Week 6 - July 7 & 10, 2010

Hello there -
It's been very hot and dry over the past few weeks. So, the veggies are turning. We're still harvesting for tomorrow but here's the plan:

1. A large bunch of chard - blue band
2. A decent amount of collards - green band
3. A relatively large bunch of beets. I'm pulling these now as they're reaching the end of their growing cycle. They don't like the heat. So there's a mix of small and large in the box today. I also included the greens although some are a bit chewed up. I know some people like them so I kept them on the beets. Throw them away if you have had enough.
4. A relatively large bunch of carrots - these will again be in a bucket on the ground. Please take a bunch. These are either Nelson or Sugar Snax.
5. A nice bunch of lettuce - either Black Seeded Simpson or Avenue. This has been growing in the east garden in a dry area. See if you notice the distinct flavor - this isn't full of water so it's got a lot of flavor for a lettuce. Don't eat the large stems (base of the plant) - they are bitter.
6. A few onions - these are freshly dug so you should let them dry in a dark area (or use right away).
   
7. Probably 1 or 2 summer squash per box (maybe more, depending upon how they grow). These include yellow crook neck, straight crook neck (yellow), cozelle (green), baby bush (green), zephyr (yellow and green - half and half) and eight ball (a little ball - very cute).
   
8. The box option (on the table) will include a choice of cucumbers, peppers, tomatoes, cucumbers or broccoli. Maybe some peas but they're slowing down now. If I have enough of any of these, you'll get one in the box. The fruits are coming from the hoop. There are a lot of baby cukes along with tomatoes and peppers. It won't be long now before each box has some of these.
9. Maybe some new potatoes
   
10. A head of garlic. This hasn't dried so it's still dirty. Keep it in a dark place which is open (not a closed bag or something like that). It will dry and then you can peel off the dirty outer layer and it will keep for some time. Or use it up right away.
11. Herbs - on the table - basil, sage, thyme, mint, tarragon, rosemary, lavender, etc. as available.
12. Flowers, as available - take a small bunch. There should be a mix of snap dragons, coleus, larkspur, calendula, yarrow, lavender, edible marigolds, and maybe a few sunflowers.
13. Wednesday group - I have some green tomatoes in a bowl - take a bunch if you'd like. We pulled some plants which were over-crowded and saved some of the tomatoes. You can make pickled green tomatoes or fry them up.
14. Extra chard for Wed. Take a large bunch if you'd like. It's in a box on the ground. Sat. will be something else - check the notes.
    

Week 5 - June 30 & July 3

I forgot to include the box of peas, herbs and flowers for this picture.

Happy 4th of July week to all!

This week's box contains the following:

1. 1 Kohl rabi. You can peel these with a knife (like you would a turnip) and slice and sprinkle with a little salt. Or you can chop and add to a stir fry for a little texture - kind of like a water chestnut but not quite as crunchy. They're sweeter in the fall (as are all brassicas) but also pretty good now. Another way to use these is to make a kohl rabi salad - use a mayonnaise-based dressing, dice the kohl rabi and mix with chopped apple and carrots and a little bacon.
   
2. A small bunch of carrots. These are in water in a 5 gallon bucket. Take one banded bunch. These are a combination of Sugar Snax and Nelson. The skins are thin so you should be able to wash them with a green scrubbie in order to peel them - this will save you a bit of carrot. I generally grate them when I add to a salad - spreads the carrot around more.
   
3. Either peas or broccoli or summer squash - on the table. If we have enough of each, I'll add to each box.
   
4. A bunch of kale.
   
5. Lettuce - Yellow band or in a bag. The bunch is green leaf lettuce (Black Simpson). Also in the box are some thinnings of romaine lettuce. Some has headed up but others are small. It includes the roots and is a bit dirty. We tried to clean it up but if you want to leave it here (don't want to deal with it) - just place it on the table. It is tasty though.
6. 6 or 7 beets & tops. Saute the tops and either cook or eat the beets raw. If you need help with how to cook, please let me know. The bunch might include Chiogga, Detroit Red, or Touchstone Gold. Probably only a few more weeks for beets - until fall.
   
7. A large bunch of chard - probably green this week. This will be in a box on the ground for Wednesday group.
   
8. Two or three onions - probably smallish - red or white. If the tops are included you can use them in cooking. Try these when you make your potato salad this weekend.
   

On the table:

1. Herbs including chocolate mint, pineapple mint, rosemary, basil, thyme, oregano, cilantro, sage, and french tarragon.
2. Some flowers, as available. Take a small handful - this will probably include yarrow, lavendar, calendula, and some snap dragons.
3. Arugula - this is really the last week for a while.
   

Possible Additions:

• Peppers - either a few spicy peppers or some sweet peppers. I'll see what's ready. Make sure you know what you're taking if the spicy ones are out. I'll label them but be careful, when the habeneros or other spicy peppers are out, that you don't take one thinking it's sweet.
  

Week 4 - June 23 & 26

This week's box contains the following:

1. A nice bunch of tat soi - the last until fall - yellow band (see last week for comments).
   
2. 1 Kohl rabi. A few of these have split but you can still peel them and use them. Saturday's box might not include these - depends if they grow. If not, I'll add something else. You can peel these with a knife (like you would a turnip) and slice and sprinkle with a little salt. Or you chop and add to a stir fry for a little texture - kind of like a water chestnut but not quite as crunchy. They're sweeter in the fall (as are all brassicas) but also pretty good now.
   
3. 1 carrot. I know - only one. These are Sugar Snax. They're starting to gain in size so I went through and pulled out a few. Try grating these with the medium sized hole on your box grater and adding to salad. It will add some color and the carrot will go further. Returning members might be happy to see that these are nice and long. Last year I grew Danver's Half long - they're shorties and I'm not growing them this year.
   
4. Either peas or broccoli - on the table.
5. A bunch of arugula - we might have one more week of this but after that it will be a while - on the table for Wed. and should be in the box Sat.
   
6. A bunch of collards. Some are very large bunches. There will also be extra on the table so help yourself. If you don't want it all, you can put some back. You might want to blanch and freeze a little for winter.
7. Lettuce - Yellow band or in a bag - this will be on the table for Wed. and should be in the box Sat.
8. 4 or 5 beets - blue band.
9. A large bunch of chard - combo of Argenta, Rainbow and Bright Lights.

On the table:

1. Herbs including chocolate mint, pineapple mint, rosemary, basil, thyme, oregano, cilantro and sage.
2. I might put out some jars of lavender. I don't know if I have enough jelly jars to fill one for each member but maybe you can take 1/2 a jar each. You can use the lavender for cooking (herbs de provence mix with rosemary and thyme) or dry them and make a sachet for your drawers. Or just place them on your table and enjoy the fragrance.

Extras on the Extra Table:

1. Wednesday members - I pulled the last of the mustard so you can take some. I might be able to hold it over until Sat. but I'm not sure.
2. I cut the carrot tops and kohl rabi tops off of the veggies. I'll leave the greens on the table so if you'd like them for soup stock, help yourself. Whenever I make split pea soup or chicken noodle soup I add these tops to the stock. The carrot tops add a lot of flavor and can be simmered for a long time. Any tops of grees add another dimension and vitamins to the water. I discard them when I strain the stock. Check the recipe for chicken stock on the blog for more info.
   

Week 3 - June 16 & 19

The new item this week will be garlic scapes. These are curly tops from the garlic plant. The plant sends out a seed shoot and you cut them off so that the plant can concentrate on making a bulb instead of making seeds. Here's a link for ideas on how to use these: http://www.ehow.com/how_2325835_use-garlic-scapes-shoots-recipes.html. Many people have recommended garlic scape pesto - raw garlic scapes used in place of basil or other green item using basically the same recipe you would use for basil pesto or nettle pesto or whatever. Enjoy!

This week's box includes the following:

1. A nice bunch of chard - blue band. This will most likely be Fordhook Giant which is a green chard.
2. A bunch of either kale (Siberian Improved which is a smoother leafed kale or Lacinato which is a savoy or crinkled leaf) or collards - green band
   
3. A bag of lettuce - might be banded
   
4. A bunch of tatsoi/joi choi cabbage - red band. These are small versions of bok choi. They're full of water and are very tasty either fresh or added into a stir fry or sauteed. I think they'd probably be excellent in combination with the garlic scapes - all sauteed together.
   
5. 4 or 5 beets. You might have a Chiogga (red and white rings when you slice) or Detroit Red. They are young and can be peeled and eaten raw or you can take off the tops and just cover with water in a sauce pan - bring to a boil and then simmer until tender (up to an hour for large beets but maybe 30 minutes for smaller beets). After they are tender, run under cool water and rub the beets. The skins will slip off and you can serve with dinner. The greens are good sauteed.
6. Arugula - Yellow band - this may include blooms. You can eat the flowers and buds and leaves. Excellent source of protein for a green. Eat fresh or cooked.

Optional (on the table to take)

1. A box of broccoli or a box of peas. The peas are either Coral Shelling (don't eat the shell) or Sugar Snap (use the whole pea, shell and all).
   
2. Herbs - a bunch of EITHER basil or parsley, one or two sprigs rosemary, one or two sprigs chocolate or pineapple mint, 2 or 3 sprigs cilantro, a small handful of thyme, oregano, and sage.
   

I'm going to put the following on the extras table:

1. Mustard greens - Yellow Band - this is getting really spicy so I thought I'd let you spice lovers take it if you'd like
2. Maybe arugula blooms
3. Maybe some spinach - it's bolting now so there might be a little I can cut but it's going to be tilled under soon.
   

Bug Info. - There might be a few small slugs on the lettuce or mustard so just keep an eye out for them.

Week 2 - June 9 & 12

This week's box includes the following:

1. A nice bunch of chard - blue band. This is a combo of Bright Lights, Argenta and Rainbow so you should notice some beautiful colors.
2. A small bunch of kale - young Siberian Improved - green band
   
3. A small bunch of spinach - Saturday members may not have this - red band - I suggest eating this fresh, tossed into a salad.
   
4. A large bunch of lettuce - this is a lettuce mix and includes oak leaf, red leaf, dear tongue and green leaf. Yellow band
   
5. 4 or 5 smallish beets. They are young and can be peeled and eaten raw or you can take off the tops and just cover with water in a sauce pan - bring to a boil and then simmer until tender (up to an hour for large beets but maybe 30 minutes for smaller beets). After they are tender, run under cool water and rub the beets. The skins will slip off and you can serve with dinner. The greens are good sauteed.
6. A nice bunch of radishes - this is a combo of French Breakfast, Cherry Belle and Rudolph. If there's a white radish, it's a hailstone. You can sautee the whole radish - greens and root - in a little butter and sprinkle with salt and pepper. Of course you can eat the radish root raw - add a little salt. Or slice and toss in a salad. Dave made a wonderful rice stir fry last night with sauteed radish and greens, rice, soy, and eggs which are cooked in a little sesame oil and then tossed into the rice at the end.
7. Mustard Greens - blue band
8. Arugula - Yellow band - this may include blooms. You can eat the flowers and buds and leaves. Excellent source of protein for a green. Eat fresh or cooked.

Optional (on the table to take)

1. Maybe a few shelling peas - These are Coral Shelling Peas. Break open the shell and eat the pea. They might not make it to the table - or even out of the box.
2. A head of broccoli - sorry, I don't have a head for each box. But, I'll leave out what is ready. If you got a head last week, please don't take one this week. We'll go on like this for a few weeks (sharing and alternating with broccoli until there's more available). So if there's a head here, please take one if you'd like.
   
3. Herbs - one sprig basil, one sprig rosemary, one or two sprigs chocolate or peppermint mint, 2 or 3 sprigs cilantro, a small handful of thyme, oregano, basil, sage. I'll put out the Bergamot sage this week - it's very tasty with pork - slice it and add to a dry rub for ribs or top a roast with it or saute and then add eggs (same with thyme). I'll also put out a little lavender - you can dry the lavender, thyme and rosemary and make your own Herbs de Provence mixture - very tasty when sprinkled on ribs with a little salt and grilled.

For more ideas on how to use greens, please see the most recent posting on the recipe blog - click on the link above and look for greens. Marnie Reid contributed that post. If anyone has a recipe to share or other ideas for members, please type it out and I can paste it to the blog. Thanks, Marnie, for your contribution!

Bug Info. - There might be a few small slugs on the lettuce or mustard so just keep an eye out for them.

Week One - June 2 & 5, 2010

This week's box includes the following:

1. A small bunch of beet greens - blue band - these are thinnings from the beet rows. You might have some very young beets and you could probably scrub off the peels with a green scrubbie and eat the young beets raw. Otherwise, mix the greens into a salad or saute with other greens
2. A nice bunch of green leaf lettuce - red band
3. Swiss chard - blue band - again, you can eat these raw in salad or saute with other greens
4. Mustard Greens - green band. We like these in small quantities in salad - they're kind of spicy. Good for soups. Or sautee and use as a bed for fish, top it over rice, etc.
5. Collards - yellow band. We saute these and serve as a side dish. Also check the collards recipe on the recipe blog (raisins and fresh-squeezed orange juice).
6. Arugula - yellow band. Some bunches include buds/blooms. These are edible and pretty nutty. Last year I placed a bunch on the table as an edible center piece. Everyone munched away - healthier and just as addictive as chips! When the plants really bolt, I'll hand out more blooms.
7. Spinach - this is in a bag. There's not a lot but enough to mix into your salad to add a bit of texture and additional flavor/iron.
8. A few onions - some may have blooms. Try frying the blooms in oil and salting them - tasty. Also, the onions are young and you should be able to use the entire stalk for cooking - especially easy to use for soup stock.
   
9. Herbs - rosemary, chives, sage, thyme and oregano, spearmint and lemon balm - check the table to see how much to take

The irises peaked last week but if anyone really wants one, please let me know and I'll cut one for you. It's going to be a few weeks or more before the flowers kick in.



Bug Info. - There might be a few small snails on the lettuce and mustard greens. If you eat these raw you might want to add some salt to your soaking water to get these off. Other than that, there might be some holes in the brassica plants but that's primarily due to flea beetles and they are most likely not in your veggies.

Pre-season Distribution 2010

Hi there -
Because not everything is quite ready, we will not start official distributions until next week. But, I did have enough to offer a limited number of boxes. So, 15 people signed up for this distribution - $20 for the box. I called it a mini-box but it's not really that mini.

To cook greens, check the recipe blog under a posting called Basic Greens recipe.

What to do when you come:
1. Pick up a box.
2. Check your name off the list, indicating you've picked up a box. Your name is not on the box this year.
3. Read the informational sheet to find out what and how much to take from the green table.
4. Pick up items from the table on the left.
5. Check your box. If there's anything you don't want, place it on the extra's table.
6. Take an extra item if you'd like.
7. Return your box from last week (if applicable). Some people find it easier to bring their own bag at pick up. That way you don't have to store a box all week and remember to bring it back.


You will find a table on the left which is covered in a green cloth - this holds any items that are not in your box - so today you'll find the flowers, herbs and a pile of nettles and a pile of lambsquarter. There should also be an instruction sheet posted which will remind you about what to do and how much to take. On the right is a black table. This includes extras. Today there are a few mustard green bunches and maybe an extra lettuce. This is where you should place any item from your box that you don't want and, if there are items there, take one. Don't take everything though because people coming after you might want something. If you're one of the last people to pick up, feel free to take as much as you'd like. Over time, the contents of this table will grow.
Returning members will notice that the boxes this year are smaller than last. Last year I rarely filled the boxes and they just took up too much room. So, I think these will work a bit better. I'm closing them and stacking them. Since the boxes are wax-coated, the produce should remain hydrated. Let me know how the produce holds up. If it's really wilted you should be able to soak it in cold water and it should snap back but please let me know if you have any comments.



Here's a picture of today's contents.

The box includes the following:
1. A bunch of mustard greens (green band)
2. A bunch of arugula (red band)- some people saute arugula but I like it fresh. It's kind of peppery today - the recent heat has brought on the spice.
3. A bunch of either kale or collards and their buds (blue band) - some bunches are heavy on buds and others are heavy on greens. The buds are tasty either fresh or cooked like broccoli. The flowers are pretty in a salad. This is probably one of the last pickings from this crop. It all wintered over and we've been eating it since March but now it's starting to go to seed so we'll pull the plants soon.
4. A bunch of chard (yellow band) - you can eat this fresh or sauteed.
5. A bunch of green leaf lettuce (yellow band)

On the table to the left you have the option to choose:
6. Either a bunch of nettles or a bunch of lambs quarter (both yellow)
7. A sprig or two of each of: thyme, oregano, and sage
8. A few sprigs of mint and lemon balm. The mint and lemon balm are in the glass vase - one is yellower than the other (the lemon balm). We mix these into yogurt and eat with chick peas or seasoned goat meat (like a gyro) or make tea or use with pork.
9. One sprig of rosemary (they're small because rosemary is a pretty slow grower here).
10. One iris
11. A small bunch of chives. The flowers are pretty in a vase and last a long time. You can also eat them - they're really tasty fried in oil with a sprinkle of salt - not quite as bad (fat content)as a blooming onion and very very tasty. Of course the entire chive can be eaten.

We hope you enjoy your box! Please let me know if you have any comments or questions.