In Your Share (June 20th edition)

IMG_1050Happy Solstice! My sister is recently married to a Swede so last year for the first time we celebrated Midsummer – a festive tradition which involves decorating the midsommarstång (aka maypole) with greenery and flowers and dancing around it. The longest day of the year is certainly worth celebrating in whatever fashion you choose – especially since this year it also corresponds with the June full moon! After today, the days technically begin to shorten but our hottest summer weather is still ahead and those long hot days are good news for ripening all our veggies.

Amazing recipes for everything we grow on the farm are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Baby Carrots: Little, cute, sweet – yum!
  • Collard Greens: These are quite tender and can be sautéed relatively quickly. If you’re in a hurry then just wilt them in a hot pan with olive oil and add to pasta, fritattas or polenta. They’ll probably also hold up to the longer cooking times called for in traditional collard recipes like this vegetarian version with Black-Eyed Peas.
  • Summer Crisp Lettuce Heads: Makes a lovely salad.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Bulbs: This Early Chinese Pink variety is one of my favorites! It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Kohlrabi: First of the season! These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Dried Cayenne Peppers: So good with greens!

Coming soon… Chinese Cabbage!