June 27-July 2, 2019
Happy July! This month is an especially busy and exciting one on the farm. Each year the Calypso crew participates in the Ester 4th of July Parade and potluck – more info below! July is also when we host our annual Open House (July 14th) and Two-Week Farming Intensive. The second session of the EATinG (Engaging Alaskan Teens in Gardening) Program begins this week at the school gardens and on the farm we’ll be running three new Farm Discovery workshops, including wood-fired pizza making and making natural dyes! Finally, one of our favorite workshops is coming up at the end of the month: Exploring Cut Flowers & Bouquet Making!
A reminder for all shareholders who pick up on THURSDAYS: next week is July 4th and there will be NO CSA PICK UP! Instead, we will be including
extra veggies this week and the following week (July 11) to make up for the
Updates from the field: Crops are looking wonderful! There are non-leafy vegetables maturing and on the harvest horizon – carrots, beets, broccoli, zucchini, and more are coming your way very soon!
Flowers are growing very well and will be ready for our flower CSA shares which start mid-July and last into September. There is still time to sign up for a flower share! Our flower harvest and bouquet making days are Tuesdays and Thursdays, so you can pick up your weekly bouquet at the same time as your CSA share! Click here to learn more!
What’s in this week’s share?
Recipes & Suggestions
| A new (and possibly unfamiliar) veggie will be arriving in some CSA shares this week: kohlrabi! Kohlrabi is a member of the cabbage family whose name comes from the German words kohl (cabbage) and rabi(turnip). Grown in both green and purple varieties, kohlrabi has a sweet, cabbage flavor and is most often eaten raw – peeled, sliced, and maybe with a little salt. It is equally as tasty roasted, steamed, boiled and mashed like potatoes, or hollowed out, stuffed and baked!|
A new green this week: beet greens! Beet greens and their stems are not only edible but delicious. They can be used just as you would use other greens such as bok choy, swiss chard, etc. Steam, sautee, braise, add to soups, or eat them raw!
|Sauteed Beet Greens|
Recipe from Food Network Kitchen
2 bunches beet green, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 tsp crushed red pepper flakes
zest and juice of 1/2 lemon
olive oil, to coat pan
salt and pepper to taste
Heat a medium saute pan coated with oil over medium heat. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
|Kohlrabi Slaw with Cilantro, Jalapeño and Lime|
Recipe from Feasting at Home
6 cups kohlrabi, cut into matchsticks or grated in a food processor
1/2 cup chopped cilantro
half of a jalapeno, minced
1/4 cup chopped scallion
orange zest from one orange
lime zest from one lime
1/4 cup olive oil
juice from one orange
juice from one lime
1/4 cup honey (or agave)
1/2 tsp kosher salt
1 tablespoon rice wine vinegar
Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks. Place in large bowl with chopped cilantro, scallions, jalapeño, lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with slaw. Refrigerate until serving. Garnish with zest and cilantro. Also delicious the next day!
|A few more recipes…|
Parmesan Crusted Crushed Turnips
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