Week 13

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Medium share, above

 

Full share, above

 

Good day to all,

It sure feels like fall is coming, even with the couple of hot days this past weekend. We are already starting to see some trees turn out here, and the sound of geese migrating overhead is becoming more common. Another phenological sign: the CSA farmer starts checking their harvest schedule to see when the first winter squash goes in boxes. And what does he or she find? Next week!

That also, sadly, means that tomatoes are on their way out. Looks like we hit peak tomatoes last week, the plants are starting to wind down their production. By this time of year, disease, particularly early blight, has taken out a good number of plants. Plants that are left are slowed down significantly by lowering temperatures, especially lower night time temps. Speaking of fall, here’s the details of our favorite fall activity, the member party!

Sunday, September 24th

MEMBER APPRECIATION/FALL HARVEST PARTY

803 60TH STREET-AMERY, WI.-54001

10 AM TO 2 PM

We’ll send out more reminders and details as we get nearer to the date, but all members are welcome. We will be making a big old pot of soup, some snacks, plus we think we’ll have apples ready to press for fresh cider! Leave your pets at home, but bring your kids, your muckin’ around boots, a side dish or treat if you’re inclined, and some time to enjoy the property! We’ll take people on a few tours, and have lawn games for those who’d like to relax. RSVPs are encouraged so we know how much to prepare for. We are SO EXCITED to see everyone and show off the farm!

One of our two tomato patches with mowed aisles (the tomato plants kind of look like unruly bushes at this time of year). The rebar rods sticking up are our trellising supports. It’s hard to tell from this picture, but the bottom half of most of the plants have no living leaves due to the common disease early blight.
 Cherry tomato plants with mowed aisle earlier this season, right before they started putting fruit on. That’s a lot of plants to pick.
A nice looking bed of beets–should be seeing these in the boxes soon! Fall cabbage to the right.

 

What’s in the Box

  • Tomatoes (1.5 lb small, 1.5 lbs medium, 2 lbs full)
  • Broccoli or Cherry Tomatoes
  • Sweet Corn (2 small, 4 medium and full)
  • Garlic (1 everybody)
  • Peppers (1 everybody)
  • Spring Greens (5 oz small and full)
  • Onions (medium and full)
  • Shelling Beans (medium and full)
  • Cilantro (medium and full)
  • Mustard Greens (medium and full)

 

 

Recipes and Notes

Tongue of Fire Shelling Beans

Shelling Beans are a fun item that mediums and fulls are getting this week. Unlike the snap beans you’re used to getting, these beans are meant to have the beans removed from the pod and eaten like you would canned or dry beans. Discard the pods, and cook the beans like you would a dry bean by boiling, adding to a soup or broth. Since they are fresh and not dried, they will cook faster than a dry bean. These beans have great texture and a nice mild buttery taste–very pleasing and fun to shell.

Fresh Shell Bean and Tomato Stew-this looks great for a chilly week ahead!

Martha’s Guide to Shell Beans-thank goodness for the thorough research and great recipes here!

 

Sneak Peek at Next Week

  • Broccoli
  • Peppers
  • Winter Squash
  • Beets

Week 12

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Hello dear friends and members!

It’s week 12! That means we are 2/3 way done with the regular CSA season. We are ALWAYS amazed at how quickly the seasons go by, and this one seems especially quick since we’ve had an unusually wet and cold August. Just this weekend we got 2 1/4 inches on the farm. Nothing to complain about, when you see the damage to the Gulf Coast from Hurricane Harvey, but enough rain to make everything muddy and hard to work with.

The extraordinary cold is hampering most of our hot-weather-loving crops like bell peppers, hot peppers, and eggplant. We have yet to harvest more than 20 eggplant in a week (and that’s from 150 plants!!!), and what we do get is extremely slug-damaged. These slimy little friends foes are more than just gross to run into during harvest, they can actually do an incredible amount of damage by munching on everything they can reach–and they get around more than you would think. We’re hoping the bell and Italian frying peppers can get some heat and start to fully ripen to yellow and red, but we’ll have to wait and see. And, here’s hoping the eggplant can have enough heat this week to produce something before the first frost comes. YUP, that’s (on average) only about 2 weeks away…

Maybelle cutting up summer squash for dinner. This might be the last week of summer squash so enjoy!

What’s in the box

  • Corn (2 small, 4 medium & full)
  • Onions 
  • Basil: purple and green italian
  • Cabbage or Broccoli
  • Garlic
  • Tomatoes/Cherry Tomatoes (2 lb small, 2.5 lb medium, 3 lb full shares)
  • Bell Peppers (1 medium & full)
  • Hot Peppers: Hungarian Hot Wax (1 for full shares)
  • Zucchini (1 portion for full shares)
  • Cut greens (5 oz full shares)
  • Celery (1 bunch full shares)

 

Recipes + Notes

Your Basil is a mix of purple and green italian types. Use in the same way you would green basil, they taste very similar. Some may be green with purple mottling (this is actually a genetic mutation of the purple variety). They make for a beautiful caprese salad.

Corn–Since there’s not a ton of corn this week, I wanted to find some recipes that use it in smaller quantities, or in combination with other items in your boxes this week.  I’ve made a version of this corn custard back in the day when I worked at the Chicago restaurant TRU, and I think it’s really special.  Going in a very different direction, this Summer Skillet makes the best of sweet corn, tomatoes, zucchini and basil. I’d be happy with it as a side dish, and even happier with it as a main course with a fried or poached egg on top!  This vegetarian Asian noodle dish looks pretty quick and full of flavor, too.

Tomatoes–In case you’re done with the BLTs (?!?!?) and the Caprese Salads, maybe you want to do a little quick and easy preserving? Try a roasted tomato dish like this one or this one, and when it’s thoroughly cooled off, place it in freezer bags to enjoy in the middle of the rapidly-approaching winter. I’d be remiss to forget some salsa recipes, too! Here’s a Tomato Basil Salsa and this one is Corn and Basil and Tomato.

Remember your tomatoes come in all sorts of different colors. If your tomato is an odd color check for it becoming soft to the touch to tell if it’s ripe. We shoot for them being close to being fully ripe when they get to you, but some may be under-ripe and need to sit a few days (always outside of your fridge!), some might need to be eaten ASAP! Below are some pictures of tomatoes that are ripe in all sorts of different colors. Some are red, some are striped, some are yellow and some get a deep chocolate color when ripe.

If you get the variety in the middle (tye-dyed berkley is the variety) it’s red stripes should be deep red and the green stripes should be dark green.

Red Cabbage–Here’s a few fresh and new red cabbage recipes for you to check out:

Sauteed Red Cabbage with Cranberries and Goat Cheese

Cabbage, Corn, and Tomato Salad–we don’t have cucumbers like the recipe suggests, but it looks fine without!

Purple Power Up Smoothie–we have several members who like to juice/make smoothies, and this one looks great!

Ginger Miso Cabbage Salad–this one would be great with a piece of grilled fish!

Peppers are coming on super slow this year. We are starting to give up on them turning from green to red, so we are starting to give them out as green peppers. Fulls will also get Hungarian Hot Wax hot peppers, a mild to medium hot pepper with good flavor.

Not hot on the left, somewhat hot on the right

Happy cooking, and all the best from all of us,

Heather, Brandon, Maybelle, Ted, Hannah and Michele

Sneak Peek at Next Week

  • Broccoli
  • Tomatoes
  • Peppers
  • Sweet Corn
  • Onions
  • Garlic
  • Mustard Greens
  • Shelling Beans

Week 11

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Greetings everyone,

Hope everyone got a chance to see the eclipse or at least view some pictures of it. We rigged up our own little solar viewer out of binoculars and cardboard. It was pretty cool. Beyond how cool the natural phenomenon is, I’m amazed how accurately we can predict the occurrence of something like an eclipse.

Hannah using the homemade solar viewer–see the little crescent on the cardboard? That’s the sun’s image at peak eclipse!

The heat of summer has returned, for a day or two at least! Although the cooler weather was nice for us to work in, I’m sure all the summer plants are happy to have a little heat again, especially at night. Tomatoes, peppers and eggplant all really like having it in the 80s during the day and above 50 at night. I personally think the cherry tomatoes taste better after having a few warm nights.

We finally have a good patch of corn for this week–fourth planting is the charm.

Ted and Hannah having a snack after harvesting over 1000 ears of corn

 

What’s in the Box

  • Sweet Corn (6 small, 9 medium, 12 full)
  • Celery
  • Tomatoes/Cherry Tomatoes (2 lb small, 2.5 lb med, 3 lb full)
  • Garlic
  • Salad Greens (5 oz)
  • Onions (med & full)
  • Snap Beans (1/2 lb med, 3/4 lb full)
  • Peppers (full only)
  • Eggplant or Broccoli (full only)

Recipes and Notes

Celery grown in the midwest is a little different than celery grown in California (which is pretty much where all the celery available in stores comes from). You’ll notice it’s a little darker green and it has a stronger flavor to it. Enjoy a classic ants-on-a-log snack or crunch it on its own for a healthy treat.

Recipes

Celery-Celery tends to be really underutilized in American cuisine. Aside from ants on a log, or celery in your stuffing, does anyone really use it much? I’m not sure why, except maybe when we’re used to the bland watery crunchy sticks from commercial growers there’s no real reason to use it much. So, let’s explore it a little, huh? As always, Martha Stewart’s website has truly lovely, thorough investigations of everyday produce. Here’s what I’m really excited about:

Celery Ice Cubes– I wish I had thought of this myself, or at least discovered it sooner! Simply freeze your celery leaves in ice cube trays for the best upgrade ever for water or Bloody Marys!

Braised Celery-This looks pretty awesome, and should work nicely with this cold spell predicted this week. I’m thinking of making it to go with some Smoked Chicken that Mom and Tony are making this week for dinner. It should be pretty quick and easy, too!

Celery French 75-Martha had me at the word cocktail! I love a unique, flavorful cocktail and this looks fantastic. I might be making a batch of that syrup and canning it for future Christmas gifts.

Celery and Gin Sorbet-If anyone really wants to go for it this week, try this and tell us how it is!

Buffalo Celery Sticks-how about a grown-up version of ants on a log? These look pretty great to me-and make for a quick appetizer for a cocktail night this weekend.

Sneak Peek at Next Week

  • Tomatoes
  • Peppers
  • Cherry Tomatoes
  • Broccoli
  • Onions

 

Have a great week, everyone! As always, all the best from all of us,

Heather, Brandon, Maybelle, Ted, Hannah, and Michele

Week 10

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Honey Time!

Our dear friend and long-time CSA member Mark Adams is beginning to extract honey from the hives he maintains on local (like, only Polk County, Wisconsin!) organic family farms. We are offering his honey for our members to order. We use his honey exclusively, and can vouch for how fantastic it is. If you’re interested in helping support the dying breed of small, local, and pesticide/antibiotic-free beekeepers, shoot us an email with what you’d like to order. We’ll invoice you and package it in your boxes when we take delivery from Mark, at the end of August.

6 oz hex glass $5

9 oz hex glass $5.75

8 oz plastic bear $5.50

12 oz plastic bear $7.00

14 oz glass bear $8.00

16 oz glass $8.50

Bulk $7.50/lb

Some comb honey is available 14oz plastic case for $12.  (While supplies last)

A little while back a Nicole and Hannah were bold enough to climb to the top of our silos and took a few awesome pictures of the farm from up there.

What’s in the box:

  • Garlic
  • Corn-4 each for small and medium shares, 6 each for full shares
  • Tomatoes or cherry tomatoes-about 1# for everybody!
  • Beans-3/4# for small shares, 1# for full shares
  • Zucchini-1 each for medium and full shares
  • Onions:spring green onions or red long onions- 1 bunch for medium and full shares
  • Oregano or Mint-1 bunch to medium and full shares
  • Mustard bunches-1 bunch to medium and full shares
  • Cabbage-small shares
  • Bell Peppers-1 each to full shares

Recipes + Notes

Now that tomatoes are finally coming, here are a few tips on storage: Keep your tomatoes at room temperature, if they are in a fridge long enough to cool down below 50 their texture and taste will change! Sometimes your tomatoes will be under-ripe when you receive them. Storing them at room temp and out of direct sunlight will allow them to ripen fully. If your tomato seems a little firm or pale in color, go ahead and let it sit for a few days to ripen up. That being said, all cherry tomatoes should be ripe when you get them, and we send out tomatoes that range from red, to orange, to “black” (actually kind of a deep purple chocolate red), to pale yellow. Remove your tomatoes from the plastic bag they came in and store them in a single layer on a counter or plate top-side-down (unless they are cherry tomatoes, then they can just be stored in a bowl without a lid). Their shoulders are the firmest part and will bruise the least  from the weight of the tomato.

Everyone is getting a great assortment of summertime veggies this week, so instead of a lot of one-ingredient recipes, I’m going to focus on recipes that use up several ingredients at once! Of course, if you like your veggies one at a time, visit our recipe page for inspiration.

Provencal Tomato and Squash Gratin

Summer Squash and White Bean Saute

My beloved Sam Sifton’s guide to tomatoes

This just uses corn, but WOW does it look good!

Summer Succotash

Zucchini, Tomato and Corn Salad

Balsamic Glazed Veggie Kebabs

Happy cooking, and savor the moment! Summer is rapidly slipping through our fingers!

 

Sneak peek for next week:

More tomatoes!

Corn!

Eggplant?

Peppers!

 

All the best from all of us,

Heather, Brandon, Maybelle, Ted, Hannah, Nicole, Karen, and Michele

Week 9

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Hello all,

We hope you’ve been enjoying the cooler weather we’ve been having–we sure have. We even got some rain the past week to boot. Not only do the plants seem to enjoy rain water more than irrigation water (there’s something in the water from the sky that ground water doesn’t seem to have) but we don’t have to spend so much time moving around and setting up irrigation in the hot heat!

Many thanks to our neighbors and friends at Turnip Rock, Steady Hand, and Burning River Farm who all pitched in this week to make sure the boxes were full for everyone. We’ve been running into some big gaps the past few weeks due to a number of crop failures and have been leaning on the community of farms in our area to help fill out the shares.

The big event on the farm last week was garlic harvest. We pulled over 6000 heads of garlic from the ground! Most of them are either on tables or hanging in bundles from the rafters to cure. They will take about 3 weeks to dry properly so that they will be able to store for most of the winter. Many of them will end up your boxes during the rest of the season. A good portion will be saved to plant in the fall for next years crop. The individual cloves get planted to grow a new head of garlic that pops up early the following spring.

It’s also time to add our last two crew members to the “Getting to know them” segment of the newsletter-Karen and Michele!

Michele has been with us for 4 years now and is truly one of the foundations of this farm. She keeps us going when we just can’t work another minute, and spoils us with treats, birthday parties, and lots of love and support!

 

Karen is a CSA member who amazingly decided to work with us one day a week to get to know farming a little better! She is a former chef and also spends a lot of time working at our neighbor’s farm, Whetstone.

Maybelle helping harvest. She could barely make it to put the garlic into the pallet box, or “trash can” as she was calling it.

Brandon organizing the garlic

What’s in the Box

  • Basil (1/2 lb small, 3/4 lb medium, 1 lb full)
  • Onions: Scallions or Ailsa Craig
  • Zucchini
  • Garlic
  • Beets: Golden (small only)
  • Snap Beans: Dragon tongue (3/4 lb medium and 1# fulls)
  • Carrots (1.25 lbs, full only)
  • Cucumbers (1.5 lbs small)
  • Tomatoes, cherry tomatoes or cucumbers (medium and full)
  • Cauliflower or Broccoli (medium only)
  • Cabbage (full only)

Recipes and Notes

Basil is the real star of this week’s box, and you are getting it in ridiculous quantities. I was giddy over how much basil we were able to give out this week. I’ve been obsessed with pesto and other related basil/garlic spreads and dressings ever since we started harvesting them this year and can’t recall a day in the past two weeks when I haven’t had it in some form. Puree up a huge batch of basil, garlic, and olive oil, put it in the fridge and use it on everything. Add lemon juice and nuts to make a pesto. Add it to mayonnaise for an awesome sandwich spread or dip. Go nuts. It freezes pretty well, too.

Snap Beans-we’ve got more of these beauties this week, and if you haven’t tried this nice side dish, beans with mustard vinaigrette, I’d highly recommend it! We’re also loving our classic Spanish Green Bean and Olive Salad.

Cucumbers-If you got cucumbers this week, you got quite a few! I still highly recommend making a quick refrigerator pickle out of them since you’ll get to nosh on them for a few weeks this way. This recipe looked pretty awesome, and I love that it allows you to use up other firm veggies like carrots and cauliflower, too. I love bread and butter pickles, and this spicier than usual recipe looked pretty amazing, too.

Happy cooking and eating!

 

 Sneak Peek Next Week

  • Sweet Corn (come on sweet corn!)
  • Tomatoes (more and more from here on out)
  • Onions
  • Zucchini
  • Peppers? (come on peppers!)

All the best from all of us,

Heather, Brandon, Maybelle, Ted, Nicole, Hannah, Karen, and Michele

Week 8

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Hope everyone has been keeping cool in this hot hot heat! We are finally starting to see some more summer staples creep into the box. Snap beans are finally here! There were two plantings that failed due to too much heavy rain this spring (beans are very susceptible to rotting when it’s wet and cool). Sweet corn is also making it’s first appearance for the season! It’s starting off sparse, but soon we’ll be rolling in it! And yes, tomatoes should finally be here next week. The plants are looking beautiful and full, just a lot of unripe tomatoes waiting to turn red/orange/yellow…

summer squash coming out of the field
Somebody’s been caught eating your sweet corn (along with several other little buddies too).  Don’t worry raccoon fans, catch and re-locate is the practice around here)
Come on tomatoes! You can do it!
The crew working hard transplanting in the heat. Purple and Green Italian basil in the foreground. 
freshly planted mustard greens on the right, cilantro on the left, you’ll be seeing these in your box in 30-40 days!
close up of the mustard greens

What’s in the box:

  • Beans (Dragon Tongue)-3/4# for small shares, 1# for medium and full shares
  • Zucchini-2 for small shares, 3 for medium, and 4 for full shares
  • Onions (Walla Walla)-1 bunch for all share sizes
  • Cucumbers-3 small for small shares, 2 regular for medium shares, 3 regular for full shares
  • Kale or Swiss Chard-1 bunch for small and medium shares
  • Garlic-1 each for medium and small shares
  • Sweet Corn-2 each for medium and full shares
  • Cabbage-1 for full shares
  • Beets-1 for full shares
  • Broccoli-about 1# for full shares

Recipes + Crop Notes

Beans-These specialty beans really are great raw, if you’re up to that. Maybe whip up a dip of yogurt, garlic and a little peeled and grated cucumber? If you like to cook your beans, just note that the purple color will largely disappear and you’ll get a pleasant yellow-green colored bean. We don’t do much more than steam our beans and toss with salt, olive oil and whatever herb is on hand. Have you checked out our newest drop site, The Olive Grove? They’ve got some super good stuff in there, besides the fact that they welcomed us into their store when Fresh & Natural suddenly closed! If you’d still like more of a recipe, how about my go-to, the Spanish Green Bean and Olive Salad by Jose Pizarro?

Zucchini-They’re coming on strong around here! Did you make that fritter recipe yet? How about our Zucchini and Raw Corn Salad? Or this “Healthy” Zucchini Bread? Michele brought us some fresh zucchini bread on Monday morning and no kidding, the foot-long loaf was gone before bedtime! It also freezes REALLY well, so make some and save it for a cold and snowy day this winter.

Walla Walla Sweet Onions– These things are great! Named so for Walla Walla county in Washington state (Walla Walla county is named after the Native American first nation Walla Walla in case you’re wondering). These onions were originally brought from France in 1900 and were selected over the years for sweetness and jumbo size. Such a standout onion that it is the official “designated vegetable” of Washington State and is widely grown and consumed throughout the US.

You could use them like any other onion but that would be a waste of a great thing! This will be the only week we have these beauties so I recommend making something with them that highlights their specialness. I don’t want to bore you with how great these onions are, so here’s a link to a succinct list of great ideas.

Cucumbers-It would be hard to do anything but snack on these little cuties, but if you really want to make something of them, I’d suggest a fabulous salad made for us this weekend by the famous local cheesemaker, Rama Hoffpauir.

Here it is:

Peel, seed, and dice some cucumbers

Add plenty of fresh yogurt to coat

Stir in some garlic and any herb (if any) you want

Add Salt and pepper to taste

Eat!

Thanks to Rama and her husband Josh at Turnip Rock Farm/Cosmic Wheel Creamery for supplying us with these cucumbers this week. They were kind enough to give us all the cucumbers we needed for the week since we were short on items this week due to a surprising number of crop failures.

If you’d like to do a quick little pickle, try one of these recipes:

(Please note, that with just a few cucumbers you’ll probably only get about 3/4 to one pint–perfect for a week!)

Quick Korean Cucumber Kimchi

Garlic Refrigerator Pickles

Curry Quick Pickles

Sweet Corn not enough in the box this week to really do corn on the cob, but plenty to add a little corn to a taco or other dish. To cut the corn off the cob, stand the ear upright after shucking (long-ways up), take a knife and cut straight down the sides where the kernel meets the cob. My grandpa always preferred his corn this way. I don’t recall ever seeing him eat corn on the cob no matter how much he grew.

Sneak Peek at Next Week:

  • tomatoes!!!
  • basil (yes! more pesto!)
  • sweet corn
  • onions
  • peppers
  • zucchini
  • snap beans

Enjoy the start of the heart-of-summer produce season and happy cooking!

All the best from all of us,

Heather, Brandon, Maybelle, Ted, Michele, Hannah, and Nicole

 

Week 7

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 small share

Hello friends and members!

Welcome to week 7! For starters, EVERYONE SHOULD BE MAKING PESTO THIS WEEK! You have no good excuse not to! And don’t tell me you won’t because you don’t have any pine nuts! Any nut will do (our favorite around here is almonds)–or even no nuts at all! See the recipe section for more.

This weeks share is a little on the skinny side. We had planned on having corn in the boxes–but it’s not ready. We had scheduled and seeded snap beans for this week but they are just flowering now. Ugh. The broccoli that was supposed to be ready is not liking this heat and it’s barely producing. So, we apologize and promise that when those things start rolling in everyone will get their fair share. We know that most of you understand the CSA model and you know that we work our buns off bringing fresh, organically grown produce to your homes, but it still hurts to have to send a less than perfect box!

We’ve got something really fun to share with you: Our “Meet the Crew” section of the newsletter. This week we’re introducing our three on-farm crew members: Ted, Hannah, and Nicole. We thought you’d like to get to know the young folks that labor every day to make this farm successful, so without further ado:

 

Ted

 

Hannah

 

Nicole

 

What’s in the box:

  • Zucchini-all shares
  • Garlic-all shares
  • Basil-all shares
  • Onions-all shares
  • Head lettuce or kale-all shares
  • Beets-medium and full shares
  • Cabbage or Broccoli-medium and full shares
  • Fennel-full shares
  • Carrots-full shares

Recipes:

Caraflex Cabbage– Heather’s favorite type, these little pointy gems can be used like any other cabbage. A little smaller on average than a round cabbage is, these 2-3 pound heads produce a lot of edible leaves. Some nice recipes for using this cabbage are this lovely looking apple almond slaw I found on pinterest, and this Nom Nom Paleo recipe for braised green cabbage. Yum!

Garlic and Basil-We went ahead and harvested garlic for the week (We are just about to start our normal garlic harvest, more in future newsletters) so we could pair it with basil so everyone can make pesto! Everyone should be making pesto this week! Not just a pasta sauce, pesto can be used to sauce a piece of grilled chicken or fish, it can be stirred into white bean dip or hummus to make them more special, or it can be frozen and stored away for later use. We have some pesto that we pulled out of the freezer from last summer and it’s still great! Here’s a cool article on how useful pesto is in the summertime cooking arsenal. Pesto mayonnaise?! YES, PLEASE!

You’ll notice the garlic might be different than you’re used to. This garlic is fresh out of the ground and has not had a chance to dry and cure for several weeks like garlic usually does before it hits store shelves. Because of that you’ll notice how the outer wrapper is not dry, but instead soft and almost like a thick flower petal. The cloves will also have a higher water content than cured garlic. Use it just like you would normal garlic, the flavor is still pretty much the same. Store it loose in the cupboard or counter like you would with cured garlic. If left for a few weeks it would start drying and resemble store garlic bought–but no need to wait.

Beets-Many of you will be getting beets again this week. Need more ideas? I came across this fab looking pink pasta on the Kitchn (maybe my favorite food blog?) this weekend, and I’ve got to share it! If you want to skip the vegan part of it, add a few splashes of heavy cream for a super and totally pink sauce. I also really like the Kitchn’s Beet and Tahini Dip. A friend of ours made a similar one from the Ottolenghi cookbook and we were STUNNED by how good it was! We had it with crackers and bread as an appetizer before dinner, and I promised it would become a go-to recipe for my dinner parties. Don’t forget you can eat the greens like swiss chard, too!

Happy cooking!

 

Sneak peek for next week:

  • Onions
  • Zucchini
  • Broccoli
  • Sweet Corn ???!!!???
  • Snap Beans

All the best from all of us,

Heather, Brandon, Maybelle, Ted, Hannah, Nicole and Michele