What You’re Getting:
Kale, 1 bunch
Swiss Chard, mini bunch
Head lettuce, 2 heads
Pac Choi, 1 head
Hakurei Summer Turnips, 2 bunches
We’re big on volume and short on variety this week as we wait for the salad mix, field scallions, and radishes to bounce back from the rain – several plantings of salad mix and radishes bolted before we could harvest them. However, with all this lettuce you’ll be eating lots of lovely salads this week, and soon enough we’ll be swimming in other goodies. It’s had to be patient!
The tomatoes are covered in green fruits and we cannot wait for some fresh tomatoes –yes yes, still weeks to wait, but vary exciting. We also had a few greenhouse cukes this week – not enough for everyone, unfortunately, but there will be a few available for purchase for those of you picking up at the farm.
On the farm we are working furiously to get weeding projects done in this hot, dry weather. Whew! Soon July and August will be here with their never ending harvests, so we’ve got to get ahead of the weeds now, while we still have some time!
Enjoy, see you next week!
Christa, Mike, and Lizzy
Recipe of the week:
Massaged Kale Salad with Fresh Strawberries
This raw kale salad is lovely, especially since local strawberries are starting to be available, but I also highly recommend the Roasted Kale Chips – you can find the recipe on our blog by clicking on the “Kale” label!
- 1 bunch kale
- 1 teaspoon sea salt
- ¼ cup diced red or green onion
- ¾ cup diced strawberries
- ¼ cup olive oil
- 2 tablespoons unfiltered apple cider vinegar
De-stem kale by pulling leaves away from stems. Wash leaves. Spin or pat dry. Stack leaves, roll up, and cut into thick strips. Put kale into a large mixing bowl, add salt, and massage kale with your hands for about 2 minutes. Stir onions & strawberries into kale. Dress with oil and vinegar and mix.
Glazed Hakurei Turnips
Simple and delicious. Check out http://blog.cookingchanneltv.com/2011/07/16/hakurei-turnips-recipes-and-tips/ for more Hakurei ideas!
- 2 bunches baby hakurei turnips trimmed, greens reserved
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
- Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)