Standard Share:
1 bunch chard
1 bunch kale
3 heads lettuce
2 heads broccoli (or 3-4
small heads)
2 bunch scallions
2 Kohlrabi
2 pints sugar snap peas
Family Share:
1 bunch chard
1 bunch kale
3 heads lettuce
2 heads broccoli (or 3-4 small heads)
2 bunch scallions
2 Kohlrabi
2 Kohlrabi
2 pints sugar snap peas
Farm News:
Hi all!
I
hope you all had a wonderful 4th of July! Although it’s been hot as
anything, we really enjoyed getting a little more sunshine and a little less
rain this week – I hope it stays that way!
We
are entering the truly chaotic part of our season, where we are starting to
harvest constantly, and the weeds are growing twice as fast. Yipes. We’ll be
scrambling to stay on top until October! Although a lot of things have been a
few weeks behind this year, thanks to our cold May temperatures and loss of
fertility through some heavy rains, everything is starting to catch up now. I
expect to be giving you guys cukes, summer squash and maybe even peppers within
a few weeks, and we’ve been seeing our first few ripe cherry tomatoes, so
hopefully it will only be a few weeks before we get enough of those at once
that I can give those out, too!
For
those of you missing the garlic scapes – there will be no garlic this year. For
the last three years, we have lost a majority of our garlic to post harvest
rots and molds, which spread each year from bulb to bulb, and stay in the soil
for years. In an attempt to break this cycle, we are starting our seedstock
over from the garlic bulbils, or the flowering part of the garlic (The mature
scape). It takes two years to get garlic by this method, so we won’t have
garlic again until next year. A bummer, but we do what we have to do.
Thanks and Enjoy!
Christa, Mike, and Lizzy
Recipes
Swiss Chard and Cheddar
Quiche (with simple side salad)
3
tablespoons olive oil
1
bunch Swiss chard, chopped
1 onion, chopped (Or 2 scallions, minced)
3
large eggs
3/4
cup half-and-half
kosher salt and black pepper
2
ounces Cheddar, grated (1⁄2
cup)
1
prebaked 9-inch piecrust
4
cups chopped lettuce
1
tablespoon red wine vinegar
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet
over medium-high heat. Add the chard and onion and cook until tender, 3 to 4
minutes.
In a medium bowl, beat the eggs with the
half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the
Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch
piecrust and bake until set, 40 to 45 minutes.
Meanwhile, in a medium bowl, toss together the
lettuce with the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt,
and ¼ teaspoon pepper.
Serve the quiche with the salad.
Sugar Snap Peas with
Scallions and Lettuce
1/2 cup Scallions sliced
4 leaves lettuce, shredded
1/2 pound Sugar Snap Peas
Salt and Pepper to your taste
1 tablespoon Butter
1 tablespoon Oil
Slice scallions, including
the green tops. Shred the
lettuce. Remove any tough
strings from the snap peas
and cook peas in boiling
salted water until tender,
about 5 minutes. Drain.
In a large frying pan, melt
butter in the oil over
medium-low heat. Add
scallions and 1/4 teaspoon
salt. Cover and cook until
tender, about 3 minutes.
Add snap peas and cook,
stirring, until heated
through. Add the lettuce and
stir until wilted. Taste
for seasoning and add salt
and pepper if needed.
