May 25, 2016, Week 5

What’s growing on?
We have to report that yesterday we saw something odd in the sky, it was bright and yellow…..we tried to get a better look but it hurt our eyes……alas, almost having forgotten it existed, we realized it was the sun!!! Haha, yes, as you can imagine, we are glad to see the sun out again and so very grateful for the hot and dry week ahead of us. Last week was so unseasonably cold and wet, it was hard to believe I had my long johns on under a wool sweater and rain gear while working in May and I was still cold. Now we have 90 degrees predicted for Thursday, what a drastic change! The tomatoes, for one, need this change desperately as last week’s weather was not good for them at all. While the plants still look great and are growing vigorously, a couple more days of wet weather and I fear disease may have set in and taken hold of the plants.

We are also anxious to plant some things that were delayed due to the wet ground. For a variety of reasons you just cannot plant into wet and soupy soil. The rain helped germinate many a weed also, yet again, you just can hoe wet and soupy soil and kill a weed. We are excited to get to attend to the plethora of weeds that joined us last week. In short, always lots to do on a farm yet we are confident we can stay on top of the tasks, our amazing crew this year seems up to the challenge .

Next week you can expect more delicious and tender cauliflower to roast, more beets, carrots and summer squash ahead! Cucumbers are around the corner as well. That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Avery, Meredith and Eric

Recipes:
Italian-Style Broccoli

2 pounds broccoli
2 tablespoons olive oil
1 teaspoon minced or crushed garlic
1/4 teaspoon salt, or more to taste
black pepper
crushed red pepper

1. Put on a medium-large pot of water to boil over high heat.
2. Meanwhile, trim and discard the base from the stem ends of the broccoli and use a vegetable peeler to shave the tough outer skin from the stalks. Cut the stem and florets into bite-sized pieces.
3. When the water boils, lower the heat to a simmer and add the broccoli. Cook for about 2 minutes if you like your broccoli tender-crisp, or for 3 minutes if you like it tender-tender.
4. Drain the broccoli in a colander then pat it dry with a kitchen towel.
5. Place a large skillet over medium-low heat for about a minute, then add the olive oil and swirl to coat the pan. Toss in the broccoli and cook, turning it frequently with tongs, for 3 minutes. Add the garlic and continue to cook for 3 to 5 minutes, swishing the broccoli around so it can pick up the garlic flavor evenly. Stir in 1/4 teaspoon salt, then taste to see if you’d like to add more, along with some black pepper and crushed red pepper. Serve hot or warm.

Makes 4 servings

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Broccoli

1-1.5 lb.

Plastic bag, crisper drawer.

*See Recipe Below

Carrots

1 bunch

Plastic bag, crisper drawer. For extended storage take the greens off as they will dehydrate the roots.

 

Cabbage OR Spinach

1 head or ½ lb.

Plastic bag, crisper drawer.

 

Onions

1 white, 1 red

Plastic bag, crisper drawer.

These onions still have their greens, which are delicious and can be eaten like you would a scallion. We love harvesting them at this stage because they are sweet and mild.

Strawberries OR Head Lettuce

1 pint or 1 head

Strawberries, take out of the paper bag and put in the refrigerator. Lettuce keep in the plastic bag, crisper drawer.

Unfortunately the strawberries are winding down for the season, we almost had enough for everyone. Strawberries are a quick crop, four week of bounty and a couple weeks after that of strawberries here and there. The folks who did not get strawberries this week will get them next week.

 

Full Share

Quantity

Storage Info

Notes

Broccoli

1.5-2 lb.

Plastic bag, crisper drawer.

*See Recipe Below

Carrots

1 bunch

Plastic bag, crisper drawer. For extended storage take the greens off as they will dehydrate the roots.

 

Onions

2 white, 1 red

Plastic bag, crisper drawer.

These onions still have their greens, which are delicious and can be eaten like you would a scallion. We love harvesting them at this stage because they are sweet and mild.

Strawberries

1 pint

Strawberries, take out of the paper bag and put in the refrigerator.

 

Sugar Snap Peas

1 lb.

Plastic bag, crisper drawer.

These are not shelling peas, eat the sweet and yummy shell along with the peas inside!

Bunched Kale

1 bunch

Plastic bag, crisper drawer.

 

Summer Squash

1 lb.

Plastic bag, crisper drawer.

This is a variety called Zephyr, it is bred to be pretty with a green bottom side while the rest in is yellow. Not only pretty, it is mighty tasty.