On the farm this week we pruned and trellised tomatoes, weeded carrots, chisel plowed for fall carrots and picked the first very small zucchini. This newsletter will be short and sweet this week because the strawberries are coming on strong and I have been harvesting for awhile today(and Jesse doesn’t want to go to sleep!)
In your share you will find:
- Salad Mix
- Lettuce Head
- Herb Mix
- Garlic Scape- just a few, more soon!
The herbs in the packet are: parsley, thyme, mint, oregano, and cilantro. You can use them separately or chop them up all together and toss into a salad or on potatoes. We have sold this in the past as Chimichurri Packets. Hand chop or place in a Cuisinart, add olive oil, salt, the garlic scapes, and a small amount of acid–lemon or vinegar. You can add water or more oil until you reach the desired consistency. Then pour over salad, bread, pasta, meat, tofu, tempeh….
Garlic scapes– the curlicue things–are the flowering part of garlic. We snap them off so that the plant focuses its energy into the bulb. Chop them up and use them as garlic.
Other ideas for this week:
Strawberry Shortcake– surprisingly simple and so good. One of my favorites!
Strawberry Salsa–I used to make this at a Cuban restaurant in Maine–a combination that I had not considered before I made it. It is amazing and depending on the recipe you can use it for savory meals or desserts. Please see our recipe page for ideas.
Strawberry Smoothies– I use yogurt, vanilla, water, and ice or frozen fruit, and strawberries! Usually no sweetener–sometimes maple syrup. Also, flax seeds, blueberries….
Oven Chips and Crispy Kale
Please view our recipe page for other ideas and scroll through past newsletters for a few other tips.
Here is a recipe for Kale Slaw with Cream Mustard Dressing from Amy Chaplin’s book At Home in the Whole Food Kitchen.
2 tablespoons raw cashew butter(I have used roasted cashew and it is still delicious–I am guessing you could use any unsweetened nut or seed butter and it would be very different but also amazing.)
2 tablespoons water
1 small garlic clove(sub scapes)
1 tablespoon apple cider vinegar
1 teaspoon ume plum vinegar(sub apple cider in you don’t have this)
2 tablespoons whole-grain Dijon mustard
Sea salt, to taste
Freshly ground black pepper
3 tablespoons extra virgin olive oil
5 cups thinly sliced kale(from about 1 medium bunch)
2 cups thinly sliced red cabbage
1 medium carrot, cut into matchsticks
1 small bulb fennel, trimmed and thinly sliced
2 thinly sliced scallions
2 tablespoons toasted sunflower seeds.
Mix dressing ingredients in a small bowl until creamy.
Place salad ingredients in large bowl, drizzle with dressing and toss.
If you have all the ingredients for the salad– great! But if you are lacking a few vegetables, no worries. I make this on a regular basis with only kale and it is still delicious. Sometimes I add radishes or chives, but feel free to be creative.
Looking to next week we hope to include: Salad Mix, Kale, Garlic Scapes, possibly Zucchini, Turnips, and Strawberries…