Harvest Notes
Kale A curly variety that is ideal for kale chips, soup, or basic steamed kale recipes. You’ll see little bug bites from flea beetles who have long since flown off, leaving behind nothing but an aesthetic blemish. Kohlrabi The beautiful purple vegetable that makes everyone wonder if they are in outer space. Peel the bulb and slice it raw for salads or just to snack on plain. The greens cook up just like kale does. Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious- like a garlic flavored green bean. It can be used in place of garlic in any recipe or you can look up specific scape recipes like scape pesto. Lettuce Heads This week you have a head of red summer crisp. Summer Squash The first week of a long season! This week you have a green zucchini, a yellow zucchini and a light green middle eastern type squash. They are so fresh that if you eat them in the next week or two they will bead up with moisture as you slice. Salad Mix This is likely the last week of salad mix for the summer as the greens start to toughen and switch to their seed producing stage in the heat. Sugar Snap Peas This may be the last week for sugar snap peas if the plants don’t snap back into making more peas. They are a great spring crop that that ‘pea’ters out in the warmer weather. Snow Peas The stir-fries we’ve been making with these are incredible. If you feel overwhelmed with fresh vegetables, these are a great one to throw in the freezer for the winter. Just put them in a sip lock bag, freeze, and then toss into a stir-fry when you are craving green veggies in January. Lavender Keep these with their stems in water to enjoy fresh lavender scent for the next week or so, or hang them upside down in a well ventilated area (I chose above the kitchen sink) to dry. Robert and Chana, two of our apprentices, made a delicious fresh lavender cake so don’t discount baking with lavender! Salad Turnips These are delicious and juicy raw, roasted or sautéed. The greens are perfect sautéed lightly or raw in salads. This is the last week of turnips for the summer. Scallions This is the last week of scallions for the summer. Harvest Notes
Salad Turnips A very different vegetable than the fall storage turnips you might often think of when you hear ‘turnip.’ These are delicious and juicy raw. We snack on them whole or slice them for salads. Try them roasted or sautéed if you want to bring out the sweetness. The greens are perfect sautéed lightly or raw in salads. Kale A dark green variety that is ideal for kale chips, soup, massaged kale salad, or basic steamed kale recipes. You’ll see little bug bites from flea beetles who have long since flown off, leaving behind nothing but an aesthetic blemish. Radishes A french breakfast variety that is deliciously sharp. The greens are edible but an acquired taste- they are much tougher and more bitter than the more palatable turnip greens. Lettuce Heads This week you have three types of lettuce. The butterhead has inner leaves that form a head, like cabbage. The outer leaves are tender and the inner leaves are even more so. The Romaine is super crisp and the red leaf lettuce is somewhere in between on the crunchiness spectrum. Salad Mix The mix includes more lettuce this week so it isn’t as spicy. If the mustards are too sharp for you, try toning it down with some of your head lettuce or a sweet salad dressing. Sugar Snap Peas We’ve been snacking on these raw and savoring the opportunity to eat something so crunchy and healthy! If you don’t finish them off by snacking right out of the bag, add them to salads or stir-fries. Oregano More oregano? We just can’t help but add it to your shares because it is so bountiful and gorgeous in the field. Hopefully you’ve been finding it handy to enhance soups and other savory dishes. Remember, you can always hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months. Scallions These green onions can be used in stir-fries, salads, savory pancakes, baked potatoes, or eggs. Why Are Simcha and Sol Wearing Bike Helmets and Ear Protection in a Field Full of Delicate White Flowers? They have been pounding in posts for our tomato trellising system and protecting their heads and ears throughout. They took a little break to pose for the camera amid the buckwheat cover crop that borders the tomato beds. We planted these fast growing flowering plants to attract millions of native pollinators. The little bees and wasps and flies help pollinate our crops, help pollinate wild plants, and keep predators in check around the farm. The buckwheat itself adds organic matter to our soil. Sugar Snap Peas We’ve been snacking on these raw and savoring the opportunity to eat something so crunchy and healthy! If you don’t finish them off by snacking right out of the bag, add them to salads or stir-fries.
Lettuce Heads This week you have three types of lettuce. The butterhead has inner leaves that form a head, like cabbage. The outer leaves are tender and the inner leaves are even more so. The summer crisp has a lot more crunch to it and the frilly red leaf lettuce is somewhere in between on the crunchiness spectrum. Bok Choi This Asian green is almost like two vegetables in one. The dark green leaves function similarly to kale while the white ribs are crunchy like celery. I’ve watched kids chow down on the ribs plain, or dipped in any kind of spread. Bok choi is a classic stir-fry dish and would go well with scallions. Salad Turnips Unlike storage turnips which you might be more used to, these Asian turnips are delicious and juicy raw. You can just snack on them whole, slice them into little rounds for salad, or roast or sautee them. The greens are also delicious raw for salad or cooked lightly. Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months. Kale A smooth leaved variety called Red Russian Kale. Harvest Notes
This is the time of year when leafy greens rule the farm. They are the quickest crops to grow when we start planting in spring and like these cooler temperatures. In the coming months leafy abundance will segue into a bounty of fruiting crops and roots. The only blemishes we allow on the produce we bring you are aesthetic.You may notice small, clean holes or brown marks on some of the leaves which do not compromise the quality, storage life, or taste of the greens. Rather, they serve as proof that we do not spray harmful insecticides nor do we waste food that is otherwise excellent. Kale This smooth leaved variety is called Red Russian Kale. This is the first harvest on these plants and the spring weather has made the leaves especially tender. They are easily succulent enough for raw salads but can also be steamed, sautéed, or added to just about any cooked dish. Bok Choi This Asian green is almost like two vegetables in one. The dark green leaves function similarly to kale while the white ribs are crunchy like celery. I’ve watched kids just chow down on the ribs plain, or dipped in any kind of spread. Bok choi is a classic stir-fry dish and would go well with scallions. Spinach These dark green leaves are great for salads or for cooking into soups, dips, sautes, or casseroles. Lettuce Heads This week we harvested two varieties of lettuce. Magenta is the taller variety and it is a ‘summer crisp’, which means that it lies somewhere between a romaine and a leaf lettuce on the crispness spectrum. The ‘New Red Fire’ lettuce is a leaf lettuce and it is more tender. Pea Shoots Another ingredient to toss into the stir fry with bok choi and scallions. These are a flavor preview of the sugar snap peas to come. Radishes If you don’t like the sharp bite of raw radishes, try sautéing or roasting them. Mint The black spots you see on some of the leaves are only an aesthetic blemish. Add these sprigs to water, hot or iced, for a delicious tea! Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months. Scallions These green onions can be used in stir-fries, salads, savory pancakes, baked potatoes, or eggs. Dry Beans We grew these heirloom black beans last year and stored them all winter. We thought you could use at least one substantial item to round out the abundance of leafy greens. You should wash these beans and scoop out any of the dried plant debris that we didn’t quite manage to get out. |
Categories
All
Archives
February 2024
|