Farm Newsletter, Week 8

July 21, 2015 by Farm News

Farm News

We had a nice week with lots of visitors! It is great to have so many of our members come out to check out the farm. We are usually here, but if you let us know in advance we can show you around. Soon we will give you more reasons to make the trip. The beans are in (you’ll find them in your box this week) and there are many more to come. It is likely that we will open them up for “U-Pick” in the coming weeks, so if you are getting ready to can or freeze some keep that in mind. We are planning on hosting a canning class for beans or maybe tomatoes and will have another potluck that is kid centered (games, snacks, and kid focused tour) towards the middle of August. We have been a little non-committal with plans in the last few weeks and the coming weeks since we aren’t sure when the new baby will be joining us. I guess some things you just can’t schedule around! We will let you know.

Enjoy this lovely weather!

July 22nd, Week 8


-No Baby yet!

-Stay tuned for U-pick green beans in the next few weeks.

In your box this week…

Baby Lettuce





Fresh Onions




Clockwise from top: Fresh Onions, Slicing/Salad Cucumber, Fresh Carrots, Snap/String Beans, Baby Lettuce Mix, Rainbow Swiss Chard, and Parsley with a variety of Cherry Tomatoes in the middle. Please enjoy!

Weekly Serving Suggestions:

Fresh Onions– These are not storage onions, keep them in the fridge and use them relatively soon. They are milder, sweeter and fresher tasting than hardened storage onions. Use them like any onions, but if you have a favorite recipe or sandwich that uses raw onion, this is the kind of onion to use. Use the green part of the tops too!

Baby Lettuce Mix quick and easy salad starter. Try adding sliced cucumber, fresh onions, tomatoes, shredded carrots or parsley.

Snap Beans– Edible pod. Good enough to eat raw, especially with your favorite veggie dip/dressing. These are young and tender, they don’t need much cooking at all. Snap off the stem end and give them a quick blanch or sauté as a simple side dish (with butter or lemon and salt and pepper, maybe a little parsley). The pretty purple ones will turn green as they cook. De-stem and chop them into any dish to add a little heartiness.

Tomatoes I like to just eat these first ones raw in their peak ripeness. Don’t store in the refrigerator. Once refrigerated, tomatoes will never have the fresh taste and texture again. They’ll keep for days on the counter out of direct sunlight.

Salad Cucumbers– These fresh yummy guys with edible skins are great for snacking. Simple slices as a snack, side or on a salad. Cut into spears and sprinkle with lemon and salt (even a little chili-powder if you’re game) to serve along side a sandwich or burger in place of a pickle.

Parsley– Fresh parsley is one of the easiest to use and most under-rated herbs around. This is not the tasteless garnish variety. This parsley can be chopped fine to add a fresh splash of flavor to nearly any dish. Parsley is an herb that pairs well with other fresh herbs and lends itself to almost any flavor profile. Chop fine and rub in salt then just set it on the table for guests to dress their meal on the plate (adds fresh flavor and color to brighten any meal). Keep in wet paper towel or a loose bag, in the crisper drawer.

Carrots– These carrots are nice and fresh. Great for grating into salads or chopping into sticks for a refreshing and crunchy snack.

Rainbow Swiss Chard– I always recommend at least a light cooking for this beautiful vegetable. A quick blanch is enough, but it will hold up to almost any amount of cooking. Light cooking with salt will keep the colors the brightest. Keeps well in the crisper.

Best guess for next week…

-Baby Lettuce

-Peppers (Sweet and Hot, we hope)







Recipe of the week…

Basic Gazpacho:

  • 1-2 pints of fresh tomatoes
  • 1 large cucumber
  • One fresh onion (bulb and tops)
  • 1/8 cup chopped, fresh parsley (plus more sprigs to garnish)
  • Optional additions (sweet or hot peppers, shedded carrots, garlic scapes, dill, fennel, celery, etc.)
  • ½ cup water
  • 2 Tbsp good vinegar or lemon juice (1/2 lemon with some zest, if fresh)
  • 2 Tbsp (or more) good olive oil
  • Salt and pepper to taste

Chop all garden ingredients roughly and add to blender or food processor. (or a bowl and an immersion blender).

Add water and vinegar, then blend until smooth.

Add salt and pepper to taste then drizzle in olive oil while blending a little more.

Serve cold (chilled is recommended, but warmed or room temp will work too).

Garnish with a spring of parsley and a dollop of yogurt or sour cream (especially if hot peppers are used) for additional flair.

*Substitute balsamic vinegar (and double amount) and use basil in place of parsley for a nice variation.