“I am large, I contain multitudes” ~Walt Whitman
Produce list:
- Swiss chard
- Scallions
- Radishes
- Pac Choy
- Napa cabbage
- Green cabbage
- Chives
- Genovese basil
- Dill – full/single
- Raspberries – full/local single
- Popcorn – full
- Shelling peas – full
Farmer notes:
- Swiss Chard is beautiful and delicious – and is our ‘veg. of the week’
- Peas are ones you eat the pea but not the pod. Sugar snap will come later. Everyone should get peas next week
- Popcorn popping video is on our Face book page
- Use Choy or Napa leaves as a rollup with herbed rice, meats, or whatever
- Use dill to season potatoes or make a dressing for vegetables
- Cabbage is great for slaw or lightly steamed with s+p and butter
- Scallions and chives can go into anything both hot or cold
- Our farm camping is the weekend of July 22nd. You can come for the entire weekend or just for a day. Please contact us to discuss and to make reservations so we can plan
- Please remember to treat the boxes gently and return boxes/ice packs and egg cartons for us to reuse as appropriate
- Wash all of your produce before you eat it
Veggie of the Week
Swiss chard is a leafy green vegetable in the same family as beets and spinach. It originated in the Mediterranean region and not in Switzerland — no matter what its name might imply.The red and yellow pigments aren’t just pretty, they also help your body regulate blood sugar by slowing the enzyme that absorbs sugar from carbohydrates.These mild flavored greens can be eaten raw: shredded onto a sandwich, wrapping the leaves around some spicy quinoa, or taking the bright stalks as a refreshing and crunchy snack during a hot day. They also saute well and colorfully complement grains, meats and just about anything you can dream up.If you plan to enjoy it later, they keep 5-10 days in the crisper (rinsed but not soaked).
Using and storing fresh herb
We grow quite a few herbs for you at Earth Dance Farm. More times then not there are one or more in your week’s produce – this week alone most of you have dill, chives and basil. Here is a list for you: basil, chives, sage, oregano, rosemary, marjoram, dill, cilantro, mint and thyme. We are growing several varieties of basil this year – Genovese, Thai, and Citrus.On our farm in Iowa growing up, we rarely grew herbs in our garden, and therefore, did not use them in our cooking. As I grew up I did not feel very confident knowing how to cook with them, what to pare them with, how to store them. To be quite frank, though I now love to cook, I do not possess a natural knack for using fresh herbs … (right now I am wondering what I am doing writing this article).Herbs, generally, should not be washed except for immediately before using. They are best used as soon as possible. They can be kept in the crisper of your refrigerator in an open baggie with a paper towel in it for several days. Basil should actually stay out of the fridge and in a glass of water as they blacken in temperatures below 50. If you are unable to use herbs within a week, just hang them upside down in a cool, dark, and well-ventilated area to dry, and then crumble the leaves to use in cooking later on. Some herbs also do well stored in the freezer.I hope this has been some help. You can also google any specific herb that you have questions about. They are truly amazing and can add interest, flavor and nutrition to any meal.
Not sure what to do with your dill and basil? Why not combine them into a delicious pesto?!
Dill Basil PestoIngredients3 cloves of garlicJuice and zest of 1 lemon1½ cups basil1/3 cup chopped dill1 tablespoon olive oil1/3 cup pine nuts or walnutsCombine all ingredients in a food processor or blender. You can substitute spinach for basil if you do not have a full cup and a half. Serve with bread, over chicken, or however sounds delicious to you!In honor of our veggie of the week, here’s a great side dish to go with nearly any entrée!Chard Scallion SautéIngredients1 bunch of chard½ bunch of scallions1-2 tablespoons olive oil3 cloves garlicOptional: 1 lemonOptional: ½ cup grated parmesanSlice chard leaves into approximately 1”-wide strips, chop scallions and garlic to desired size, toss both in a pan with the olive oil and sauté on medium-high heat. For variation, add lemon juice or parmesan before serving.Chard is also great for making pesto-chard wraps! Simply stuff leaves of raw chard with sliced grilled chicken and Dill Basil Pesto, wrap, and enjoy!
