June 3, 2015, Week 7

What’s Growing on?
Summer crops begin with squash, zucchini, and this week cucumbers. Next, perhaps in two weeks, the warm weather will bring us the ever famous and always sweet Sungold cherry tomatoes. While running another trellis line in the tomato patch the other day Shelley told me that she thinks the Sungold tomato plants smell like the fruit, and I had to agree, the very much do. It made me hungry! 

While I am getting ahead of myself, I thought I would show you our lovely crop of winter squash.  Winter?!  No, it doesn’t take that long to produce. We will be harvesting winter squash in August for you all.  The fruit earns its name by storing all winter long thanks to its thick skin.

Getting back to spring, we expect to see more broccoli, cauliflower, spring onions, carrots and beets over the next two weeks in your boxes.  Of course more squash and cucumbers too!  With the onset of the heat and humidity we see the decline in the availability of greens as they tend to change to an undesirable texture and/or flavor.

That is all till next week! Let us know if you have any thoughts, concerns or feedback, we love to hear from you!
Best,
Elise, Beth, Trish, Shelley and Lauren

Recipes!

Glazed Carrots

9 carrots (or about 1 ½ lbs), quartered and cut into 2-inch lengths
1 T sugar
2 T butter
½ t coarse salt
Fresh ground pepper

  1. In a skillet, bring the carrots, sugar, butter, salt, and ½ c water to a boil. Reduce heat; simmer, partly covered, 6 minutes.
  2. Cook uncovered, over high heat, tossing often until tender, 3 to 4 minutes. Season with pepper.

 

Seared Red Cabbage Wedges
1 small head red cabbage
2 T extra virgin olive oil
Salt & ground black pepper

  1. Cut the cabbage into wedges ¾ to 1 inch thick, leaving core intact so the wedges stay together.
  2. Heat the oil over medium-high heat in a heavy cast iron or nonstick skillet.  When it is very hot, place as many cabbage wedges as will fit in the pan in one layer.  Cook for 3-5 minutes, or until golden brown on one side.  Using tongs or a spatula, turn over and cook on other side for 5 minutes, until browned and crispy on edges and cabbage is tender.  Season generously.  Serve hot.

 

Mexican-Style Cauliflower
1 medium cauliflower, separated into florets
½ c tomato sauce
2 T chopped parsley
¼ t cinnamon
1/8 t ground cloves
1 T capers
2 T chopped olives
3 T grated Monterey Jack
2 T fine bread crumbs
1 T olive oil

  1. Preheat oven to 425°F.
  2. Cook the cauliflower, covered, in a small amount of boiling salted water until barely tender. Drain.
  3. Mix the tomato sauce, parsley, spices, caper and olives.  Pour a little of the sauce into a heatproof dish, add cauliflower and cover with remaining sauce.
Sprinkle with cheese, crumbs and oil and bake until brown.

What's in the box?

Regular Share

Quantity

Special Notes

Cucumbers

¾ lb.

 

Carrots

1 bunch

*see recipe below

Squash/Zucchini

1 lb.

 

Broccoli

1.5 lb.

 

Cauliflower

Smaller

*see recipe below

Red Cabbage

One

*see recipe below

 

Full Share

Quantity

Special Notes

Cucumbers

1 bunch

 

Carrots

1 bunch

*see recipe below

Squash

1.5 lb.

 

Broccoli

2 lb.

 

Cauliflower

Larger

*see recipe below

Lettuce

1 head

 

Beets

1 bunch

Remove greens for extended storage of bulbs, and don’t forget to eat the greens sautéed!