What’s in the box?

Salad Mix
Salad Turnips
Romaine
Leaf Lettuce
Pac choi
Radishes
cucumber
garlic scapes - large and medium
Cilantro - large and medium shares
Spinach - large and medium shares
Green Onion - large
Napa - large

Notes on the box.

The first cucumbers of the season! More will be coming in grater quantities, but for now we are so happy to enjoy these cooling beauties with our salad or just salted on their own.
Salad and lettuce and greens! They keep coming. It’s early season still, so the greens are what we are eating the most of. Our favorite way to liven up salads is by adding fresh chopped herbs. So pinch off some leaves from your herb pots and mix them in for a treat.
Garlic Scapes - This is the flower stem that garlic bulbs send up as they grow! We remove them to help the plant put more energy into the bulb so we get bigger garlic, but the scapes are edible, too! They can be used anywhere you’d use garlic, but it’s not as pungent and can be eaten fresh or used the same as a green onion (it will just give things a garlic-y flavor.
Salad Turnips - The tops should be removed before you store them so that the turnips stay nice and crisp. Not like regular storage turnips. These are also called Hakuri Turnips. They are tender and sweet and can be eaten raw, or they are nice sauteed or roasted. The greens are edible, too!

Cosmic Wheel Creamery Cheese.

This week is fresh, whole milk ricotta and Deneb, our gouda style cheese. The ricotta is great eaten on some good bread with a sprinkle of salt, pepper, and a drizzle of good olive oil. Or it’s great added to fresh cooked pasta with fresh spinach that will wilt from the heat of the pasta, chopped garlic scapes, and a squeeze of fresh lemon added. Or you can go sweet with it and drizzle it with honey and toasted nuts.
The Deneb is perfect for snacking. My favorite way to eat our aged cheeses is just to cut off some slices and eat them with a favorite drink while making dinner or visting.

Recipes.

Spinach Ricotta Lemon Pasta

Farmer’s Favorite Dip
To make our favorite dip: Take some fresh herbs (dill, parsley, cilantro all work great) then some green onions and or garlic scapes, and the radish tops and mince finely or pulse in a food processor. Mix into sour cream or greek yogurt, add salt and pepper to taste. It’s an easy one to riff on and create your own masterpiece!

Sauteed Salad Turnips and Greens
Remove green tops from turnips, chop, and set aside. Quarter the turnips. Melt some butter in a pan. Add some chopped up garlic scapes and the quartered turnips. When turnips are fork tender and lightly carmelized, add the tops to wilt (you can add your radish tops as well!). Season with salt and pepper to taste. Simple, easy, and delicious!

On the Farm.

We had a hot one! We try our best to take things easy when the weather gets too hot. Harvest happens early in the day. The best jobs on hot days are washing veggies in cold water in the shade of the packing shed. But the crew still managed to get potatoes replanted (our first round unfortunately rotted in the ground during the cold, cloudy, and wet spring). After that we headed out for a swim and some much needed relief. We hope you all are staying cool! Salad makes the best dinners on hot days!

Do you want to come and visit the farm and see where your food is coming from? We would love to have you visit on July 16 as part of the Coop Farm Tour! Mark your calendar! We will be giving guided tours every hour on the hour as well as self guided tours whenever you like. We will be grilling burgers or brats, have the farm store open for you to pick up some groceries, and we would love to meet you! Check out the Coop Farm Tour website to see the other farms that are also open and for more information. Also, if you come, make sure to let us know that you are a CSA member!