June 13-18, 2019
Magda Wilson, Farmer Training Program
We hope you enjoyed your first CSA veggies last week! We are so excited to be harvesting even more green things this week which you will find in your share – arugula, bok choy, kale, herbs, and mustard greens. It has been a beautiful season for the garden already in spite of the sporadic hail storms, which are making our plants (and farmers) hearty and strong.
Currently, the farm is full of life and energy as we embark on our second week of summer camp! The kids are loving spending time with the animals, finding tadpoles in the pond, and making salads from the garden.
Dodecahedron and Polygon (our new lambs) had quite the adventure this weekend, escaping several times throughout the night before promptly regretting it and crying out “Maaaaa!” while waiting to be rescued.
This week, there are also several new projects beginning on the farm. We’re building a new wood shop! The bulldozer has been zooming around and the farmers in training are all very excited to be able to take part in this process and learn practical building skills.
What’s in this week’s share?
Recipes & Suggestions
|Mint – not only for Mojitos!|
Freeze whole, washed mint leaves into ice cubes for a refreshing addition to water or iced tea!Try adding finely chopped mint leaves to simple dishes such as rice, quinoa, pasta or green salads.
Radishes – the last vegetable on the veggie tray…
Don’t skip your radishes! Radishes (and their greens!) are a very versatile superfood! Eat them raw, steamed, roasted, sautéed, microwaved, pickled, air-fried, in a soup, or on a sandwich!Store your radishes in the refrigerator (unwashed until ready to eat) either in a plastic bag or a damp towel.If you aren’t fond of the peppery taste of raw radishes, roast or sauté them with olive oil or butter, salt and garlic for a much milder flavor!
|Lemon-Mint Radish Tea Sandwiches|
Recipe by: Tea Time
Makes 8 tea sandwiches
4 slices thin sandwich bread
8 radishes, very thinly sliced
¼ cup Lemon-Mint Aioli (click here for recipe)
Garnish: lemon curls
Using a 1½-inch round cutter, cut 16 rounds from bread slices. Cover with damp paper towels to keep from drying out, or place in a resealable plastic bag. Cover radish slices with damp paper towels to keep from drying out.
Place a small dollop of Lemon-Mint Aioli on each bread round. Top 8 bread rounds, aïoli side up, with 5 radish slices each. Top with remaining bread rounds, aïoli side down. Garnish each sandwich with a lemon curl and a mint sprig, if desired.
|Asian Fusion Slaw|
Recipe adapted from Bounty From the Box by Mi Ae Lipe
½ cup vegetable oil
2 tablespoons toasted sesame oil
¼ cup rice vinegar
1½ tablespoons finely minced fresh ginger
2 teaspoons soy sauce or tamari
6 cups thinly sliced napa cabbage
2 bell peppers (any color), sliced into sticks
1 bunch green onions or chives, finely chopped
1 cup chopped salted peanuts
1 cup minced cilantro
Whisk the dressing ingredients together in a small bowl. In a large bowl, toss the cabbage, peppers, and onions/chives. Pour the dressing over the cabbage mixture and toss. Add salt to taste.
Add the peanuts and cilantro just before serving – this slaw tastes better on the second day, so be sure to wait to add the peanuts as they will soak up the dressing and get soft.
Did you make something tasty with your veggies or herbs this week? Share your favorite recipes with us and we’ll include them in future Farm Notes! Email your recipies to: firstname.lastname@example.org