July 7th Whole Farm and Summer CSA

Full Share: Spinach, Lettuce Heads, KN Bravo (Daikon Radishes), Peas, Carrots, Choi Sum or Broccolini, Red Long of Tropea, Oregano

Half Share: Spinach, Lettuce Heads, Peas, Carrots, Red Long of Tropea

The harvest is settling into its summer rhythm, and each week the fields have a little more to offer. Peas are here, the carrots are big and sweet, and we’re excited to share our Red Long of Tropea onions! The Red Long of Tropea onion is a famous heirloom from Calabria, Italy and features a sweet, mild flavor and low pungency, making them perfect for slicing into salads. Whether you are building fresh salads, tossing together a quick stir-fry, or brightening your favorite meals with handfuls of herbs, we hope this week’s share brings some welcome inspiration to your kitchen! 

Even while the summer harvest is in full swing, we’re already looking ahead to fall. Our vegetable crew has been planting fall crops including bunching greens such as kale, chard, and collard, broccolini, and winter storage carrots and beets. It’s looking like our garlic harvest will begin next week, as the warm temperatures this week will push the bulbs to grow to the ideal size. The first of the cherry tomatoes were harvested this week, so keep an eye out, they’re almost here! 

Last night, a bear found its way into our bee hives for a midnight snack, leaving us to catch a swarm of bees today! In other animal news, two baby lambs were born this weekend to two different moms. We suspect there may be three or four mothers still waiting to give birth, so next time you swing by the farm feel free to say hello to our newest arrivals! 

Looking for a few ways to enjoy this week’s produce? One of the easiest ways to enjoy daikon is raw, where its crispness can enliven any salad. Julienne daikon and toss with thinly sliced carrots, cucumber, and a splash of rice vinegar for a refreshing side. Add sesame seeds, shiso, nori, or sliced green onion for extra aroma and bite. Daikon is also great pickled, and serves as a bright counterpoint to rich entrees. Thinly slice daikon and toss with a pinch of sugar and salt, then let sit for half an hour.