This week your basket contains: snap peas (half shares), TURNIPS (full shares), new potatoes, lettuce, CABBAGE, kohlrabi, zucchini or cucumber, fresh garlic, mint, parsley, and broccoli (full shares), Asian broccoli (half shares).
MARK YOUR CALENDARS FOR NEXT SUNDAY, JUNE 26TH. This is the day for this year’s first SUBSCRIBER DAY here on the farm. We always have a great time meeting new subscribers, giving tours of the farm, baking pizzas for the pot luck lunch, and watching as all of you get to know each other. Bring along a dish and/or beverage to share and join us from 11:00 to 3:00.
Inspired by a recipe by Kathy Gunst, this sauce transforms grilled meat, fish or vegetables. It can also be used as a marinade or spooned into soups and salads.
¾ cup parsley, large stems removed
1/3 c. mint leaves
2 Tbsp. capers, drained
1 small green garlic, white and pale green part chopped
4 Tbsp. olive oil
¼ tsp. red pepper flakes
½ Tbsp. freshly squeezed lemon juice
Salt and pepper to taste
Combine all the ingredients in a food processor and pulse until roughly chopped. Can be covered and stored in the fridge for a few days until needed. Makes about ¾ cup.
We love the early summer cabbages. They tend to be tender and sweet and make great salad or coleslaw. They work very well in recipes like this one.
ORIENTAL CHICKEN SALAD
4 boneless skinless chicken breast halves
½ cup thinly sliced onion
3 Tbs cider vinegar
2 Tbs sesame seeds
1 head cabbage
1/3 cup cilantro
2/3 cup fresh mint
2 Tbs roasted unsalted peanuts
3 Tbs sweet and sour fish sauce
In a 5-qt saucepan, bring 3 cups of water to a boil. Add chicken and when water returns to a boil, cover the pan and remove from heat. Let stand until chicken is white in the thickest part (cut to check). This should take 12-15 minutes. Combine onion and vinegar and let stand 15 minutes. In a heavy frying pan, stir sesame seeds until golden brown. Remove from pan. Shred chicken by hand. Shred enough cabbage to make 6 cups. Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint. Add peanuts, sesame seeds and fish sauce and mix well. Makes 4-6servings.
The Japanese turnips in full share baskets today are milder and sweeter than the larger traditional turnip you may be more familiar with. These are great in stir fry, thinly sliced for potatoes au gratin, or as a snack such as this one.
PEPPERY TURNIP TREAT
2 tsp butter or margarine
2 tbsp honey
1 lb turnips, peeled, finely diced (1/4″)
1/4 to 1/2 tsp freshly ground black pepper
1 tbsp minced fresh parsley (optional)
In a medium saucepan, melt the butter or margarine and honey over moderately low heat. Add the turnips and pepper. Cover the pan and cook the turnips until they are tender, stirring them once, about 12 minutes. The turnips should brown lightly. Sprinkle the turnips with parsley. Serves 4. From Jane Brody’s Good Food Book
WE HAVE ORDERED CLOTH BAGS: If you want to have us use cloth bags (100% cotton) instead of plastic for your greens etc. we will pass these along to you at $2.50 per bag (our cost). We recommend 4 to 6 bags per family (2 or 3 for each of your baskets). We will write your name on them to keep them from getting lost in the shuffle. If you have your own bags (or want us to re-use the plastic bags) PLEASE CLEARLY WRITE YOUR NAME ON THE BAGS in case they get separated from your basket or are returned to us in a spare basket. We will let you all know when the bags arrive, and can add the cost to your monthly statement.
While strawberry season has passed, BLUEBERRIES will be ready soon. We will have pints available for $3 or flats of 12 pints for $30. Email us to order.