This week your basket contains: kohlrabi, BEETS, radishes, Asian broccoli or European broccoli, SCALLIONS, lettuce, zucchini or cucumber,

THANK YOU TO EVERYONE WHO CAME TO THE FARM FOR OUR FIRST SUBSCRIBER DAY OF THE YEAR.  It was great to see so many long-term subscribers as well as to meet new subscribers for the first time!  We will be setting the date for another event in July, so watch this space for details.

Our zucchini and cucumbers are just starting to produce.  As is their habit, it won’t be long before there are plenty of both for everyone!

This spring has been “interesting” when it comes to beets.  We seeded early in one of our hoop houses only to have most of the seeds eaten by mice.  We re-seeded but cooler than normal temperatures limited gemination.  Then warmer than normal weather hit and many of the younger beets responded poorly while the older ones loved it.  In any case, we have a bed of beets of varying ages and sizes that we harvested for you today.  With the broccoli (Asian or European) you can make one of my favorite salads.

BEET AND BROCCOLI SALAD

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 serve them either warm or cold.  This vinaigrette is the one we use:

VINAIGRETTE

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.

EASY ROASTED KOHLRABI

Trim leaves close to the bulb of the kohlrabi (no need to peel the bulb).  Cut the kohlrabi in half or quarters depending on its size and place on a cookie sheet.  Sprinkle with olive oil, salt and pepper.  Roast at 450 degrees until the kohlrabi is tender.

For the recipe below, you can substitute chop scallion greens for the chives.

RADISH SALAD

1 bunch radishes

2 tablespoons thinly sliced chives

olive oil

2 to 4 ounces Parmesan

salt and pepper

radish sprouts, leaves, or arugula greens, optional

Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then thinly slice, either lengthwise or crosswise. Put them in a bowl and toss with salt, chives, radish greens, and enough oil to coat lightly.   Put the radishes on a platter, shave the cheese over them, and add pepper and the optional greens, if using.   Adapted from Deborah Madison.

FLOWERS ARE AVAILABLE Now that summer flower season has begun, Polly is making beautiful mixed bouquets that can be delivered with your basket for $10.  You can order occasionally or as a standing order.  Just email to let us know!