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| Black Swallowtail butterfly just hatched at the farm thanks to efforts of Donya |
Last week our newsletter focus was on weeding - which was also our farm focus. Weeding isn't over but this week we will focus on harvest. So, here's WHAT'S IN YOUR BOX:
BEANS - GREEN OR YELLOW
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| Harvesting the beans |
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| The beans! |
KALE - LACINATO/TUSCAN/DINOSAUR - many names, same variety. Dark crinkled leaves, good for stir-fry or Kale Salad. (Be sure to massage your kale!)
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| Harvesting Kale |
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| Bunching Tuscan Kale |
ZUCCHINI (GREEN)/ SUMMER SQUASH (YELLOW)
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| Harvesting zucchini |
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| Zucchini and summer squash - picked and packed |
CUCUMBERS - NEW!
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| Edwin starts picking cucumbers |
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| The cucumbers! (Actually pickling cukes - which are also excellent for fresh eating) |
CARROTS
Digging carrots
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| Bunching carrots |
HERB BUNCH - EITHER THYME, OREGANO OR SAGE
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| l. to r. Thyme, Oregano, Sage |
MAYBE: PAC CHOI (ASIAN GREENS)
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| Kalisi approved |
MAYBE: BEETS
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| Maybe without the greens |
STORAGE: Most veggies like a quick dunk, drain, and being stored in a plastic or veggie-keeper bag. Remove greens from carrots for storage. The herbs can be refrigerated for a bit and also dry easily - hang upside down out of direct sunlight.
THYME: a versatile herb that goes with many veggies and soups. Especially nice with carrots; a zucchini stir-fry would also take nicely to thyme.
OREGANO: has a significant place in Italian and Mexican dishes. You could try steaming or sautéing green or yellow beans and adding oregano and a marinara sauce.
SAGE: often associated with poultry and turkey stuffing, try these Savory Herb Biscuits for a delicious pre-holiday use for sage.
We don't know which bunch you will get; explore and enjoy!
ZUCCHINI BOATS: Looking for ways to enliven your zucchini preparation? Try one of these versions of Zucchini Boats: traditional or vegan. Usually a kid favorite as well. At the farm, when cooking time is often limited, we adopt the jet-ski version of zucchini boats: Slice zucchini in half, cover halves with cheese of choice and maybe a sprinkle of garlic powder or salt, bake until zucchini is tender and cheese is browned. Works best with medium to small zucchini or summer squash.
FARM NOTES: As you can probably see from the photos, harvesting is a hats on, heads down sort of affair. Since we haven't yet figured out how to sit in easy chairs and have the plants come to us, we will continue to bend our backs and bow to the bounty. Thanks to the hard working crew under those hats - we'll get them to face the camera in future newsletters! :-)
Hope you enjoy this mid-summer box!
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| Freya says, "Have a great week everyone!" |
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