Week #7 (7/7 & 10)

This week your basket contains: Lettuce, snap peas, CUCUMBERS, SUMMER SQUASH, broccoli, spring onions, carrots, cabbage and new potatoes WE MISS HAVING SUBSCRIBER DAYS and have been strategizing about the best way to accommodate visitors.  The plan we have come up with is to have families sign up for set times on Sundays (the only day that works for us during farmers market season) to come out for a visit without others being on the farm.  We will be able to meet you, show you a bit of the farm and let you explore the farm on your own all while observing appropriate social distancing protocols.  Please email to let us know you want to visit and we’ll set up your time!

A great way to use these early tender summer squash is to broil them with parmesan cheese. We first slice the squash length-wise into two or three slices.  These are then steamed for only a minute or two to begin cooking them.  We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown.  They make a nice appetizer or side dish.

The recipe below is from a winter weather cookbook, but somehow with the cool start to summer it seems appropriate.  It also calls for two heads of broccoli, but I don’t think they anticipated the size of the heads we’ve been harvesting of late!


2 Heads broccoli

6 tablespoons olive oil

3 cloves garlic

½ cup toasted hazelnuts, chopped fine

2 tsp. grated lemon zest

1/3 Lb. pancetta or bacon; cooked and crumbled

salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.  From Cold-Weather Cooking by Sarah Lee Chase.

Summer cabbage is very versatile.  From coleslaw to spring rolls to pad Thai and all points in between everyone can find a great way to enjoy a summer version of what many consider to be a winter veg.  Give this one a try!


1 lb. boneless, skinless chicken, cut into 1” cubes

5 Tbsp. plus 1 tsp. Asian fish sauce

½ lb. firm tofu, cut into 1/4” cubes (optional)

1 c. water

2 Tbsp. lime juice

1 ½ tsp. rice wine vinegar

2 Tbsp. sugar

¾ tsp. salt

¼ tsp. cayenne

¾ lb. linguine or chuka soba (chow mein noodles)

3 Tbsp. cooking oil

4 cloves garlic, chopped

2/3 c. peanuts, chopped fine

4 c. cabbage, thinly sliced

2 scallions, thinly sliced

½ c. lightly packed cilantro leaves

In a small bowl, combine the chicken with ½ tsp. of the fish sauce. In another bowl, combine the tofu (if using) with another ½ tsp. of the fish sauce. In a medium bowl, combine the remaining 5 Tbsp. fish sauce with the water, 1 ½ Tbsp. lime juice, the vinegar, sugar, salt and cayenne. In a pot of boiling, salted water, cook the pasta until done. Drain. Meanwhile, in a wok or large frying pan, heat 1 Tbsp. of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4 minutes. Remove. If using the tofu, put another Tbsp. of oil into the pan, add the tofu and cook, stirring, for 2 minutes. Remove. Put remaining Tbsp. of oil in pan, add garlic and cook, stirring, for 30 seconds. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in chicken, tofu (if using), and 1/3 c. peanuts. Remove from heat. Stir in remaining ½ Tbsp. lime juice, cabbage, scallions and half of cilantro. Top with remaining peanuts and cilantro. Serves 4.  Adapted from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.