Standard Share:
1 bunch chard
1 bunch kale
1 head lettuce
½ lb green beans
1 bunch scallions
1 kohlrabi
½ lb summer squash and/or
zucchini
1 bunch parsley
Family Share:
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1 bunch chard
2 bunches kale
2 heads lettuce
1 lb green beans
1 bunch scallions
2 kohlrabi
1 lb summer squash and/or
zucchini
1 bunch parsley
1 head napa cabbage
Farm News:
Hi all!
With
the hot week coming up, we are looking forward to a lot of late night,
post-work swims. We hope you guys are finding a good place to cool off, too!
The greenhouses are boiling and the dogs are panting…. And the first few
tomatoes are ripening! We had cherry tomatoes for the first time on Friday, and
I look forward to giving them to you guys as soon as we have enough for all of
you!
In
the mean time, enjoy the greens and the first few exciting summer items… summer
squash! Green beans!
Thanks and Enjoy!
Christa, Mike, and Lizzy
Recipes
Crispy Garlic Kale with
Chorizo and Beans
1 tablespoon olive oil
6 small cloves garlic, sliced thin
2 links chorizo sausage, cooked
1 cup homemade vegetable stock
2 large bunches curly kale, large stems removed and
shredded
1 14.5-ounce can great northern beans, drained
and rinsed
1/2 teaspoon red pepper flakes
Directions
Place a large, heavy-bottomed
saucepan over medium heat. Add the oil to the warm pan, then add the garlic.
Cook 3-4 minutes, stirring often so the garlic doesn't burn.
Add
the sausage to the pan, breaking it up with the back of a wooden spoon as it
browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond
(crust) that has developed on the bottom of pan. After the sausage is browned,
add the kale to the pan, cover, and allow to wilt for two minutes.
Stir the kale mixture, then
add the beans, pepper and remaining stock. Reduce the heat to low, cover the
pan, and cook for 5 minutes.
From:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1988910
Kolrābju Salāti (Latvian
Kohlrabi Salad)
1 cup farmer's cheese or
cottage cheese, drained overnight in a cheesecloth-lined strainer
1/3 cup heavy cream
1/4 cup peeled and grated
Granny Smith apple
1 tbsp. kosher salt, plus
more to taste
2 medium kohlrabies, peeled
and grated
Freshly ground black pepper,
to taste
2 tbsp. sliced parsley leaves
In a large bowl, stir cheese,
cream, apple, salt, kohlrabies, and pepper until evenly combined; let sit for
10 minutes, so flavors can marry. Garnish with parsley before serving.
From Saveur, http://www.saveur.com/article/Travels/Riga-Revisited
Caramelized Pork over
Lettuce
2 tablespoons sugar
2 tablespoons water
2 tablespoons fish sauce
1 1/2 teaspoons vegetable oil, divided
1 1/2 pounds boned pork loin, cut into cubes
1 (10 1/2-ounce) can low-salt chicken broth
1/4 teaspoon black pepper
1 (3-inch) cinnamon stick
2 cups (2-inch) chopped scallions
6 cups shredded lettuce
1/4 cup rice vinegar
1/4 cup thinly sliced fresh basil
Place the sugar in a small, heavy saucepan over
medium heat; cook 5 minutes or until golden (do not stir). Add water and fish
sauce (mixture will splatter); remove from heat.
Heat 1 teaspoon oil in a large skillet over high
heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork
from skillet. Stir broth into skillet, scraping skillet to loosen browned bits.
Return pork to pan; add the caramelized sugar mixture, black pepper, and
cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours
or until pork is tender. Remove from skillet, and keep warm.
Heat 1/2 teaspoon oil in skillet; add scallions.
Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.
Combine shredded lettuce, rice vinegar and basil
in a large bowl, and toss well. Serve pork mixture over lettuce mixture.
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