Saturday, June 24, 2017

2017 week 8

New this week

Cherry tomatoes- a mix of 3 varieties: favorita, sungold, and black cherry. Yum.  Here is a recipe to inspire you to make a caprese salad with these cherry tomatoes and the basil.

Summer Crisp Lettuce- A new lettuce for this week. The leaves have characteristics of both a romaine and a greenleaf, and are arranged in a whorl, giving the plant a unique vase-like shape. Leaves are thick, juicy, and flavorful.  Let me know what you think of this summer lettuce.

Basil - pesto anyone?!? Here is a basic pesto recipe.

Saturday, June 17, 2017

2017 Week7

New this week:

Green Beans-  green beans, string beans, snap beans, which ever you prefer to call them they are so good fresh from the field.

Red Cabbage is super good for you. Recipe ideas: Grandma Jeanette's Red Cabbage or Red Cabbage Slaw

Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World"

Dill- Now is the time to make those refrigerator pickles!

Saturday, June 10, 2017

Week 6

New this week:

Cabbage: great for coleslaw, stir fried, or soups.  Here is a link for cabbage pancakes which look so good! My family also loves Egg Roll in a bowl

Cauliflower-always good roasted, but my new favorite way to eat cauliflower is riced.  Pulse the cauliflower in your food processor or grate with a box grater. Here is a recipe for "10 Minute Cauliflower Rice"

Yellow Squash- sautéed, roasted. Yellow squash is so versatile and delicious.

Saturday, June 3, 2017

2017 week 5

Napa Cabbage is a new crop for us this year. Here is some ideas for how to use your Napa cabbage.

Kirby pickles A variety of cucumber that are used for making pickles.  Many people really enjoy Kirby pickles because they have less and smaller seeds than your traditional cuc.  Use them atop our salad or make a quick refrigerator pickle.  Here is a recipe from "A Couple Cooks".  

Broccoli is looking good.

Easter Egg Radish - Click here for some ideas of what to do with radishes.

Don't forget this Bok Choy lettuce wrap recipe with pickled radishes

Saturday, May 27, 2017

2017. Week 4

New this week:

EscaroleEscarole is a lovely bitter green that is in the chicory family along with radicchio and endive. I normally think of escarole as a "soup green." Here is a link to my favorite easy wedding soup.

Kohlrabi: I know this is a weird one.  But trust me, it is good and easy to use. 
--Here is a link to make the famous Kohlrabi Ham Bake--Here is a link to a post I wrote on Kohlrabi

Garlic Scapes: Garlic Scapes are the tender stem found on a garlic plant. Use your garlic scapes raw in salads and they will have a hot peppery flavor. Cooked garlic scapes will have a mellow, sweeter flavor.  Here is a link to a garlic scape salad dressing. Chop garlic scapes into little coins and add to stir-fries and fried rice. Throw whole scapes on the grill, just like you would make grilled scallions.

Zucchini: Zucchini is such a versatile vegetable.  Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best!  What will you make with yours? zucchini bread, zucchini "crab" cakes", minestrone with zucchini, grill it, roast it?

Arugula: Arugula is a bright, peppery green mostly used in salads.  Here is a link to some recipe ideas

Sunday, May 21, 2017

2017. Week 3

New this week:

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sautéing with olive oil and garlic.  Here is a recipe "Broccoli Rabe with Pasta and Sun Dried Tomatoes"

Red Romaine- Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!

Bok Choy while we have had bok choy previous weeks this is a different variety, Joi Choi.  Joi Choi has beautiful white stems and dark green leaves.  Still makes an excellent stir fry.

Strawberries, Asparagus, and Kale are back! 

Saturday, May 13, 2017

2017 Week 2 - When will it start to feel like spring again?

It was great to see so many of you this week.  You are my people, getting excited about produce! Yes! The farm got 2 inches of rain on Saturday, we are hoping to dry off and warm up this week.

New this week:

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Swiss ChardIn the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard, I think adding a fried egg would make an excellent breakfast.

Bok Choy - Last weeks share included the really little delicate baby bok choys.  This week we graduate to the bigger boks.  Here is a link to The Kitchen's 10 ways to Chow Down on Bok Choy

Strawberries and Asparagus are here for another week!