What’s in the Box: Fennel, green beans, green cabbage, summer squash, zucchini, green onions, english cucumbers, slicing cucumber, collard greens, and parsley.
What’s going on at the farm: The season seems to always fly ahead faster then the crew can run this time of year and this year is no exception. This means there is no time for anything except farming all day every day but that is no exception to our earlier months either. In between all the harvesting, cleaning, packing, markets, deliveries, paperwork, weeding, and mowing this week we were able to squeeze in some more plantings over the holiday weekend including spaghetti squash, butternut squash, acorn squash, and time to plow down the open spaces. The onions and cauliflower were weeded along with the garlic, cherry tomatoes and slicing cucumbers. We also pruned the tomatoes and pulled weeds in both greenhouses this week. Our tomatoes are ripening, both cherry and slicing tomatoes alike and we should have enough for shares within another week or two when they speed up a bit. Some suggestions for the week include grilling your summer squash. I cut them in spears or thick rings on the patty pans and brush them with olive oil and garlic powder or celery salt or barbecue seasoning. A little soy sauce tastes pretty good on them grilled too. we have cucumbers and onions again which would make a great cucumber salad and there are two types of cucumbers in your share now, the shorter european ones and the thicker skinned slicers which will keep better and are a denser and crisper but not as sweet with a waxier skin. Fennel is new and unusual veggies this week which has a anise flavor that gets milder with cooking. Fennel which can be eaten in its entirety fronds and all is great paired with the cabbage for a slaw. i like to make a balsamic mayo sauce for it and just add salt and pepper. We have the first green beans ready for you this week too and collar greens which are great fixed with ham or used as a wrap in place of a tortilla or bread. Until next week, enjoy the veg and happy 4th everyone!
