What’s in the box?

Notes on the box.

napa cabbage

fennel

salad mix

radishes

cilantro

beets

cucumbers

carrots

Fennel and Napa Cabbage might be new veggies for some. The main part to eat of the fennel is the bulb. It’s great if you slice it very thin with a mandolin and then marinate it for a salad or it can be chopped and then roasted. The stalks can be chopped and pickled as a quick pickle that is really a nice flavor and great addition to a salad, slaw, sandwich, or to add to a cheese board. The frond leaves can be used in a similar way to dill, but it will have the nice anise flavor of the fennel.

Napa Cabbage makes a wonderful slaw (try an asian peanut slaw with the cilantro and some garlic scapes). It’s also yummy in stir-fry or can be fermented.

Also this week I need to note that these beet greens taste SO GOOD. Phil wilted some down with some garlic scapes and served them along with the beets which had been steamed till tender.

Cosmic wheel creamery cheese shares.

This week we have some fresh whole milk ricotta. So creamy and rich! My number one favorite way to eat it is to pile it onto a slice of sturdy sourdough bread and drizzle with nice olive oil, some cracked black pepper, and a generous pinch of salt. It’s also great drizzled with honey, some lemon zest, and some fresh fruit if you like to go sweet with it. It’s really versatile. I packed a larger container and it has a pretty short shelf life. You’ll want to eat it or get it into the freezer within a week or so for the best flavor.

Also this week I packed our Deneb. It’s made in the style of a gouda and this one is aged a little over a year. It’s got a natural, uncoated rind. I like the slight sweetness and the smooth, but firm texture of this batch.

recipes.

Crunchy Peanut Slaw
Mix together:
1 small head napa cabbage, sliced into thin ribbons by cutting across the head.
roasted, unsalted peanuts, chopped coursley (about 1 1/2 cup)
2-3 (or more if you like) garlic scapes, cut into small pieces with flower bud discarded
coarsely chopped fresh cilantro
2 carrots, shredded
Salt and pepper

Next, make the dressing:
1/2 cup light vegetable oil, such as canola
3 tablespoons rice vinegar
1 tablespoon sugar or honey
1 tablespoon toasted sesame oil
1 teaspoon tamari or soy sauce, plus more as needed

Toss dressing and veggies then garnish with more peanuts. Add chili crisp if you like spice!

Pickled Fennel Fronds

Beet Fennel Salad

Roasted Fennel and Carrots

Baked Ricotta Garlic Scape Dip - recipe calls for fresh basil, but feel free to substitue oregano, dill, fennel leaves, or radish tops!

on the farm.

we got some more rain. whew! it truly is a relief! along with the rain, some cool mammatus clouds, a rainbow, some lightning, and a really cool big orange full moon. The plants truly prefer the rain, as do we!

If you feel like going out for a drive, we are having an open farm tour day that several other area farms are participating in. Since the Eat Local Coop Farm Tour isn’t happening this season, we wanted to make sure folks still have a chance to connect with some land and some local growers. Josh and I (Rama) will be at farmers markets during the farm tour, but Otto and Sadie will be here to give tours and our farm store will be open for you to check out. More info and the map of participating farms is below. Let us know if you have any questions!

Another chance to see the farm will be July 30 for our next Sunday Sundaes Ice Cream Social. At the farm from 1-4.