In this Week’s Box:
Baby Potatoes Cabbage Dill Parsley Summer Squash
Cucumbers Onions Fennel Beets Lettuce
This week’s box has lots of new items in it. We’re excited that the cucumbers are making such a strong showing. We definitely got the cucumber plants into the ground much later than we would have liked. At the time, we were struggling with a very dry stretch of weather. We couldn’t put the cucumbers out unless we were going to be able to irrigate immediately after. Our irrigation system can only water a couple of rows at a time and everything needed it badly, so we kept putting off planting the cucumbers. Obviously, we did get them in. Since then we’ve had plenty of rain and humidity, so they all caught up quickly. We should have them in the boxes for at least a month.
We are extra busy with the county fair this week. Wed. is regular judging day, with the kids bringing a variety of projects to the fair to be judged. Thursday, the cattle are moved into the fair barn and Saturday is the dairy show. Claudia and Malcolm will also be busy volunteering to run activities and help out in the 4-H food booth over the course of the fair. Stop out in Glennwood City for the fair if you get a chance. Claudia and her calves can be found in the dairy barn under “Riverside 4-H”. Look for the sign. (As well as the words,
“There’s no place like the Barn!”)
Monday, I had a quarterly Land Stewardship Project Board meeting. At this meeting, I was named Chair of the Board. It’s an honor to be given the opportunity to chair the board and help to guide an amazing organization that works hard to put more farmers on the land, while fighting for healthy soil and water, rural communities, racial justice and more. If you want to learn more about LSP, please go to their website: www.landstewardshipproject.org or ask me! (Jody) LSP is how Mike and I got started farming. We took their Farm Beginnings Class and the rest is history. LSP is for farmers and anyone who supports strong, healthy, communities.
The garlic is harvested! That was a big job that my employees worked at very diligently while I was at my LSP meeting. It’s all been pulled and is now drying in the greenhouse. We’ve had to put a shade cloth over the greenhouse to keep the sun off of the garlic. If there were any vampires in the area, they definitely didn’t come near my employees! After pulling garlic all day, they all smelled quite strong of garlic! 🙂 We’ll start putting it in the box in a few weeks after it has cured.
The potatoes are ready!!! These baby reds are amazing! Such a treat! We do not wash them as the skins come off too easily. Wash them just before you use them. We put them in a plastic bag, just to make sure that the mud from the potatoes does not transfer to your other veggies. As we move into more mature varieties, we will be washing them before we send them.
Fennel: Snip off the green fronds and store separately from the bulb. Fronds should be put in a plastic bag and the bulb can go in the crisper drawer.
Dill: Glass of water on the counter or refrigerator.
Potatoes: Open bag and leave on counter in dark place until you will use them. Use them soon!
Lettuce: This is an oak leaf lettuce, as you’ll notice, the leaves have a similar shape to oak leaves. Store as you would any other lettuce, preferably in a covered bowl or plastic bag.
Everything else, Crisper drawer!
3-4 medium cucumbers
1/2 cup thinly sliced onion rrings
1/2 T. celery seed
1/2 T. chopped dill
1 tsp. salt
1 c. vinegar
1/2 cup white sugar
Wash cucumbers, slice thinly. Do not peel. Combine with onions and seasonings. Mix together vinegar and sugar until sugar dissolves. Pour over cucumber mixture. Cover and refrigerate at least 24 hours before serving.
Warm Fennel, Cabbage and Pear Salad
2 firm, medium pears
3 Tbsp. olive oil
1 fennel bulb, halved, cored and thinly sliced
4 cups shredded or thinly sliced cabbage
1/4 cup water
3 tblsp. lemon juice
2 tsp. honey
1 tsp. kosher salt
1/2 tsp. pepper
3/4 cup fresh goat cheese (Or cheese of your choice.)
1/2 cup chopped walnuts, toasted
Peel, core and slice pears.
Heat oil in large skillet over med-high heat. Add fennel and sauté until crisp – tender, 2-3 minutes. Add cabbage and toss with fennel. Cook until both are tender, 2-3 minutes longer. Add sliced pears, water, lemon juice, salt and pepper to skillet, gently combining ingredients. Cook until all liquids are absorbed, 6-8 minutes.
Remove from heat. Transfer to a serving bowl. Top with cheese and walnuts. Serve warm or at room temp.
3 cups shredded zucchini or summer squash
1 tsp. salt
2 large eggs, lightly beaten
2/3 cup whole wheat flour
3/4 cup crumbled feta cheese
1/4 cup chopped onion
1 T. olive oil
Put shredded zucchini in a colander and sprinkle with salt. Let sit 5-10 minutes.
Use hands to press out as much water from zucchini as you can. Stir and repeat.
Put zucchini in a bowl with eggs, flour, cheese and onions. Mix well.
Make like pancakes. Batter may be thick. Spread into circles as needed.
Cook about 5 minutes per side, until deep, golden brown.
Serve with sour cream and dill.
Jody, Mike, Claudia, Malcolm and Jonas Lenz