What’s Going on at the Farm?
Hello Folks! I hope you all had a nice Memorial Day weekend, it was a beauty. These warm days have been good to our crops, and we have an abundance of yummy items for you this week. We are particularly pleased with the abundance of broccoli this year. You can expect it for (hopefully) two more weeks in your boxes. From last year’s end of season survey we learned that just about everyone wanted more broccoli. In response, we have planted more!
Not only have we planted more, but what we have planted has made nice size heads, as you can see Beth holding up one of our larger heads while weighing and bagging for you all. The cauliflower has done well also, and you can expect a good couple more weeks of that in your boxes.
Our carrots had a bit of a rough start earlier this year, since they go in the ground the third week of February, and we had a good bit of cold weather (and an ice storm!) right after that. We noticed pretty quickly that they were struggling, and decided to plant a second round of carrots a few weeks later. So, our first planting has done okay, although there are not many, yet the second round coming up behind it looks great. This means that you can expect carrots in your boxes a little later than you normally would receive them. We hope to start giving them next week, and anticipate having them through June. You can also look forward to more beets next week as well. The strawberries are on their decline, as always, a short and sweet season for those guys, and this may be the last week your receive them.
We are busy this week preparing to plant our sweet potato slips due to arrive in the mail today! We also have to set up our trellising on the second planting of tomatoes that we put in the ground last week. We had hopes for more hoeing, yet that may have to wait since we received a nice little rain storm last night and the ground may be too wet.
That is all for now, we hope you are enjoying everything, and again, please let us know if you have any thoughts, concerns or feedback as we love to hear from you.
Best, Elise, Beth, Trish, Shelley and Soliz
Recipes and Veggie Information!
Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Emeril Lagasse, Food Network
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/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.
Roasted Cauliflower with Shallots and Golden Raisins
Everyday Food: From the Kitchens of Martha Stewart Living
1 medium head cauliflower, cut into florets
2 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
¼ cup golden raisins
Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in the breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.
Strawberries 1 pint
Strawberries 1 pint