What’s in the box?

beets
garlic scapes
leaf lettuce and/or romaine lettuce (medium and large)
salad mix
sweet onions
fennel (medium and large shares)
zucchini
cucumbers
broccoli (medium and large)
red cabbage or green savoy cabbage

Notes on the box.

fennel

sweet onions

red cabbage

broccoli

green top beets

zucchini

leaf lettuce

salad mix

garlic scapes

Our supplier was unable to deliver eggs this week! We are so sorry about that. The chickens were not doing well in the heat. Some younger chickens have started laying, so hopefully eggs will not be a problem going forward. All shares will be credited into your cash account. You can put that credit towards adding mushrooms, cheese, coffee, or you can add another delivery of eggs from the online store. Big apologies and we hope it’s not too big of an inconvenience for anyone. If you have any questions or need help, please email to let us know.

New this week is Fennel! It has a nice anise flavor. Can eat the bulb and the fronds. Fennel is great roasted. You can eat it raw if you cut it very thin with a mandolin. The stems up to the fronds are great chopped up and quick pickled.
Cabbage is here! Summer cabbage is perfect coleslaw.

Cosmic Wheel Creamery Cheese.

This week is Aquilla, our aged raw milk jack, and some feta. Great for some cucumber feta salads or on some pizza with zucchini and garlic scapes. Some shares got bonus cheese curds. :)

Recipes.

Zucchini, Fennel, & White Bean Pasta - this recipe would be great with the feta cheese in place of the aged goat cheese

Fennel and Cucumber Salad *note -you can make this into a quick pickle by leaving out the olive oil and using white wine vinegar in place of lemon juice

Using a mandolin, shave fennel and sweet onions. Thinly slice cucumbers and all to a bowl.
Chop some of the fennel fronds and fresh herbs of your choice. Dill or parsley work well.
Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Add a pinch of sugar or a little drizzle of honey if flavor is too tart. Let marinate in the fridge for 15 minutes before serving.
Taste, adjust salt and lemon.

On the Farm.

Thanks to everyone who came out for the farm tour! We had a great time with lots of visitors and we were having too much fun to take many pictures. :)