THIS WEEK YOUR BASKET CONTAINS: new potatoes, lettuce, kohlrabi, snow peas, snap peas, CABBAGE, BROCCOLI, summer squash, and dill.

OUR FIRST SUBSCRIBER DAY OF THE YEAR IS THIS COMING SUNDAY, JUNE 23^RD from 11:00 to 3:00.  As always, we will be making pizzas in our wood-fired oven, leading farm tours, and enjoying the potluck lunch. Pease join us for all or part of this time.  We love getting to put faces to the names on your baskets.  It is also an opportunity for you to connect with other subscriber families

Holy Hanna (our new favorite exclamation), the peas went nuts this week!  We’re very happy to have both snow peas and snap peas for everyone this week.  We look at this week’s basket and immediately think of the recipe below.  As with many of the recipes we give, we think of the ingredient list as a suggestion and will adjust and change the contents according to which veggies we have on hand.

SALAD NICOISE

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 on our web site), 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, chopped black olives and/or hard-boiled eggs and stir.  Add the potatoes, along with lettuce and/or spinach, toss well and serve.

The recipe below is another great fit for this week’s basket.

INDIAN MEDLEY

3 new potatoes

1 c. snap peas

1 kohlrabi or peeled broccoli stems

2 turnips

small head of broccoli

1 apple

¼ cabbage

2 Tbsp.vegetable oil

tamari

fresh lemon juice

1 15-ounce jar of Curry Simmer Sauce

Chop all the vegetables and sauté in vegetable oil.  Season with tamari and lemon juice.  Add simmer sauce.  Serve with fresh cilantro and cashews.

Our spring broccoli lineup has included a variety called Castle Dome for several years.  It is early and has great side shoots after the central head is harvested.  Most years the side shoots are actually larger than the main head.  However, this year the central head is bigger than any other year we’ve grown it!  As noted above, the recipe below can be altered in any way you like to use whatever veggies you have on hand.

STEAMED FRESH VEGETABLES AND TOFU WITH SOBA NOODLES

1 ½ lb. broccoli

2 large carrots (optional)

1 medium onion

12-15 large mushrooms

¾ lb. firm tofu

8 oz. uncooked soba noodles

4 Tbsp. yellow, Hatcho or barley miso

6 Tbsp. almond butter

1 1/2 cup boiling water

To make the miso-almond sauce, place miso and almond butter in a medium-sized bowl.  Add a small amount of hot water (about ½ cup) and mash with a spoon until it becomes a uniform paste.  Add remaining water and mix until well combined.  Cut broccoli into 2-inch spears.  Slice optional carrots into ¼ inch thick slices.  Cut onion or leek into 1-inch cubes.  Quarter the mushrooms.  Cut tofu into 1-inch cubes.  Get two pans of water boiling.  Steam vegetables over one while boiling soba noodles in the other.  Both soba and vegetables should be ready in 6-8 minutes, depending on your taste.  Drain noodles, transfer to a bowl, add about ½ cup of miso-almond sauce and mix well.  Serve vegetables on top of lightly sauced noodles.  Ladle additional sauce over vegetables and top with toasted cashews or almonds if desired.  Serves 4. From Still Life with Menu Cookbook by Mollie Katzen.