Week 5… July 8, 2010

What’s in the box?

head lettuce

green cabbage (Tendersweet Variety)

red cabbage

green onions

beans (green, wax, and dragon)

collard greens (the BIG flat leaves bunched with a red rubberband)

summersquash/zuchinni OR cauliflower


A few notes about the box…

This variety of green cabbage is really excellent fresh.  Use if for slaws, springrolls, wraps…  The purple is good fresh, also.  We are really excited to get these collard greens to you.  If you haven’t tried them before, now is a good time!  They have yet to get tough and bitter from the hot weather.  They are packed with nutrients so please cook them up and enjoy!  We prepare them by removing the stem, slicing them nice and thin, saute with a little oil and garlic till tender, and season with salt to taste.  They are also good with some bacon added in or cooked in bacon grease.  The beans are a mix of green, wax, and the purple spotty ones are called “dragon tongue”.  Let us know how you like them.  It’s our first time growing that variety.  The Summer Squash is coming on eerily slow.  Usually with this weather we would be swimming in them by now.  The plants look great and are loaded with many lovely flowers, but we have not been visited by very many bees this season and their absence is being felt by the lack of polination going on.  Hopefully things will pick up soon.  This may verywell be the last of the strawberries for the season.  See ya next year, strawbs!


Crunchy Peanut Slaw – a favorite around here

1/2 head green cabbage and 1/2 head red cabbage 

1 1/2 cups roasted peanuts

1/2 bunch green onions

1 cup chopped cilantro

0-3 minced hot peppers (or chilli sauce) depending on your taste


1/2 cup canola, sunflower, or other light oil

4 Tbs rice vinegar

1 Tbs sugar (optional)

1 Tbs toasted sesame oil

2 tsp soy sauce

Cut up the cabbage in very thin strips cut into bit size lengths.  Add the chopped green onions (including most of the green parts).  Coursely chop the peanuts and add those, the cilantro, and the hot peppers.  Mix all the ingredients for the dressing and pour it over the slaw.  Mix together well.  Add salt to taste and garnish with some more peanuts.  This is the best!

Collard greens with Bacon and Cider Vinegar

5 slices bacon cut into 1/4-inch-wide chunks
1 medium onion, coarsely chopped (or you can use some chopped green onions)
1 bunch collard greens, tough stems discarded, leaves sliced and rinsed, but not dried
2 tablespoons cider vinegar
salt and pepper to taste

In a saucepot or deep skillet, cook bacon and onion over medium heat until onion is tender and bacon is browned, stirring occasionally. Increase heat to medium-high, add collard greens to pot, stirring until wilted. Reduce heat to medium-low, cover and cook until tender, about 10 minutes. Increase heat to medium-high, uncover and cook, stirring, until most of liquid evaporates (or you can leave the liquid in the pot and enjoy it with cornbread). Stir in vinegar, salt, and pepper.

Buster, thats a long row of beans to pick w/o thumbs


Whats shaking on the farm.

The weather has been hot and sunny. But we are getting rain as I am typing here, right on schedule. 

We know its July when the weeds are getting tall, the potatoe beatles  are starting to get to work on eating the potatoes and all the spring crops are coming to an end. 

We will be planting fall Broccoli here while your boxes are being delivered. 

Summer squash is getting soft tips, we would have had a lot more of it. It’s a new one to me, I will have to figure out what is causing it. 

We are really not trying to over due it on the Cabbage. But this time of year, think of it like ‘summer lettuce’ Cabbage doesn’t mind the heat of these days and most varieties will stay tender and sweet. 

   Whats coming up…







  New Potatoes

1 Comment »

  1. Erica Schaub said

    I just made the peanut coleslaw and it was fabulous! What’s even more amazing is that I hate coleslaw, and since I’m newly pregnant and get some major morning sickness, I haven’t been able to touch most veggies in 8 weeks. IT sounded good, so I made it and I just downed about 3 cups of the stuff (with half the dressing). Baby must be wanting her veggies!

    Thanks for the awesome fresh veggies.

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