11 Jul Thu 2013
This week's bag...
Hi Friends,
It is a significant crop transition time for us on the farm. We have been pulling out early sowings of crops and replacing them with mid-season succession plantings. Out go the shell and sugar snap peas, and in go the pole beans. Out goes the fennel, and in go fall cabbage and broccoli. We’ve had a bit of rain, and the cooler temperatures are much appreciated. This week you’ll get to enjoy another first taste of summer: fresh garlic, the first cucumber (first harvest), and sweet Walla Walla onions. This week in your bag…
- Salad Turnips
- Radicchio (wonderful quartered and seared on the grill with balsamic drizzle)
- Salad Mix
- Sweet Onions
- Fennel (includes fronds; excellent as a sweet stock)
- Fresh Garlic (uncured; keep refrigerated. Juicy and crisp)
- Kohlrabi
- Cilantro Bunch
- Carrots (Rainbow variety)
- Summer Squash (you will find unique shapes and colors; use just like zucchini)
- Cucumber
Meals we made this week:
Major Stir Fry Event- pan roasted sweet potato, veggie chicken, sweet onion, Serrano pepper, sprouted corn tortilla, chopped tomato, roasted fennel seed, sugar snap peas, basmati rice, olive oil with escarole and basil thrown in at the end to wilt, topped with sour cream dressing and parmesan cheese.
http://www.flickr.com/photos/67196459@N04/9265802270/
First Cuke of the Season- Toasted sourdough Gemelli bread (from the Friday Growers Market at Brook Park) with Vegenaise, sliced cucumbers, toasted sesame oil, radicchio and basil, and lots of cracked pepper.
Happy, healthy eating!
Johnny