Farm News & Holiday Week Delivery Schedule

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Important Reminders
  • The delivery schedule is different this week due to the holiday. See below.
  • This week we are delivering meat, dairy, eggs and vegetables.
  • Fruit shares start next week.
The Vegetable Share
  • Broccoli
  • Cabbage
  • Carrots
  • Rainbow Swiss Chard
  • Head Lettuce
  • Zucchini and/or Summer Squash
  • Purplette Onions
  • Flat-Leaf Parsley
  • Cucumbers** (on-farm pickup only)

**We started picking a small amount of cucumbers this week. Members at off-farm pickup sites will receive cucumbers next week.   

The Dairy Share
  • Summer Butter from Nordic Creamery
  • Lowfat Plain Yogurt from Sugar River Dairy
  • ‘Saxony’ Cheese from Saxon Creamery
  • ‘Brun-uusto’ Cheese from Brunkow Cheese
The Meat Share
  • Steaks
  • Whole Chicken
  • Pork Chops or Bratwurst
  • Ground Beef and/or Ground Pork
  • Beef Fajita Meat or Beef Stew Meat
 
Delivery Schedule for the Week of July 4th

Due to the holiday, we will be operating on a modified delivery schedule this week. We will not be making any deliveries on Thursday. All members who pick up at the farm will pick up on Tuesday that week, including members who normally pick up at the farm on Thursdays. Pickup at the farm is from 3:30 until 7:00. The pickup schedule for all other members will be as follows:

 

Tuesday, July 1st
Allstate 2:30-5:30
Baxter 12:30-5:00
Deerfield 1:30-6:30
Evanston 4:00-7:00
Glenview 3:30-7:00
Lake Forest 4:00-7:00  
Wednesday, July 2nd
Northfield 2:00-7:00
Barrington 4:00-7:00
Buffalo Grove 3:30-7:00
Mundelein 2:00-7:00
Clarendon Hills 4:00-7:00
Glen Ellyn 3:30-7:00
Oak Park 4:30-7:00  

 

Farm Ridge Hike at the Grayslake Farm
Wednesday, July 26th, 6:30-7:30 pm
Advance Registration Required

Jeff Miller will lead a hike along the ridge that lies to the south of our farm in Grayslake. Up on the ridge you'll get a great view of the fields and the farm buildings. We'll meet at the Prairie Crossing Farm's Yellow Farmhouse parking lot at 32400 N. Harris Road in Grayslake. Enter Prairie Crossing via Route 45 at Jones Point Rd. and follow the signs to the Farm. Parking is available in the small parking lot just past the Yellow Farmhouse, or on Harris Road between the first and second farm driveways. The hike will be held rain or shine, so please dress for the weather. Please bring your own sunscreen, insect repellent, and water bottles.  

Soil Sisters Farm Tour Day
Sunday, August 10, 11am-4pm

The Soil Sisters Tour highlights a cross-section of women farmers in southern Wisconsin. Seven different farms will be on the tour this year, including Sandhill Family Farms in Brodhead! Farms will be open from 11 to 4 and farmers will be leading ongoing tours throughout the day. No advance registration is required. Visit the Soil Sisters website for more info.  

In the Farm Kitchen: Tips for Making the Most of your Share
The Grayslake crew completed the first cabbage harvest this week. Unlike other crops such as swiss chard and zucchini, most of the plants in a cabbage field tend to mature all at about the same time. The other day our crew went through the field, cutting cabbages and pitching them to Tyler whose job was to stand at the back of the tractor, catch the cabbages and place them into big bins.

                     Tyler and the crew have fun with the cabbage harvest.


Like all of the other items in this week’s vegetable share, cabbage should be stored in a plastic bag in the refrigerator. When stored this way, cabbage will keep beautifully for several weeks.   The ‘purplette’ onion variety is a beautiful purple-skinned mini onion. In terms of how to cook with it, think of it as a cross between a green onion and a regular bulb onion. We left the green tops on because they are tender enough to use as you would use green onions. The flavor of the bulbs is a little on the sweet side and they are slightly less pungent than most bulb onions.

  Matt harvests purplette onions.

With the recent heat and all of this rain, zucchini and summer squash are really going gangbusters now. This year we are growing four basic types—a green zucchini, a gold zucchini, a striped gold zucchini, and a yellow summer squash that is slightly curved. In the farm kitchen we tend to use all four types interchangeably as there is little difference in taste and texture among the four. Since the taste of zucchini/summer squash is relatively mild, it tends to take on the flavors of the other ingredients in a dish. It can be incorporated into all kinds of cuisines from Italian to Mexican to Asian.


              
Jen shows off four types of zucchini and summer squash.

 

This Week's Recipes

Rainbow Slaw
3 cups thinly sliced Swiss chard leaves
2 cups chopped Swiss chard stems
1 cup shredded cabbage
1/2 cup chopped parsley
1/4 cup shredded carrot
1/2 cup chopped or slivered almonds
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup mayonnaise
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
2 teaspoons sugar
1/2 cup dried cranberries  

Combine chard, cabbage, parsley, carrot, and almonds in a large bowl. In a small mixing bowl, combine oil, vinegar, mayo, allspice, cinnamon, nutmeg, pepper, salt, and sugar. Whisk until mixture is blended well. Toss with vegetables. Refrigerate for 30 minutes prior to serving. Top with dried cranberries.  

Gremolata
Gremolata is a traditional Italian condiment that is delicious with many different types of meats and vegetables.
 
1 lemon
1/2 cup finely chopped fresh parsley
3 garlic cloves, finely chopped  

Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. Can be made 6 hours ahead. Cover and refrigerate.  

Zucchini Pancakes
2 medium zucchini (about 1 pound)
2 tablespoons chopped parsley
2 tablespoons minced onion
2 eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
butter and vegetable oil for cooking  

Preheat the oven to 300 degrees. Grate the zucchini into a bowl using the large grating side of a box grater. Stir in the parsley, onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)  

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven.

Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot with a side of sour cream or plain yogurt.  

Roasted Cabbage Wedges
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into wedges
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds  

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place cabbage wedges in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, about 40 to 45 minutes.  

Next week’s harvest (our best guess): beets, basil, kale, cucumbers, zucchini, mushrooms, garlic, blueberries, sweet cherries, raspberries and more!

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  • Margaret Sheaffer