June 8, 2016, Week 7

What’s growing on?
Hello, Folks! Hope you all had a good week of eating delicious vegetables from our farm. June is notoriously a transition month at the farm, as we say goodbye to the cool season spring crops and hello to the warm season summer crops. Did someone say tomatoes? Soon! We harvested ONE tomato yesterday, which means by next week we may have at least one for each of you, especially after 97 degrees this Sunday. If not next week it will absolutely be the following Wednesday. I get very excited about tomato season, one of our crops whose flavor is so amazingly unique straight from the garden and just cannot be replicated at the grocery store. We are also looking forward to basil and green beans in the next couple of weeks, as well as eggplant. Still not an eggplant fan? I am determined to convert you as I am a recent convert of the last couple of years. Seriously, it’s soooooo good.

As you can see we are swimming in squash, zucchini and cucumbers, the earliest of the spring crops. We will still have carrots for a couple more weeks. The nice thing about root crops is that they store for a long time. Take the tops off and keep them wrapped tightly in a plastic bag in the crisper drawer and you will have them for a couple of months. We have one more planting of broccoli in the ground we are crossing our fingers for in hopes of a harvest next week, although heat is not its friend so we are going to have to wait and see.

With our free time in between spending hours harvesting strawberries and our soon to be hours in the tomato patch, we are able to get caught up on some work on the farm. We are planting sweet potatoes today, and doing the first big hoeing in our quarter acre winter squash field. We have more succession crops of cucumbers, squash and cantaloupe to plant this week, and hopefully we will find time to do some mowing as there is always lots of grass around the farm to keep down in the driveways and around our growing fields.

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:
Cucumber-Radish Slaw
Serves 4
2 cucumbers
4 to 6 radishes
Coarse salt & fresh ground pepper
2 T minced red onion
3 T cider vinegar
2 t olive oil
1 t sugar

  1. Peel cucumbers. Halve lengthwise; scrape out any seeds with a spoon. Slice very thin on the diagonal.
  2. Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with ½ t salt. Top the mixture with a plate that fits inside the colander; weight with a heavy object. Drain in the sink for 20 minutes, squeeze the vegetables in paper towels to dry.
  3. Transfer to a bowl; toss with the onion, vinegar, olive oil, and sugar; season with salt and pepper. Serve immediately.

 

Short-Term Cucumber-Onion Pickles
from Deborah Madison’s “Local Flavors”

2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled only if the skins are tough
a few lovage leaves, fennel greens, or dill sprigs
1 teaspoon mixed whole peppercorns
3 tablespoons olive oil

1. Mix the vinegar, sugar, and salt and set aside, stirring occasionally, until the sugar is dissolved.
2. Thinly slice the onions into rounds, then toss them with the cucumbers, herb, and peppercorns in a noncorrosive bowl.
3. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.

Slow-Cooked Thin-Sliced Summer Squash Showered with Herbs
from Deborah Madison’s “Local Flavors”

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

Cucumbers

1 lb.

Plastic bag, crisper drawer.

*See recipe below!

Squash or Zucchini

1.5 lb.

Plastic bag, crisper drawer.

*See recipe below!

Onions

2 white

Plastic bag, crisper drawer.

Remember to eat the greens of these fresh onions as well as the bulb.

Lettuce

1 green

Plastic bag, crisper drawer.

A variety called Green Summer Crisp, it is a cross between a Romaine and a Bibb lettuce. This will be your last week of head lettuce for the season, as it doesn’t grow well in hot weather. Enjoy, it is quite tasty this week!

Cabbage

1 head

Plastic bag, crisper drawer.

 

Carrots

1 bunch

Plastic bag, crisper drawer.

Remove the tops for extended storage of roots as the tops deplete the roots of moisture.

 

Full Share

Quantity

Storage Info

Notes

Cucumbers

2 lb.

Plastic bag, crisper drawer.

*See recipe below!

Squash or Zucchini

1.5 lb.

Plastic bag, crisper drawer.

*See recipe below!

Onions

1 red, 2 white

Plastic bag, crisper drawer.

 

Lettuce

1 red, 1 green

Plastic bag, crisper drawer.

A variety called Green Summer Crisp, it is a cross between a Romaine and a Bibb lettuce. This will be your last week of head lettuce for the season, as it doesn’t grow well in hot weather. Enjoy, it is quite tasty this week!

Carrots

1 bunch

Plastic bag, crisper drawer.

Radishes are bagged together with your carrots. Remove the tops for extended storage of roots as the tops deplete the roots of moisture.

Cauliflower

1 head

Plastic bag, crisper drawer.

Last of the season!

Radish

1 bunch

Plastic bag, crisper drawer.

These are bagged together with your carrots.
*See recipe below!