This week your basket contains: spring onions, cabbage, zucchini, cucumbers, ELEPHANT GARLIC, kohlrabi, dill, basil, TOMATOES (full shares), EGGPLANT OR SWEET PEPPERS (half shares), and lettuce.THANK YOU to everyone who came out to the farm for our subscribe potluck on Sunday.  These are always great days for us and this one was no exception.  We greatly enjoyed spending time with all of you!

WE HAVE OUR REUSABLE MESH PRODUCE BAGS!  We made a purchase of mesh produce bags that are perfect for packing your baskets and will easily fit in your refrigerator’s produce drawer.  We feel these will work better than the cotton bags we have had in the past (they will hold up better in the winter wet weather).   You can purchase them at our cost ($2/each) and recommend that you get four (two for each of your baskets).  Just email to order.

This is a bit of an in between week.  We had several crops end before others fully came on.  By harvesting the earliest fruits of eggplant, peppers, and tomatoes, we hope to spur greater production soon.  Beans are also on the horizon, but will be a couple of weeks out.

With the larger kohlrabi this week, we found that making a slaw by grating the kohlrabi after peeling worked very well.  You could also add cabbage and/or grated carrot to expand the salad.  This dressing was excellent on our version.  

AVOCADO DRESSING

1 cup +1 tsp  extra virgin olive oil

¼ cup raw pumpkin seeds (or pine nuts)

2 cloves garlic

Juice of 1 lemon

1 avocado, skinned and pitted

1 tsp sea salt

Salt & Pepper to taste

1 small onion, minced

Place minced onion in a bowl and cover with lemon juice and set aside to marinate.  This will mellow the raw onion flavor.  Heat a small skillet with 1 tsp of olive oil and add raw pumpkin seeds. Cook until seeds are golden brown (3-4 min). Set aside to cool.  In a food processor, chop two cloves of garlic. Add lemon juice and onion, avocado, and salt. Blend until smooth.  Slowly pour in the remaining olive oil while the food processor is on high  (You can optionally add ½ c. parmesan or pecorino cheese to the dressing)  You can make the dressing as thick or thin as you want, just add more or less olive oil. Top salad with roasted seeds.

BAKED ELEPHANT GARLIC 

Elephant garlic is not a true garlic, it is a leek.  It has a milder garlic flavor which means you can use it the same way as regular garlic in even larger quantities.  The mildness also makes it very well suited to mashing in potatoes, roasting on kabobs or slicing into scalloped potatoes.  Our favorite way to use it is roasted: take a knife and cut through the wrappers at the neck of the garlic.  Peel the wrapper so that the head stays intact at the root end.  Pour 2 Tbsp. olive oil or a pat of butter on top of the head, bake at 350 degrees for 45 minutes to an hour, until the skins on the cloves are browning.  Add a little water to the bottom of the pan and keep baking for 15 minutes.  The garlic should be soft.  It can be squeezed out of the clove onto crusty French bread.  Top with goat cheese and accompany with red wine.  Enjoy!

DILLED ZUCCHINI

3 medium zucchini sliced 3/8″ thick  1/4 cup chopped onion  1 tablespoon butter  1 tablespoon parsley  1 teaspoon lemon juice  1/4  teaspoon dill weed
In a covered saucepan, cook zucchini and onion in small amount of boiling lightly salted water about 5 minutes or just till tender. Drain well. Add butter, parsley, lemon juice, and dill weed; sprinkle with a little salt and pepper. Toss to coat. 

POLLY HAS AMAZING FLOWERS RIGHT NOW.  She can make you a beautiful bouquet for only $7 that will have 20+ stems and will come with your veggie basket whenever you want them.  Just email to order! 

BLUEBERRIES are available.  We can deliver pints for $4/pt. We have limited quantities, but will do our best to get you what you order.  As always, just email to order.