For those of you who don’t follow us on social media, the above photo is of the chipping sparrow that has a nest in our sugar snap peas (which are now 7 feet tall!). We manage to leave her alone, although we do have to pick the peas every two days, we just skip over her section. Hopefully the incubation period is almost over because this planting of peas is about to have it’s last harvest tomorrow. Don’t worry, we won’t take the trellis down before she’s done nesting, and there is another planting of peas, so you’ll still get peas for another week or two.
That’s it for content this week. It was a long day preparing for our first flower share pick up tomorrow, plus starting harvest for Tuesday and finishing planting the 4th planting of sunflowers, and the last plantings of eggplant, peppers and cantaloupe!
In case you missed it, we are trying to be more flexible with pick up this week because of the holiday. Please complete this form and let us know when you plan to pick up your share.
It’s a great one! Enjoy!
What’s in the Share
Sugar Snap Peas
Lots of Lettuce
Arugula or more lettuce
Zucchini/kohlrabi/beets mix and match
CRUNCHY BOK CHOY SLAW (Bok Choy, Carrots, Scallions)
If you’ve never tried bok choy raw (and even if you have) this slaw recipe with an Asian flair is a must try! Bok Choy is a sturdy green with a lot of crunch that will hold up well even with dressing on it.
KING OF GREENS KALE SALAD
This is one of my favorite kale salads. The trick is in “massaging” the kale – kale can be a bit on the tough/chewy side but this quick little trick softens it up and the flavor combination of tart lemons, sweet currants and salty pecorino cheese is amazing. I frequently substitute parmesan for the pecorino.
ROASTED KOHLRABI WITH PARMESAN
Still not sure what to do with your kohlrabi? Roasting it is another great way to serve it up. Just toss with olive oil and salt and pepper and roast for 30 minutes and sprinkle with parmesan and parsley.
Now that summer is in full swing I love to have a bunch of side salads on hand so when the kids finally come in for dinner I can throw something on the grill and serve it up with whatever salads we have handy. This is a big favorite in our house.
DANISH PICKLED CUCUMBERS
This super easy summer salad is a favorite that my kids can make all by themselves. Keep it in your file in case we get inundated with cucumbers later in the season too. 😉
ZUCCHINI BREAD (or muffins) WITH OATS
We’re up in Maine camping this week so I made up a big batch of these muffins to have on hand for breakfast and snacks. The recipe makes two loaves of bread but I put the batter into muffin tins and reduce the cooking time to 25-30 minutes (makes 24 muffins). I also swap out most of the flour for white-whole wheat flour.
GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE (beets & scallions)
If you’ve never tried burrata cheese you’ve been missing out. It comes in balls that are mozzarella on the outside with a creamy filling. It’s amazing – especially on top of grilled beets with a zesty orange vinaigrette. YUM!
This link has some great ideas for customizing your own signature taco salad. Always a big hit at barbecues or at home on a hot night when you don’t want a hot meal.