Even though looking outside my window today at the clouds and constant drizzle doesn’t feel like summer, I have heard that warm weather is on the horizon! The crew is braving the wet and muddy fields to bring you the harvest this week. They have heavy, mud-caked boots but great attitudes and we are so lucky to have such a hardworking, dynamic group of people to bring you your vegetables this year.
The farm is getting into a rhythm these days that matches the energy of the summer season upon us. The long, light days are buzzing with activity. There are crops to harvest, weed and water. Farmers markets, CSA deliveries, hay to make and store, compost to be made, cows to be moved from pasture to pasture, summer building projects to start and finish, trucks and tractors to maintain and repair, the list goes on! There never seems to be enough light in the day to get it all done, even on the longest days of the year!
We have been so happy with the way the boxes are filling out so far, what an amazing growing season we have had! We were so surprised to go out into the zucchini patch and find that we had a decent first harvest! It is very early for zucchini, and we are excited that some of you will be receiving the first of this summer vegetable. If you didn’t find any zucchini in your box this week, don’t worry, these vigorous plants will continue to produce throughout the season and you will be seeing many more zucchini in your future boxes!
FENNEL: Wash Fennel bulb, store in plastic bag in refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.
CHARD: Swiss chard keeps best unwashed & wrapped in a damp towel or plastic bag. Store in the drawer of your fridge. Wash chard before use to remove any soil or insects. Cut celery-like stems away from tender leaves (use stems in soup stocks!) or chop & use entire leaves, including stems.
GREEN ONIONS: Green Onions, also known as Scallions, should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, where they will keep for a week. To keep green onions longer, chop off about three-quarters of the tender, green tips: the end closest to the root is less perishable.
You can eat the entire Green Onion. Use them chopped as a garnish, or use as a substitute for chives. Excellent in soups and stews, especially if added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.
BROCCOLI: Wrap Broccoli loosely in a plastic bag & keep it in the veggie bin of your fridge. Don’t use an airtight bag, as broccoli continues to respire after being harvested & needs room to breathe. It will keep for over a week, but is firmest & tastiest if used within a few days.
Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggies platters, try blanching in boiling water for 1-2 min, then chill. Add to soups and stews in the last 10-15 min. of cooking time.
We would like to remind you again this week that blueberries are on the way! They will be in your boxes the weeks of July 8th and July 15th. If you would like to order additional flats for $38.50 each, you can call the office and place your order by the week before each delivery.
An exciting event is happening in Veneta this Friday at the Farmers Market. The first of the “Fourth Friday” events is taking place and there will be music by Etoufee, food from Cousin jack’s Pasty Company, wine from Kandarian Wine Cellars and activities for the kids. We will also have our regular market booth, brimming with beautiful vegetables from the farm! The hours are 2:00-7pm, come check it out, we would love to see you there!