What’s in the box this week?
Standard Shares include
Mixed Summer Squash - Toss diced squash with a little olive oil, salt, and pepper. (Maybe also some ground cumin or fennel seed if you wish.) Roast the squash until just tender. Make a quick batch of quinoa. Toss the squash and warm quinoa with a basil vinaigrette, toasted almonds (or other nuts or seeds), sliced scallions, and a crumble of feta (or other cheese).
Squash Blossoms - These are great in a quesadilla… Saute them first in a little olive oil until they are wilted, then place them in the tortilla with a sharp cheddar and let it get all melty! Yum
Spring Onions - For butter-braised spring onions with chives! Lay about 1 lb spring onions in a large skillet, trimming top of dark greens to fit (you might also need to cut them in half or quarters if they are large). Add 2 tbsp butter and 1/2 c water to skillet; season with salt. Bring to a boil; cover. Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes. Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer. Transfer onions to a plate. Simmer cooking liquid in skillet until reduced to 2 tbsp, about 1 minute. Remove from heat and whisk in remaining 2 tbsp butter. Return onions to skillet and turn to coat with sauce. Top with ¼ c chopped fresh chives.
Bunched Carrots - From our friends at Riverdog Farm. Roast carrots until caramelized and tender, then toss warm carrots with a spoonful of tahini and a sprinkle of flaked sea salt and black sesame seeds. Finish with chopped cilantro, parsley, thyme, or oregano.
Red Jewel Cabbage - The star of this week’s recipe!
Lacinato Kale - Kale is strictly a cold-weather crop, losing quality quickly in hot weather. It is, however, the hardiest of all greens, surviving temperature down to 10 degrees below zero F. Where nighttime temperatures regularly drop below freezing, some gardeners protect their plants under a thick mulch of straw. Others are content to pick kale even under a blanket of snow. Where winters are mild, kale plants will produce into the spring. Because kale is a biennial, another spurt of growth will occur in the spring before the plants finally go to seed. This is nearing the end of our kale patch for the spring; more to return in fall.
Loose Beets - Why did the veggie band sound horrible live? They were missing a beet. Wah wah
Lemon Verbena/Mint Combo Bunches - Make a delicious tisane (an herbal tea) for two - If desired, set aside 2 lemon verbena sprigs for garnish. Put the remaining lemon verbena sprigs and the mint in a teapot. In a saucepan over high heat, bring 3 cups of water to a boil. Remove from the heat, pour the water into the teapot and let the tisane steep until the desired strength is reached, usually 3 to 5 minutes. Pour through a tea strainer or fine-mesh sieve into 2 mugs, dividing it evenly. Slip a lemon verbena sprig into each mug. Serve immediately and pass the sugar at the table..
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Summer squash, Slicing cucumbers, Spring Onions, Savoy Cabbage, Carrots, Sage
The date for this year’s Annual Farm Dinner has moved! We’ve pushed back the date to Saturday, July 16th.
Those of you who have followed us know that this year is the first year operating in our new home and with a bunch of changes to our farm operations. We want to make sure that the Annual Farm Dinner is as much or more fun as years past, so we’re giving ourselves a few extra weeks to get details ironed out.
Our apologies to those whose plans are affected. We hope you can join us for this new date. Please email us if you’d like to volunteer for the event. Volunteer shifts include parking, serving, and safety patrol. Typical shift is about 2 hours and leaves plenty of room for socializing.
Mark your calendars! Saturday July 16…. More details to come.
Beet and Red Cabbage Salad with Lentils and Blue Cheese (Serves 8-10)
Because there are so many ingredients (including 2 from this week’s box!) in this salad, a simple dressing of lemon juice and olive oil is best. It is colorful, attractive, and hearty… a great addition to any potluck. Feel free to try without the bacon to make it vegetarian/vegan! Thank you to Food & Wine for the recipe.
½ c French green lentils
4 oz thickly sliced bacon, cut crosswise 1/4 inch thick
½ c extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
Freshly ground black pepper
1 ½ lbs roasted beets, cut into wedges
¼ c coarsely chopped parsley
½ lb red cabbage, cut into 1/2-by-2-inch pieces
¼ lb green-leaf lettuce, torn into large pieces
¼ lb blue cheese, such as Roquefort, crumbled (about 1 cup)
In a small pot, cover the lentils with 2 inches of water and bring to a boil. Add 1/4 teaspoon of salt and simmer the lentils over moderate heat until they are tender, 25 to 30 minutes. Drain the lentils, rinse with cold water and then drain again.
Meanwhile, in a large skillet, cook the bacon over moderate heat, stirring occasionally, until crispy. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
In a small bowl, whisk the oil with the lemon juice; season with salt and pepper. In a large bowl, toss the beets, parsley and lentils with one-third of the dressing. Add the cabbage, lettuce and the remaining dressing and toss gently. Season the salad with salt and pepper, top with the bacon and blue cheese and serve.