July 1, Week 4

What’s in the Box?

 

Week 4... Yum!!

 

romaine lettuce

spinach

garlic scapes

broccoli 

red cabbage

sugar snap peas

cauliflower OR summer squash

strawberries!

A few notes on the box:

This might be the last of the lettuce that you will see for a while.  Same goes for the broccoli.  The garlic scapes you won’t see again until next season, so enjoy them!  Make them into a pesto or chop them and use them as you would green onions (they are wonderful in potato salad or in cole slaw or broccoli slaw).  We recently tried marinating them in olive oil and fresh herbs then grilling them whole.  We all really enjoyed them thisway and they can add some artistic flare to the BBQ.  Store the spinach, broccoli, cauliflower, and lettuce in open plastic bags in your crisper drawer.  remember to use the trick where you dunk them in cold water for a few minutes (this works for broccoli, too) if your greens are less than crisp.  Do you still have last weeks  spinach in your fridge?  A great wat to get rid of spinach is to saute it.  It wilts to almost nothing.  Cook it then add it to mac and cheese.  Cook it with scrambled eggs.  Add it to anything.  Just make sure you eat it!  It’s good for you!  The peas are sugar snap.  You can (and should) eat the shell.  They are soooo good fresh.  

RECIPES:

Enhanced Sugar Snap Peas  

About the only thing that could make the peas better is butter.  Cook the Sugar Snap Peas in a Tablespoon of butter until just bright green and warmed.  Sprinkle with a little coarse salt.  Eat them right away.  You can cook the broccoli, cauliflower, or summer squash this way.  We think everything is delicious cooked till tender-crisp with a little butter and salt.   

Broccoli Slaw
(recipe from Smitten Kitchen Blog) Try adding finely chopped garlic scapes to this recipe…yum!

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing (Adapted from this salad.)
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

The following recipe is from 101 cookbooks.  It’s a favorite for great recipes.  Follow the link to check out more of 101 cookbooks.

Tassajara Warm Red Cabbage Salad

I’ve incorporated all my changes into this version the recipe, originally adapted from The Complete Tassajara Cookbook. This version is less cheesy, fruity, and rich – but feel free to experiment with the components in this salad until it is to your liking.

1/2 cup sunflower seeds
1 teaspoon natural cane sugar (or brown sugar)
fine grain sea salt

2 tablespoons extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced

1 pound head of red cabbage or radicchio, quartered and cut into thin ribbons

1 teaspoon fresh rosemary, minced
2 ounces golden raisins (or other plump, chopped dried fruit)
1 1/2 tablespoons balsamic vinegar
2 ounces feta cheese, crumbled

a bit of freshly grated Parmesan cheese, to garnish

Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.

Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.

Serves 4 to 6.

This recipe was adapted from The Complete Tassajara Cookbook by Edward Espe Brown. Published by Shambhala (September 8, 2009)

This week on the farm…

Nick and Jenna getting some energy for the next big challenge!

 

Josh loves berries!

 

cabbage ready to go in the boxes on packing day

 

Wow.  The weather has been so nice.  Weeks like this one make it easy to love our jobs!  We were lucky to have some of our Amish neighbors help us out with picking peas and strawberries.  These items both take an amazingly long time to pick.  Hope you enjoy them!

What’s growing on?

cabbage

green onions

sugar snap peas

summer squash 

zucchini?

cucumbers?

beets?

kale, collard greens, or swiss chard

3 Comments »

  1. Rebecca said

    Yay for sugar snap peas! My daughter is going to be PSYCHED, they are her favorite. Everything looks wonderful!

  2. Marina said

    Thank you for the great produce! I’m about to pick up today’s delivery and am looking forward to more broccoli. Yum! Here’s another way to use a bundle of fresh spinach: my daughter and I have been enjoying green smoothies by blending one bundle of spinach with one mango and enough water to mix it smoothly. It’s delicious and tastes sweet. (My husband likes his a little more robust tasting, so I add a leaf of kale or collard greens or a stick of celery for him.)

  3. Suzanne A said

    The strawberries are awesome. Can’t wait til next year when you have even more. Thanks for the recipes too.

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