Summer sure did seem to come right on time. I hope you all had a lovely summer solstice. We spent ours running around like madmen. By the end of the day I couldn't even be outside for the longest day of the year, oh well! Our first farm camp started this week and it just adds the most wonderful element to the farm. Kids running around, harvesting, making food and craft projects. Their insight into what we do is incredible, I can't imagine a farm without the kids. Elise, one of our farmers, runs it which is both awesome and a challenge as it makes the farm crew a bit leaner on those weeks, though its all worked out so far. That is one of the great things about this place.. many of the folks you see farming also wear a bunch of other hats in other areas of the coop!
COLLARDS: These greens are large and excellent. These hearty greens are full of nutrients (fiber, vitamin A, B, C and iron) and although more often used in fall/winter are a great routine switch from kale or chard. These guys can be braised, sautéed, boiled and more. I love eating them for breakfast with eggs and toast. Good ol' Martha has a great pasta and collards recipe here.
PURPLE BUNCHING ONIONS: This variety, deep purple, is crazy beautiful! Use like a scallion or spring onion.
BLUEBERRIES: Yay!! These are our bluecrop variety. Big and full of flavor. Hopefully we'll put them in the share again. We have additional quantities available in our add-on store. Don't miss the season while it's here!!
SUMMER SQUASH: Need something else to do with these guys? Try this awesome quick pickle recipe! Farmer Elise's favorite. I just made them, they are great!!
SCARLETT OHNO TURNIPS (Large only): Last of these for the season! We hope you've enjoyed their beauty and aren't sick of them...they just grew so well for us this year! If you are running into a wall with what to do with them try this salad recipe or the following Braised Turnips with Mustard sauce recipe from Vegetables Everyday:
1/2 Tbsp unsalted butter, About 3/4 pounds turnips, peeled and cut into 3/4 –inch cubes, 1/3 cup chicken or vegetable stock, 1 Tbsp heavy cream, 1/2 Tbsp Dijon mustard, 1 Tbsp minced fresh green onion, salt and pepper
Melt the butter in a large sauté pan. Add the turnips and cook, turning occasionally, over medium heat until lightly browned, about 8 minutes. Add the stock and cream. Cover the pan, reduce the heat, and simmer until the turnips are tender, 15 to 20 minutes. Remove the cover, raise the heat to high, and cook until the liquid in
the pan reduces to a glaze, about 2 minutes. Stir in the mustard and onions and season with salt and pepper to taste. Serve immediately.
BEETS (Large only): Detroit beets. Big, red and lovely. The kitchen here makes a roasted beet salad that is amazing. There are plenty of variations out there and I love trying slightly different recipes everytime.
SHUNKYO RADISHES (Large only): Make a pesto with the turnip and radish greens. Make a slaw with the turnips and radishes. Enjoy some of the last guys of the season.
Until next week,