news from the farm…

hello friends,

i hope that you all enjoyed the beautiful weekend we had after that week of rainy days. our crops are gratifyingly beautiful as well, bright and verdant and bursting with the promise of many happy mouths and full bellies. in addition to the abundant early summer greens and roots, our garlic is scaping, the squash and zucchini are fruiting, and we’ve spotted the first flowers and green fruit on our nightshades. farm life is speeding up while we continue to seed, weed, plant and harvest at increasing rates, and you’ll notice the increased variety in your shares as well.

new no dog policy
we love our dog! some of you may have met her in years past, and perhaps noticed that she’s not been with us at the farm lately. that is because, due to new federal food safety regulations, NBO is instituting a no dogs at the farm policy, with the exception of identified service dogs. as much as we love your dogs, we ask you to please leave them at home when you come get your share from now on. thank you so much for your understanding!

this week begins our mix & match, so please remember to bring your canvas NBO bag with you. if you need a new one, they are available at cost for $6 in the share room.

have a great week, and see you at the farm!
your farmer,
Ray

below:
a nest of baby bunnies discovered while hoeing the garlic this week!

in the share this week:

  • in the share room:
    • head lettuce
    • salad greens (arugula, leaf lettuce, mustard, red russian, salad mix)
    • braising greens (kale, chard, collards, tot soi, bok choi)
    • mix & match: kohlrabi, radishes, cabbage!, hakurei, yellow squash, beets!, zucchini, scallions!
  • pick your own:
    • herbs (cilantro, dill, sage, oregano, basil!)

tips for using this week’s veggies!

*tot soi is a beautiful green typical in all kinds of asian cooking. its deep green color and flavor are reminiscent of spinach, and it can be used in much the same way, just add a little extra cooking time for the stems.

*tender and earthy, beet greens are rather like a cross between swiss chard and spinach. cook them like you would chard, in a little butter, olive oil, and salt, making sure to dice the stems finely and cook them for a minute or two before adding the rest of the greens. great with eggs, in a breakfast burrito, atop a bowl of rice, or alongside pretty much anything. we love greens! beet greens are Ray’s favorite!

*kohlrabi is a wildly beautiful vegetable that makes me feel like if i were a lot smaller i could jump on it and ride into other dimensions. a little bit turnip, radish, or jicama-like, i love it simply eaten raw, peeled and thinly sliced with salt, or sandwiched open-face on a crusty baguette with butter. it can also be used in slaws and salads, like the vegetables it’s reminiscent of, or sautéed bulb and stems all.


recipes by mira

buttery caramelized hakurei

yes, this is another recipe about hakurei turnips. when i first ate these burstingly sweet, not at all spicy, delicately flavored caramelized turnips, i knew i had to share them with you. because i love hakurei raw so very much, i never really thought to try cooking them. the other evening, when there was a whole lot of hakurei in our fridge and not much else, i figured i’d toss them in a pan and see what happened. it turned out to be AMAZING. not just good. completely delicious. since then we’ve been trying out different ways of cooking them, and when Ray presented them to me, hot and lightly salted, edges browned and slick with butter, i nearly slid off my seat. but instead i stayed upright and ate them. you should, too (eat them, that is).

*wash 6-8 medium size hakurei turnips and cut off the rootlets and tops

*cut the turnips in half, then cut the halves into 3 wedges

*heat a large cast iron or other thick bottomed skillet on medium heat, and add 3 tablespoons of butter

*when the pan is hot and the butter is bubbling, toss in the turnips and sprinkle generously with salt

*let them cook several minutes, until the undersides brown, then stir. continue to let them cook this way, leaving them untouched long enough on each side so that all the sides brown

*when the hakurei are browned to your liking, taste them for salt and serve them piping hot

below:
8 acres of cover cropped oats and field peas in flower ~ we try to keep as much land as possible in a fallow cover crop to improve the soil