What You’re Getting:
Standard Shares:
1 bunch kale
1 head lettuce
1 bunch hakurei summer
turnips
½ lb salad mix
1 bunch beets
1 bunch scallions
Family Shares:
1 bunch kale
1 bunch swiss chard
2 heads lettuce
2 bunches hakurei summer
turnips
1 lb salad mix
1 bunch beets
1 bunch scallions
Farm News:
Happy
4th of July! On July 4th, 2010 we got married in the top
field on a hot, muggy day. The farm has changed so much since then – new
fields, greenhouses, the farmstand, the packing building, two babies and a
whole bevy of apprentices. We are pretty proud of what we have accomplished
here since we bought the farm in 2009 and we are looking forward to many, many
long, hard, rewarding seasons to come.
We
hope you’re enjoying these long summer days as much as we are. Plants are going
crazy in this heat. We can’t wait for all the treats in store for us! The tomatoes
are starting to ripen, and the cukes and zucchini are sizing up. Sugar snap
peas next week!
Enjoy
your veggies!
Christa,
Mike, Lizzy and Nicky
Recipes:
Beet, Kale, Red Leaf
Lettuce & Hakurei Salad with Grapefruit Vinaigrette
1 bunch kale
1 bunch red leaf lettuce
4-5 hakurei turnips
1 beet
2 carrots
1 grapefruit
4 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground
pepper
sunflower seeds
Wash the vegetables. Remove
the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce
into bite-sized pieces. Chop the turnips and beets into matchsticks (or
whatever shape you desire; make sure to cut the beets fairly thinly). Peel the
carrots, and cut them into long strips by hand or in a food processor. If desired, remove the sections from
1/2 of the grapefruit and peel them.
In a small canning jar, combine: juice from 1/2 grapefruit (a little
over 1/4 cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon
mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper.
Cover the jar and shake vigorously to combine. To serve, place fresh ingredients on serving plates or
bowls. Top with grapefruit vinaigrette and sunflower seeds.
Scallion Pancakes
This is one of my all-time
favorites – a very simplified version of the amazing Korean scallion pancakes a
friend used to make for us.
1 bunch scallions
1 t salt
1 ½ cups flour
4 eggs
½ cup vegetable oil
½ cup water
red wine vinegar
soy sauce
lemon juice
Remove the scallion roots and dice the whole bunch (use all the green,
right up to the tips!). In a large
mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs,
oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and
mix well, until there are little to no lumps. Stir in chopped scallions. Oil
the surface of a large skillet or griddle, and heat until water flicked onto it
pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the
mixture out with your spatula to achieve a nice thin pancake. Fry until golden
brown on each side.
Serve with a sauce made from
½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.
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