What’s Going on at the Farm?
Hello folks! The warm dry weather we had last week was a real blessing for the strawberries. When the sun shines, so does their flavor! We have had large harvests the past few times we have picked, yesterday the four of us spent about four and a half hours in the patch. Our other crops have grown by leaps and bounds with the 90 degree (unseasonable!) weather as well. This week we see the first cabbage and broccoli harvest, although still light as they are just barely getting ready. We will have plenty of both for next week’s share, and maybe even the first cauliflower. The beets and carrots are coming along, although they really got delayed this spring with the cold weather we had in late February and early March. I am hoping to see them in next week’s shares!
We are busy suckering our first planting of tomatoes this week (pruning the vines), along with preparing ground for our second planting of tomatoes, which should get us through August. More hoeing, always lots of hoeing. We continue to plant as well as we put more beans, basil and cantaloupe in the ground today.
That’s all for now, as usual, let us know if you have any thoughts, feedback or concerns as we love to hear from you.
Elise, Beth, Trish and Shelley
Recipes and Veggie Information!
Roasted Japanese Turnips with Honey
Andrea Reusing Cooking in the Moment
4 bunches (about 20 small) golf ball size Japanese-style turnips, stems trimmed to Â¼ inch, sliced in half lengthwise.
1 T plus 1 t expeller-pressed vegetable oil
½ t kosher salt
Freshly ground black pepper
1 T honey
Pinch of Cayenne
In a medium bowl, toss the turnips with 1 T oil, the salt and some pepper.
Heat a large cast-iron pan over medium-high heat. When it is quite hot, coat the pan with the remaining 1 t oil and add the turnips. Sautee, shaking the pan frequently, until the turnips are starting to turn a golden brown, especially on the cut sides, and are almost tender but still slightly firm, 8-10 minutes.
In a small bowl, combine the honey and cayenne with 1 T water. Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
Strawberries 1 pint
Strawberries 2 pints