Week 5, 2012

Get Ready For Green Beans!

Harvest Newsletter, July 2012
Week 5 of 18

Greetings, Members!

Farm News: The peas are done for the 2012 season.  The heat was too much for them. We hope you enjoyed the peas you did receive.  Cauliflower is another that does not like the heat too much which is why we have only been able to send out either Thursday or Monday, but not both harvest days.  The broccoli on the other hand has done very well this year.  The broccoli varieties we are growing this year thrive in the heat. We will also only be providing green/lacinato kale in the extras box for a few weeks.

This week’s harvest includes: Fennel (Florence), Cabbage (Farao – green or Red Express), New Potatoes (Red Norland), Green Beans (Provider), Summer squash (Success and Goldy) and Zucchini (Dunja and Partenon), Broccoli (Bay Meadows and Imperial), Cucumbers (Corinto and Tasty Jade…longer ones), Swiss Chard (Rainbow Improved), Basil (Genovese), Fresh Onions (Purplette), Tomatoes (Big Beef, Trust, or Cobra), maybe Lettuce.

*Variations from the above list may happen due to unexpected issues on harvest days.

Save the date! Saturday, July 21st the Twin Cities Cooperatives are organizing Local Farm Tours, which we are a part of again this year.  Open house will be from 11-2PM with a guided tour at 1 PM. Rain or shine so dress accordingly.

Share Box Logistics: Please remember to bring your empty share basket on delivery day!

Recipes and Tips

Fennel is the fern like item in the box with a white bulb, smells and tastes like anise (black licorice).  At our house we make a tea with the greens, sweetened with honey from Hendryck’s Apiaries or sauté the bulb until caramelized, sauté zukes and squash until tender crisp and serve over brown rice and garnish with finely chopped greens, season with salt to taste.

Grill the zukes, summer squash and potatoes.  Make BLT’s or pesto with the basil to eat fresh or freeze for use later.   Make pickles with the cukes and preserve them for eating in the winter months.

 

Feeling adventurous? Try making Curried Zucchini and Fennel

  • 1 Tbsp butter, 2 cups sliced zucchini
  • 1.5 cups thinly sliced fennel
  • 1 clove garlic, minced
  • 1 tsp curry powder
  • 2 Tbsp water
  • 1 Tbsp unsweetened coconut milk
  • 1/8 tsp salt or to taste

In a large skillet, melt the butter, over medium high heat.  Add the zucchini, fennel, and garlic; cook, stirring until vegetables are tender-crisp, about 3 minutes.

Stir in the curry powder until absorbed. Add the water, coconut milk, and salt; cook, stirring, until vegetables are tender, about 5 minutes.

For visuals if something is unfamiliar in your share box/harvest newsletter check out:

www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
www.johnnyseeds.com (Product Index)
www.seedsavers.org (scroll to the bottom, and click on Helpful Links)

Remember to return your box clean and exchange it for the full share box.  Thanks in advance!

Happy eating! ~ Lupita, Adam, and Adán

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