Hope everyone has a great 4th of July holiday! We’ll be harvesting on the holiday and will have your veggies ready on the usual schedule. As always, if you can’t make it to get your veggies you can always send a friend or neighbor and if nobody is able to come we’ll donate the produce.
I’m excited about the beautiful choi again this week! I made my favorite Soba Noodle Salad with it today and brought some for the crew. It got rave reviews : )
All this hot weather has meant lots of time spent setting up and moving irrigation. We used only t-tape on the farm for years and it is super efficient but now we also water a few things with overhead sprinklers. Read my full post about Irrigation on the Farm here.
Amazing recipes for choi and everything else in your share 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…
- Dill: So tasty sprinkled onto scrambled eggs or any kind of salad. It also is a key ingredient in tasty greek yogurt dips like tzatziki.
- Fennel: Beautiful bulbs! These have a fresh anise flavor and are really good grated or shaved into salads. The flavor is more mild after cooking. One of my favorite ways to use them is this Soffrito from Cook With What You Have.
- Spring Garlic: It’s starting to look a little more like a big bulb of storage garlic, but these are still considered “fresh” garlic and should still be stored in the fridge and eaten this week. Storage garlic only stores well after it has fully formed bulbs with individual cloves, then the top of the plant dries down and the wrappers form around the head. Only then is it metabolically prepared to perform the miraculous trick of storing in a cool dry place for up to 9 months without any sign of spoilage. The white part on the bottom that will eventually form the bulb is the most tender. Chop it up and sauté the same way you’d use regular garlic cloves. The upper green part isn’t as tender, but still has great garlic flavor and makes nice soup stock and really good pesto!
- Hakuri Turnip: More tasty salad turnips this week. Don’t forget to cook the greens too!
- Joi Choi: Thick ribs in these greens are sweet and crunchy. They are good sautéed or made into slaw. They can be quickly fermented into a tasty kimchi with garlic and any dried hot peppers you still have.
- Kohlrabi: I usually eat these raw. They’re quite good – just peel them and cut into bite sized chunks or make them carrot sized for dipping into that tasty tzatziki you made with your dill : ) They can also be roasted or sautéed.
- Lettuce: Beautiful dark red butterhead.
- Radish Microgreens: These tasty little sprouts are great on top of salads, toasts, soup and roasts. Full size radish greens are tasty and very good for you and these baby greens pack an even bigger nutritional punch.
Coming soon… Sugar Snap Peas!