Checking on the arugula grown below row cowl that acts as a bodily barrier to maintain bugs off the produce.
June 18, 19 & 20
We’re excited to kick off one other superb rising season! You’ll be consuming contemporary from our farm fields from June by way of November, and we will’t wait to share the bounty of every week’s harvest with you. Right here’s to a scrumptious and nourishing season forward!
🌱 Consuming With the Seasons
These early shares are stuffed with greens as a result of that’s what the cool, moist spring has nurtured—and what our our bodies are calling for this time of 12 months.
Consuming with the seasons means we’re following nature’s rhythm. We’re in tune with what’s rising proper now, what tastes greatest, and what helps our well-being as we transfer from spring into summer time.
Thanks once more for being a part of our farm household.
Have a stupendous week, mates!
-Maggie & Matt
IN THE BOX…
Arugula
We love this new selection that is a mixture between a cultivated and wild arugula. It has nice texture and pungeant taste.
Storage: In an hermetic bag within the fridge.
What I am making (on repeat): Arugula Salad with a easy lemon-garlic French dressing and shaved Pecorino cheese.
Cilantro
We love cilantro in guacamole and rooster soup, however it’s additionally nice because the star of the present in a marinade to your alternative of protein.
Storage: Bouquet-style within the fridge.
What I am making: The Halloumi recipe under and a batch of the Marinade.
Toscano Kale
That is my favourite kind of kale for aspect dishes and for soups. We love kale gently steamed (till tender) after which tossed with olive oil, minced garlic and ume plum vinegar. (Accessible at most pure meals shops.)
Storage: In an hermetic bag within the fridge.
What I am making: Tuscan Kale & White Bean Soup
Pink Leafy Kale
Love Kale Salads? This tender kale selection is ideal for that. Therapeutic massage your dressing into the kale and let it sit some time to additional soften the leaves.
Storage: In an hermetic bag within the fridge.
What I am making: Kale Chips
Romaine Lettuce
Crunchy, candy heads. Excellent for Caesar salads and lettuce wraps!
Storage: In an hermetic bag within the fridge.
What I am making: Lettuce wraps for egg salad lunch!
Pink Radishes
In fact you may slice these up in salads, however one of many joys of early season radishes is to take pleasure in them just like the French…with somewhat butter and sprinkled with flaked salt. Do not love the spice? Roast them!
Storage: Take away the roots from the greens. Retailer in an hermetic bag within the fridge.
What I am making: Halved radishes sprinkled with flaked Maldonsalt and served with European-style butter and slices of baguette.
White Salad Turnips
Juicy and candy! Finest loved uncooked. I typically serve them alongside the radishes sprinkled with salt. Additionally nice sliced for dipping in hummus. In fact, you may all the time roast them or add to soups.
Storage: Take away the roots from the greens. Retailer in an hermetic bag within the fridge.
What I am making: Sliced uncooked and sprinkled with salt as an appetizer.
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STORAGE TIPS
Take 10 minutes the day you come residence along with your veggies to clean every little thing earlier than placing it away. It is going to make your life SO MUCH EASIER all through the week as you take pleasure in your share.
GET TO KNOW (AND LOVE) YOUR SALAD SPINNER
I actually do not know the way anybody can survive with out this important kitchen device. You can be utilizing it on a regular basis! This one’s my favourite, however there are many choices. (1) Fill it up with cool faucet water and dunk and agitate your whole greens individually (arugula, kales, turnip tops). Change the water when it turns into cloudy. (2) I normally do 1-2 rinses, then spin the greens dry and retailer in an hermetic bag within the fridge. Plastic baggage work, however I additionally love cotton Vejibags. The purpose is to seal within the moisture. When greens dehydrate they appear floppy and unhappy. Often dunking them in contemporary cool water can revive them!
Take away the radish and turnip roots from the greens. You possibly can simply chop them off about 1/2 inch up the stem. I usually compost the radish tops (not my favourite) and save the turnip tops (positively my favourite!). Inexperienced tops needs to be washed and saved (as described above). The roots needs to be saved in an hermetic container individually.
The cilantro may be very tender, so I do not suggest washing it till you are able to eat or cook dinner with it. An effective way to retailer it’s “bouquet-style” in a glass of contemporary water on the counter or within the fridge. Change the water every day.
FAVORITE RECIPES
Cilantro Line Marinade (for Hen, Tofu or Fish)
Select your protein — That is all the time pretty and vivid!
Excellent Inexperienced Salad & French dressing
The proper salad each time, for each season. Step-by-step directions on the best solution to wash lettuce and whip up a fast, gentle dressing. Our go-to each evening of the week!
Kale Chips
Like potato chips…however kale. Severely scrumptious with both kind of kale within the share this week. It bakes down a full bunch that you might eat by yourself in a single sitting. A great way to make use of up the kale if you do not have different plans for it.
The (Traditional) 101 Cookbooks Tuscan Kale Salad
I have been making this recipe for the higher a part of my grownup life.
Halloumi with Lime & Caper French dressing and Cilantro
An early summer time favourite when the cilantro is available in! Halloumi is the Greek cheese that you may cook dinner!
