Our annual ‘solstice’ party date has caught up to us too quickly, so we are postponing one week to make sure everyone has ample time to prepare. We will celebrate a week later: Friday, June 27th join us for our annual farm event where past and current farm staff, apprentices, and CSA members share in a meal together. It is a potluck event, so we ask that you bring a dish to share and join us for this fun community meal. More details will follow, but mark your calendars and we hope to see you on the 27th.
We have hit our stride here in the middle of June–most of the main summer planting is complete and we play the game of keeping the weeds in check, taking care of the crops and harvesting, always harvesting. We are in the process of harvesting the garlic and it is tantalizing smelling the fresh smell of garlic–it makes us hungry! The garlic will need to cure for 4-6 weeks before we will begin to pass it out in the share.
The living mulch has sprouted, the winter squash plants are in bloom, the T-posts have been pounded on the tomatoes (and then supported, meticulously, with twine by our patient apprentices) and farm staff Kristi and her husband, Trevor, had their baby girl on Tuesday! This is a picture of Kristi just last week helping deliver the T-posts to the rest of us to pound into the ground.
What’s In Your Share
For June 12th, you’ll find:
+Red Butterhead Lettuce
+Baby Salad Greens
+Yellow Summer Squash
+Although Broccoli is a common vegetable, fresh Kentucky broccoli is a treat because we can only grow Broccoli for a short window in the Spring and a short window in the Fall in our climate. We hope you’ll enjoy the large quantity this week–we will probably only have Broccoli one more time in the next week or two, but not again until the Fall. Freeze what you can’t finish this week!
+The summer squash and zucchini have started-a bit sooner than anticipated, but we can’t turn them away. Once they start producing fruit, we must harvest three times a week–it becomes part of the summer routine: grabbing a long-sleeve shirt to avoid the plants’ spines, and searching for those fruit that seem to grow in front of our eyes. Summer squash and zucchini are very versatile summer vegetables: pasta sauce, ratatouille, grilled additions to hamburgers, casseroles, the vessel for stuffing, a substitute for noodles (zucchini pasta). Fried, boiled, baked, or grilled, we think you’ll come up with some variations on a similar theme week after week. Store your squash and zucchini for up to a week in your fridge in a perforated plastic bag or a sealed container.
Vegetarian Sushi (aka Lettuce Wraps)
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots (or substitute summer squash or broccoli?)
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil
Peel the stems on the broccoli. Slice into “coins.” Cut the tops into florets.
Heat a wok until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the wok and let steam for 4-6 min., until the broccoli is done.
Broccoli Sausage Pasta
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
as much garlic as you can stand
Toasted Pine nuts
Red Pepper flakes
Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.
Zucchini Noodle Recipes: