July 28th Whole Farm and Summer CSA

Full Share: Napa Cabbage, Summer Squash, Fennel, Golden Beets, Cherry Tomatoes, Collards, Basil, Garlic, Celery

Half Share: Napa Cabbage, Summer Squash, Fennel, Golden Beets, Cherry Tomatoes, Basil, Garlic

Bouquet: Sunflowers, Rudbeckia, Clarkia, Red Buckwheat, Snapdragons, Cosmos

This week’s share is packed with all the flavors and colors of mid-summer and we are so excited to share them with you! Sweet cherry tomatoes find a place beside crisp celery, fresh garlic, and tender summer squash, and you will find plenty of new vegetables making their way to your table in the coming days.

Our garlic harvest is complete and was a great success, huge thank you to our vegetable crew and everyone who came out to volunteer last week! The garlic has been laid out to cure and the first taste of fresh garlic can be found in your box this week!

Our you-pick raspberries are absolutely abundant this year, the bushes are bursting with sweet, red berries, and we just can’t get enough! If you’re hoping to pick raspberries, strawberries, or flowers, come on down to the farm during our market stand hours and enjoy some time wandering the fields and picking your very own bounty!

This week, we planted Napa cabbage, broccoli, cauliflower, and storage cabbage - crops that will carry us through the cooler months and keep the harvests coming well into the fall. These plants are tucked into our berry field right between the strawberries and raspberries, so make sure to take a peek at their progress if you are out there during you-pick!

Looking for a fun and easy way to enjoy and abundance of summer squash? Try this recipe for stuffed zucchini!

Stuffed Zucchini Boats

INGREDIENTS

  • 2 large zucchini, or 3 medium, halved lengthwise

  • 1 large egg, beaten

  • 1 cup torn crusty bread, crumbled

  • ⅔ cup grated Parmesan cheese

  • ½ garlic clove, minced

  • ½ cup quartered cherry tomatoes

  • 2 teaspoons lemon zest

  • 2 tablespoons fresh thyme leaves

  • ¼ cup pine nuts

  • ¼ teaspoon sea salt, plus more for sprinkling

  • Extra-virgin olive oil, for drizzling

  • Freshly ground black pepper

  • Pesto, for serving

PREPARATION

  • Preheat the oven to 475°F and line a baking sheet with parchment paper.

  • Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side up on the baking sheet.

  • Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Mix until combined, using your hands if necessary.

  • Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and crisp on top.

  • Serve with pesto.


Fennel, Beet, and Orange Salad

INGREDIENTS

Yield: Serves 6

  • 2 medium beets, roasted peeled, halved and cut in thin half-moons

  • 2 medium fennel bulbs (about 1 ¼ to 1 ½ pounds), trimmed, quartered, cored and sliced very thin across the grain

  • 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections

  • 2 tablespoons chopped fresh mint

  • 1 tablespoon chopped cilantro

  • 2 tablespoons lemon or lime juice

  • ¼ teaspoon sugar

  • ½ teaspoon lightly toasted cumin seeds, crushed

  • Salt to taste

  • 1 small garlic clove, puréed (optional)

  • ¼ cup extra-virgin olive oil

PREPARATION

  1. Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.

  2. Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.


Jacy Rothschiller