Hello everyone!
Going to be another week of keeping it short and sweet here on the blog. The sun is out and there is plenty to be done on the farm. Weeding, trellising, harvesting our garlic, seeding chicories...the list goes on! We've also have our second farm camp week starting next Monday (a few slots still available) and our first farm dinner next Saturday (a few seats still available)!
Cheers!
Jen
Going to be another week of keeping it short and sweet here on the blog. The sun is out and there is plenty to be done on the farm. Weeding, trellising, harvesting our garlic, seeding chicories...the list goes on! We've also have our second farm camp week starting next Monday (a few slots still available) and our first farm dinner next Saturday (a few seats still available)!
Cheers!
Jen
| FARM SHARE:  | MINI SHARE:  |
FAVAS: Ahhh favas....finally! They feel pretty late here but better in July than never. Favas are one of those crops that folks either love or hate. These delicious beans 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. I simply shell the beans out of the pods and then sauté them with a bit of garlic. A lot of folks boil the shelled beans 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. Some recipes ideas to inspire: summer bean salad, fava-mint pesto,
BASIL: Don't feel like I need to say much here! Glad we were able to send everyone tomatoes and basil at the same time.
TOMATOES: Three different types: New Girl, Brandy Boy and Purple Cherokee. New Girl is a straight red beefsteak while the other two look a little more like your typical "heirloom". We hope you enjoy, we are so excited to have them for you in early July! (by the end of the season you will get to try all of them). Also, to store, keep them dry and room temperature, we don't pack them in the box because they'll split if wet.
RAINBOW CHARD: So big and beautiful. Hopefully the rainbow will bring some needed color to these otherwise dull and dreary "summer" days. Chard, like many of the farm greens, is great cooked. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone).
BROCCOLI (Mini Only): Small heads or one large head. I like to lightly cook broccoli in olive oil or eat it raw. Store dry and cold.
CABBAGE (Mini Only): A mix of purple and green varieties. They almost didn't fit in the boxes!! Great for kraut or slaw. If you can't use your whole gigantic cabbage they store super well in the fridge. My favorite fried chicken and slaw recipe is here. It originates from one of my go-to stops during my Oakland days (the slaw is my favorite part, I'll make it without the chicken most of the time).
NEW POTATOES (Large Only): Rose Gold and Huckleberry Gold. New potatoes are known for their sweeter flavor and tender skins. I just made french fries on the grill with these last night, oh my!
LETTUCE (Large Only): Big, beautiful romaine! Great for the grill or a Caesar, or something entirely different (stir fry? yes you can!)
SALAD MIX (Large Only): A gorgeous, ready-to-go salad mix (just don't forget to wash). Perfect for your favorite summer fruit, turnips and a bit of yummy cheese.
HAKUREI TURNIPS (Large Only): Last of the season. These fresh little cuties are fantastic! Absolutely delicious fresh, these are great on toast, in a salad or munched on alone.
BASIL: Don't feel like I need to say much here! Glad we were able to send everyone tomatoes and basil at the same time.
TOMATOES: Three different types: New Girl, Brandy Boy and Purple Cherokee. New Girl is a straight red beefsteak while the other two look a little more like your typical "heirloom". We hope you enjoy, we are so excited to have them for you in early July! (by the end of the season you will get to try all of them). Also, to store, keep them dry and room temperature, we don't pack them in the box because they'll split if wet.
RAINBOW CHARD: So big and beautiful. Hopefully the rainbow will bring some needed color to these otherwise dull and dreary "summer" days. Chard, like many of the farm greens, is great cooked. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone).
BROCCOLI (Mini Only): Small heads or one large head. I like to lightly cook broccoli in olive oil or eat it raw. Store dry and cold.
CABBAGE (Mini Only): A mix of purple and green varieties. They almost didn't fit in the boxes!! Great for kraut or slaw. If you can't use your whole gigantic cabbage they store super well in the fridge. My favorite fried chicken and slaw recipe is here. It originates from one of my go-to stops during my Oakland days (the slaw is my favorite part, I'll make it without the chicken most of the time).
NEW POTATOES (Large Only): Rose Gold and Huckleberry Gold. New potatoes are known for their sweeter flavor and tender skins. I just made french fries on the grill with these last night, oh my!
LETTUCE (Large Only): Big, beautiful romaine! Great for the grill or a Caesar, or something entirely different (stir fry? yes you can!)
SALAD MIX (Large Only): A gorgeous, ready-to-go salad mix (just don't forget to wash). Perfect for your favorite summer fruit, turnips and a bit of yummy cheese.
HAKUREI TURNIPS (Large Only): Last of the season. These fresh little cuties are fantastic! Absolutely delicious fresh, these are great on toast, in a salad or munched on alone.
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