July 17, 2010

A turn in the weather

The sun has been shining and the air has been hot and humid, so our plants are bursting! Our broccolis are the size of large fists and little cabbages are huddling in the lower fields. The squashes, peas and fava beans have even begun to flower. It won’t be long now and you’re share bags will be bursting with all of the above as well as plump green tomatoes and shortly after with bright red and yellow juicy ones.




For this round of vegetables, we’ll include a quick German vinaigrette that will not only go great with salad greens but would also be a great marinade for some grilled or roasted root vegetables. Chop up your bundle of roots and put them in a casserole dish along with your marinade or even grill them on the barbeque after marinating them for an hour. The recipe is 1 cup of olive oil, ¼ cup balsamic vinegar and 3 tablespoons of Dijon mustard. Enjoy!

This week in your share bags you’ll find the last of our greenhouse vegetables (as more and more room is being made for our eager tomatoes) as well as a bunch of our field greens. In your second round of July share bags, you will find:

A bag of luscious salad greens
A bundle of various herbs
A sprig of edible sage flowers
A bag of prime stir fry mix
A big bundle of mustard greens
A bundle of garlic scapes
A couple of our early field Egyptian onions
A bundle of various root vegetables including any of carrots, turnips, radishes or beets


The sprig of sage flowers is an excellent addition to a salad. Pinch the purple flowers out of their buds and toss them on a salad, or just much on them straight and enjoy the little pool of sweet nectar. The bundle of mustard greens can be excellent in both a salad and a stir-fry depending on the level of heat you like. The smaller leaves are less spicy then the bigger ones and are excellent in a salad and if the big leaves are a touch too peppery they mellow out perfectly in a stir fry. The garlic scapes are also a tasty contribution to fried vegetables, they add both a garlic and an onion flavor to the mix.


We’d like to ask you a giant favour. In order to reduce the amount of waste at the farm, we’d love to recycle your share bags (solely the bags that we give you in your shares or at market). If they’ve remained intact, bring them over when you pick your vegetables up or at market, it would be greatly appreciated!! Also, though we seem to have enough manure for the time being, we are always looking for more sources of manure to put in our compost for later in the season so that it will have enough time to cook up to the government standards for using manure organically. If you know of anyone who is willing to help us out, or if you know of anyone we can help by personally hauling away their manure, let us know via e-mail! We would very much appreciate it!

It’s very exciting to walk out our doors in the morning and see our week’s food growing before our eyes and to be able to tend it and help it grow. In fact, it’s such a cool experience that we’d love for our share members to experience it too. So, anytime you’d like to see just what goes on at the farm to produce the food your dinners are made out of please feel free to come on down to the farm anytime and get a tour! You can even volunteer for a day or even an hour if you’d like to get a first-hand understanding of your vegetables. Nos casa es tu casa.

Thanks share members!
Until next week, Seed to Spoon.

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