June 15, 2016, Week 8

What’s growing on?
Hello, Folks! As you can see we have a few new items this week for your eating pleasure. Next week we will have our first delivery of tomatoes for the season. They have been loving this hot and dry weather and are looking fabulous. Dry is good for their foliage, we do irrigate because the large plants most definitely need a lot water. We use drip line that lays on the ground and drips water right on the plants roots exactly where it is needed. The few that have ripened taste lovely as is, yet we are excited to have basil to go with them next week in your boxes for a nice combination.

This past week on the farm we planted the last of our ¼ acre sweet potato field and finally caught up on some much needed hoeing after all the rain we had that germinated weeds a plenty. We are in the process now of mowing down and incorporating into the soil crops that we are saying goodbye to from the spring. We will then plant a summer cover crop in that area to prevent erosion, hopefully suppress weeds, and then finally return organic matter to the soil. We also have plenty of trellising to do in both of our plantings of tomatoes as well as the peppers and eggplant. This week we hope to begin to tackle the BIG job of harvesting and curing our onion crop for the year. The green tops are starting to die down as is normal for this time of year. Once that begins we pull the plant and place them in a well ventilated dry area for a couple of weeks where they form their papery protective outside coat that helps them store for months. Always lots to do!

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:
Marinated Carrots with Mint
1 lb carrots, quartered lengthwise and cut into 2-3 inch lengths
Coarse sea salt
2 T sherry vinegar
2 T extra virgin olive oil
1 T slivered fresh mint

Place the carrots in a steamer basket set over boiling water.  Cover and steam for 5-6 minutes, or until just tender. Rinse under cold water and toss with a pinch of salt, the vinegar, and olive oil.  Marinate for 15 minutes, then toss with mint.  Serve at room temperate or chilled.
Herb Roasted New Potatoes

1 large onion, coarsely chopped
1 large garlic clove, minced
1 bay leaf, crumbled
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh oregano, chopped
¾ tsp salt
½ tsp pepper
½ cup olive oil
16 small red or white new potatoes, washed and patted dry

1. Blend all ingredients, except olive oil and potatoes, in a food processor or blender.
2. Add olive oil and blend until onion is finely chopped. Transfer 1/3 cup of herb mixture to a large bowl.
3. Add potatoes to bowl with herb mixture. Toss potatoes to coat well. Transfer potatoes to large, oiled baking sheet. Bake in preheated oven at 375F, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.

Crunchy Cabbage Salad with Miso-Ginger Dressing

1 teaspoon finely grated fresh ginger
1 small garlic clove, grated
2 tablespoons miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons water
3 cups finely shredded cabbage (about ¾ pound cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted

1. In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. and set it aside.
2. In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Garlic

1 head

Dry on your counter.

Fresh out of the ground, our garlic has now formed heads and is ready for curing. The curing process dries the out wrappers for storage. Since what you have received today is not yet cured, your wrappers will not be dry as you are familiar with from the store. No worries, this garlic I good! You still want to unwrap the cloves, the wrappers are just still moist and fleshy. It’s kind of cool actually.

Purple Viking Potatoes

2 lb.

In the paper bag, crisper drawer.

See recipe below! True to their name, the skins on these potatoes are a lovely purple (actually kind of a purple tie-dye). We have not washed the potatoes because these are ‘New Potatoes’ and their skin is very flaky. New Potatoes are the first potatoes of the season, usually dug before the plants have died. When the plants die, this triggers the skin to harden on the potato. Since the skin has yet to harden, it can flake off easily, especially after washing. This can expose the flesh to air and turn it brown. All this to say, we didn’t wash them in order to preserve their shelf like, yet once you do wash them, you will get to enjoy their beauty.

Green Peppers

Three

Plastic bag, crisper drawer.

All peppers start out green, then, I left on the vine long enough, commonly turn the color of either red, orange or yellow. Normally we like to wait for our peppers to turn before harvesting, as they are so sweet when fully mature, yet, it can also be fun to harvest some green immature peppers for eating as well. These are the green version of an Italian Frying Pepper, that when fully ripe is very sweet. These are NOT hot peppers. Cut up and enjoy with dip, or sauté with onions, squash and zucchini to make Fajitas!

Cucumbers

1 lb.

Plastic bag, crisper drawer.

Onions, cucumbers, oil, vinegar, salt and pepper make me a very happy gal. Soon you will be able to add Sungold Cherry tomatoes, which will just bring that over the top.

Squash or Zucchini

1 lb.

Plastic bag, crisper drawer.

June equals squash and zucchini mania! I am anxious to try making zucchini noodles with a kitchen tool I was recently told about. I was also told about a lovely squash gratin layered with our sweet onions then topped with Dukes Mayonnaise and Pimento Cheese, then cooked, yum!

Carrots

1 bunch

Plastic bag, crisper drawer. Remove the tops for extended storage of the roots.

See recipe below! Yes, lots of carrots this year!  Good thing they are delicious and versatile and store for a long time as long as you take the tops off. You could feasibly enjoy these carrots through the summer if you could hold yourself back.

 

Full Share

Quantity

Storage Info

Notes

Garlic

2 heads

Dry on your counter.

Fresh out of the ground, our garlic has now formed heads and is ready for curing. The curing process dries the out wrappers for storage. Since what you have received today is not yet cured, your wrappers will not be dry as you are familiar with from the store. No worries, this garlic I good! You still want to unwrap the cloves, the wrappers are just still moist and fleshy. It’s kind of cool actually.

Purple Viking Potatoes

3 lb.

In the paper bag, crisper drawer.

See recipe below! True to their name, the skins on these potatoes are a lovely purple (actually kind of a purple tie-dye). We have not washed the potatoes because these are ‘New Potatoes’ and their skin is very flaky. New Potatoes are the first potatoes of the season, usually dug before the plants have died. When the plants die, this triggers the skin to harden on the potato. Since the skin has yet to harden, it can flake off easily, especially after washing. This can expose the flesh to air and turn it brown. All this to say, we didn’t wash them in order to preserve their shelf like, yet once you do wash them, you will get to enjoy their beauty.

Green Peppers

Three

Plastic bag, crisper drawer.

All peppers start out green, then, I left on the vine long enough, commonly turn the color of either red, orange or yellow. Normally we like to wait for our peppers to turn before harvesting, as they are so sweet when fully mature, yet, it can also be fun to harvest some green immature peppers for eating as well. These are the green version of an Italian Frying Pepper, that when fully ripe is very sweet. These are NOT hot peppers. Cut up and enjoy with dip, or sauté with onions, squash and zucchini to make Fajitas!

Cabbage

1 head

Plastic bag, crisper drawer.

See recipe below! This will be your last cabbage for the spring….time for Kraut? The cabbage will hold for a looooooong time in a plastic bag in your refrigerator, so you have time to plan.

Squash or Zucchini

1.5 lb.

Plastic bag, crisper drawer.

June equals squash and zucchini mania! I am anxious to try making zucchini noodles with a kitchen tool I was recently told about. I was also told about a lovely squash gratin layered with our sweet onions then topped with Dukes Mayonnaise and Pimento Cheese, then cooked, yum!

Carrots

1 bunch

Plastic bag, crisper drawer. Remove the tops for extended storage of the roots.

See recipe below! Yes, lots of carrots this year!  Good thing they are delicious and versatile and store for a long time as long as you take the tops off. You could feasibly enjoy these carrots through the summer if you could hold yourself back.

Japanese Eggplant

1.5 lb.

Plastic bag, crisper drawer.

With European Globe eggplant it is always recommended to salt the eggplant to remove some of its bitter flavor. This is not that kind of eggplant. The Japanese eggplant is sweet and tender from the get go, which is why we love it so. You can eat the skin if you like, or use a vegetable peeler to remove it. I like to cut it in ½ inch thick lengthwise strips, drench in olive oil, salt and pepper and roast until soft. It is fabulous to eat just like that, OR, cut it up and add it to a pasta salad or any other creation.