Week 5 Produce
Wow, can't believe it is week 5 already, and almost July. As promised, this is a Summery share. I was definitely realizing that it was a slightly esoteric share, with Napa cabbage, fava beans, and pea shoots all being a bit off the beaten path for a lot of folks. I hope you enjoyed everything anyways, and if you still have a few things in the fridge, this week's share is all stuff that should be relatively familiar and easy to use. I am going to go light on the recipes this week, partly because most of the items are pretty familiar to most people, and also because I'm in a bit of a hurry to get back to work on the farm. The weeds grow fast this time of year as well as the crops. Just a reminder, though, if you are looking for ideas on how to cook something, check out www.epicurious.com ...it's a great website where you can type in one or several ingredients and search through a database with tons of great recipes. Have a great week and see you all soon!
In the share:
Strawberries- The Albion strawberries, our second (and Jack's preferred) variety are finally really starting to produce. You will probably notice the difference...the Albions are really big and conical, and have a slightly lighter color than the Seascapes. Their flavor is super, super sweet with a little bit of tartness. Enjoy!
Potatoes- I can't believe how early these potatoes are! These are new potatoes, so the skin is very thin, and the flesh is very juicy and delicate because they haven't dried down. They don't store well like cured potatoes do, so keep them in your refrigerator and don't bruise them. The upside is, their flavor and texture is really, really great....almost like a different vegetable. http://www.epicurious.com/recipes/food/views/new-potatoes-with-black-peppercorn-butter-103916
Walla Walla Sweet Onions- Our first fresh sweet onions of the year are finally ready. You can use the whole onion...the tops are like green onions (use them in the potato recipe above). The onions themselves are very sweet and mild, great raw on a sandwich or salad.
Broccoli- We have lots of really nice broccoli right now. Enjoy raw, steamed, sauteed, baked in a casserole, in cream of broccoli soup...there are so many good ways to eat broccoli...
Sugar snap peas- It has been several weeks since we had peas in the share, so it's time to bring them back. They are very productive right now and easy to pick...some of the plants are over 7 feet tall and producing peas above my eye level! The next rotation of peas is beginning to flower and hasn't seemed to mind the warm weather so far....
Lettuce- Hopefully this week we'll be able to give everyone a head of a beautiful French red crisp (reine de glace) lettuce called Cardinale. It is really beautiful and delicious right now, I'm hoping it holds up until Thursday so we can put it in the share.
Swiss Chard- Our chard got off to a slow start this Spring, but we finally have enough to put it in the share. I love Swiss chard this time of year, and it goes great with beets as they are cousins.
Recipe here, or see below under beets:
http://www.epicurious.com/recipes/food/views/swiss-chard-with-raisins-and-almonds-241474
Beets- The beets are really growing fast lately... we are trying to keep up. Here's a recipe to use your beets and your Swiss chard!
http://www.epicurious.com/recipes/food/views/roasted-beets-with-sesame-and-marjoram-51255560
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