Basket #3 – July 17

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Hello All,

It’s that time of the week again—tomorrow we’ll begin harvesting for the third basket of the season.  We’ve been busy weeding our cabbage plants, seeking and destroying a massive infestation of cucumber beetles and trellising tomatoes this week. We’ve also begun another wave of planting (carrots, beets, lettuce, spinach, summer turnips…the list goes on). It may come as no surprise to hear that some of our crops succumbed to the searing heat and dry conditions of these past few weeks, despite faithful irrigation. This means that you’ll be seeing a bit more of some of our more reliable standby crops (such as lettuce and kale) as we wait for our second plantings of beans, peas and summer turnips to catch up. We’re excited to bring you some lovely heads of Napa cabbage this week and there is a good chance that you’ll receive a tender new zucchini or two as well. We’ve been scouring the tomato vines for “firsts” these past two weeks and will likely be sharing the bounty of our thirty or so varieties of heirloom fruits in a couple of weeks. We also spied some miniature fuzzy cukes beginning  to shape up.

This week’s basket:

Red Salad Bowl Lettuce

Kale

Garlic (fresh)

Napa cabbage

Carrots

Beets

Asian Greens (a bit of a maybe since they are struggling with the heat)

Zucchini (just a taste this week but there are 300 plants so get ready for an onslaught)

Check below for serving ideas:

Napa Cabbage Salad (lovely, crunchy, exotic!)

Jelly Glazed Beets

Beets

Balsamic vinegar

Jam or jelly (plum, grape, apple…)

Salt and Pepper

Steam or boil beets until tender. Drain, leaving skins on. Toss with a couple of tablespoons of jelly or jam and add balsamic vinegar to taste! Thanks to Ruk, a visiting intern, who hatched this delicious treat up out of ingredients she found in the fridge!

Beet and Carrot Slaw

Little Sarah’s Borscht (Submitted by Anne Davies)

4 medium beets (shredded)                                       2 tbsp honey

4 cups broth                                                                       ¼ cup cider vinegar

½ cabbage (shredded)                                                   ½ cup tomato purée

Boil beets and broth together for about 20 minutes until beets are tender.  Add cabbage, honey and cider vinegar and simmer for another 10 minutes.  Add tomato purée and simmer for another 15 minutes.  Salt and pepper to taste.

Hearty Sausage and Kale Soup

 

 

I look forward to seeing you all again on Wednesday.

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