Week 7; July 20, 2017

What's in the box?

Green Top Beets
Summer squash/ zucchini
baby salad kale
sweet onion
fresh garlic
romaine lettuce - medium and large shares

Notes on the box.

The tops of the beets are edible.  Cook as you would chard or spinach.
The cilantro was ready and we had to pick it.  Kind of a weird box to put cilantro in since there's not a lot of obvious things to pair it with, but if you have cabbage left from a previous box you can make a nice slaw to go on tacos.  Or make cilantro lime rice to serve with burritos or stir fry.
This is your week to make Zuke-canoes!  and Zucchini bread.  and stir fry.  and Zoodles.  
Also quick pickles, cucumber salad, cucumber water, taziki sauce, cucumbers on sandwiches, etc...
Arugula this week! It's a spicy addition to salad or sandwiches. It might fall into the love it or hate it category. Expect it a few more times before the year is over. 
Baby kale has a nice brassica flavor and does well as an alternative to lettuce.  Combine it with the arugula for salads if you find an all arugula salad to be too spicy.
Sweet onions and garlic are both uncured and should be stored in your fridge.  
This is a good week for a big Caesar salad dinner with the fresh garlic and romaine lettuce!  

Cosmic Wheel Creamery Cheese Shares.

Fresh quark and Vega!  The quark is unflavored and can be used in baking.  You can use it anywhere that you would chèvre, but it's made from cows milk instead of goat milk.  You can mix in your favorite fresh herbs and spread it on crackers.  Add it to a roasted beet salad.  
The Vega is a cheese that I was developing to be similar to the Antares, but less piquant.  It's nice shredded or cubed and added to salads.  Also good for snacking.  Love it with crisp white wine or sparkling mineral water.  


Cilantro Pesto
1 bunch cilantro
1-2 cloves of garlic
1/4 - 1/2 tsp salt
1/4 cup olive oil (add more you prefer a more liquid pesto)
juice of 1/2 lime
Put all ingredients into a food prossessor and blend well.  Put pesto onto beans and rice, meat, mix into udon noodles and stir fried veggies...  Very versatile!  Freezes well, too.  

Overnight Bread and Butter Pickles

NYT Marinated Zucchini Salad (Thanks for the recipe, Paula!)

Garlic Parmesan Zoodles

Zucchini Fritters from Smitten Kitchen

Balsamic Roasted Beet Salad



On the farm.

Moderately warm temps and adequate moisture! Yay!  No weather complaints this week. :)
Big Fall plantings coming to a close in the next week. We will harvest the garlic and get it curing soon.  
Summer's main attractions are right around the corner: peppers, beans, new potatoes in the next few weeks. Followed soon after by corn, tomatoes, melons.
Its always the debate this time of year. How much squash is too much? 4? 6? 60?  Maybe you need a spiralizer. to make zoodles. the zucchini noodle.  This year one of our crew member Jeanne brought one and the main farm family chef is sold.  Perhaps to the dismay of the rest of the family...  Zoodles are being served weekly.  Otto has been trained on the spiralizer and enjoys making the zoodles, but is not quite as enthusiastic about eating them.  Zucchini bread is a whole other story, though.
Cucumbers are coming on strong!   After last years poor crop we are happy to see them and not all the beetles. Next time we'll trellis them since bending down that far to harvest that many is a pain in the back, for sure.

The farm tour was great. we had about 100 people come out from the twin cities and near by. We had no idea of what to expect or plan for, but it was a nice time. We got to meet a few CSA members and many people just excited about local food! That's our kind of people!  If you couldn't make it out for the farm tour, we will be having a harvest party sometime toward the end of the season.  We will let you know when we get it on the calendar.

Send us some pics or ideas of what you're cooking. We'd love to share it! 

Forecast for next week.

turnips ?