Week 3; June 21, 2018

What's in the box?  


salad mix
green top beets
leaf lettuce
napa cabbage (large and medium shares)
green garlic

Notes on the box.  

It rained right before we picked strawberries so some might be a little dirty.  Give them a rinse right before you eat them.  
The tops and the roots of the beets are edible and both will store best if you remove the beets from the greens.  
Green garlic isn't cured and should be stored in the fridge.  It's mild enough to eat raw or you can use it as you would regular garlic cloves.
Everything will store best in plastic bags in the fridge.  


Cosmic Wheel Creamery Cheese Shares.  

Circle of the Sun is an original recipe to our farm.  It's my favorite cheese to make and a favorite to eat, also!  It's bright and the flavors of the grasses the cows are eating come through nicely.  
I have also included a cheese called Quark.  It's a German style of cheese that is most similar to chèvre, but it's made from cows milk, not goat milk.  You can make it into a really nice spread for crackers by adding some salt and finely chopped herbs, green garlic, scallions, and/or chives.  If you were one of the lucky members who got a cucumber this week, adding the quark to a sandwich with cucumbers is a favorite of mine.  You can also go sweet with it and use it in a tart with the strawberries. It's nice mixed with some honey and lemon zest.  It should last about 2-3 weeks in your fridge.  If you don't think you'll get to it by then, you can put it in the freezer for later use.  


Spicy Napa Cabbage Slaw

Peanut Cilantro Slaw
1 Napa cabbage and/or boy choy halved lengthwise then cut into thin strips crosswise.  
1/2 cup toasted, unsalted peanuts
1 bunch of cilantro, chopped
sliced scallions or thinly sliced green garlic tops
2 Tbsp vegetable oil
1/2 tablespoon tamari
1/2 tablespoon maple syrup
1/2 tablespoon toasted sesame oil
1 tablespoons rice vinegar
Combine cabbage, cilantro, scallions, and peanuts in a large bowl. Whisk together dressing ingredients. Toss dressing with cabbage mixture. Taste and adjust tamari or maple syrup to taste.

Tangy Buttered Beets and Beet Greens with Dijon

Asian Collard Wraps with Peanut Sauce

How to Make Collard Green Wraps from Kitchn

Collard greens have a thick stem and center rib that need to be dealt with first. I go about this by trimming the stem, then trimming down the center rib so that it's about the same thickness as the leaf. You can go the extra step of making the leaves even more flexible by placing them in a large saucepan of boiling water for about 30 seconds, then transferring them to an ice bath. To assemble, add your favorite sandwich ingredients (hummus, grilled chicken or tofu, veggies, etc) and roll everything just as you would a burrito.  

On the Farm.

This week we were lucky to have a visit from Josh's dad.  Then Rama's mom and dad and pawpaw came for a visit.  Pawpaw is 89 years old and lives in Texas and took his first airplane ride ever to come out to visit us at Turnip Rock Farm.  He's an avid lifelong gardener who is enjoying seeing the farm.  We are really happy to have him here.  

We wanted to share with you that you can order an herbal CSA share from our dear friend and neighbor Nancy Graden.  Her farm is called Red Clover Herbal Apothocary and her herbal CSA shares are the best!  The quality is so incredible and the salves and tinctures are very effective and the teas are very tasty.  We really can't recommend her seasonal CSA shares enough.  And if you order one it can be delivered to your dropside on Thursday with your Turnip Rock CSA.  Check out this link to get more info and to sign up!