Week 7; July 19, 2012

What’s in the box?

Full Share

green beans

purple cabbage

green top carrots


red new potatoes

summer squash/ zucchini

heirloom tomatoes



single shares


green cabbage


summer squash / zucchini

heirloom tomatoes


green beans

green top carrots

Notes on the box…

Remember to remove the tops from your carrots before you store them.  They will last much longer than if you leave them on.

The green beans are a little less tender than normal because of the extreme heat and lack of rain.  They still taste great when sautéed with butter and garlic!

I know it’s a lot, but there’s some more cabbage.  It’s just so tasty and we haven’t given full shares purple and singles green, so we put it in the box again.  We have been enjoying all types of slaw with just about every meal.  Asian slaw, classic slaw, cabbage salsa, vinegar slaw….  It’s super refreshing in the heat and it holds well in the fridge.

Don’t store your tomatoes in the refrigerator.  Store them on your counter or window sill with the stem end or “shoulders” down.  We try to pack tomatoes of varied ripeness so that you can have some sooner and some later in the week.  Generally you can tell which is the ripest by the depth of color and firmness of the tomato.  The deeper the color and softer the tomato, the riper it is.  These are heirlooms, so some of them may be pretty funky as far as colors and shape go.  Here are some of the names of the tomatoes:

a handful of lucky members will get these GIANT striped german tomatoes.

speckled romans

Nyagous and a mystery tomato

moonglow (they “glow” yellow-orange when very ripe)

chocolate stripe


Zucchini Salad with Lime Juice, Red Chili, and Peanuts sent by our wonderful member Teresa!  She says “You can change up the acid (we used a mixture of lemon juice and vinegar tonight) as well as the herbs.  Tonight’s also had no peanuts or tomatoes and was still awesome.  The fish sauce is what seems to really bring the balance but if you don’t have that maybe a little soy sauce or mirin would work. Perfect way to use the Zukes in the heat.”

Roasted Cabbage Wedges by Martha Stewart

Asian Noodle Salad (use up some more cabbage!)

salad ingredients:

  • 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
  • 1/2 head sliced Cabbage, or more
  • 1/2 head sliced purple cabbage, or more
  • 1/2 pound chopped green beans
  • Chopped Cilantro,  1 Bunch or  to taste
  • 3 whole scallions, sliced or a sweet or purple onion finely chopped
  • 3 whole Cucumbers peeled & sliced
  • 4 carrots cut into match sticks or shredded
  • 1 cup  cashews, lightly toasted
  • optional – diced green, and/or red peppers
  • 1 whole Lime, Juiced
  • 8 Tablespoons Olive Oil
  • 8 Tablespoons Soy Sauce
  • 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
  • 1/3 cup Brown Sugar
  • 3 Tablespoons Fresh Ginger Chopped
  • 2 cloves Garlic, Chopped
  • 2 whole Hot Peppers Or Jalapenos, Chopped
  • Chopped Cilantro

Mix salad ingredients together.  Whisk dressing ingredients together and pour over salad.  Mix with tongs or hands and serve.

Green Bean, Potato, and Dill Salad  (you can substitute parsley for the dill if you don’t have fresh dill)

On the farm…

We were getting  a little worried.  We have been irrigating constantly for the past week, but the leaves of the sweet corn were still curling up and the winter squash was looking pretty bad.  Thank goodness for the half-inch of rain we got in such a timely manner.  Hopefully it slows some of the crops down.  We hope that our other farming friends are getting the moisture they need.  We remember some dry weather we had a few years ago and all the rain dancing we did.  It’s hard waiting on the rain.  It’s hard working outside when it’s super hot from the moment you wake up all through the night.  But, we are doing exactly what we want to be doing!  Even on the hardest days we realize how blessed we are to be here growing food for people who really care about how their food is grown and where it comes from.  You all are enduring the risks of farming along with us and for that we are extremely grateful.  We love hearing about the meals that you make and seeing pictures of kids enjoying some veggies.  We love knowing that we are helping families and friends eat delicious, healthy, clean food! I think the only crops that have really failed because of the heat and dry weather have been a few plantings of lettuce and our dill which is flowering already even though it’s still tiny.  We may have had some blossom drop on peppers and tomatoes, but not enough to wipe out the crops, just lower yields.

We spent the weekend working on the Earth Oven under the instruction of Derek.  He did the vast majority of work on this beast, but we had some really dedicated helpers this weekend.  Thanks to our friends who came and pitched in!  We are waiting for the cob to dry and think we will be cooking pizzas by mid-August!  We will let you know when we set a date for a pizza dinner on the farm featuring Turnip Rock farmstead cheese and vegetables!

Derek and Terese mixing the cob

the oven! built from rocks on our farm and clay beneath our top soil

Craig, Casandra, and Derek adding some weight to the under-cutter bar for digging the carrots the quick way. Letting the tractor do some of the work is so nice on a hot hot morning.

Lauren, Craig, and Derek bunching carrots

Carrots are Otto approved

and Tooya approved!

Buster, another veggie lovin dog, enjoying zucchini and cauliflower!

water water water water water

Rama and Otto pickin green beans

good helper (for a few minutes at a time!)

yay! puddles and mud!

morning glory enjoying the rain

cool spider!

mama and baby spiders in the greenhouse

zuke-canoes with sage quinoa and sausage filling, carrots, cukes, herb cream cheese dip,  carrot/cabbage slaw. Yum!

Next week…

sweet corn!






new potatoes




bell peppers?

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