Week #9 7/26 & 29

This week your basket contains: cabbage(full shares only) or cooking greens (beet thinnings and Swiss chard)(half shares only), zucchini, cucumber, lettuce, spring onions, carrots, tomatoes and/or cherry tomatoes, garlic, and broccoli.

We had a wonderful time on Sunday at our subscriber day.  We particularly like getting to put a face to the names we often only see on your baskets!  It is also a delight to be able to catch up with our longer-term subscribers.  There were many BLACKBERRIES picked on Sunday, but over the coming weeks there will be many many more free for the picking (they won’t really hit their peak until sometime in August).  You are more than welcome to come out pretty much any time to pick.  Just email in advance so that we can point you in the direction of the best picking.

The cooking greens in half share baskets are a combination of Swiss chard and beet thinnings.  Both types of greens are close relatives of spinach and can be cooked just like spinach.  The beet greens are particularly tender (we pull them young to make room for the remaining beets to have space to size up).  While you could simply sauté them in olive oil and dress with a bit of balsamic vinegar, this recipe is also a great way to use the greens.

PASTA SHELLS WITH GREENS

1 -1/2 Lbs mixed greens

4 garlic cloves, minced

1/2 c. olive oil

small pasta shells for 4 people

salt and pepper to taste

6 chopped canned tomatoes

hard cheese

Heat a large pan of water for the pasta.  Chop greens finely, discarding any tough stem ends.  In a large skillet, heat olive oil and sauté the greens with the garlic stirring often.  The greens will reduce in volume.  When the greens are soft but still a vibrant green, season with salt and pepper and add the tomatoes.  Continue cooking to reduce the juice from the tomatoes.  When the pasta has cooked, drain and divide into serving bowls.  Top with the mixed greens and tomatoes, then sprinkle on some hard cheese such as asiago, pecorino or parmesan.   Serve immediately

For full shares, this recipe calls for Napa type cabbage, but would also work well with the cabbages you have in your basket.

SAUTÉED CHINESE CABBAGE WITH BLUE CHEESE, WALNUTS AND APPLES

4 cups thinly sliced Chinese cabbage

1 med. onion, diced

1 clove garlic

1 tart green apple

8 oz. ripe blue cheese

1 cup chopped walnuts

2 Tbs.  walnut or olive oil.

Salt

If you choose to use walnut oil, be aware that it will scorch more readily than other oils.   In a large skillet sauté the onion in the oil until translucent.  Add the garlic and cook 2-3 minutes more. Add the chopped Chinese cabbage and salt.  Sauté  4-5 minutes or until the cabbage wilts.  Add the walnuts, cook 1-2 minutes more.  Remove to serving dish, top with chopped apple and crumbled blue cheese and serve warm.

HOT PEPPERS will be ready soon.  We only put these in your basket if you have asked for them.  If you were on the hot pepper list last year, we still have a record of that and will be sending them along to you as we can throughout the summer and fall.  IF YOU WANT TO BE ADDED TO THE LIST just email and we will add you.

BLUEBERRY orders have been far outpacing our production.  Many of you have ordered full flats, but it is unlikely that we will have enough to fill those orders.  If you would settle for fewer, please email us again and let us know.  We’ll do our best to get you as much as we can. EGGS continue to be utterly underwhelming.  We are working on the situation and hope to back in business soon.  We apologize for the lack of production.

FLOWERS ARE GOING CRAZY!  While we love the way the gardens look with beds of gorgeous flowers in bloom, we would like to share the beauty with you.  Polly will put together an amazing bouquet for you for only $7.  If you order 3 bouquets in a week they are only $18.  Why not fill your house with the beauty of summer!

CLOTH PRODUCE BAGS have arrived and we think they are great.  If you ordered and haven’t seen any in your baskets yet, drop us an email.  TO ORDER BAGS, just email us and let us know how many you would like.  They are $2.50/bag (our cost) asnd we recommend 4-6 bags (2-3 bags for each of your two baskets). Just email to order.

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