Farm News - 6/7/16

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Important Announcements & Reminders
  • This is the final week of spring deliveries. It's a vegetable-only week.
  • Next week we will deliver summer vegetables, eggs and dairy to neighborhood pickup sites.
  • A separate email will be sent out by Thursday of this week in which we'll ask you to double-check your summer registration details. Please let us know if you don't receive this email.
  • Safety is a top priority for us, both on the farm and at our pickup site. Please remember to drive slowly and watch for bikes, pedestrians four-leaf clovers, etc.
You're Invited to a Potluck on the Farm!
Please join us this Saturday evening as we celebrate the start of the summer season. Bring a blanket or lawn chairs, plates and utensils, and a dish to share. We'll provide lemonade, water and dessert. Bug repellant and sturdy walking shoes are recommended. Jeff will lead the first tour starting at 5:30. We'll gather for our potluck meal around 6:30, and Jeff will lead a second tour starting at 7:30. There's no need to RSVP. You can find directions here.
 
 

Join the Gleaning Team
Want to make a positive contribution in your community? Consider gleaning with us. Liberty Prairie Foundation organizes volunteers to harvest produce that otherwise would not be harvested from our farm in Grayslake. Last year volunteers gleaned more than 5,000 pounds of vegetables from our fields that were donated to local food pantries and community groups. Here are upcoming dates for gleaning:

  • Sun., Jun. 19 from 1 – 5 p.m.
  • Sun., Jun. 26 from 1 – 5 p.m.
  • Sun., Jul. 10 from 1 – 5 p.m.
  • Sun., Jul. 17 from 1 – 5 p.m.
  • Sun., Jul. 24 from 1 – 5 p.m.
  • Sun., Aug. 7 from 1 – 5 p.m.
  • Sun., Aug. 14 from 1 – 5 p.m.
  • Possible future dates depending on crop availability

If you are interested, email gleaning@libertyprairie.org to RSVP for a specific date. Please include the number of people in your group and ages of any children. If you are unable to commit to the entire time for a gleaning date, please provide a time frame starting on the hour (for example from 1 – 3 p.m. or2 – 5 p.m.) so volunteers can be distributed accordingly. All ages are welcome to participate in this hands-on farm work. Children must attend with their parents who are responsible for their supervision. All participants will be required to sign a liability waiver. 


This Week's Vegetable Share
  • Strawberries (from Mick Klug Farm)
  • Green Onions
  • Head Lettuce
  • Spinach
  • Fresh Dill
  • Kohlrabi
  • Swiss Chard

Vegetable Notes: Making the Most of Your Farm Share
 
 
After rhubarb, strawberries are the first fruit to ripen in spring and early summer. We were a little worried about that late frost several weeks ago, but it doesn't appear to have done any damage to the berries, and the crop looks amazing! Fresh strawberries are highly perishable and are best eaten within a couple of days. 
 

Kohlrabi is related to cabbage, cauliflower, kale and broccoli. It consists of a bulb and collard-like leaves. Some varieties are purple and others are light green or white. All are white on the inside.


Kohlrabi is delicious peeled and eaten raw. Just peel the bulb, slice into match sticks and serve plain, with hummus or with your favorite vegetable dip (think dill dip). It also makes a fantastic slaw when shredded or thinly sliced. The greens on this batch of kohlrabi are pretty nice too. Use them like you would use kale, collards, and other hearty cooking greens. These types of greens become tender and delicious when simmered over low to medium heat for 30 to 60 minutes. Saute a little onion and garlic in a pan (a little bacon wouldn't hurt either) and then add the greens to the pan along with some type of liquid-- vegetable broth, chicken stock, white wine etc. The key is not to rush things. These greens will taste best when they're nice and tender.
 

Dill is a feathery green herb that pairs well with the flavors of fish, eggs, beets and much more. It's a great addition to all kinds of cold dishes such as tuna salad, pasta salad, potato salad, etc. Store it in a plastic bag in the refrigerator for up to a week.

Grilled Chicken and Strawberry Salad Wraps
3 cups grilled chicken, diced
1/2 cup of your favorite vinaigrette
1 large head lettuce, torn into pieces
2 cups strawberries, halved
4 whole green onions, sliced (white and light green parts)
1/4 cup pecans, chopped
4 ounces, crumbled goat cheese
5 large whole wheat tortillas

Place the lettuce in a large bowl. Add enough of the dressing to coat. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times. Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half. adapted from www.thepioneerwoman.com

Quick Kohlrabi Refrigerator Pickles
2 medium kohlrabi
1/2 cup rice wine vinegar (or other white vinegar)
2 teaspoon chopped fresh dill

Peel kohlrabi and thinly slice into half-moons. Place slices into serving bowl or storage container. Cover with vinegar, adding more if necessary to cover kohlrabi halfway. Add black pepper to taste and the chopped dill. Cover and refrigerate until cold, about 2-3 hours. These pickles will keep at least 1-2 weeks.

Shaved Kohlrabi with Apples & Hazelnuts
½ cup blanched hazelnuts
2 medium kohlrabi, peeled and thinly sliced
1 tart apple, peeled, and thinly sliced
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Kosher salt
1 tablespoon extra-virgin olive oil
2 oz. shaved Parmesan

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt. Divide kohlrabi salad among plates and top with seasoned hazelnut sand Parmesan. www.bonappetit.com

Kohlrabi Slaw with Warm Bacon & Mustard Seed Dressing
2 medium kohlrabi, peeled, leaves reserved
4 slices bacon
¼ small red onion or 2 large shallots
1 tablespoon brown mustard seeds
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper

Grate kohlrabi on a large-hole grater into a salad bowl and set aside. Cut the leaves into thin ribbons and put them on top of the grated bulb. Chop the bacon. Heat a large frying pan over medium heat. When hot, add the bacon, cover and reduce heat to medium-low. Cook, stirring occasionally, until fat is rendered.

Meanwhile, peel and mince the onion or shallot; add to the bacon. Cook, uncovered and stirring occasionally, until the bacon and onion start to brown. Increase the heat to medium-high. Add the mustard seeds, cover and cook until the seeds stop popping, about 1 minute. Uncover, reduce heat to low, and add the vinegar. Cook, scraping up the browned bits from the bottom of the pan and incorporating them in the mixture. Remove from the heat and pour over the waiting kohlrabi. Toss to coat the vegetables thoroughly, and let sit about 2 minutes. Season with kosher salt and pepper to taste.www.sfchronicle.com


Next Week's Harvest (our best guess)... zucchini, strawberries, lettuce, baby beets, parsley, radishes, green onions and more!

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  • Margaret Sheaffer