It’s been many years since we’ve harvested and delivered our shares in such a heat wave! While deliveries will take place as usual, we encourage you to pick up your shares as early as possible. We will be updating this Delivery Status Page through the day, Wednesday-Friday. Please feel free to pick up as soon as it says “delivered” next to your site.
In farm news, it’s hot! We started harvesting before 6am, brought the produce straight to the coolers and packed boxes before the sun was high in the sky!
Stay cool and have a very Happy 4th!
Maggie & Matt
What’s in season this week?
For weekly members, you may be seeing a return of some of last week’s favorites, as we try to distribute the much-loved items to both weeks A and B.
Red Beets
Two vegetables in one bunch! The roots are earthy and sweet — roast them whole in foil until a knife slides in, then the skins slip right off, or grate them raw into a slaw with a little lemon and olive oil. The beet greens cook up just like chard (they’re cousins), so sauté them with garlic.
Storage: Separate the roots from the greens before storing in an airtight bag in the fridge
Arugula
Pile it raw into salads with shaved Parmesan and a squeeze of lemon, or do my favorite trick: scatter a big handful over a hot pizza or bowl of pasta right as it comes out, so it just barely wilts. It also makes a gorgeous, spicy pesto in place of basil. The leaves are super tender, so wash gently and spin dry.
Storage: Store in an air-tight container in the fridge
Scallions
Use the whole thing — both the crisp white bottoms and green tops! The white ends bring a gentle onion punch when you cook them; the greens are milder and perfect raw, sliced thin over just about anything. My favorite way is to lay them whole on a hot grill or in a super hot pan until they char and go sweet and jammy — delicious!
Storage: Store in an air-tight container in the fridge
Toscano Kale
**Note: Weekly members, you’re seeing this delicious kale again this week as we distribute some crops in successive weeks so both A and B members receive them.** Toscano (you might know it as dinosaur or lacinato kale) has those dark, bumpy, blue-green leaves that stay silky instead of tough, and the flavor is deeper and sweeter than curly kale. As a family we go through 2 bunches at each meal! Sauté it with garlic as an easy side (perfect alongside eggs for breakfast), drop it into a Tuscan white bean soup, fold it into a frittata or quiche, or toss it with pasta and sausage. Sliced thin and massaged with a little olive oil and lemon, it makes a salad that actually holds up overnight. Just strip out the tough center rib first. And it earns its reputation: one of the most nutrient-dense greens around, with off-the-charts vitamin K, loads of vitamins A and C, plus fiber and calcium.
Storage: Store in an air-tight container in the fridge
Mini & Large Romaine Lettuce
I love these crunchy Romaine varieties for hot summer salad meals! Try them with a fresh Caesar dressing and protein of your choice!
Storage: Store in an air-tight container in the fridge
WILTED VEG?
The summer heat can wilt your greens fast if left out to dehydrate. You can revive almost any wilted green by dunking it in a large bowl of ice cold water. Let it sit for up to 20 minutes, shake off and store in the fridge.
HOW TO STORE YOUR VEG
Leafy greens need to be stored in an air-tight bag or container — something to keep in the moisture. Plastic produce bags like these work well. I aim for a plastic-free kitchen and love my Vejibags. They’re an investment, but last a lifetime.
Recipes from our Farmhouse Kitchen
Grilled Romaine Salad with Roasted Chickpeas
Grilled Romaine Salad with Toasted Breadcrumbs
Grilled Scallions with Lemon
Beet Salad with Goat Cheese & Balsamic (and arugula!)
Super Summer Kale Salad – Make ahead, gets better in the fridge!
