June 20 Newsletter

Huzzah for the much-needed rain that softened our very hard and dusty ground! Weeding had almost become impossible. Now that the rain has come, that is not so anymore. The potatoes, onions, beans and swiss chard are all calling out to be saved – “Help us!  Help us!” (Some of you probably feel I should ignore the call to save the chard.)

The summer crops are coming along nicely. Zucchini is forming and so are tiny green tomatoes. The garlic is ready to be pulled up within the week as well.

Sadly, our strawberries are finished for the year. L With early warm weather, the frosts, and the recent heat and drought, it seems like our season didn’t last as long as it has in years past.  Ah, well, every year some crops fare better than others; sadly, this was not the Year of the Strawberry.

We still have a few spaces open for EGG SHARES this year. Please let us know if you would like to join.

SCALLIONS are the spiky-green, almost grasslike-looking vegetable in your bags this week.  They can be used as a replacement for onions in whatever recipe you’re making.  Just chop off the root end as well as the very top of the scallion and discard, using the rest to flavor salads, meat dishes, rice, etc.

KOHLRABI is the pale-green circular vegetable with the stalks coming out of it – reminding one of something from an episode of The Twilight Zone.  Thankfully, it tastes a lot better than it looks.  Simply peel off the pale green layer and eat the white flesh underneath.  Its sweet, slight cabbage taste is wonderful raw – cut up on salads, eaten like carrot sticks, etc., or cooked and made into a gratin.

The BEET GREENS are edible.  One of my favorite ways of preparing them is to sauté them in a bit of oil until they wilt, and then stir in salt, pepper, liquid mustard, and balsamic vinegar to taste.  Or try the recipe below (which also tells you how to boil and peel the beet part).              CHINESE CABBAGE, also called napa cabbage, is incredibly variable.  Use it in any recipe that calls for regular cabbage.  If you’re feeling adventurous, make a batch of Kimchi (Korean sauerkraut, recipe below), or use the leaves as wraps for sandwiches (instead of bread).  Try the Pork Ball recipe below.  Make a stir-fry or a coleslaw with the shredded leaves.  Braise the stems of the cabbage in broth, ground ginger, garlic powder, and a few teaspoons of soy sauce for 8-10 min. for a yummy side dish.  Or use it in spring rolls by slicing it into thin strips, rolling it with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper.  Try it as a taco dip topping (instead of lettuce).  Be creative…

The bags should returned to the box marked “BAG RETURN” at the drop-site. You may also return the egg carton and plastic clamshells there as well. Thank you!!

 

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