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

Preheat oven to 425.
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.
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!