Carrots
Cabbage
Broccoli
Strawberries
Cilantro
Snap
Peas
Salad
Mix
Basil*
Purple
Kohlrabi*
Mustard
Greens*
Nancy
Butterhead lettuce*
*”Large”
share items; not included in the “small” share.
Please
Remember to Wash Your Vegetables Carefully and Thoroughly.
This
Week's Recipe: Carrot and Broccoli Stem Slaw
1 bunch salad turnips (or kohlrabi, or
bok choy, or whatever is lurking in your refrigerator)
1 bunch carrots
Broccoli stems
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili sauce
1 bunch carrots
Broccoli stems
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili sauce
3 cloves garlic, crushed or minced
finely
Fit food processor with large-hole grating disk. Working with a few pieces at a time, push turnips, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, garlic, and chili sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
News
from the Farmers:
The gloomy weather
continues... luckily, I don't have to worry about running the
irrigation system. And the cabbages and broccoli are certainly
enjoying this damp, cool weather; on the other hand, the zucchini
plants look ready to burst with frustration: they are still tiny
little things, but trying hard to bloom and make fruit. They are
very jealous of the greenhouse plants: the tomatoes have stretched to
the top of their trellis strings, the peppers are setting fruit, and
the little Mexican Sour Gherkins are sending out long viny tendrils.
For those of you who missed them last year, the Sour Gherkins are one
of my favorite odd veggies: the plants look like miniature
cucumbers, but the fruits look like dollhouse-sized watermelons.
They are bite-sized, crunchy and lemony-- not a lot of yield, but so
much fun that I had to grow them again this year. The beets in the
field are starting to fill out, but it will still be a couple weeks
before they are big enough to harvest-- this year's varieties include
Bull's Blood, Chioggia, Merlin, and Touchstone Gold. We had trouble
getting the seeder setting just right for the beets this year: The
first bed is too thick, the second bed is too thin. For the third
planting, I sat down with the seeder and adjusted seed cups, brushes,
etc. until I was sure I had it just right, then planted two beds, to
make up for the earlier mistakes. Sure enough, those beds germinated
just right. So, we'll be short on beets for the first part of the
summer, but then we'll have an abundance.