What’s in the Box: Lacinato kale, celery, baby leeks, cabbage (savoy and green), summer squash, green garlic, patty pan squash, zucchini, seedless english cucumber, green onions.
What’s going on at the farm:
Another busy week had us working right through the holiday and on to some warmer summer weather fronts moving in. Our sugar snap pea aisles were cleaned up and plowed down this week, that area should be ready for planting next week. The old strawberry field clean up was also completed and plowed down and ready for planting this week. We also cleaned up our beet field this week and were able to plant most of our brussel sprouts this week as well in that field. It sounds simple but cleaning out these fields requires many physically strenuous steps for us including; removing plastic mulch by hand which is buried in the soil. (Alprazolam) Pulling out drip lines, and sometimes resetting long length of drip for a second crop. Removal of posts, trellising, and hoops or row covers. Then mowing by weedwacker to shred old crop residue and weeds up for better incorporation into the soil and to prevent the weeds from going to seed if they are close to doing so. Finally there is the actual plowing of the field to incorporate any shredded crop residues into the soil while they are still green and valuable to the soil structure. We will be planting a lot for the fall season over the next few weeks and its nice to have most of this hard clean up work out of the way. Lots of cabbage coming your way this week and here are two simple ways to prepare it quickly. The first is a grilled version I did this week by quartering it with the green stem end attached to each quarter. Then mopping it on the grill with a marinade of soy, honey, brown mustard, garlic, chili oil, veg oil, and celery salt. The result was a grilled teriyaki like cabbage quarters which were perfect with brats. I also suggest trying some homemade kraut which you can find info on here. http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124. If that fails then there is my personal favorite which is stir fry with a whole cabbage and a bunch of green onions sautéed together with teriyaki sauce and served over rice or noodles. Delicious. Plenty of squash and zucchini to enjoy this week and I love them grilled and brushed with marinade too. They are perfect for pasta and perhaps even making pasta with as well for gluten sensitive people or just something new squash or zucchini noodles are a great option. We have some very tasty crisp celery ready for you all this week. Try it with the kale and baby leeks for a tasty soup, an addition to a stir fry, or maybe just a tasty, cool, and crunchy snack. We are very close to harvesting all of our garlic and everyone is receiving a little green garlic fresh on the stalk this week too. Simply break the cloves out as you would on cured garlic and peel of any paper and your ready to go. Of course I think garlic goes well with anything so i’m sure you will all have no problem with this one so enjoy the first of what will be much garlic to come. Until next week then folks, enjoy the veggies!
