Happy (Sweaty) 4th of July, Benders!
I’m grateful to have my farm boy home today to help me with the harvest. We got an early start and finished up by lunch time. I don’t think I’ve ever actually had sweat dripping off my chin before! Whewee!! It’s blazin’ out there!
This means that next week will be a bonanza! We’ll see beans and carrots joining our harvest! I picked the first ripe little Stupice tomato yesterday, so they won’t be toooo far behind. 🙂 The spinach and snap peas are burning out in this dry heat, though. Lettuce is hanging in there, yet, but this weather is a stressor for it.
This week the newbies are garlic, purslane, hot peppers, kohlrabi, and basil!
OH, and I keep forgetting to tell you — save some of that arugula for topping your burgers. It’s a fantastic, peppery garnish! Add some of my tomato chile jam later in the season, and it’s a killer combo. To die for.
Here are the contents of your share basket this week:
- bok choy
- garlic, “Music”
- kohlrabi — the purple or white thing in the bag with the turnips — you can peel and eat raw, much like a turnip, or saute with a little honey and basil
- napa cabbage
- mixed salad greens
- purslane — the succulent plant with small, thick, rounded leaves. A native plant rich in Omega 3s and iron. Chopped this up to sprinkle on top of your green salad. (Either love it or hate it!)
- raab — Raab is wonderful sauteed (with eggs is my fav), roasted, steamed or grilled in a foil packet with EVOO.)
- snow peas
- hot peppers, mostly anaheim
- turnips, Hakurei — sweet, slicing turnips, which are great as crudites with dip
- HERB: basil
Gourmet 4th o’ July burger: Top burger with nice handful of arugula and some sweet-tart jam. Loverly!
Snow Pea Stir Fry: Thinly slice snow peas and bok choy and napa. Dice hot peppers. Saute hot peppers in sesame or veg. oil until tender. Add in sliced veggies. Cook just until crisp tender, add 1 T brown sugar, some soy sauce, diced fresh ginger, and fresh chopped basil. If you have a little coconut milk, drizzle some of that in there, too!
Do you have a favorite recipe? I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!
COMING UP: carrots and green beans…
SWAPS: There is a spot on the farmstand fridge labeled swaps where you can trade something in your basket with someone else. Leave something — take something!
TIPS: Angelic Organics has a handy guide for how to store various kinds of produce: http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage
Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!