June 16th Whole Farm and Summer CSA

Full Share: Lettuce Mix, Kale, Carrots, Kohlrabi, Green Garlic, Cucumber, Cilantro, Basil, Choi Sum

Half Share: Kale, Carrots, Kohlrabi, Green Garlic, Cilantro

Flower Bouquet: Stock, Lupine, Snap Dragon, Scabiosa, Salvia, Queen Anne’s Lace, Geum

This week’s share includes a mix of early-summer favorites alongside a few seasonal highlights. Kohlrabi and choi sum are making their first appearance in this week’s share, as well as fresh cilantro and basil which bring bright flavors to any dish. Kohlrabi is a crunchy, sweet brassica that’s delicious sliced raw, roasted, or added to salads. Choi sum is a tender Asian green with mild, mustardy, leaves and crisp stems that are wonderful in quick sautés and stir-fries. We hope you enjoy exploring these new additions and finding fresh ways to bring these seasonal delights to your table!

Pumpkin planting at Headwaters Farm

As summer settles in, our farm crews are hard at work keeping the season growing strong. The vegetable crew is replanting tomatillos and peppers to replace plants lost during last week’s frost, while the flower crew is getting the final flower starts in the ground. Before long, the flower fields will be bursting with blooms! Throughout the season, we continue succession planting lettuces and other greens to ensure a steady harvest week after week. Across the farm, our crews are settling in to the rhythm of summer harvest and maintenance to bring you beautiful, fresh produce all season long!

Peonies are popping!

We’re also excited to welcome our summer campers next week! Our education team has spent the past several days cleaning trails, developing curriculum, participating in trainings, and getting everything ready for an incredible summer! Last week, they had the opportunity to rotate through different areas of the farm, gaining hands-on experience with every aspect of our operation. From planting melons and marigolds, to harvesting and creating flower bouquets for the market stand, they’ve been immersed in farm life and are ready to share that knowledge and enthusiasm with this year’s campers!

Yarn from our sheep is now for sale! Our friends over at The Wool Mill in Belgrade spun our sheep’s wool into 310 yd/100 g skeins and it will be available at the market stand! The wool is a beautiful grey color and is perfect for knitting or crochet projects!

Looking for something to make with Kohlrabi? Check out these two delicious recipes, one featuring the vegetable raw and the other showcasing the golden and sweet side comes out when kohlrabi is roasted.

Kohlrabi Slaw

INGREDIENTS

  • 1/4 cup extra-virgin olive oil or hazelnut oil

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons honey

  • 1 teaspoon whole grain mustard

  • 1/2 teaspoon fine sea salt

  • 1 large apple, cored and cut into matchsticks

  • 1 medium kohlrabi, peeled and cut into matchsticks

  • 1/4 cup thinly sliced red onion

  • 1/4 cup toasted chopped hazelnuts

  • 1/4 cup finely chopped parsley, more for garnish

  • Freshly ground black pepper

PREPARATION

  • In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, and salt.

  • Add the apple, kohlrabi, onion, hazelnuts, and parsley, and toss to coat.

  • Season to taste with salt and pepper, garnish with additional parsley, and serve.

Roasted Kohlrabi with Lemon Shallot Vinaigrette

INGREDIENTS

  • 2 medium kohlrabi

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 shallot, minced

  • Salt

  • Black pepper

  • Crumbled goat cheese

  • Fresh tarragon, chopped

  • Toasted sunflower seeds

PREPARATION

Preheat oven to 400°F and either lightly grease or line with parchment paper.

  • Meanwhile, place a large skillet over medium-high heat on the stove top with 1 tablespoon of the olive oil.

  • Once hot, add the sliced kohlrabi rounds to the skillet (you may have to work in batches to fit them all) and cook until golden brown on the bottom. Flip and repeat on the other side. This will take about 4-5 minutes per side.

  • Transfer the browned kohlrabi to the prepared baking sheet and roast in the oven until tender, about 10-12 minutes.

  • While kohlrabi roasts, make the vinaigrette by whisking together the remaining tablespoon of olive oil, lemon juice, minced shallots, salt and pepper in a small bowl.

  • Place the roasted kohlrabi on a serving dish or platter and pour the vinaigrette over top.

  • Finish with the crumbled goat cheese, fresh tarragon and toasted sunflower seeds before serving.

Jacy Rothschiller