Weekly Pickup
Beet Greens Cilantro Dill Loose Leaf Lettuce Summer Squash/Zucchini Rainbow Chard Thyme We will bring your share out to your car (remember your own bag/basket) 2-5PM Thank you for practicing social distancing and wearing masks while you are here at the farm to pick up your produce
Update from the Gardens
We felt like we were stuck in a fog cloud for a while this past week. Cool and wet are not the best conditions for the sweet corn and tomatillos, but the newly seeded carrots and beets loved it. They had strong germination in the warm moist soil and have emerged in comfort. The warmer high tunnel greenhouses have pushed the cucumbers and tomatoes along and we are even starting to see ripening tomatoes and baby cucumbers!
Cynthia's Kitchen
My favorite way to eat beet greens is 1. steamed until wilted and served with a little vinegar poured over it. 2. A little less simple - sauté a couple of cloves of garlic in olive oil. Add beet greens and sauté until wilted. Add a little hot pepper (flakes, powder, fresh) and sauté a little more. Serve with lemon slices. 3. Chopped beet greens added to scrambled eggs make a gourmet dish. 4. You can make pesto with beet greens, oil, garlic. Serve on pasta or grilled halved zucchini. When I was poor and a single mom, I used...
Weekly Pickup
Fennel Kale Curly Parsley Head Lettuce Scallions Garlic Scapes We will bring your share out to your car (remember your own bag/basket) 2-5PM Thank you for practicing social distancing and wearing masks while you are here at the farm to pick up your produce
Cynthia's Kitchen - Fennel
Fennel is one of the most versatile summer vegetables. Its mildly licorice flavor enhances most fish, shellfish, and meats as well as lending some zip to salads. Here are a few ideas: *First remove the outer layer which may be tough 1. Grate some raw fennel bulb into coleslaw. 2. Sprinkle grated fennel over grilled fish. 3. Add pieces of fennel to pots when steaming clams or mussels. Not great with lobster as its taste can overcome the subtle flavor of the lobster. 4. Cut in half lengthwise, dab with oil, and grill. I was introduced to this in Italy...
Update From the Gardens
With cooperative weather and a full moon this past week, we have been able to watch the gardens explode with growth. Beans are now blossoming and have baby beans, the potatoes are in full bloom and we performed the last hilling on them, the beet greens are coming back to life after the dry hot spell of June and are sizing up, and the young summer squash are starting to size up. It won't be long now until these summer veggies join us at the table. We have been able to cultivate the gardens very well during the full sun...