- Green Beans
- New Red Potatoes
- Cucumbers
- Walla Walla Onions
- Carrots
- Leeks
- Fresh Thyme & Oregano
- Basil (This week's basil is for those who pickup at sites other than the farm. We'll switch next week.)
- Arugula or Tokyo Bekana Salad Greens (see Notes from the Farm Kitchen for more info)
This Week's Fruit Share:
- Peaches
- Golden Plums
- Blueberries
Every year at about this time, I find myself feeling overwhelmed by the beauty that surrounds us here on the farm. I took some great photos today so I could share some of my favorite sights with you. Some of the photos capture the beauty of plants and animals while others capture the spirit of the daily routine of our work. I think you'll enjoy them all! (Click here for the slideshow.)
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Notes from the Farm Kitchen
Fresh oregano is the perfect partner for many summer vegetables, including beans. As opposed to the thin, pointed leaf of thyme, oregano leaves are rounded and soft. The name oregano is derived from the Greek words oros (mountain) and ganos (joy) a reference, I think, to the beautiful sight created by flowering oregano plants growing on the hillsides. Our oregano grows in neat little rows on a flat field in Northern Illinois, but the sight—not to mention the scent—fills me with joy nonetheless! Fresh thyme adds wonderful flavor to roasted chicken or potatoes, and is the perfect accent for green beans and carrots. Fresh herbs can be stored in the fridge for up to a week or dried in a paper bag in a warm, dry location.
Leeks are members of the lily family and are close relatives of onions, garlic, shallots and chives. Leeks are milder than most onions and tend to get sweeter as they cook. When using leeks, cut the tops off about 2 inches above the white section. Then cut them in half lengthwise and wash any dirt out from between the layers. Leeks may be sauteed, braised, grilled, baked or eaten raw.
Those of you who don't receive a bunch of arugula this week will receive a bag of Tokyo Bekana. This salad green is a loose-headed Chinese cabbage. In other words, the lime-green ruffled leaves do not form a head like traditional Chinese (Napa) cabbage. Tokyo Bekana is one of my favorite salad greens. In hot weather when many lettuces tends to turn bitter, Tokyo Bekana stays sweet and mild. I hope you enjoy it!
Because of their thin, delicate skins, we opted not to wash your red potatoes this week. In our experience, newly-dug potatoes store better unwashed. I recommend storing them in the refrigerator and using them within about a week.
This Week's Recipes:
Next Week's Harvest (our best guess)... green peppers, shallots or cipollini onions, green beans, parsley, sweet corn, zucchini, maybe broccoli, basil, peaches, apricots and more!
