It has been wet, wet, wet. We’ve had seven inches of rain on the farm in the past two weeks alone! This is not anywhere near normal. In fact, it’s nearly TWICE the amount of rain we see in the whole month of July. Our soil drains very well giving us the fortune of not having any standing water in the fields, though the rain has certainly kept us from doing some needed tilling, weeding and planting. Cross your fingers that it stays dry this week so that we can catch up! We hope everyone was safe and sound after all the strong storms passed through over this past week. We had a little bit of hail damage and some more wind damage but escaped the worst of it.
In the box:
- Snap Beans (Romano or Haricot) (3/4 # small, 1# med, 1.5# full)
- Beets (med & full only)
- Turnips (small only)
- Fennel (med & full only)
- Spring Greens (1/2# small, 3/4# med & full)
- Summer Squash (2 med, 3 fulls)
- Cucumbers (small share only)
- Broccoli (1# med, 1.5 # fulls)
We didn’t talk much about the beets in last week’s box. What a wonderful vegetable! Full of vitamin c, fiber, and phytonutrients that can help lower blood pressure, they are as beneficial as they are beautiful. They’d be great in your favorite juice recipe, but it’s hard to pass up culinary gems like quick-pickled beets, beet risotto, or a tangy and light salad with yogurt sauce. Do you avoid using beets because of the hassle of peeling? Try this: roast, boil, or steam your beets, whole, until tender when you poke a paring knife into the center. Allow them to cool long enough to handle, and then grab an old dishcloth or dishtowel and use it to rub the skins off. They come away in a jiffy and while your towel will forever be “the beet towel”, it’s worth it!
Dill is a fantastic, versatile summertime herb. Most famous for it’s use in pickles, it also adds a fresh, slightly bracing taste to all your potato salads and is a must-have ingredient for a classic Norwegian Salmon dish. Dill makes for a pretty awesome summer cocktail as well. Use the beets in your box and the dill to make this lovely summertime chilled beet soup.
Broccoli is back for medium and full shares this week. Here’s a link to our quiche recipe, in case you haven’t checked it out already. You can use almost any vegetable, meat, herb or cheese combo you’d like (hello, crisper clean-out!) but there is a good reason why broccoli and cheese are a classic quiche combo. We really like having quiche in the fridge in the summertime since it makes for a fast, light lunch or dinner after working outside all day.
Fennel is in the boxes again this week, and in slightly greater amounts. The crop has been wonderful this year, and we know how much it goes for at the co-op, so we are beyond pleased to be able to give you our bounty! We found a cool tutorial at Bon Appetit for how to prep fennel for cooking.
Next Week’s Sneak Peek:
- Snap Beans
- Head Lettuce