Tomato Season: Week #11

Well, shoot! I can’t complain about the weather anymore. We’ve had rain and it’s cooled off. What in the world am I going to write about this week now?

The tomatoes are definitely taking over the daily tasks now. If we’re not harvesting them, then we are tying them up onto their stakes, weeding the walking aisles or I’m spraying them with some deliciously smelly organic fertilizer made of ground up fish parts. (The tomatoes love it, I do not.) The tomato plants are already 5 ft tall and are promising to grow even more. It’s an amazing sight, especially since last year my tomato plants struggled so much. Last year we had a huge rain in July and I had standing water in my tomato field. That resulted in either dead tomato plants or stunted ones. Well, that was last year. This year the tomato plants look fabulous and they are keeping us very busy.

Of course we  only work in the tomato field after 10 am. We do this to avoid working among the plants when they might be wet still from the morning dew. We don’t work in the tomatoes when they are wet. That way we avoid transmitting possible diseases from plant to plant. Tomatoes are susceptible to many diseases in the midwest so we do our best to limit their exposure. They’re just to precious! Thankfully in dry summers like we’re having diseases are a minimal risk. Still, it’s good to be careful!

Enjoy the box!!

What’s in the Box:

Cabbage– great tasting, smaller heads of cabbage.

Yellow Potatoes– creamy tomatoes that are wonderful mashed with a little butter and garlic

Beets– delicious red beets. Excellent with goat cheese!

Celery– fresh, flavorful celery goes well in almost anything. Check out the awesome tomato basil bisque recipe below. One of the secret ingredients= celery!

Tomatoes– another mix of colorful tomatoes. Remember to store them stem side down and keep them out of the fridge and on the counter if you can. They keep their flavor better that way.

Sweet Onions– these onions are wonderful in any dish. Use them raw or carmelize them on the stove. I just can’t get enough of them.

Garlic– another round of this great tasting garlic! Have I mentioned how much I love garlic?

Confetti Basil– this week’s basil bunch is a mix of my red and green varieties. The red basil has a great basil flavor with a little peppery finish. I love the colors together. They will make any dish stand out!

Recipes

Chunky Tomato Basil Bisque– from tasteofhome.com, I used fresh tomatoes (about 8) and omitted the tomato paste and red bell pepper. It was awesome!

Italian Peasant Soup with Cabbage, Beans and Cheese– from eatingwell.com. Time to celebrate the cool weather with this hearty soup!

Creamy Cabbage and Potato– from seriouseats.com. A wonderful take on the Irish dish colcannon. Very simple and very tasty.

Beet and Goat Cheese Crostini- from myrecipes.com. You can wrap the beets in foil and roast on a tray instead of in a covered dish. Soooo yummy.

Livin’ On a Prayer (We’re Halfway There) Week #10

This week we hit the halfway mark in the CSA! Can you believe it? We’ve had ten weeks of veggies now and we’ve got ten more weeks ahead of us. Are you humming a certain Bon Jovi song now? Well I hope some of you are, because I certainly am. And yes, I definitely feel like the farm is living on a prayer. But so far, so good. Plus, the tomatoes are ripening, so life is good!

This week the CSA is getting a little assist from the Learning Farm at Prairie Crossing. There are multiple farms all inside Prairie Crossing, including Wild Goose Farm. One is an education-based nonprofit that works with elementary through high school students. This summer they are having a bumper bean crop, so I am taking advantage! This week we’ll have green beans supplied by the Learning Farm.

It’s been great farming next to a bunch of other organic vegetable farms. We can commiserate about the weather and bugs, share little tricks we’ve learned over the season, strategize on common problems, compare notes and just have a good laugh. At times we’re able to help out one another with crop shortages too. I’ve really enjoyed the other farmers around me through the years. We’re great people, if I do say so myself. 🙂

Enjoy the box this week!

What’s in the Box:

Green Beans– Thanks to the Learning Farm we get this summer favorite. I love them steamed with a little butter and salt.

Purslane-This succulent green is high in omega 3 fatty acids and beta carotene! You can use it fresh in salads, add it to your taco fillings or lightly cook like spinach. You won’t even realize you’re eating weeds from the farm!

Celery– Ever had fresh celery before? This will put the grocery store version to shame. It actually has flavor!

Carrots- I hope you enjoy the funny shapes of these carrots as much as I do. They will store better if you remove the greens.

Potatoes– These yellow potatoes are incredibly creamy. I don’t even bother peeling them since the skin is so thin. They’re my favorite kind of potatoes.

Sweet Onions– More of these awesomely versatile onions!

Juliet Tomatoes– These tomatoes look like a mini plum tomato and are absolutely wonderful. They have their own distinct tomato flavor with less juice and more meat. They are wonderful in salads, just like the recipe below!

Slicing Tomatoes– Enjoy the mix of colors, sizes and shapes. Remember that tomatoes are ready to eat if they give slightly when you squeeze them gently. Store on the counter with the stem side down.

Garlic-You can store this garlic either in the fridge or on the counter.

Parsley– This herb is super high in vitamin C and adds a bright and fresh flavor to any dish.

Recipes:

Purslane Potato Salad– from another CSA farm, Hidden Villa

Huevos con Verdolagas (Eggs with Purslane)– from examiner.com, a great new egg dish

Fancy Green Beans– from Paula Deen at foodnetwork.com, guess what, it’s got bacon!

Flank Steak with Bloody Mary Tomato Salad– from bonappetit.com, use the juliet tomatoes in this week’s box instead of the cherry tomatoes. I just love the idea of this dish!

A Link Through the Ages: Week #9

This week we’ve been busy harvesting potatoes. Thankfully we got them all out before our little rainstorm in the wee small hours of Tuesday morning. This year the potato harvest was an adventure. I had a new potato digger to work with thanks to my dad’s determination and hard work. A couple of months ago my dad brought a very old potato digger back from the family farm that my cousins run in west central Illinois. How old is this potato digger? Old enough that it was originally designed to be pulled by horses! That’s right, this potato digger, which is basically a spade with a grate behind it and two handles, used to be hitched up to a big draft horse. It required two people, one to drive the horse and one to manipulate the digger. My dad saw that old piece of machinery and saw a possibility to help his daughter get those potatoes in quickly this year!

So, after much sanding off of rust, adding a couple wheels and replacing some bolts, the potato digger found it’s way up to Grayslake and onto my farm. I was a little apprehensive at first, wondering if this machine was going to create more work rather than less. Well, we tried it out this week with some moderate success. We did manage to break one wheel on the digger, but thankfully it stayed on long enough to finish the potatoes! We had to also do a little hand digging to get some of the potatoes out as well. But overall, it was definitely a back saver and we had a good time trying to figure out just how to get this thing to do its job. Hurray for new life on old machinery!

Enjoy the box! This week’s theme is SALSA!!

What’s in the Box:

Tokyo Bikana– This Asian green has a wonderful mild flavor and I use it as a replacement for lettuce. It has a slightly different flavor, but is crunchy and a green that will grow in the heat.

Carrots– More of these tasty and funny shaped carrots.

Potato-Another round of these great potatoes!

Sweet Onions– These onions are great in any dish, raw or cooked. Keep in the fridge because these have not been “cured” or dried.

Tomato– The first of the tomatoes! Here’s a mix of the red and yellow tomatoes that are finally ready! I love the little yellow ones since they have less acidity than the red ones. Store tomatoes on the counter if they’re not quite ready yet and put them stem side down. They’re more sturdy that way and don’t get moldy.

Bell Peppers– the first of the peppers are ready! Right now they are still green, but eventually they’ll turn orange, red, and yellow.

Basil– remember to keep this fragrant herb in a glass of water on your counter. The fridge is just too hot.

Cilantro– another great and fragrant herb. Salsa anyone?

Recipes:

Fresh Tomato Salsa– from allrecipes.com, you can leave out the serrano peppers for a mild version

Balsamic Roasted Baby Potatoes and Carrots– from food.com

Steak Fajitas– from simplyrecipes.com

Balsamic Tomato Basil Pasta– from food.com

Rain! Rain! Rain! Week #8

What a difference a week makes! Since the last newsletter (sorry for the bogus link last week) we’ve had 3, count them 3!, inches of rain! I can’t believe it. Plus, each rain has mostly been a gentle rain, slowly accumulating over time, which is perfect! No downpours for me, thank you very much. Even this morning was a gentle rain. It definitely looked ominous. As I drove to the farm the sky was black, and not because it was so early in the morning. We were braced for a huge storm to break. We even had a discussion on where we were going to run for shelter if the storm got too crazy. Well, I guess it’s always good to be prepared. Instead we spent half the morning in the greenhouse sorting through garlic (!) and seeding lettuce. Then we ventured outside since the skies were no longer threatening disaster and spent the rest of the day out in the fields and at the washing station getting things ready for the CSA box and the farmers markets. Despite the ominous clouds it was a very calm day. You just never know what to expect on the farm!

Now you may be wondering how does all this rain affect the farm and the drought? My answer, it’s a mixed bag. All this moisture is definitely soaking in and thankfully there isn’t much run off. There isn’t even any standing water in the fields, which is perfect. The rain will definitely help the crops that are already growing. It’s been such a relief to have to move irrigation around and decide what gets water and what doesn’t. That’s the good news. Unfortunately, there is already drought and heat damage that this rain can’t undo. I’ve lost about three seedings of crops such as turnips, beets, salad mix, greens and carrots already. They just never germinated. I think the soil temperature must have been too hot and I just couldn’t water enough to give them the moisture they needed to grow. It’s not a death knell for the season, but it is terribly frustrating. My heart goes out to the farmers who only grow a couple of crops that take the whole season to grow, like soybeans and corn. The farmers only get one shot at growing those crops each year. So in a year like this many farmers aren’t going to get a crop. The corn and soybeans aren’t as tall as they should be and predictions cite a 10% yield on such crops. Some farmers have already started to till in the crops, not waiting for the ears of corn, but chopping it up for to feed livestock the silage (chopped up cornstalks). All I can say is, it’s tough being a farmer, no matter what you grow.

On a happier note, the box is full of goodies. This week we’re putting in the first of the garlic! Enjoy!

What’s In the Box:

Red Potatoes- another helping of these wonderful potatoes

Cipollini Onions– a sweet Italian onion that is great in any dish

Carrots– they may be funny shaped, but these carrots are full of flavor!

Cucumber

Eggplant– this week we have an Italian globe eggplant. They are great in eggplant parmigiana or grilling.

Gold Beets-another bunch of these great tasting beets! These I think are my favorite.

Dill– this refreshing herb will go well with the cucumbers!

Garlic– the first garlic of the year! enjoy these wonderful bulbs!

Recipes:

Eggplant Parmigiana– from foodnetwork.com

Grilled Eggplant, Tomato and Goat Cheese– from allrecipes.com

Roasted Beets with Balsamic Glaze– from simplyrecipes.com

Roasted Carrots– from foodnetwork.com

Mr. Mantis on My Shoulder: Week #7

Well, it’s hot again on the farm. Nothing new there! So I’m going to have to find something else to talk about and think about in the field!! Though I was not happy to be greeted by high 70’s temperature at 6 this morning, the day is turning out to be full of fun discoveries.

This week we are harvesting the first of the potatoes. You’ll be getting red potatoes in your box the next few weeks, but that’s not the point of this story. While we were harvesting the potatoes one of my farm hands, Kelly, looked up and started pointing at my shoulder. She calmly, yet excitedly, announced I had a praying mantis on my shoulder! I looked over and, lo and behold, she was right! There on my left shoulder was a bright green, young looking praying mantis. I was fascinated! I’ve only seen three praying mantises in my whole life, now four! Each one has been on a farm too. In fact the third one I saw was just last week. My other farm hand, Anya, found it on a harvest crate.

I tried to take some pictures, but they only came out blurry. Soon the mantis got a little camera shy, crawled down my back, and leaped into the weeds. Hopefully, it went on eating bugs that would otherwise be eating my crops. Mantises mystify me. I always thought they would be easy to see since they are a bigger insect, but they hide so well. There are a great bug to have on your farm or in your garden since they prey on other problem bugs.

So that was the fun discovery of the week. There were other, not so fun, discoveries this week. As you may well guess, the farm is struggling with this season’s drought and hot weather. Up until now things have been going well despite these hardships. However, the farm is now really feeling the need for water. It’s actually been in need of water for the last month. Multiple seedings have not germinated and growth is stunted in other crops. I’ve been running irrigation, but I don’t have the ability to water everything. So what this means is that the boxes will be a little smaller these next few weeks. I’m hoping that as we get closer to tomato season (which is right around the corner!) I’ll be able to give you the kind of variety I’ve done in the past.

This is all part of the risk of farming and I appreciate you joining me in that risk! Thanks for your support and let’s keep hoping for rain!

Cheers!

What’s In the Box

Red Potatoes– The first of the potatoes are in! These red potatoes are great in salads or just boiled and topped with butter.

Cipollini Onions– These disc shaped onions are a sweet Italian onion. They are great any way you fix them. Saute them with the fennel for a tasty duo.

Baby Beets– These young beets are quite tender and delicious. Don’t bother trying to take the skins off. The beets are so tender that you won’t even notice the skin is on!

Fennel-(This is the fern like vegetable in your box) Did you know that you can use every part of this unique veggie? The fronds you can use like dill, the stalks like celery, and the bulb like an onion. They all have that wonderful anise flavor.

Cuceumber

Zucchini and Summer Squash

Mixed Herbs-There is a combination of thyme, oregano, sage, savory and chives in the box. These herbs go well with any meat or vegetable dish. Below is a recipe for your own mixed herb marinade. Time to fire up that grill!

Recipes

Garlic & Herb Marinade– from marthastewart.com

Orange & Fennel Salad– from foodnetwork.com; you can use the two small bulbs for the one big bulb in the recipe.

Six Great Recipes for Zucchini– from cookinglight.com, a series of great recipes for zucchini and squash. Take your pick!

Beet Recipes Even a Beet Hater Can Love- from nytimes.com, another list of recipes that are all great!

Dog Days of Summer: Week #6

The dog days of summer are upon us! Are you ready for a little education? Ever wonder where the term “dog days of summer” came from? Originally named after the time when the dog star, Sirius, would rise about the same time as the sun. It’s often the hottest time of the summer and also the time when the least rain falls. According to the farmers’ almanac the dog days lasts for 40 days, starting July 3rd and ends August 11th. Oh man, are we in for it!

The cooler weather has sure been nice this week. I’m feeling much better after spending time inside and in air conditioning this past Sunday. The seeding and transplanting are back on schedule. We are also weeding like crazy. Somehow the weeds are finding enough moisture to grow incredibly well. Our afternoons are filled with pulling weeds out of the chard, kale, leeks, and celery. At the end of each weeding session we take a moment to view our progress. It’s quite satisfying to see what changes we’ve made in each section.

I just realized, I have an exciting announcemThe farm has also gotten a new arrival! Last week my new (to me) tractor arrived, thanks to my dad and his fearless trailer driving skills. We spent the Fourth of July unloading the tractor, figuring out how to get it started and looking for the reverse gear. We finally figured it out and toasted the new tractor in the shade! It may be hot, but there’s always something going on at the farm!

Driving the New Tractor

A Toast to the New Tractor

A champagne bath for my new beauty!

What’s In the Box:

Green Cabbage– Time for the traditional cabbage! That means coleslaws and cabbage rolls. Check out the easy roasted cabbage recipe. It brings out the sweetness in the cabbage.

Japanese Eggplant: These purple cylindrical veggies are great for roasting or grilling. I like them because I can add a little to a stir fry dish and not have any left over.

Cucumber: You know it’s the middle of summer when the cucumbers start coming in! Excellent and refreshing dipped in the green goddess dressing (recipe below)

Zucchini and Squash: Another great grilling vegetable. Sauteing is great too. Another veggie to dip into the green goddess dressing!

Chard: This leafy green is packed with iron and vitamins A & C. You can substitute it in recipes that call for spinach. The stems are edible too, just put them in the pan a few minutes before the leaves. They take longer to cook. I like to saute chard and then scramble in a few eggs for a healthy breakfast!

Pearl Onions: These pearl onions are a little bit bigger than usual. That’s because this farmer forgot all about them! Use like you would any onion.

Italian Parsley: Parsley is high in vitamin C and has become one of my favorite herbs. It’s way more than a decoration! It adds a fresh flavor to any dish and is wonderful in any whole grain or bean salad. Try out the chickpea salad below.

Basil: This popular herb goes well in almost anything. The best way to keep basil is on your counter in a glass of water, like a bouquet of flowers. The fridge is too cold for this tender herb and the water keeps it from wilting.

Recipes:

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs– from bonappetit.com

Green Goddess Dressing– from chow.com

Thai Spicy Eggplant with Sweet Basil– from vegetariantimes.com

Roasted Cabbage Wedges– from marthastewart.com

Stop Me If You’ve Heard This One: Week #5

Hello and welcome to another hot week on the farm! I don’t mean to sound like a broken record, but geez it is hot! Ok, I just had to get that out of the way. I feel better now.

Seriously though, this heat and lack of rain is most of what I think about these days. I’ve even started changing some of my seeding and planting plans that I made way back in December and January. Back when I was planning for the perfect season and everything would germinate right on schedule and we would get an inch of rain each week, preferably at night. Suffice to say, plans need to change. I’ve put a hiatus on all seeding in the field until next week. It’s just too darn hot, and without rain (or enough irrigation) the seeds won’t germinate anyway. Don’t worry! That doesn’t mean the farm is stopping altogether. I’m just waiting for the cooler temps and I’m putting together some new sprinkler lines to accommodate for new plantings. The farm has been one week behind schedule before. It happens. Sometimes it’s just hard to let go of plans.

The tomato patch on the farm doesn’t seem to mind the heat and some dryness though. (It’s also one of the crops that gets watered regularly, no matter what. I do play favorites.) Dare I say it, the plants look lovely and there are green tomatoes all over the place. I’ve been busy tying up the plants so that they don’t drag on the ground. The cherry tomatoes have already been tied up three times. They grow so fast!

Now before you start salivating and dreaming of caprese salads (am I too late?). I must tell you that we’re still a few weeks away from tasty tomato goodness. How many weeks? I don’t know. Let’s hope for early August. Be patient. Good things come to those who wait. (Like tomatoes!)

Well, I need to run off and move some irrigation lines around. Hopefully I’ll remember to turn them off before I fall into bed tonight. Oh a farmer’s job is never done!

Enjoy the box!

What’s in the Box

Bok Choi– This is an Asian green with thick white ribs and green, spoon shaped leaves. It has a strong flavor that makes great stir fries!

Pearl Drop Onions– this small round/disc shaped onions are delicious. You can use these just like regular onions. They’re great for grilling (kabobs anyone?).

Spinach– Miracle of miracles, we are getting a little spinach in the midst of all this hot weather! I don’t know how it happened. It’s not a lot, but it’s tasty!

Savory– This is the spindly herb in your box this week. Savory is great with any meat, especially pork and poultry. It’s excellent rubbed onto meats before grilling. A little goes a long way so start off slow using it. You can hang it to dry in your kitchen if you’re not using it fast enough. I love this herb!

Salad Mix- this week’s salad mix has a strong flavor to it. You can thank the hot hot hot weather for that. It’s great with a creamy dressing, mmmh I’m thinking a creamy ceasar dressing will be just the thing!

Carrots– It took a little digging to get these suckers out of the ground, but man was it worth it! Snack on them raw or add in salads. Just enjoy!

Sugar Snap Peas– Last round of these dainties! I can’t believe how much these peas have produced with so little rain.

Gold Beets- These gold colored beets are fantastic! They are sweeter than the traditional red beets and they don’t bleed! Try roasting them on your grill wrapped in foil. They are so good!

Recipes

Grilled Country Ribs with Summer Savory Mustard Marinade– from epicurious.com

Stir Fried Bok Choy with Ginger and Garlic– from foodnetwork.com

Warm Golden Beet Salad– from thekitchn.com

I Forgot!!-Additional Box Item

I can’t believe I forgot one of the box items! It’s even one of my favorites and not a well known vegetable. Whoops!

Kohlrabi– These are the funny shaped purple or green colored bulbs. They are in the broccoli family and the taste is like a sweet broccoli taste. I love these raw. They have a wonderful crunch and a cooling effect. You need to peel the hard skin from the bulbs. I like to eat them sliced with a little seasoned salt. A refreshing snack for the hot days ahead!

Bird Watching: Week #4

One benefit to spending so much time out in my fields is that I have gotten to know the birds on the farm pretty well. The characters range from the anxious kildeer, with their high pitched piping call, to the majestic red tailed hawk, who lives in the tree line on the north side of the farm.

The kildeer have an unfortunate habit of making nests in my fields. When we come through the rows weeding they run around frantic, acting as if they have a broken wing, in hopes that we (hungry predators) will follow them and leave their nests alone. I find this cute the first few times it happens. As the season progresses I can’t help but roll my eyes at them. Will they never learn?

This week we had an interesting encounter with the resident red tailed hawk. A line of utility poles runs along the western border of the farm. At a couple points they are quite close to my fields. Yesterday, as we were working in one of these fields we kept hearing a raspy, annoyed call from nearby. We looked up at the utility pole and saw the hawk with four redwing blackbirds flitting around it. Occasionally, one blackbird would dive at the hawk. We were fascinated. We’ve seen these cheeky blackbirds bothering the hawk before, mostly while it was flying. This was much more up close and personal. Eventually, the blackbirds gave up and went away. Now that the hawk was left in peace. It started pecking at it’s talons (the feet). Confused for the moment, we watched the hawk repeat this motion. Finally, it dawned on us. The hawk had a meal of something in its talons! We couldn’t figure out if the blackbirds were bothering the hawk because they wanted a share in the meal or if some blackbird met an untimely end. Either way I was fascinated.

Enjoy the box this week!

What’s in the Box:

Sugar Snap Peas– another round of these sweet treats! Don’t bother shelling the peas, you can eat the whole thing!

Zucchini and Summer Squash– this week is just the beginning of the prolific zucchini and summer squash. We’ll start with just a pound in this box. Perhaps next week we’ll be swimming in them!

Chard-this leafy green is very similar to spinach. In fact you can substitute chard for spinach in your favorite recipes. The stems are edible too. Chop them up and throw them into the pan a few minutes before you add the leaves.

Hakurei Turnips– these white turnips are unlike any other you’ve had before. They have a wonderful nutty flavor and can be enjoyed raw, like a radish, or cooked in stir-fry, or braised in chicken broth. Throw them in a salad for a nutty crunch!

Fennel-This is the white bulb with the feathery fronds on top. It has a wonderful anise flavor and can be eaten raw in salads or cooked. Use the fronds like dill to brighten any dish. By the way, fennel is great in a quiche with chard!

Lettuce– two heads of lettuce are in your box this week. Best kept in the fridge in a plastic bag with a damp paper towel.

Scallions– These are getting so big that they almost don’t fit in the box any more!

Cilantro– a fresh herb that livens up any dish. Keep in a plastic bag in the fridge.

Recipes:

Quinoa with Black Beans and Cilantro– from epicurious.com

Chicken with Italian Fennel– from myrecipes.com

Sauteed Swiss Chard with Parmesan Cheese– from allrecipes.com

Sesame Parmesan Zucchini– from allrecipes.com (you can use summer squash too!)

Heat Wave on the Farm: Week #3

Well, here we are in mid July, oops I mean mid June! Last week the potatoes started blooming. Now I’ve discovered the eggplant, peppers, tomatoes, and cucumbers are blooming too! Life can move pretty fast on the farm, even in 90 degree weather. The farmer doesn’t move fast in this kind of weather though. We’ve continued with our farm tasks in spite of the heat, but not with much spring in our steps. Handweeding has become the favorite chore now, because that means we can sit down and still consider ourselves “working”. Usually I try to stay on my feet. I can hear the voice of a farmer I used to work for telling me over and over that if I sit down I’m going to work 20% slower than if I was standing or kneeling. I wonder where he got that statistic . . .

Anyway, on days like this I allow myself the luxury of sitting while picking out the weeds in the carrot beds. I figure the 20% decrease in efficiency is money well spent on a day in the mid 90’s and full sun.

We’ve got a few new things in the box this week; sugar snap peas, kale, dill and hot pink turnips! There are quite a few recipes below. I couldn’t make up my mind which to leave out so I just left them all in. Stay cool everyone!

What’s in the Box:

Sugar Snap Peas- They have had a hard time of it this spring, what with all the hot weather and being in the back corner of the farm. Yet here they are and wonderfully tasty! Check out the recipe below for a refreshing salad. Note: these are sugar snap peas so you can eat the whole thing, pod and all!

Kale- The superfood that everyone is talking about! There are many ways to eat this leafy green. A couple recipes are below. Also note that kale does well with bold flavors like italian sausage and parmesan cheese. It’s great sauted in olive oil with garlic and onions too.

Lettuce- Two smaller heads are in your box this week. Store in the fridge in a plastic bag with a damp paper towel.

Spinach- This is the last of the spinach until the fall! It’ll be great in your morning omelettes!

Dill- Such a refreshing herb which is perfect for this hot week. Just smelling it makes me feel a little cooler.

Napa Cabbage- A sweeter type of cabbage than the traditional kind. I love the salad recipe below. It’s quick, easy, and oh so tasty.

Scarlet Turnips- These bright pink turnips are more like radishes than their traditional fall cousins. No peeling or cooking required. Eat them raw with the dill dip below for a refreshing and slightly spicy snack.

Scallions- More of the ever useful and flavorful scallions. Farm trivia: On the farm I never refer to these as “scallions”, rather I call them “bunching onions” (to differentiate from bulb onions).

Recipes:

Salmon Burgers with Yogurt-Dill Sauce– from Marthastewart.com

Dill Dip in a Bread Bowl– from foodnetwork.com

Asian Chicken Noodle Salad– from bonappetit.com

Napa Cabbage Salad Recipe– from allrecipes.com

Stir Fried Pork with Napa Cabbage– from epicurious.com

Baked Kale Chips– from allrecipes.com

Kale and Toasted Walnut Pesto– from tastespotting.com