Now that constant rain seems to have stopped, we’re busy trying to catch up on delayed work. Yesterday, we planted for the first time in a month (it was just too wet) and we’re doing a lot of weeding. Although the TomatoCam hasn’t been posted recently, we had our first salsa of the season the other day and how we just have to wait for the volume of fruit to increase enough to where we can start giving some out. (Keep in mind that we didn’t start putting tomatoes into the share last year until late August.) We’ve got some really nice looking broccoli coming up soon (as in: the best broccoli I’ve ever grown), as well as some cauliflower and more napa and kohlrabi. Zucchini are blooming (which means that soon you’ll be wishing they weren’t) and our garlic crop will soon be ready to pull from the field and cure for fall and winter storage. We also set up deer fence yesterday after we noticed some tracks and nibbled beets. Argh! That should keep them at bay for the season. For you egg shareholders, we started the week off finding our first two eggs and we’re up to nine today alone. Of course, they’re all those mini pullet eggs, but at least it’s something. Anyway, still no egg shares.
Detailed share information, notes about the veggies, storage tips and recipe tips are all inside the full post.
A note about the tote bags: please remember that we need you to give those bags back next week. Until then, do whatever you want with them. Try to keep them clean, of course, but we’ll wash any that need it.
All shares contain:
- Napa Cabbage
- Kohlrabi
- Lettuce, the variety is named “Flashy Green Butter Oak” — decode that if you dare
- Cilantro
- Garlic Scapes
“Full” shares also contain:
- Basil
- heirloom Lacinato Kale
- Cauliflower
Bread shares got a loaf each of our Brooklin sourdough and our Multigrain sourdough.
Veggie Notes
Napa – When I harvested these, I was astounded and delighted to chew on the leaves that I had trimmed off. They were crisp, full flavored and sweet. Napa is great for stir fry, but it’s also great for slaws. We had a slaw last night with napa, kohlrabi and carrots. Delicious.
Kohlrabi – No two ways about it, kohlrabi is a funny looking veggie. But that doesn’t mean it isn’t tasty. To prepare: trim off the leaves (which are edible; just treat them like collards or kale) and peel the “bulb”. After peeling, the bulb can be shredded into a coleslaw, sliced and eaten raw (think dip) or stir fried.
Lettuce – a head of lettuce, no explanation needed, except that some of our lettuces had some aphids on them and I’d recommend rinsing them again.
Cilantro* – I think I said last week that Basil is — for us — the definitive scent of summer. I must have forgotten about cilantro. On any given night, our kitchen is generally filled with the aroma of one of them. Cilantro is de rigeur for making salsa and is right at home chopped and sprinkled over tacos or burritos. We tend to eat a lot of Mexican inspired food, but cilantro is also useful is Indian and other southeast Asian dishes.
Garlic Scapes – As I mentioned last week, these are the crunchy, succulent flower stalks of garlic. Use them anywhere you would use garlic, and they also great stir fried and grilled. Some folks even dry them for decorative use.
Kale – Lacinato kale is a very old variety that is said to have grown during Shakespeare’s time. Also known as dinosaur kale or, to the Italians, cavalo nero or nero di toscano, it’s different but closely related from the frill-ier leaves of the more familiar Russian kales or the super-duper frilly leaves of the hybrid varieties. Use it as you would any kale or collard.
Cauliflower – The first of our cauliflowers. These are modest sized heads and most folks are familiar with cauliflower. Used raw, steamed, stir fried or roasted. If you were turned off when your parents (sorry, Mom) nuked these babies w/ velveeta on top, give ’em a second chance.
Storage Notes
Everything except Basil can be stored in a plastic bag in the fridge. Basil should be treated like a cut flower: trim the stems a little bit and keep in the jar of water on the counter. Napa and Garlic Scapes are especially good storers. I don’t want to go too far out on a limb, but I would say — with proper care — a month easily. The best way to store the vast majority of veggies is in a cool (or cold) and humid (but not damp) environment. We generally
Recipe Ideas
Napa – Asian Slaw and Sweet and Sour Cabbage
Kale – Sauted Greens
Garlic Scape – Garlic Scape Pesto
Kohlrabi – here’s a list of kohlrabi recipe ideas (although many of them are for fall recipes)
As always, we welcome your feedback. Please let us know if you have any questions, concerns or problems. Also, please send along any recipes you’d like to share.
We hope you enjoy the share!