“Do the work and then step back. The only path to serenity.”
Summer Share Box 5 Crop List
- Kohlrabi – All Shares
- Romaine – All Shares
- Kale – All Shares
- Radishes – All Shares
- Summer Squash/Zucchini – All Shares
- Collard Greens – All Shares
- Parsley – All Shares
- Basil – All Shares (Not Pictured)
- Mixed Greens – Full Shares Only
- Rhubarb OR Raspberries – Full Shares Only
- Snow Peas or Shelling Peas – Full Shares Only
Farmer Notes
Peas are plentiful around the farm this week, and as a result all three we will offer this season will be the crops of the week. Snow peas, shelling peas, and sugar snap peas. Snow peas are the tasty, crunchy and sweet peas you have certainly seen in stir-fries or Chinese food served in western countries. Also known as the Chinese pea, this versatile crop is great whole in a salad, sauteed with some oil and your favorite spices, or the shelled peas can be pureed and become an excellent dipping sauce.
Shelling peas must be removed from their husk in order to be enjoyed. A perfect, low stakes kitchen task for eager youngsters wanting to help out. Peas can be traced back to the Mediterranean, but really gained ground as a dependable crop in Europe in the mid to late eighteenth century. You can be as simple or complex as you want with this ingredient. Boil them and toss with butter and salt for an easy yet delicious side dish. You can add them to a pasta for a neat texture, color and subtle flavor. You can make a split pea soup if you feel so inclined! These peas are also easy to freeze and store for the winter when greens on your plate can be sparse.
Sugar snap peas are quite similar to snow peas, and the ones we eat today are actually a genetic hybrid of the two peas previously mentioned in this article. Like the snow pea, the sugar snap can be eaten whole, pods and all. Hearing that crunch as you bite down on these tasty goodies is so satisfying. Like its two predecessors, the way to use these peas can only be limited by your imagination. Steam them for a light crispy snack, sautee them with soy sauce and eat them over rice, or line a baking sheet with peas, parmesan, bread crumbs and garlic for a crunchy savory bite.
-Farmer Dylan
Some Recipes To Try:
| Servings |
|
- 12 ounces snow peas trimmed (about 5 cups)
- 1/2 cup radishes diced
- 2 garlic cloves minced
- 1 TBSP olive oil or butter
- salt and pepper to taste
Ingredients
|
|
- Melt butter or heat oil in a large skillet.
- Add the snow peas, radishes, and garlic. Season with salt & pepper.
- Cook over medium-high heat stirring frequently until the vegetables are beginning to get tender but still crisp (about 5-8 minutes). Serve warm.
| Prep Time | 20 minutes |
| Servings |
|
- 1 bunch of kale stems removed and leaves cut into bite-size pieces
- 1 lemon juiced
- 1/4 cup extra virgin olive oil plus more for drizzling
- kosher salt
- 2 tsp honey
- freshly ground black pepper
- handful of strawberries leaves removed and sliced thinly
- small handful of toasted nuts and/or seeds
Ingredients
|
|
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with the honey and freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the strawberries and nuts and/or seeds. Toss and serve.
| Prep Time | 15 minutes |
| Servings |
cups
|
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 cup radishes finely chopped
- 1/2 cup onion finely chopped
- 2 tsp dried parsley flakes
- 1/2 tsp salt (seasoned salt preferred)
- assorted fresh veggies or crackers
Ingredients
|
|
- In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and salt. Chill for at least 1 hour.
