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Week of July 7th, 2008 | Issue #6 RED BEETS | Qty: 1 bunch DILL | Qty: 1 bunch ZUCCHINI | Qty: 5 pieces ROUND or YELLOW ZUCCHINI | Qty: 1 PARSLEY | Qty: bunch SWISS CHARD | Qty: 1 bunch RED BATAVIAN LETTUCE | Qty: 1 head ROMAINE LETTUCE | Qty: 1 head CUCUMBERS | Qty. 2 RADICCHIO | Qty: 1 head Note: The contents of the veggie boxes can change, depending on the day of the week. We update this veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.
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News from the fields Our garlic harvest is happening this week! The garlic plants will be pulled up, bunched, and hung to dry in our barn. It's a beautiful sight, so I'll take photos and post them on the blog later this week. Summer cover crops of sudan grass and buckwheat are being planted this week as well. They help fix nitrogen in the soil, provide organic matter and reduce the chances of erosion in the field. Can't get enough? If you're desperate for more farm news (and photos!) then you should check out our blog!
RECIPES from the farm & from our friends GRILLED BEET PACKETS WITH BALSAMIC VINEGAR & WALNUTS 4 medium beets Cut beets into 1/2 inch slices. Put beets and walnuts on large piece of foil. Drizzle with the oil and vinegar and sprinkle with salt and pepper. Seal the packets so no liquid or steam will escape. Grill the packets over medium hot grill for 20-25 minutes. Open packet and test with fork for doneness and then serve hot. CUCUMBER, MUSTARD & DILL SALAD 2 teaspoons white-wine vinegar Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat. |
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