In this week’s box:
Broccoli Kale Summer squash Potatoes Cucumbers onions
Fennel Dill Spicy globe basil Savory Turnips and greens Beans
The fair was last week and a lot of fun! The kids showed some of what they learned during the last year and then learned even more while at the fair. Jonas’ highlight was showing Comet the rabbit. Comet enjoyed the outing but was glad to come home to his spacious cage and much quieter surroundings. (Those roosters in the rabbit/poultry barn are sure noisy!) Malcolm earned a Reserve Champion ribbon on his maple syrup and presentation on how to make maple syrup and Claudia did really well in calf showmanship. She’s happy to see how much she’s improved since last year and excited to head to the Wisconsin State fair next week. Everyone ate a lot of fair food that we enjoyed immensely. But, it’s nice to get back the veggies on our plates!
On the farm we are continuing to fight the weeds. We have planted the fall carrots and some fall lettuce.. The summer carrots should be ready in a couple of weeks. The green beans are in the box this week and a fairly steady supply of beans will follow. The summer squash are invading! But we love it! Cucumbers are coming in at a close second. Lots of good recipes are out there to help you use your cucumbers and summer squash.
Summer wouldn’t be summer without summer visitors. This week we were blessed with my sister and her 3 kids visiting from Indiana. They have been having fun running around the farm, swimming in the pool and playing with their cousins. My sister has been helping with the running of the house and meals. That has been a treat!
If you ordered chickens from Farm Sweet Farm, I will be picking those up today. They will be in my freezer and ready for pick up as early as tomorrow. Please let me know when you will be coming to pick them up and I will make sure to be handy to get them out for you and figure out your total payment. Thanks!
Pack Shed Party
Friday, August 25th. Potluck, Gravel Road, camp fire- lots of great people!
Come one, come all! Bring your own beverages and chairs. We will provide lemonade and water.
Bi-Frost Farm’s Goat milk cheese!
Time to order more Goat’s Milk cheese. Deliveries will be the first two weeks in August.
Due to Meg’s does not milking as much as they should be, she is short on milk. Therefore she is only making two kinds of Chevre right now, Plain and Garlic Dill, as they are the most popular. She’s hoping in September to be adding Feta/Salzkase back to the line up. Order your cheese at: bifrostfarms.com
Broccoli: Store in a plastic bag in the refrigerator
Kale: Plastic bag or crisper drawer
Summer Squash: refrigerator
potatoes: cool, dark place. New potatoes have fragile skins. Wash when you are ready to use and use sooner, rather than later.
Cucumbers: Crisper drawer
Onions: These are fresh, so keep them in the refrigerator
Dill and Basil: In glass of water on counter or in plastic bag in refrigerator.
Savory: Leave on the counter to dry or place in refrigerator to keep fresh.
Turnips/Greens: Cut greens off of turnips for storage. Place turnips in crisper drawer and store leaves as you would any greens.
Beans: Keep in a plastic bag in the refrigeartor
Turnips with Onions
5 medium turnips, peeled and cut into 1/2 inch cubes
2 T. butter
1 medium onion, chopped
3/4 tsp. marjoram
1/2 tsp. salt
1/8 tsp. pepper
Cook turnips 15-20 minutes or until tender. Drain. In same saucepan, melt butter. Add onions and cook until tender. Stir in remaining ingredients. Cook approximately 5 minutes, stirring often. Turnips should be golden brown.
1 1/2 cups sliced cucumber,
2 T. onion,
2 T. feta,
1 Tbsp.red wine vinegar,
1 tsp. extra virgin olive oil
1/2 tsp. dill.
Toss and enjoy.
Ribbon Summer Salad
2 zucchini, trimmed
1/4 lb deli sliced ham
1/4 cantaloupe, seeded and cut into 1 inch chunks
1 T. extra virgin olive oil
1 T. white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried mint
1/8 tsp. salt and pepper
Run a vegetable peeler lengthwise along zucchini to make long ribbons. Stack ham slices and cut into 1 inch strips.
In a medium bowl, combine zucchini, ham and cantaloupe. In a small bowl, whisk dressing ingredients together. Toss gently and serve.
Turnip Green Pesto
Use turnip greens in combination with basil, in your favorite basil pesto recipe.
Kale, Fennel and potatoes
3 T. olive oil
3/4 lb potatoes, cut into 1/2 inch pieces
1 large bulb fennel, chopped
salt and pepper
1 bunch kale, torn from thick stems
hot sauce for serving, optional
Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce
Have a great week and happy eating!!
Jody, Mike, Claudia, Malcolm and Jonas