Wow, week five already? Can you believe it? I don’t know if it’s just me, but I feel like 2019 is flying by. We are so fortunate for the excellent growing conditions of the last month and a half (that rain on Saturday was PERFECT). Our crops are coming in strong, and the variety is exciting. I’m just going to do a quick photo update from around the farm. It’s pretty random, so bear with me.
We have some veggies we need to move this week (scallions, red cabbage, zucchini/summer squash, peas and lettuce that will be in all your shares), but after that we are going to open up the last few items to a full choice. Small shares will choose 4 extra items and large shares will choose 7 extra items out of a list that includes: basil, dill, cilantro, parsley, thyme, oregano, chard, kale, mustard greens, dandelion greens, celery, fennel, pea tendrils, micro-greens, more lettuce if you want it, cucumbers, beets, kohlrabi, carrots and . . . that might be it.
Jess thought up some great recipes for the produce this week – we hope you enjoy!!
I make these sandwiches weekly during the summer. They’re quick, inexpensive and the whole family devours them. I usually make up a big batch of regular pesto whenever we get basil in the share and freeze it in silicone ice cube trays so I have plenty on hand which makes this recipe even faster. I love the Hearth & Stone Garlic Herb English Muffins (I get mine at Whole Foods) for these but they’re good with whatever kind you have on hand. I frequently swap out summer squash for the zucchini if that’s what I have on hand and they’d be delicious with tomatoes or peppers too.
Who doesn’t love tacos?? This German inspired twist will keep things interesting but will still be on your table in 35 minutes.
Running out of ways to use up your scallions? This article has 11 different ways to use up whatever you have leftover.
Whenever I go to The Cheesecake Factory I get a giant salad with chicken and corn and black beans with the most amazing cilantro-lime-peanut dressing. I love it so much that I finally googled and found this recipe so I can have it whenever I want. I despise canned corn though, so I use the frozen roasted corn from Whole Foods or Trader Joe’s or better yet, I roast my own on the grill.
If you’ve never grilled a salad before, the time is now! Kale holds up very well on the grill and it’s amazing with this creamy honey dressing, apples, radishes and crunchy breadcrumbs.
Beets topped with pistachios, goat cheese and a super simple vinaigrette. Great for barbecues or lunch on a hot summer day: Toss 6 chopped cooked large beets with 1/2 cup each chopped pistachios and parsley, and 1/4 cup each sherry vinegar and olive oil; season with salt. Top with crumbled goat cheese. If you’re not familiar with cooking beets here is a helpful article that details four different methods:
Gigante beans are just fun. This hearty vegetarian meal highlights them in a tasty one pot dish packed with dill and feta cheese. This is also a great way to use up tomatoes so I keep this on stand-by for when the tomato crops are booming.
GRATED CARROT-KOHLRABI AND RADISH SALAD (USES KOHLRABI, CARROT, RADISH & CILANTRO)
Grate a mix of carrots, kohlrabi and radish through the large holes of a box grater until you have about 4 cups worth. In a separate bowl mix together 1 ½ cups water, 1 Tbsp sugar, ½ cup rice vinegar, ¼ to ½ tsp kosher salt and 2 Tbsp mint or cilantro until the sugar and salt dissolve and then pour it over the grated veggies.
Another quick and inexpensive vegetarian summer main dish that can be made in advance and served up whenever you’re ready for it. For an extra protein kick you can add grilled chicken or steak.