Farm News (7/7/15)
Important Reminders & Announcements:
- This is a vegetable week for full-share members.
- This is a fruit week for full-share members. If you registered for a half fruit share (every-other-week delivery), your first pickup will be next week.
- Next week we will deliver vegetables, fruit, eggs, and dairy.
- Earlybird discounts are available for winter shares. Scroll down to learn more.
This Week's Vegetable Share (full share only):
- Green Cabbage
- Sweet Onions
- Fresh Basil
- Garlic Bulb
- Zucchini and/or Cucumbers
- Red Raspberries
- Sweet Cherries
Fruit Share Notes:
It's the week we've all been waiting for! Mick Klug and family have started harvesting summer berries for us. The raspberries should be eaten first as they are more fragile than the cherries and blueberries. Raspberries will keep best if you spread them out on a plate lined with a paper towel. Cover loosely with plastic wrap and eat within a few days.
The blueberries will keep just fine all week in the refrigerator. Everyone will receive 2 pints this week. If you aren't able to use them all this week (definitely not the case in our household!), then rinse and dry them and place them on a cookie sheet in the freezer. Once they're frozen, transfer them to a ziploc freezer bag.
On that note, we've already begun working on preservation of fruits and vegetables for the frozen produce share that will keep us all happy and healthy this winter. We're focusing our efforts on the fruits and vegetables that we'll miss most during the long winter--berries, peaches, roasted tomatoes, broccoli, red peppers, sweet corn and a few others. Visit our website to learn more about frozen produce and other winter shares. There are currently a couple of ways to save on your winter shares:
- Save 10% A 10% early bird discount is available for the first 25 winter dairy, winter egg and winter meat shares. Please use discount code earlybird at checkout.
- Save 5% A 5% discount can be applied to all winter dairy, winter egg and winter meat shares purchased by August 15th. Use discount code winter at checkout.
Vegetable Share Notes:
Cabbage thrives in the fertile black soil of our Grayslake farm. In addition to a highly fertile soil, cabbage demands a lot of water. Mother Nature has taken care of most of the irrigation work so far this year. We've been spared countless hours of moving hoses and pipes thanks to the frequent rains.
Bringing in a cabbage crop is one of the more enjoyable harvesting jobs at our farm. Certain crew members are responsible for cutting and throwing cabbages while others are assigned the job of catching them and tucking them into the bin on the tractor. We've often joked that if we ever design a Farm Olympic Games, this fast-paced activity will definitely be one of the highlights.
Like many of the vegetables we grow, cabbage should definitely be stored in a plastic bag in the refrigerator. Cut off a wedge as you need it and return the rest to the bag. It will store beautifully for a couple of weeks this way.
The sweet onions should be stored the same way as the cabbage. Later in the season you'll receive cured onions that can sit out on the counter or be stored in a pantry. These sweet onions, in contrast, are fresh out of the field and should be refrigerated. We left some of the green tops on since they can be chopped and used either fresh or cooked.
Making popcorn on the stovetop is a little more work than the microwave version, but the results are well worth the effort. Start by removing the kernels from the cob. In the farm kitchen we like to work over a dish towel, pushing the kernels off with our thumbs. (The towel prevents the kernels from bouncing all over the place!) Cover the bottom of a pot with vegetable oil. Add one layer of kernels to the bottom of the pot and cover with a lid. Place the pot over medium heat. Be sure to remove from heat as soon as the popping stops. Add salt to taste.
This Week's Featured Recipes
1 head green cabbage, cut into 8 wedges, core intact
1/2 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, cut into wedges
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.Angel Hair Pasta with Broccoli & Basil
1/4 cup butter, room temperature
2 tablespoons chopped fresh basil
1 garlic clove, minced
2 teaspoons olive oil
8 ounces angel hair pasta
2 cups small broccoli florets
Grated Parmesan cheese (optional)
Mix first 3 ingredients in small bowl.
Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired.
2 medium zucchini
1/2 lemon, juiced
3 tablespoons olive oil
2 tablespoons slivered fresh basil
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving
1 baguette, sliced, for serving
Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
In a small jar or bowl, place the lemon juice, olive oil, basil, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.
from Melissa d'Arabian, www.foodnetwork.com
- Margaret Sheaffer