What’s in the box?

roamine
oak leaf lettuce
beets
carrots
salad turnips
spinach
zucchini/ summer squash
radishes (medium and large)
garlic scapes (medium and large)
cucumbers (large)
broccoli (large)

Notes on the box.

Lots of roots this week!
Taking the tops off the carrots is a must for best storage! Just break them off close to the roots. If you don’t, the carrots will get bendy and dry out faster. I break off the greens and put the roots in a plastic bag until I’m ready to eat them. But the first carrots of the season never last long! We gobble them up on their own. The greens are actually edible! The way I’ve enjoyed them most is added to chimichurri.
Beets, Radishes, and Turnips all will store best with the tops removed. The tops of all these veggies are edible! You can add beet greens to any cooked spinach recipe you might be making. Or use where you would Chard.
Summer squash, zucchini, and yellow zucchini can be used interchangeably.

Cosmic Wheel Creamery Cheese Shares.

This week we have Antares, which is our cows milk manchego, aged about 6 months. It’s got a bold flavor and a lingering finish. It’s great grated on eggs or on pasta or grated onto a salad.
We also have a pint of whole milk ricotta. It’s so yummy on toast with olive oil and black pepper (and some chopped up garlic scapes and radishes). But you can also have it sweet with a drizzle of honey! Or use it in your favorite pasta or baking recipe.
NEXT WEEK CHEESE: MoonGlow and MoonShadow (two aged cheeses, same recipe made at different points in the season)

Recipes.

Quick Pickled Radishes

Beet Salad with Ricotta - recipe calls for chard, but your can use the beet greens!

Carrot Greens Chimichurri

Spinach Ricotta Lemon Pasta
Boil your favorite type of pasta. While pasta is cooking, wash and roughly chop a bunch of spinach, arugula, turnip greens, chard, or other tender greens. Put 1 1/2 cups ricotta into a bowl and mix in a few tablespoons of good olive oil, and the zest and juice of a lemon, salt, and pepper. Grate some parmesan or another flavorful cheese of your choice. When pasta is done cooking, drain and return to the pot. Add spinach, ricotta/lemon, and grated cheese to the still hot pasta. Mix together well to allow greens to wilt and flavors to combine. You can add sauteed summer squash, olives, grilled chicken or other protein of your choice, fresh herbs, etc…

On the Farm.

We got 1/2 inch of rain! Doesn’t seem like a lot to celebrate, but it’s better than nothing. But still not enough…. We’ve seen several storms just miss us, so hopefully we get some more rain soon. Until then, we continue to irrigate every day. Thank you so much for the photos, Magdalen!