We've hired some new crew in the last couple of week because we've felt so short staffed and things are finally starting to come together. We harvested our garlic and it looks fantastic, the best it has looked in years! Excited for it to cure and to start sending it out in CSA. We are also slowly tackling our weed pressure and can look out on some of our fields without the overwhelming feeling of chaos (read SOME of our fields, hah). Our winter squash is looking fantastic. We are having a lootttttt of gopher pressure so we've lost a lot of our melons, fennel, parsley, dill, cilantro and carrots but we continue on and re-seeding after re-seeding we'll hopefully get back to where we want to be. I'm hoping to have some carrots for CSA next week!
FAVA BEANS: They are here! Some love 'em, some hate 'em. I hope everyone will at least give them a chance! These ancient beans with a nutty taste are often overlooked for the added labor element but in my opinion so worth it...a treasured early summer treat. I enjoy using a small number of them at a time as it doesn't seem overwhelming. There are a number of ways to prepare these big beans. Drew Herman, our best un-paid farmer likes to dry-toast the beans out of the pod in a skillet for about 3 mins (keep them moving in the pan) and then drizzle with olive oil and a nice finishing salt – you could even add some garlic to the pan. You can also blanch the beans before cooking with them: boil the shelled beans in salt water for 2 1/2 mins until they turn bright green and then dunk them in cold water and pull the thick outer skin from the bean. I've also read that you can boil the whole pod in heavily salted water until it falls apart, but I've never tried it myself. If I'm not feeling the work I like to rub the whole pod in olive oil and salt and just put them on the grill...when done they'll just pop right out and the whole thing is delicious.
HAMPTON LETTUCE: A nice, crisp, frilly lettuce. Would go great with some of the arugula! Can definitely hold up to dressing and toppings!
PINK BEAUTY RADISHES: Some radishes without the tops! Use them for salad, toast, tacos and more. The last of these until fall.
HAKUREI TURNIPS: Last of the season. These fresh little cuties are fantastic! Absolutely delicious fresh, these are great on toast, in a salad, with hummus, roasted or munched on alone.
SQUASH: A couple different types of squash this week! Everyone got yellow patty pan and then a rotation of tromba d'albegna, zephyr (green & yellow) and zucchini! With all of these different varieties I like to cut them all up and use them in enchiladas, pasta, quesadillas, nachos and more! Even just alone with some olive oil is delicious.
CUCUMBERS: Everyone gets two cucumbers, of three varieties this week! We have our seedless socrates which you should all be familiar with as well as marketmore (green slicer) and silver slicer (yellow). Try a cucumber salad with mint and berries!
BLUEBERRIES: Two pints this time so you have some berries to work with! Great for muffins, crumbles, pies, just plain snackin', yogurt...
ARUGULA: (Sorry bi-weekly folks I know you got this last time also but we just have a lot of it!). This arugula is grown outside so it doesn't have tooooo much heat and is still tender. We left the stems long so you can have the option of doing different things with it. If it is too spicy for you cook it down or make pesto with it!
HAMPTON LETTUCE: A nice, crisp, frilly lettuce. Would go great with some of the arugula! Can definitely hold up to dressing and toppings!
PINK BEAUTY RADISHES: Some radishes without the tops! Use them for salad, toast, tacos and more. The last of these until fall.
HAKUREI TURNIPS: Last of the season. These fresh little cuties are fantastic! Absolutely delicious fresh, these are great on toast, in a salad, with hummus, roasted or munched on alone.
SQUASH: A couple different types of squash this week! Everyone got yellow patty pan and then a rotation of tromba d'albegna, zephyr (green & yellow) and zucchini! With all of these different varieties I like to cut them all up and use them in enchiladas, pasta, quesadillas, nachos and more! Even just alone with some olive oil is delicious.
CUCUMBERS: Everyone gets two cucumbers, of three varieties this week! We have our seedless socrates which you should all be familiar with as well as marketmore (green slicer) and silver slicer (yellow). Try a cucumber salad with mint and berries!
BLUEBERRIES: Two pints this time so you have some berries to work with! Great for muffins, crumbles, pies, just plain snackin', yogurt...
ARUGULA: (Sorry bi-weekly folks I know you got this last time also but we just have a lot of it!). This arugula is grown outside so it doesn't have tooooo much heat and is still tender. We left the stems long so you can have the option of doing different things with it. If it is too spicy for you cook it down or make pesto with it!
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