May 20, 2015, Week 5

What’s Growing on?
We have had a pretty serious crop explosion at the farm this week. We literally harvested nonstop all day Monday and all day Tuesday, and there is still more to do!! We love having so many great crops, and in such an abundance, yet I can’t help but notice out of the corner of my eye the weeds growing here or there, crops needing to be planted and trellised, grass needing to be mowed (always grass needing to be mowed).  The blinders will come off today as we will find some time to tend to the most demanding of the tasks. 

As I am sure you all have noticed, we have already experienced some of our infamous 90 degree with high humidity days we see so frequently during the summer.  We can look forward to more of these next week so the forecast says.  This change in the weather will also mark a change in the crop production at the farm.  For one, greens have a pretty hard time in the heat, for example lettuce tends to get a bitter flavor to it.  This won’t be the end of greens, yet you will start to see their decline in the next couple of weeks as we are able to add more roots and broccoli and cauliflower.  The strawberries have about two more weeks in them until they finally succumb to the weather. The warmth brings good news too with new crops such as cucumbers (so soon!), summer squash and zucchini (which you see a bit of today), and in about a month or so, tomatoes!!! Lots to look forward to.

That is all for now, once again let us know if you have any thoughts, concerns or questions as we love to hear from you.
All the best,
Elise, Beth, Trish, Shelley, and Lauren

Recipes!

Carrots with Butter and Honey

Carrots (2 to 4 per person)
Butter
Honey

1. Cut off the greens of the carrots, leaving a half inch of stem.
2. Peel the carrots lightly, and wash them well.
3. Cut the large ones in half lengthwise, but leave small ones whole.
4. Put a pan with 1/2 inch of water in it over high heat.
5. Add the carrots, a small knob of butter per person, and salt to taste.
6. Cover the pan and cook until the carrots are just tender.
7. Remove the lid, lower the heat, add a small spoonful of honey, and cook until the water is mostly gone and the carrots are gilded with a shiny glaze of butter and honey.
8. Remove from the pan and serve right away.

 

Shredded Beet and Carrot Salad

¼ c fresh lemon juice
1 T extra-virgin olive oil
1 T honey
¾ t ground cumin
½ t ground coriander
¼ t ground cinnamon
¼ t cayenne pepper
Coarse salt
1 lb raw beets, peeled
2 carrots, peeled
1/3 c coarsely torn fresh parsley

  1. In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and ¾ t salt.
  2. In a food processor fitted with the shredding disk, shred the beets and then the carrots. Add to the bowl along with the parsley, toss all ingredients to combine.

 

Summer Squash with Herbs

2 pounds mixed summer squash
3 tablespoons olive oil
1/2 cup simmering water
sea salt and freshly ground pepper
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped marjoram or oregano or torn basil leaves

1. Slice the squash 1/4 inch thick.
2. Heat the oil in a wide skillet. Add the squash and cook over medium-low heat, flipping the squash in the pan every 3 or 4 minutes until it’s tender and golden, about 20 minutes. Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all. Slide onto a platter and serve.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Carrots

1 bunch orange

Remove the greens for extended storage of the roots. Keep roots in plastic bag in the crisper drawer, while last weeks this way.

*see recipe below

Strawberries

1 pint

They are perishable so refrigerate if you want them to last more than a day or two.

 

Broccoli

1 lb.

Refrigerator

 

Beets

1 bunch

Refrigerator

*see recipe below

Sugar Snap Peas

½ lb.

Refrigerator

These are not shelling peas so eat the pod and the peas together!

Head Lettuce

1 head

Refrigerator

 

 

Full Share

Quantity

Storage Info

Notes

Carrots

1 bunch white

Remove the greens for extended storage of the roots. Keep roots in plastic bag in the crisper drawer, while last weeks this way.

These fun white carrots are very sweet and pretty. We grow orange, purple and white carrots, and you should see them all in your box at some point.

*see recipe below

Strawberries

1 pint

They are perishable so refrigerate if you want them to last more than a day or two.

 

Broccoli

2 lb.

Refrigerator

 

Cauliflower

2 lb.

Refrigerator

 

Sugar Snap Peas

½ lb.

Refrigerator

These are not shelling peas so eat the pod and the peas together.

Head Lettuce

1 head

Refrigerator

 

Summer Squash

1 lb.

Refrigerator

Zephyr is a variety of summer squash that was bred to have pretty green ends. They taste like regular summer squash though, well, maybe a little better.