Week #6 (7/4 & 7)

This week your basket contains: kohlrabi, snap peas, snow peas, spring onions, beets, new potatoes, DILL, broccoli, zucchini, cucumbers, and lettuce.

HAPPY 4TH OF JULY!  We dug red, white, and blue new potatoes for you this week.  Also,  A BIG THANK YOU TO EVERYONE WHO CAME TO DIG GARLIC this weekend.  We dug over 1,000 heads of regular garlic and 400 elephant garlic heads.  A great start to our garlic harvest!



1  pizza dough
Cornmeal and/or flour for pan or pizza stone
1 spring onion, chopped using white and light green parts
3-4 medium new potatoes, thinly sliced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Kosher salt and pepper
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups grated Gruyere, aged Gouda or other flavorful cheese
Heat oven to 450ー F.  Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal or flour and place the dough on top.  Combine the onions, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the cheese.  Bake until the crust is golden, about 20 minutes. Slice into wedges and transfer to individual plates.

A great salad can be made with beets and broccoli.  We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and can serve either warm or cold.  This vinaigrette is the one we use:


1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

Perfect for hot summer days, this salad is a perennial favorite for us.  You can add or subtract many of the ingredients and play with your favorite additions.  I particularly like using cold grilled salmon instead of tuna!


Steam the new potatoes until you are just able to penetrate them with a fork (this will be quite quick) and let cool.  Make a regular vinaigrette (see the recipe above), but add 1-2 Tbs. of soy sauce.  Add chopped scallions, 1 tsp. dill weed and any other herbs you might like.  Drain one can of tuna and mix into the vinaigrette.  Add snap peas, capers, shredded carrots, grated kohlrabi, chopped black olives and/or hard-boiled eggs and stir.  Add the potatoes, along with lettuce and/or spinach, toss well and serve..