May 21, 2014, Week 4

What’s Going on at the Farm?
                  Wow, everything is ready to harvest at once!  We are harvesting and harvesting and we still have more to harvest!  In between all of the harvesting, we are trying to slip in a little work, like planting our second crop of tomatoes this Thursday, or side-dressing and hoeing the second planting of carrots later this afternoon.  Then right back to harvesting.  Next week you can look forward to carrots and cauliflower, along with more sugar snap peas for regular shares.  In addition, you can look forward to more strawberries, lettuce, green onions, and broccoli.
                  We had a couple of boxes taken incorrectly last week, so as the announcement states above, I wanted to emphasize a reminder to folks at the self service pick up locations to only pick up the box with your name on it.  Also, if you send a friend, please let them know this as well.  For the sake or review, also remember to pick up your box within the allotted pick up time of your location only.  If you let us know by the Monday evening before the Wednesday delivery that you will be out of town, we can hold your box for you and you can receive a double at a later date of your choosing.  Otherwise, if you do not pick up your box within the allotted time, you will forfeit your share for that week.   Thanks!
                  Like always, please let us know if you have any thoughts, feedback or concerns.  We love to hear from you!
Elise, Beth, Trish, Shelly and Soliz

Recipes and Veggie Information!

Marinated Beets
Trim the greens to ½ inch from: 1 pound beets
Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with: Salt
Cover tightly and bake the beets in a 350 degrees F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Uncover and cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or 1/4 –inch dice and sprinkle with: 1 tsp vinegar (red wine, sherry, or white wine vinegar), Salt
Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed. Toss with: 1 to 2 tsp extra-virgin olive oil
German Style Apples and Cabbage
4 packed cups thinly sliced green cabbage (3/4-1 pound)
3 cups peeled, sliced tart apples
1 cup sliced red onion
½ cup apple cider or beer
¼ cup apple cider vinegar
1 tsp caraway seeds (optional)
½ tsp salt
coarsely ground black pepper to taste

Place cabbage, apples, onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become lsightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms.

20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper

  1. Preheat the grill for high heat.
  2. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
  3. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

What's in the box?

Regular Share
Crop Amount  

Strawberries 1 pint
Head Lettuce 1 head red leaf or romaine
Broccoli 1 lb.
Beets 1 bunch
Cabbage 1 head
Spinach ½ pound

Full Share
Crop Amount  

Strawberries 1 pint
Lettuce 1 head green leaf, 1 head red Boston
Boc Choi 1 large bunch
Baby Kale Mix ½ lb. bag
Sugar Snap Peas 1.25 lb. bag
Radishes 1 bunch
Broccoli 1.5 lb.