June - CSA Box #2
Welcome to Week #2! We were in the midst of a drought, but are grateful for the rain this weekend. We’ve been watering like our lives depend on it. We thought a few things would be ready, but nature had other plans. Still pleased to share the bounty and a mix of herbs, produce, and (finally) a more extensive variety of flowers. We spent a large part of this month converting mowed area into usable growing space and the garden is filling up!
Beets - These Early Wonder Tall Top beets are a beautiful magenta and we want you to taste the terroir! A lot of people shy away from beets earthy taste but there are a lot of great ways to enjoy these babies! Try some of the below recipes. They might surprise you.
Summer Borscht - This recipe could use up multiple goodies in this week’s box!
Green Onion - Located in a spot that didn’t receive our consistent watering efforts, these took a little longer than expected, but we are pleased with the final product. Emily is big on needing a garnish to complete any plating so green onion comes in handy often in our house. They add a splash of color and a punch of flavor. Use it in salads, on eggs or potatoes, or atop stir fry. Green onion is good on just about anything.
Kale - Don’t fight the power of kale! Box 2 features a new variety: Dwarf Blue Curled Kale. It has wavy, blue-green leaves and is high in vitamin A. Use these luscious leaves in salads, sauteed in pasta, or freeze to toss into smoothies later.
Strawberries are back and bumping! We doubt yours will last long enough to make a recipe out of but we feel obligated to encourage you to try. More flowers are dotting the plants in our field, so they’re showing no signs of stopping any time soon. Consider planning ahead for week 3 and picking up the ingredients to whip up some Strawberry Short Cake!
Crisp Mint Lettuce - These heads of romaine grew prolifically and uniformly in one of our raised beds. Perfect salad fodder.
Grilled Romaine Caesar Salad - (pairs well with steak - fire up the grill!)
Pork Larb Lettuce Wraps - Derek and I debated for a bit on which lettuce is superior. If you prefer a more structured support system that feels fillable like a taco shell this romaine is likely for you. If you want to roll, fold, and stuff this into your face then the butter is your gal. Pick your poison! Both are guaranteed to delight. There’s something very satisfying about eating a bowl of lettuce and still being able to say you didn’t eat a salad for dinner. Lettuce wraps for the win!
Kweik Butterhead Lettuce - Derek claims he speaks lettuce and we pulled these a few days early due to the extended heat in the forecast. He has been seed-saving this variety for over three years now. We pulled them at the perfect time because they bolted right after. This bib lettuce is soft and great on sandwiches or for snacking. “A great breakfast lettuce!” - Derek
Spring Rolls with Peanut Sauce - The best part about these is that you can get creative and add marinated tofu or shrimp in the mix for some variety or stick to veggie. Dunked in peanut sauce these are divine.
Derek’s Salad du Jour - A basic vinaigrette and quick pickled onions (see below*) let the lettuce shine. Because nothing says GOOD MORNING quite like a salad.
Walla Walla Onion - We are proud to say that these are our first of several varieties of onions this year! If you are familiar with Walla Walla, they can be as big as a softball so the rest will be finishing in the field in the coming months. Fresh and not cured, store these in the fridge until they are used up.
Quick Pickled Onion - Derek suggests a red wine vinegar to give it a pink hue*
Strawberry Rhubarb Jam makes a return this week and honestly, we had to share some of your brilliant ideas for cocktails and beverages! We are planning on trying these ourselves very soon. Thanks James and Shannon!
Cocktail A: Jam + Aquavit + Lemon Juice + Dry Bubbles or Soda Water over Ice
Cocktail B: Bourbon Smash - replace the simple syrup with jam
Wine + Jam + Sparkling Water - for a bougie patio sipper or white wine spritzer vibe that will make the neighborhood ladies jelly!
This box is herb heavy! Expect to see more veggies in the coming weeks.
Dill
Cilantro
Mint
Basil
Thyme
Below are a few ideas. Side note: A great way to use up a lot of herbs at once is by making a sauce!
Tzatziki - If you love cucumbers or Mediterranean food and haven’t dabbled in making your own tzatziki sauce, now is the time!
Cilantro Mint Chutney - So amazing on samosas or naan! Go for a creamy version here or a more traditional Indian version.
Herbed Goat Cheese with Honey - This appetizer has been a go-to for many a girls’ night because it is so simple and goddamn good. A whole baguette will disappear dipped into this baked cheesy goodness very quickly.
Shallot Thyme Butter - We found an amazing recipe from New York Times that combined this butter on a skirt steak and paired it with a grilled romaine salad. Yum!
This week’s bouquets featured: Snapdragons, Love-in-a-Mist (flowers and pods), Stock, Poppies, Bells of Ireland, Sweet Peas, Lavender-Origano, Mint, Blue Monday Sage Salvia, and Pac Choi flowers
