This week’s box (Aug. 3rd):
Sweet Onions: What else can I say? Sweet yumminess!
Salad Mix: Radicchio is blessing beautiful color into this mix today. Enjoy.
Green Cabbage: We’ve had an extraordinary crop of cabbage this spring. It just keeps on coming. We’ve been using a bunch of it in our new value added products we’re making. More on that below.
Beets: This is a new variety of beets called Kestrel. They are growing nice and big in this beautiful warm growing weather.
Zucchini and/or Summer Squash: We’ve picking pounds and pounds of this vegetable. We can’t seem to sell enough of it. If you’d like to order extras for freezing, pickling, etc., let us know.
Eggplant: The first of the eggplant. This is the Japanese eggplant variety, which is a quicker growing variety. Much more to come.
Chard: Rainbow chard is so good in eggs and pizza. At least that’s how we’ve been enjoying it.
Fingerling Potatoes: The first of the fingerling potatoes! So delicious. Try roasting them and tossing them with fresh made pesto. By the way, we did not wash the potatoes as they store better in the fridge that way, so make sure you wash them when you get home. These are fresh eating potatoes, so they don’t store well. Enjoy them soon!
Arugula (Large shares only): Mid-summer arugula is hard to grow, but this succession is so nice. Enjoy arugula pesto or a nice refreshing arugula salad.
Recipes for the Week of August 3rd: Recipes for week of August 3
Farm Update for the Week of August 2nd:
We got most of our fall crops planted last week except for turnips, which we need to do this week. We’re weeding and watering them like crazy so they can outgrow the bugs and heat. Planting brassicas in July and August can be difficult because of flea beetles, hot weather and other pests, so it takes a lot of attention to keep the plants healthy during their intial phases of growth after planting. We can’t believe how fast the growing season is going. It is flying by quicker than ever. We’re starting to get impatient waiting for the tomatoes to ripen. There are so many big fat beautiful green ones, but no ripening yet….soon, we’ll be up to our ears in heirlooms. Everett and I picked one ripe one the other day and it was so sweet and delicious.
The big news is that we’ve started rolling out our new line of value added products. We’ve got a great partnership with our neighbor and friend, Mellonia Farm and they’ve always taken our extra market vegetables and field waste and turned them into amazing fermented products. Well, they finally put in a certified kitchen and so now we can officially sell those products! Our first one is a Kimchi, which we now have available for sale. We have half-pints & pints for sale. You can put in an order with us and we’ll put them in your box if you are interested. We’ll soon have two types of sauerkraut — regular and garlic and we’re just now working on a fermented vegetable medley of zucchini, carrots and sweet onions, which is quite delicious. Let us know if you’d like to put in an order.
By the way, please do share recipes with me if you’d like. I’m always looking for new recipes for all our vegetables!
Have a great week!