What’s in the box?

Spinach
Arugula
Head Lettuce
Napa Cabbage
Green top Carrots
Radish
Green Onion

Notes on the box.

It’s still pretty green and leafy, but the summer crops are growing beautifully.
Napa Cabbage makes an amazing Summer slaw or great in a stir fry.
Remove tops from green-top carrots as soon as you get them home so the carrots stay crunchy. The greens are edible and can be made into a pesto. Give them a taste to see how you like the flavor. After a winter of storage carrots, these are really exceptionally tasty!
Remove tops from radishes, also. The radish tops are edible and can be used along with your arugula. They are both a little bit spicy greens.

Napa Cabbage

Red Romaine

Spinach and Arugula

Cosmic Wheel Creamery Cheese Shares.

Deneb is our gouda style of cheese, but it has a natural, uncoated rind. It’s good for snacking or making a quick cheese plate when you don’t want to cook dinner. Include sliced radishes, cured meat or fish if you have some, nuts, fruit or jam, and crackers.
Our cows milk feta is really good on a pizza or flatbread. Or in a Spinach Feta omelette. If you want to save it for longer than a week, you can make a brine to store it in. Mix 2 tsp salt into 2 cups of water and keep it that way in the fridge.

Recipes.

Quick Fridge Pickled Radishes

Lemony White Bean and Arugula Salad

Arugula Pesto

Carrot Green Chimichurri

Crunchy Napa Cabbage Salad

On the Farm.

It was brought to our attention last week that some of the bagged greens went bad right away. We are really sorry that that made it into the shares. Our cooler went out on Tuesday and when we checked the greens on Wednesday before packing boxes we believed them to be alright. We got the cooler fixed and delivered boxes on Thursday, but when we opened ours in for dinner on Friday we were sad to see the state of them and a CSA member alerted us that theirs was already in rough shape, too. We wanted to let you know what happened and hope that if you got a bag of greens that were already turning, that’s what happened. Cooler is back up and running and things are back to being fresh and beautiful in the boxes.
It’s still pretty leafy out there! But we have some summer crops that are growing along beautifully. Cucumbers and Summer Squash will be here before you know it.

harvest time!

extra help from our friends at Steady Hand Farm

Crown Princesses of LettuceLand

Our buddy Watler on quality control tasting lettuce during harvest.

Next Week

lettuce
carrots
napa
radishes
garlic scapes
possibly strawberries?
cucumbers?
summer squash?

What’s in the box?

head lettuces
herb pot
dill
bagged spinach or arugula
radishes
bok choy
green onions
rhubarb
red kale
bagged salad mix

Notes on the box.

Another box with lots of green leafy things! Salads are the star at this time of year. Favorite quick dinners in our house include protein of choice cooked in the broiler with a big big salad and a “cheezy face” (bread with cheese melted on top), or a grain as a side.
Use Dill and herbs from your herb pot to make an herby dressing for salad greens.
Remove the tops from the Radishes for longer storage. Radish tops are edible and can used as you would arugula.
Rhubarb was grown at our friends at Sleepy Root Farm. You can cook it down with some sugar on the stovetop and make a topping for waffles, pancakes, or icecream. Or you can make a nice dessert like a tart or a cake!
All green leafy veggies will store best in an open plastic bag in your fridge.

Cosmic Wheel Creamery Cheese Shares

Fresh Cheese Curds! A favorite snack. Let them come to room temp to get the squeak. If you don’t like the squeak, leave them in the fridge for a few days before you eat them.
Lyra is a recipe that I’ve been working on for a while now. This batch is really what I’m looking for with this cheese. I LOVE when it has the beautiful holes. I like to snack on it, but it’s also a great melter for a decadent grilled cheese. I hope you enjoy it!

Recipes

Lemon Dill Salad Dressing

• 1/3 cup extra virgin olive oil

• juice from about 2 medium lemons

• 3 tablespoon finely chopped fresh dill

• 2 teaspoon Dijon mustard

• 1 teaspoon finely grated lemon zest

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon granulated sugar or sweetner of your choice

• Place all ingredients except for the oil in a medium bowl and whisk to combine. Gradually drizzle in the oil while continually whisking until the mixture is emulsified. Add salt to taste. Keep refrigerated. You can also use an immersion blender for a fully emulsified dressing.

Greek Lamb Meatballs with Creamy Dill Dipping Sauce

Dill Roasted Radishes
1 pound radishes and/or salad turnips, trimmed and cleaned
1 tablespoon extra virgin olive oil
2 tablespoons chopped dill
2 teaspoons kosher salt
1 teaspoon black pepper

1. Preheat oven to 425.

2. Toss the radishes with the olive oil, dill, salt and pepper. Spread out on a baking sheet coated with aluminum foil coated with cooking spray.

3. Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender.

Pistachio Rhubarb Yogurt Cake

On the Farm

Things are chugging away and moving quickly on the farm. We are seeing lots of grass wanting to grow everywhere due to some of the more mild temps and rains we’ve had. Not great in the garden, but really wonderful for the pastures! Lots of weeding and seeding and now harvesting, too. We are getting fall plantings in at this point! We hope that you are all staying safe and eating well. We are seeing little fruits on cucumbers, tomatoes, and summer squash. All of that will be here before you know it! Below the photos is a list of what to expect in the box next week. If you have recipes or pictures to share, email them to us. We love to have member contributions to the blog!

a big stack of hay that was loaded into the barn led to the discovery of this window that we didn’t know was there!

Hannah with a new addition to the farm, Mittens the kitten

quail and chicken chicks that Otto is raising

roses

family planting sunflowers wherever we can find space among the vegetables

looking good out here!

Maddy and Hannah - glamorous milkers headed to the barn

glorious garlic!

Next week…

head lettuce
Napa Cabbage
Radishes
Garlic Scapes ?
carrots!
zesty mix
baby kale
spinach

What’s in the box?

Herb pot - thyme, oregano, sage, parsley, and/or thyme
radishes
bagged spinach (medium and large)
zesty salad mix
cilantro
chard (it’s not rhubarb!)
head lettuce
salad turnips aka hakuri turnips
bok choi

Notes on the box.

Remove tops from radishes and turnips for storage. Tops of both are edible.
The Chard is sometimes mistaken for rhubarb. It’s not rhubarb! You can eat the stems and also the leaves and it’s not reccommended for baking! Recipe below.
greens and lettuces will keep best in a plastic bag in the fridge.
Herb pots! Keep them in a sunny spot and take off what you need. They will do really well if potted out into their own pots or outside if you have the space.

Cosmic Wheel Creamery Cheese Shares

Circle of the Sun and Garlic Dill Quark - I started off the season with two of our most popular cheeses. The Garlic Dill Quark is super nice on a piece of bread with thinly sliced radishes. Or just on a cracker. Or in a veggie wrap with lots of lettuce and a protein. Also really nice on scrambled eggs.
The Circle of the Sun is a farm original and is great for snacking or shredding for tacos or cubing for salads.

Recipes.

Sauteed Hakuri Turnips
heat a tablespoon of butter or other fat in a pan
wash and halve or quarter turnips depending on size. Chop greens roughly and set aside. Sautee turnips until tender and lightly browned. Add greens and cook until wilted. Season to taste and enjoy! Radishes can be cooked the same way.

Garlic Bok Choy with Chili Paste

Chard (and/or spinach) Oshitashi

Skirt Steak Tacos with Cilantro Radish Salsa

On the Farm.

Welcome to new CSA members and welcome back to returning members! The last few years we’ve written about the challenging unpredictable spring weather. This year…. here we are… Please practice social distancing at your drop sites and please take care of yourselves and each other. We hope that the veggies give you time to nourish yourselves and your family. There will be thoughts and observations about the farm, and food systems, and Organic growing in later newsletters, but for now we will leave it there. Enjoy some pictures of the farm. We will see you next week!

salad turnips

bok choi

chard

thyme, sage, oregano, parsley

cilantro

simply sautéd salad turnips with their greens

turnips are kid approved!

a favorite snack around here!

Spring flush! Very full cheese vat for cheese making.

cows and calves

Lego planting experiment

Donated cheese and vegetables and helped with distribution to families in need in Minneapolis

chicken and quail eggs in the incubator

successful hatch of quails! Thanks for the eggs, CSA member Susan!!

Next Week’s Forecast.

kale
spinach
lettuce
bok choi
green onions
dill
another herb pot
radishes
arugula