Our featured photo today was submitted by CSA volunteer Cindy, who is the former CBF Clagett Educator. The photo shows a dish she made using ingredients largely from the share. Do you have a photo to share? Email it to us!
As you can imagine, it's been a rainy week at the farm. That's good for some crops, and bad for others. The greens are loving the rain; the squash, not so much.
But now the sun's out - the harvest is in - and we're ready for today's pick-up.
Before we get to this week's share, a heads up on the schedule: We typically take a week off in the middle of the summer, as members are traveling for the July 4 holiday and the crops are transitioning from spring to summer. We will continue that this year, skipping shares on Wednesday, July 3 and Saturday, July 6. We'll have more details closer to about u-pick, etc.
What's in this week's share:
- 1/2 lb combination Swiss chard + arugula + spicy mix + Ruby Streaks (a red Mizuna)* + Mizuna (long, skinny & tear drop shaped)* + Tokyo bekana* + garlic scapes + herbs (at Dupont - farm can u-pick herbs)
- 3 1/2 lb combination Bok choy + kale + collards + lettuce +kohlrabi + Chinese cabbage + radishes (two varieties)
- 1 1/4 lb combination zucchini + snap peas
What's on U-Pick:
Strawberries. We're not picking strawberries for the share this week, but they're still available for u-pick. There's a healthy amount of them available.
Greens: Swiss chard, Collards, Lettuce, Spicy Mix, Arugula, Kale, Spinach and Tender Greens. Note that the lettuces taste best when harvested in the mornings.
Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavender, chamomile, dill, stevia and thyme. New: Basil.
Turnips. Still plenty of them in the fields.
Snap Peas. New this week!
Mulberries. They're plentiful. If you want to harvest some, we recommend laying a sheet on the ground and shaking the tree so that they fall onto the sheet.
As always, any flowers that are growing on the farm are available for u-pick.
What's coming up in the share:
Next week: We expect garlic bulbs, bunching onions (green onions/scallions) and carrots.
Cucumbers are on their way in the next few weeks as well.
Tip of the Week: Using Kholrabi
The bulb of a Kohlrabi can be peeled and eaten raw or cooked -- cut into strips, it can be boiled, steamed or roasted. The tops can be used as you would kale. Here are a few ideas other than just tossing kohlrabi into salads:
- Stir Fried Rice Noodles with Kohlrabi and Basil (Food & Wine magazine)
- Potato and Kohlrabi Gratin (Food & Wine magazine)
- Kohlrabi and Turnip Slaw (Whole Living)
- Sauteed Kale with Kohlrabi (Gourmet Magazine)
- Kohlrabi Slivers and Pea Shoots with Sesame Dressing (Epicurious)
Questions? Comments? Other ideas for kohlrabi? Let us know on the blog!