news from the farm…
hello friends! i hope that this email finds you well rested and happy after a beautiful mid-July weekend. we started harvesting our garlic on Saturday! this is a momentous annual occasion on the farm both because it marks the entrance into our peak season and because it’s the first of several large bulk harvests. we have been growing and saving this garlic for 10 years, and my farming mentor, Michael Doctor grew and saved it for 20+ before that, so it has been in our farm family for a long time. it is robust, hardy and flavorful, with large cloves and a reddish tinge, and grows really well in our soils and climate. after harvesting, we set the garlic to cure for two-four weeks, so it won’t show up in your share until later in the summer. a treat to await! in the meantime, we’re harvesting our first fresh onions for you, which are especially sweet and juicy.
we hope that you enjoy this week of sunshine and heat and bountiful vegetables.
Curing Garlic in the Barn &
Edvin and Ray harvesting chard
a hot air balloon floating behind our greenhouse at sunset (photo by Lydia)
in the share this week:
- in the share room:
- head and leaf lettuce
- braising greens (kale, chard)
- mix & match: cabbage, hakurei, summer squash, beets, zucchini, scallions, cucumbers, carrots, fresh onions!, potted basil!
- pick your own:
- green beans
- coming soon:
- peppers, eggplant
tips for using this week’s veggies!
your potted basil plants! basil grows much better for us in the early summer, and we want it to last longer for you so we planted a variety meant for growing inside. place your potted basil on a sunny windowsill and pick the leaves off as you need them. when the plants grow tall and flower, snip off the flowering tops and they’ll keep growing bushier. these little pots should provide you with fresh basil for 4+ weeks if kept watered, in sunlight, flowers snipped, and used somewhat sparingly. and in the meantime, enjoy the basil in the u-pick area while it is still plentiful.
recipes by mira
stir fry tamari noodles
in this weather, my food preferences become narrowed to things that are: refreshing, quick to prepare/heat my kitchen as little as possible, and include LOTS of veggies. this means that i mostly end up eating many variations of salads, as you may have gathered from my recipes thus far.
sometimes, however, the day calls for a more substantial dish, and on one such occasion my brother turned me on to these noodles (which are currently one of his favorite meals). they use a ton of the vegetables that we have farm fresh right now, and can be varied according to what you like. the combination of tamari, spices, cooked and raw vegetables, and noodles that absorb all the juicy flavor of the stir fry make a hearty meal jam packed with good. salty, a little crunchy, and satisfying every time, these noodles can be eaten hot or cold, fresh or the next day.
*wash a small head of cabbage (or half of a medium one), 3 carrots, 2 fresh onions, several leaves of kale or chard, a zucchini, 1 large or 2 small cucumbers, several mint leaves and a handful of cilantro
*prepare the vegetables: shred the cabbage; julienne the carrots; slice the onions into thin crescents; remove the stems from the kale or chard and chop them finely or discard, then chop the leaves into thin shreds; julienne the zucchini; dice the cucumbers (peel if the skin is too tough for your liking); chop the cilantro; slice or chiffonade the mint.
note, by cutting the vegetables in these ways, they will be very thin and therefore cook quickly. if you choose to cut them differently, adjust their cooking time accordingly
*smash, crush, or chop 4 cloves of fresh garlic
*peel and finely dice about 1″ of fresh ginger
*roughly chop 1/4 cup of roasted salted peanuts
*optional: finely chop a few scallions
*bring a large pot of water with a small handful of kosher salt to boil. when boiling, cook a package of spaghetti noodles, soba noodles, rice noodles, or other favorite long noodle according to the instructions on the package
*meanwhile, in a large skillet, heat 2 Tbs of high heat cooking oil. when hot, add the onions, carrots and kale or chard stems if using, a pinch of red pepper flakes or aleppo pepper, a pinch of salt, and a pinch of turmeric. cook on high, stirring frequently, until the vegetables start to brown and become translucent.
*add the garlic and ginger and cook for about 30 seconds
*add the shredded cabbage and kale or chard. continue to stir frequently and cook on high
*as the vegetables begin to soften and their water mostly evaporates, add the zucchini, then a generous glug or two (about 1-2 Tbs) of tamari and a splash of seasoned rice vinegar. cook another minute or so, then turn off the heat and cover
*when the noodles are cooked, strain them, put them in a large shallow bowl, and toss them with 1 Tbs toasted sesame oil (you can add a few spoonfuls of smooth peanut butter as well, if you want creamy peanut noodles). pour the stir-fried veggies on top and mix it all together.
*add a squeeze of fresh lime juice and taste it for seasoning ~ adjust as necessary. sprinkle it all with the diced cucumbers, scallions if you’re using, chopped herbs and peanuts.
eat them right away hot, or let them cool to room temperature and enjoy. if you’re going to let them cool, add the diced cukes, peanuts and herbs right before you plan to eat them so they’ll be nice and cold and crunchy.
happy tamari veggie noodle eating!