“The problems of the world will not be solved on the level of thinking we were at when we created them.”
~Albert Einstein~
Summer Share Box 3 Crop List
- Popcorn – All Shares
- Cabbage – All Shares
- Kale – All Shares
- Collards – All Shares
- Boc Choy – All Shares
- Romaine Lettuce – All Shares
- Scallions – All Shares
- Sage – All Shares
- Shelling Peas – Full Shares
- Cauliflower – Full Shares
- Farmer’s Choice – Asparagus or Raspberries – Full Shares
Farmer’s Notes
*Please do not take eggs unless you have ordered and paid for them
*In the heat of summer, greens may need to just soak in very cold water in the refrigerator to freshen up if they seem a bit wilted
*We begin the Cabbage season: green small head, then green cone, followed by red … and Napa throughout
*Scallions are ones we planted last fall and overwintered
*Collards are beautiful – they are a bit leathery and a tad bitter due to the extreme hot and dry June weather. They were scrumptious sauteed with onions and bacon last evening
*Popcorn is from last Fall’s harvest – we have a video on our Facebook here on one way to pop them
*Sage is tasty as a rub on meats going onto the grill or in sage butter to use on many breads and vegetable dishes. We will cut it all back now and let it regrow for a late fall harvest
*Crisp Romaine lettuce will keep coming for the next few weeks if we can keep the deer off of them
*Cauliflower for the full shares are from 2 different varieties – the Chinese type is meant to be frilly with many small heads
*Happy 4th everyone – be safe and enjoy your loved ones
Crop of the Week: Cabbage
Green Cabbage is a leafy green crop that is well known for its dense-leaved heads. This veggie is part of the brassica family and is a descendent of the wild cabbage. It ranks high in nutritional value, containing a good supply of vitamin K, vitamin C, and dietary fiber. The heads typically weigh somewhere between 1 to 9 pounds! Cabbages can be prepared in many different ways for eating; they can be pickled, fermented (made into sauerkraut), steamed, stewed, sauteed, braised, or eaten raw.
Some Recipes to Try:
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 1 Bunch Kale leaves
- 1 TBSP olive oil
- 1 TSP salt
Ingredients
|
|
- Step 1: Preheat oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
- Step 2: With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Step 3: Bake until the edges brown but are not burnt, 10-15 minutes.
| Servings |
|
- 1 stick butter
- 1 clove garlic crushed and chopped
- 1/4 cup sage leaves coarsely chopped
- 1/8 tsp black pepper
Ingredients
|
|
- Melt the butter in a medium saucepan set over low-medium heat. When butter begins to get just slightly bubbly, add the chopped garlic clove.
- Stir the garlic in the butter for 1 minute.
- Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
- Season with the black pepper.
This can be used for sauteing any kind of meat and/or vegetables, and is great over cooked pasta with some grated Parmesan!
| Servings |
|
- 2 tbsp extra virgin olive oil
- 1 head cabbage cut into 4 wedges
- 1 pinch garlic powder or to taste
- 1 pinch red pepper flakes or to taste
- 1 pinch salt or to taste
- 1 tsp fresh savory finely chopped
- grated cheese optional
Ingredients
|
|
- Preheat oven to 425 degrees F
- Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, savory, salt, and pepper over each wedge. Arrange on a baking sheet.
- Roast in the preheated oven for 15 minutes covered with foil; flip cabbage (add grated cheese if desired) and continue to roast uncovered until browned and charred in some areas, about 15 more minutes.
