The 4th of July is coming up this weekend and just wanted to let you know that we’re not going to do our usual Farm Work Party. Your next opportunities to volunteer on the farm will be Friday July 22nd & Saturday August 6th. Hope you can join us then!
I made baked polenta for the crew lunch this week with lots of sauteed onions, garlic and greens. We had it with a baby lettuce salad and baguettes with radish butter.
This week your share may include…
- Arugula: This is so good right now! One of my favorite things at Nostrana’s is this super simple salad they make with flank steak & arugula.
- Cilantro: Everyone thinks it’s just for tomato salsa, but in fact cilantro is also used all over southeast asia. I went back to Pok Pok a few weeks ago and it was – as always – extraordinary! Their recipe for Spicy Citrus Dipping Sauce makes inspired use of cilantro.
- Joi Choy: Slice the thick stems and saute them for a minute before adding the rest of the greens. An essential ingredient in stir fry and soba noodle salad, but more versatile than that. I used them with baked polenta today and they would also be great in Shareholder Dave Culpepper’s Green Soup.
- Green Garlic: We planted these small garlic cloves last fall especially for spring harvest. The lighter green bottom of the stalk is the most tender part. The upper stem has good flavor but is not as tender so plant to cook it longer or use it for soup stock. The whole plant has a nice mild garlic flavor.
- Garlic Scapes: The flowering stalk of the garlic plant is tender when it first emerges and begins to coil. Later the stalks straighten and bloom with beautiful purple or white flowers. When eaten raw the flavor is quite sharp, but after cooking it is much milder. There is a bit of rust on the ends so you can snip that part off.
- Kohlrabi: They look like an alien space ship! But they are in fact a very mild easy to use cousin to broccoli. Peel the outer layer off and the sweet crunch center can be eaten raw, steamed or sauteed. Not surprisingly, it tastes similar to the broccoli stem. The greens are great too – use them like you would kale or collards.
- Lettuce Mix: The salad this week is a beautiful mix of baby lettuces.
- Peas: Hip Hip Hooray for peas! These are sugar snap peas which means you can eat the sweet crunchy pods too.
- Radish: These cute little red radish bunches are sill going strong. The round red variety is Cheriette and the elongated red and white variety is French Breakfast. Tops are good to eat too – saute them with choy or turnip greens. I mentioned it up above, but I can’t recommend enough this recipe for radish butter. The crunchy zing of the radish adds a freshness & beautiful red color to the butter. Spread on good bread with a pinch of salt – yum!
- Spring Onions: These onion sets were planted in February when we had a short but lovely bit of dry weather. The green tops and any flower stems poking out are edible too.
Coming soon… Fava Beans!!