June 5 2013, Week 6

In this Issue:

Information on specific items:
Carrots: They will hold longer if you take the greens off. The greens suck moisture from the root. The roots also store better in their plastic bag, otherwise they will become dehydrated and feel somewhat rubbery.
Beets: You will want to take the greens off and store them in their own bag (assuming you want to keep them for cooking). The greens will need a bag to hold in their moisture and not wilt, and the roots will last longer when removed from the greens.
Fresh Onions: Store these like you would scallions, in a plastic bag in the refrigerator. You can eat the bulb and greens. They will store for a long time this way (weeks).
Everything else: Plastic bag in the refrigerator to hold in moisture.

What’s going on at the farm?
We have a week of glorious weather to enjoy, and so far we have made good use of it by harvesting a plethora of goodies for your boxes. We are starting to experience the transition from spring to summer crops, as the first summer squash and zucchini come on with a bang. Cucumbers and basil are next, and we should see these in all of your boxes next week. Did someone say tomatoes? At least three weeks. If we are lucky it will be two weeks, but I think it will be three. The plants look great and we should have a lot.

As the summer crops come in, the more cool loving spring crops say their farewell. We are coming to the end of carrots and beets (maybe one more week???). This is the last of the broccoli, although there should be one more week of cauliflower and cabbage. I strongly encourage you all to try the roasted cauliflower recipe below, it really brings cauliflower to a glorious level, and this is coming from someone who was not a huge fan. I had to roast it a little longer than recommended to get it really soft, the way I like it. Enjoy!

Remember, if you have any thoughts, questions or concerns, please email the farm and let us know. We love to hear from you.
All the best,
Elise, Beth, Hannah and Lacey.


Beet, Cabbage, and Carrot Slaw with Caraway Seeds
Serves 6

1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra virgin olive oil
Freshly ground pepper
2 ½ cups julienned or grated beets (about 2)
1 ½ cups julienned or grated carrots (about 3)
2 cups finely shredded red cabbage (1/4 medium)

-Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
-In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Beet Salad with Ginger Dressing
Serves 4

6 small beets
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely grated peeled fresh ginger
Salt and pepper
½ cup shelled pistachios, toasted and chopped

-Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into ¾ inch wedges.
-In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Emeril Lagasse, www.foodnetwork.com

5-6 cups cauliflower florets, about 1 ½ inches in diameter
¼ cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

-Preheat oven to 500 degrees
-Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Zucchini Slaw Two Ways
From Fresh Every Day by Sarah Foster
Serves Four to Six

2 medium zucchini, ends removed and cut into 2-inch julienne
2 yellow summer squash, ends removed and cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienned (white and green parts)
1 red bell pepper, cored, seeded, and julienned (optional)
¼ cup chopped fresh flat-leaf parsley leaves
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing (recipes follow)
Sea salt and freshly ground black pepper to taste

Combine zucchini, yellow squash, carrots, scallions, bell pepper if using, and parsley in a large bowl as you cut them. Drizzle the vegetables with the dressing, season with salt and pepper, and toss. Season with additional salt and pepper to taste. Serve immediately or refrigerate in an airtight container. With the Creamy Slaw Dressing, this slaw holds nicely for up to 3 days. With Sweet and Tart Slaw Dressing, the slaw should be served shortly after its tossed with the dressing.

Creamy Slaw Dressing (makes about ¾ cup)
½ cup mayonnaise
2 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tsp sea salt
1 tsp freshly ground black pepper
Whisk mayonnaise, mustard, vinegar, salt and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.

Sweet and Tart Slaw Dressing (also nice with the addition of poppy seeds)
½ cup white wine vinegar
½ cup sugar (could substitute honey or agave nectar—start with ¼ cup and adjust to taste, may need to whisk instead of shake or use an immersion blender)
2 tsp sea salt
1 tsp freshly ground black pepper
Combine vinegar, sugar, salt and pepper in a jar. Put the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container up to 1 week.

Cold Cauliflower Soup with Bacon and Croutons
Recipe courtesy Giada De Laurentiis, www.foodnetwork.com
Prep Time:15 min
Inactive Prep Time:2 hr 0 min
Cook Time:45 min
Serves: 4 servings



For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
Ladle the chilled soup into bowls and garnish with the croutons and bacon.
Cook's Note: The soup can also be blended using an immersion blender.

What's in the box?

Regular Share
Crop Amount  
  • Summer Squash and Zucchini (1 pound)
  • Cauliflower (1 head)
  • Beets (1 bunch)
  • Carrots (1 bunch)
  • Broccoli (about 1 pound)
  • Onion (one red)
Full Share
Crop Amount  
  • Summer Squash and Zucchini (2 pounds)
  • Red Cabbage (1 head)
  • Beets (1 bunch)
  • Carrots (1 large bunch)
  • Broccoli (about 2 pounds)
  • Onions (one white, two red)
  • Cucumbers (1 pound)