*In the box

In the Box: Summer, Week #4

Pea cover crop (img via GEOF)

Veg Share
Kohlrabi – 1 piece
Fennel – 1 piece
Carrots – 1 bunch
Cilantro – 1 bunch
Escarole – 1 head
Scallions – 1 bunch
Arugula – 1 bag
Green Romaine Lettuce – 1 head
Green Boston Lettuce – 1 head

Fruit Share
Red Currants – 1 pint

Herb Share
Starts this week!!

Milk Not Jails Share
If you have a dairy share this season, remember it is a weekly share, so pick up your dairy today too!

Reminder: Early bird signup for Winter Sun Farms’ winter shares are *this Thursday (June 21st)!* Bring your checkbooks. The total price is $137. Read more and sign up (right now!) online.

Here’s a picture of our beautiful pea cover crop. Peas (or any legume) take in large amounts of nitrogen from the atmosphere and fix it in nodules that grow in a symbiotic relationship with the plant’s roots. After incorporating the peas into the soil, the nitrogen becomes available for the crop succeeding it. This field will soon be planted with our fall broccolis, cabbages and kales.

Kohlrabi is a great, usual vegetable that you probably can’t find in many (if any) stores! It’s a member of the cabbage family but looks more like a space satellite!  Peel off the skin and you’ll be left with a much more manageable looking round vegetable that can be sliced up in salads or cooked in soups. We love to just nibble thin slices that have been sprinkled with sea salt.  Definitely a kid friendly snack! Fennel is another unusual crop that has a strong flavor that some people love, and others, not so much.  Cooking the fennel helps the flavors mellow out a bit, so you may want to try our braised fennel recipe below if you’re not quite sure what to do with it. Then again, the recipe for Escarole and Fennel salad (see below) might just be the most delicious thing you’ve had in a long time… Carrots, enough said. Cilantro again this week because the planting only lasts a few weeks before going to seed.  Don’t worry, you won’t see cilantro again for a long time. If you’re not sure what to do with it, make a cilantro pesto (see last week’s recipe) and freeze it.  Frozen pesto will last you a long time and you can pull it out some time in late fall and winter when you need a nice fresh taste of summer! Escarole looks a lot like lettuce, but its leaves are frillier and it has lighter colored (and more tender) leaves towards the center of the head.  I happen to love escarole in a raw salad (and I highly recommend the recipe with fennel below!), but many people savor it in a soup with white beans, which is also a classic.  See recipes for both below. Scallions are making another appearance this week- can’t get enough of them in so many great recipes. Arugula and two types of Lettuce for some delicious salads to counter the hot temps coming our way this week. Try a delicious Caesar salad with the crisp Romaine lettuce for dinner one night!

Braised Fennel
Escarole & White Bean Salad with Fennel and Gruyere
Escarole Soup

For more info about events and other ways of connecting with the farm, visit the Golden Earthworm Organic Farm website.

Happy eating!

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