Week 1 – June 14, 2017
Welcome to Week 1 of the 2017 summer season! It’s been a cool and grey spring so far, which slowed down germination and growth of the fast-growing direct seeded crops that we rely on at the beginning of the season. That said, as I look out onto the farm beds today everything finally looks like it’s in full swing, and we should be in fine shape going into the rest of the summer. In fact, many of the crops that we plant out as transplants look better than they usually do this time of year as they love the moisture and the cooler temps.
This week brings us reliable early greens like arugula, and they are more tender and milder than usual due to the weather. Also in your share are everyone’s favorite sweet salad turnips! Remember that the greens are edible and tasty. The rhubarb can be frozen for winter crisps and pies – rhubarb is high in Vitamin C and nutritionally earns its name as the Alaskan fruit. You can also juice it for refreshing summer teas. The spring mix is a relative of the salad mix you will see through the summer, and will change over the next couple of weeks as more greens become available.
This week both size of shares look almost identical with the exception of quantity. That will also change over the next few weeks as more crops are ready for harvest!
Over the next couple of weeks you will get some potted herbs. You can just put them in a sunny window sill and enjoy or plant them out in your garden. Keep in mind that plants need their leaves to produce food – don’t cut them all the way down, but pick leaves or branches as needed. That said, if the thyme or oregano go to flower (which they will at some point) you should cut them down and you are likely to get a second flush of leaf growth. You will be getting herbs weekly with your shares starting in a few weeks so don’t despair if you don’t have a green thumb!
This Week’s Share
Bok Choi – Shuko
Goat Cheese and Arugula over Penne
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil 2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
Drain pasta, and toss with goat cheese mixture.
Tomato Arugula Bruschetta
20 roma (plum) tomatoes
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
8 cloves garlic, minced
1 bunch arugula - rinsed, dried and chopped
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese
Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
1/2 cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 1/3 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup crushed sliced almonds
2 teaspoons melted butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.