Week #12, 2025
Lettuce
Herb (cilantro or dill or parsley)
Basil
Collards or chard
Broccoli or cabbage
Kohlrabi
Beets
Green onions
Zucchini
Fennel
Elephant garlic
Cucumbers
Potatoes are back!!
We made some amazing progress on the weeding of the onions. Mostly done with round 3 and they have really grown. We will weed them one more time before we harvest them in August. The hoop houses are mostly cleared of spring crops and summer crops are popping. The zucchini has gone mad and the cucumbers are just starting. As I wait for them to start I keep planting more. This often leads to an over abundance once they start producing. Lucky for cucumber lovers.
Our new winter squash and pumpkin patch has some thriving parts and some that look anemic. Again my theory of over planting until production is on full display when you see how many beds are dedicated to squash. We have so many different plagues (western cucumber beetles, striped cucumber beetles, flea beetles and more)I have to plant enough for all of us.
We managed to get the tomatoes tied up and pruned again. The cherry tomatoes inside the hoop house (“Edox”) and outside (“sungold”, “Stripped cherry”, “black cherry” White cherry” “Cherry Bomb” “golden Sweet” and more I can’t list) are going to be ready for harvest come mid to late July.
With all the partying last weekend I did not get to the promised t-shirt order, hopefully with an extra day on the farm this week I can get that ready and send out to you all. We just need to decide on the colors. Please feel free to send me your thoughts and you might just get your top choice.
I will be offering an August flower subscription for $44 for 4 weeks. If you are a half share and want to extend into September you can pay the $44 and get it every other week. If you want flowers weekly in September you can get the same deal. Email or text me if interested.
Recipes from Sue:
Cold Noodle Salad w/ Spicy Peanut Sauce
Serves 4
For the salad:
Kosher salt
10 oz soba noodles
1 medium zucchini or cucumber
5 radishes
1 bell pepper (any color)
1 Tbs sesame oil
1/2 c roasted peanuts, chopped
2 scallions, trimmed and thinly sliced
Handful chopped cilantro
Lime wedges for serving
For the sauce:
1/2 c. Smooth peanut butter
1/4 c soy
2 Tbs maples syrup
2 TBs lime juice
1 Tbs sesame oil
1 clove garlic grated
1 tsp Chile oil or hot sauce
Cook the soba according to package instructions and rinse under cold water til cooled
Combine sauce ingredients in a medium bowl, then add 1/4-1/2 c water until sure is a pourable consistency
Cut up the veggies into matchstick sized pieces.
Loosen the soba noodles by running cold water over them again, then toss with the veggies and Tbs of sesame oil.
When ready to serve, drizzle sauce over salad and top with cilantro, scallions and peanuts
Thai Style Cabbage Salad
This one keeps really well and is great for use in wraps, etc. If you have red cabbage it is gorgeous
4 Tbs lemon juice
4 tsp peanut oil
4 tsp brown sugar
2 tsp fish sauce
1 cabbage finely shredded (I have substituted bok choy, Chinese cabbage and peeled kohlrabi)
1 c. Kale sliced into thin ribbons
1/2 c thinly sliced red onion or shallots
3/4 c shredded carrots
1/2 c each mint, cilantro
Optional: chopped roasted peanuts when serving
Combine everything but the veggies in a large bowl. Add greens and toss. Allow to sit at least an hour before serving
Zucchini and herb fill pie
1 kg (about 6 medium) nukes, trimmed and grated
20 grams dill, chopped
20 grams tarragon or basil, roughly chopped
20 grams parsley leaves, coarsely chopped
4-6 scallions, thinly sliced
2 eggs, beaten
150 feta, roughly crumbled
80 grams sharp cheddar, coarsely grated
1/2 tsp red chili flakes
2 tsp lemon zest
40. mL olive oil
1 package filo
Heat oven to 350. Mix the shredded zucchini with 2 tsp of salt in a large bowl, then tip into a sieve and allow to drain for 30 minutes
Using a clean towel, wrap the nukes in batches and wring tightly to extract as much moisture as possible.
Transfer to a large bowl and combine with remaining ingredients (except olive oil)
Line a 9” springform cake pan with with parchment paper and lightly oil. Lay one sheet of film over the base, draping the rest up and over the sides. Brush with olive oil. Repeat using 4 more sheets, changing the angle a bit of each sheet. Place the filling in the center. Fold 1 sheet of film in half and place it on top, brushing inside the layers with oil, then fold over the hanging portions of the film, oiling as you go. Place a last sheet of fil on top and brush generously with oil. Use one last sheet on top. Slice a few air vents in the top
Bake in the oven x 50 minutes, then remove the ring from the pan and brown for 15 more minutes. Let cool 20 minutes before serving
Zuni Restaurant Zucchini Pickles
Yield 2 pints
1 lb zucchini, ends trimmed
1 small yellow onion, peeled
2 Tbs kosher salt
Ice water and ice cubes
2 c. Apple cider vinegar
1 c sugar
11/2 tsp dry mustard powder
11/2 tsp mustard seeds
1 tsp turmeric
With a mandolin, cut zucchini lengthwise into 1/16” inch slices. Slice the onion equally thinly Place the zucchini in a large bowl, toss with the salt and cover with ice water. Leave for 1 hour, until faintly salty and soft. Drain well and then pay dry between kitchen towels. Combine remaining ingredients in a small saucepan and simmer over medium-high heat x3 minutes. Allow to cool. Transfer zuukes to empty canning jars and pour cooled brine over, stirring to mix ingredients. Refrigerate at least 1 day before eating.
A couple of recipes for fennel:
https://www.loveandlemons.com/shaved-fennel-salad/
https://www.themediterraneandish.com/fennel-salad/
The recipe that made us love collards (here is me admitting that I never really made or love collards before Christine turned me on to this recipe, it easy, delicious and something we make weekly in the winter):
https://cookieandkate.com/quick-collard-greens-recipe/
New Potatoes:
https://www.simplyrecipes.com/recipes/roasted_new_potatoes/