“Let the beauty we love be the love we do.” -Rumi
Crop list:
- Leaf Lettuce – all
- Romaine – all
- Kohlrabi – all
- Mint – all
- Napa Cabbage – all
- Bok Choy – all
- Cilantro – all
- Swiss Chard – full, single
- Shelling Peas – full
- Broccoli/Garlic Scapes – full
Farmer notes:
- Please be intentional about share pickup – always take the correct size box, return box/ice pack/egg carton from last week, carefully collapse the box. Keep the drop site looking organized and cared for
- No more strawberries or asparagus for this season
- Raspberries and cabbage are ready for week 4
- You will most likely find some grass in the lettuce mix and cilantro
- We recommend you eat the lettuce for dinner tonight. Because of the thin walls of the lettuce it will not keep well.
- Wash all produce before you eat it!
- A slash between crops means one or the other – eg.: the full shares received the last of the spring broccoli or else they received garlic scapes this week
- Please rsvp if you want to camp on the farm the weekend of July 24-26
Cruciferous Family
Some common names used for these types of vegetables are Brassicas or Cole crops. Some varieties in this family that we grow here on the farm are: Cress, Mustard, Kale, Collards, Cabbage, Brussel Sprouts, Kohlrabi, Cauliflower, Radish, Bok Choy, Napa Cabbage, Rutabaga, Turnip, Mizuna, Tatsoi, Broccoli, and Arugula. It has been a wonderful spring for these vegetables this year, especially since we have been consistently receiving ½ to 1 inch of rain every week and we have not had hot weather for any length of time. We have cabbage, arugula, cress and turnips coming in soon and one more round of Napa, collards and kohlrabi. Most of these crops also do well again in the late fall. We have just planted seeds for these in our greenhouse this last week.
The Cruciferous vegetables are particularly high in fiber and help with digestion and metabolism. They are also high in vitamin C and are known to help prevent most types of cancer. I hope that you are enjoying these crops and finding new and fun ways to cook with them.
Vegetable of the Week
Mint
Mint is an herb in a species of flowering plants in the family Lamiaceae. Mint, also known as mentha, is a genus or group of around 15-20 types of plants including peppermint and spearmint. It is aromatic and grows mainly perennially. They have wide-spreading underground and overground stolons and erect, square, branched stems. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. When dry they are usually dark green or green. It grows naturally across North America, Europe, Africa, Asia and Australia. Hybridization among the species occurs naturally as well. While the species that make up the Mentha genus are widely distributed and can be found in many environments, most grow best in wet environments and moist soils. Due to their tendency to spread unchecked, some mints are considered invasive. Mints will grow 10–120 cm tall and can spread over an indeterminate area.
Mint has one of the highest antioxidant capacities of any food and has many health benefits. Mint has menthol, which is a natural decongestant, and steeped in tea can also releive a sore throat. It can also soothe upset stomach, indigestion, and aid in relieving seasonal allergies
Recipes
Take full advantage of your Napa cabbage and mint with this salad:
- Chop up the Napa cabbage with the mint, carrots or cucumber if you have it, some nuts or seeds. For a dressing add some honey, soy sauce to some olive oil, some fresh ginger or add some lime and orange zest if you have it. Be creative and enjoy – it is very refreshing!
Here on the Earth Dance crew there is an intern who dislikes mint in savory dishes like salads or spring rolls, but enjoys mint flavor in sweet foods such as chocolate or icecream and drinks such as tea and infused water. If you are like her, we recomend these refreshing drinks to take advantage of the mint:
- Steep mint in boiling hot water. Drink it hot or cold with a wedge of lemon.
- Create infused water by placing your favorite fruits with mint into a large glass of water. Chill it in the refrigerator over night and drink it throughout the next day.
