“Vision without action is daydreaming, action without vision is a nightmare.”
- Romaine – all
- Napa Cabbage – all
- Radishes – all
- Broccoli – all
- Kohlrabi – all
- Cilantro – all
- Scallions – single, half
- Collard Greens – full, single
- Blue Kale – full, single
- Asparagus – full
- Strawberries/honey – full
- Please return all boxes, ice packs and egg cartons to us for reuse – there is a video on facebook on how to collapse the box
- We could use one more strong back and positive spirit to help here on the farm this summer. If you know of someone who would enjoy this type of labor/experience please let me know.
- There is farm workday this Friday, June 26th for any members interested. We begin work at 10, have a lunch together and tour the farm from 12 – 1, and then have another couple hour work session … come on – it’s fun!!
- Earth Dance Farm camping weekend is July 24 – 26. We require reservations for the first 5 families. Description is on our member’s page on our website
- There is a popcorn popping video on facebook if you need it
- Intermittent spring rains have been sufficient and timely. The crops are looking good with no irrigation needed thus far
- Wash all of your produce before you eat it
We are so thrilled that you have decided to join us for the 2015 produce season. Week #1 can be a bit harried, but after some learning curves the deliveries iron out rather quickly. Please send an email if you have questions, if someone is not on our MailChimp campaign, or your delivery is unclear. And always remember that you are welcome to come visit the farm whenever your schedule allows – just make sure to keep us in the loop so that we are here to give you a tour.
NPR had a special out recently detailing the waste of food in the United States. Roughly 40% of the produce grown in the field does not enter a human’s mouth. Many farmers were interviewed and the primary reason for so much waste on their end was aesthetics. The consumers demand a blemish free, perfectly shaped and colored product or they will not purchase it they say. Flavor, nutrition or need do not filter into this equation. I hope that we, as a society, are beginning to change this mindset. A good recent example from the farm here is the scallions. They were planted late last fall and overwintered in the field. We used them as planned for the spring shares but still had an abundance left over so we gave them in summer boxes #1 and #2. They are not in their prime and do not look great, but they are extremely tasty sautéed, cooked or steamed. Don’t get me wrong, our goal is to give produce harvested at its peak a day or two before delivery to ensure the freshest, nutrient rich food available, but at times it may not look perfect. Enjoy!!
Vegetable of the Week
Species: Brassica oleracea
Kohlrabi, also known as knol-khol or German Turnip, is a stout, round, tuberous vegetable in the Brassica family, the family that also includes cabbage, broccoli, cauliflower, kale, collard greens, and brussel sprouts. This stem vegetable is native to Europe.
Kohlrabi is a perennial, cool season vegetable. It is grown all over the temperate climates for its succulent round shaped modified stem as well for its turnip-flavored top greens. Kohlrabis have similar taste and texture as that of a broccoli stem or cabbage, but milder and sweeter. The younger stems have crispy, pleasant taste, and rich flavor.
Kohlrabi, like other members of the Brassica family, contains health-promoting phytochemicals such as isothiocyanates, sulforaphane, and indole-3-carbinol that are supposed to protect against prostate and colon cancers and are high in vitamin-c.
Kohlrabi are frequently used raw in salads or slaws and are peeled using a peeler or paring knife. They can be also used in soups along with other vegetables.
- 1 Kohlrabi
- 1tbsp Olive Oil
- 1 pinch salt
- Chili powder and cumin to taste (optional)
- Preheat oven to 425
- Wash and peel kohlrabi
- Cut into fry sized sticks
- Toss kohlrabi in oil and salt, chili powder and cumin
- Bake for 15 minutes, flip the fries, bake for another 15 minutes
- Eat with your choice of dip!