Produce Subscription (Week 31)

The boxes are starting to show some color as we move into the summer months. Can’t wait for those peppers to really liven things up! They are pretty close now. Bees of all variety are hitting the fields hard; in the next week or so, our first buckwheat cover crop will be blooming and the bees will go nuts! It’s a site to see and hear. I had to push them aside to harvest field cucumbers today; they were drunk on the nectar and covered in bright orange pollen.

Note the full pollen baskets on back legs.

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Lots of crunching and several newbies in your boxes this week.

Potatoes, new These fresh, thin-skinned spuds were the first ones planted and first out of the ground. They have not been “cured”, so will not store well (they also won’t hang around long!) They are a “waxy” variety with tight flesh that holds together quite will in soups and salads.

Beets, candy-striped I know beets are something of an acquired taste, but try something for me. (We stumbled upon it when deer pulled out a clump of beets, and I couldn’t let them go to waste.) Scrub potatoes and beets; cut into bite-sized chunks; boil until firm-soft; drain; add a clump of Earth Balance margarine, a spritz of sea salt and several finger-fuls of minced dill weed. See what the combo does for you.

Beans, green snap Yeah! They’re here. Gotta love fresh greeners!

Cauliflower Let’s see. We have made cauliflower “rice”, cauliflower “steaks” and cauliflower soup. How about some Cauliflower BBQ (see below)? (When I went looking, holy cow, Pinterest has Cauliflower Buffalo Bites recipes ALL over; check those out if you like HOT stuff. Who knew?)

Squash, zephyr The pollinators have found them…more to come.

Zucchini Ditto. These glossy green beauties are summer at its best. (No squash beetles!! Yeaaaaa!)

Cucumber, slicing Two varieties. Refrigerator pickles this week, just like Nana used to make! And maybe some falafal too!

Cucumber, lunchbox Grab-n-go for a quick snack.

Broccoli I feel like I should apologize for the broccoli every week. But I am enjoying it; sure hope you are too.

Lettuce, green and red summer crisp Oddly enough the summer crisp varieties like the heat? Enjoy your summer salads!

Spinach Hot or cold, dip-i-dized or smoothy-ized, you can’t go wrong with…SPINACH!!!!.

Onion, green/scallion Here are some more savory sticks for cooking and fresh eating.

Dill Whip this into a creamy ranch dressing. Perfect for the cucumber salads this week.

Lemon basil No photo, just shake-n-sniff. Incredible aroma! Well, if you like citrus that is. ?

Recipes for your consideration

These simple and sweet crispy treats are nice as a quick side, lunch snack or topping your favorite sandwich.¬

Refrigerator Pickles

7 cups cucumbers, sliced & peeled (peel alternate strips for a visual change)
1 teaspoon salt
1 cup white sugar (or maple syrup)
1 cup thinly sliced white onions, red onions, shallots or green onions
1 cup cider vinegar
1 teaspoon celery seed
1 Tbsp fresh dill, minced

Put the peeled and sliced cucumbers in a large mixing bowl. Add the salt and mix well. Refrigerate for an hour.

Prepare remaining ingredients. Add to cucumbers.

Mix well to make sure the sugar dissolves and all is well mixed.

Place in glass jar or other flavor-safe container(s).

Refrigerate up to 3wks.

Who knew the things you can create with cauliflower? Do a Pinterest recipe search for Buffalo-style too (with a nice Ranch/dill dip…mmmmm good without the hot part).¬

Cauliflower BBQ bites

1 head cauliflower
1 cup of flour
1 cup of non-dairy milk
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of paprika
1/2 teaspoon of brown sugar
1/2 teaspoon of liquid smoke (optional)
1 cup of BBQ sauce

Pre-heat oven to 450f.
Cut cauliflower into thin strips about 1/2 inch wide, and 2 -3 inches long.

Mix flour, non dairy milk, garlic powder, onion powder, paprika, brown sugar, and liquid smoke together in a bowl.

Dip cauliflower pieces in flour mixture, making sure to coat the entire piece.

Place cauliflower pieces onto a non stick baking sheet, or sheet coated with cooking spray

Place in oven for 15 minutes.

While cauliflower is cooking, heat BBQ sauce in a sauce pan.

Remove cauliflower pieces from oven and dip in BBQ sauce. Place pieces back on baking sheet and cook for 5 more minutes.

Remove from oven, and enjoy!

From: http://plantbasedonabudget.com/recipe/bbq-cauliflower-bites/

Always looking for quick and easy broccoli with rich flavor. Here’s another one; one mixing bowl and one baking sheet. Not too bad…¬

Cheezy Roasted Broccoli

2-3 Tbsp tamari or soy sauce (or Bragg’s Liquid Aminos)
1 Tbsp maple syrup
6 cups broccoli (stalks sliced thin and florets cut into bite-sized pieces)
2-3 Tbsp extra virgin olive oil
1/2 cup nutritional yeast flakes
1/4 tsp black pepper

Turn oven to 400 degrees.

Prep broccoli and toss well with all ingredients.

Lay broccoli in one layer on a baking sheet.

Bake at 400 degrees for 10-20 minutes – or until edges become tender and caramelized. Cooking time will depend on how large your florets have been sliced and how tough your broccoli is.

Cool. Serve over quinoa or brown rice for a nice meal-in-a-bowl.

From: http://www.babble.com/best-recipes/cheezy-roasted-broccoli-with-a-healthy-twist/

Everyone feel free to add your favorite recipes to the website.

Farm News

We are in full growing swing. Everything is reaching for the sky and pushing out fruits. The sunshine and moderate days have been quite welcome. The fall seedings are going in over these few weeks; here’s hoping for a late first-frost. The winter squash is the biggest concern.

But wait…

Tomatoes are coming…

The marathon of fresh produce eating is half over; pat your healthy selves on the back and keep on truckin’!

Please bring your boxes back this week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara