Early July is always a strange time for what's in the shares. While the summer sun shines bright and the flowers are in full bloom - crops like tomatoes, peppers and eggplant aren't quite ready (though they're looking great in the fields) and the spring crops, like peas, kale and collards have run their cycle. Over the next few weeks you should see the share size increase with more summer squash and as they ripen . . . cucumbers, tomatoes and peppers.
However, this is also an exciting time. July means garlic harvesting - you can look forward to a head of garlic in every share for the rest of the season! July also means the first chile peppers and beans are here and ready to be combined with the last weeks of cabbage and lettuce to make tasty meals. One such delicious raw summery salad to try is Summer Ginger Slaw, recipe courtesy of Yofi. Grab your cabbage and scallions, that lonely Kohlrabi still in the fridge and pick some cilantro at the farm to make this tasty treat inspired by Burma Restaurant.
Summer Ginger Slaw
1 head cabbage
1/2 yellow onion or a few scallions
Optional: chopped green beans
Shred all ingredients listed above and mix in a bowl.
4 tbsp chopped pickled ginger (sushi style)
1 tbsp toasted sesame seeds
4 cloves toasted finely chopped garlic
1 tbsp sesame oil
1/2 cup tamari sauce
fresh pepper to taste
fresh cilantro, chopped, to taste
Mix well, chill, and serve.
See you at the farm,
Clagett Farm Staff