turn off heat, add kale, and cover with glass lid. Let rest for 10 minutes. 7. Meanwhile, stir together greek yogurt, sriracha and juice of half a lemon to make sauce. Add water to your liking to make the sauce thinner (this makes it easier to drizzle). 8. Remove lid from skillet. Kale should be slightly wilted. Stir. Top with cucumbers, radishes, and yogurt sauce. Garnish with the green part of the green onions. 9. Enjoy! Also, here is an example menu of how I plan to use my share to feed my family of 3!
Wednesday- Salad (bacon, head lettuce, pea shoots, carrots, radishes, hard boiled eggs, garlic scape dressing) Thursday- Mizuna pesto chicken with roasted carrots and asparagus Friday- Cooked kale greens with ground pork and grits Saturday- Leftover tacos with pea shoots Please share any recipes you have found! Welcome to a new season! Though it hasn't rained in well over two weeks, the fields are full and we are excited to share what's growing on the farm. I will be posting ideas for how to use ALL of your farm share here each week! Please leave comments of how you use your vegetables so we can all learn how to eat fresh, nutritious food together!
This week's share: Flat leaf kale Broccoli greens (<-- click for more info) Head lettuce Radishes Carrots Asparagus Garlic scapes (<-- click for more info) Green onions Menu ideas (click for a link to recipe): Kale salad with Tahini Dressing Roasted radishes and asparagus Stuffed broccoli leaves (substitute broccoli leaves for collard greens) Avocado chicken lettuce wraps Stir fried garlic scapes |
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