This week you are getting garlic, red onions, carrots, fennel, green cabbage, summer squash (any kind) oregano and either iceberg lettuce or magenta lettuce (same as last week).
Fennel is a very versatile vegetable. Not only are the bulbs delicious in soups, cooked with roast or pork and shred in salads or slaws, but the greens are great as well. Eat raw or dried. Add to fish or the cavity of chicken, find a fennel pesto recipe (why should basil have all the fun?!) or add to collard greens to give them a little zip.
This kind of oregano is a fairly mild form so I use a bit more than recipes call for. You will need twice as much fresh as you will need dried in any recipe (and most recipes are referring to the dried form when listed). It’s easy to dry, just rinse & put on a paper towel or plate and wait. When dry, slide off of stem and put in a airtight jar.
Fruit: There will not be any fruit this week, they are in-between pickings.
Strawberries: Here we go again folks! This is our theory about the strawberry patch: After growing in some of the best conditions in our 30 year history; our Spring’s over the last 5 years have never been so crazy and unpredictable. We believe that the strawberries are coming out of dormancy in February or March when it gets nice and warm. Then April and May come along and Mother Nature decides to give us a little bit of winter again. The cold, freezing temperatures are killing the plants that have started to send out new growth. We lost over half of the new field. Jerry, Kyle and Sam planted a third strawberry field. What we are hoping is this; if just half of each field survives, maybe combined we will have an entire field of strawberries we can pick. Keep your fingers crossed and hope for a better Spring next year. Where it stays cold in Feb. & March and then proceeds to get warm the middle of April and stays warm in May!!
Produce Payments: Half of all your remaining fees are due the 15th of July (except for animals). Late fees of $25 will be applied on July 21st. Please allow 2 weeks for us to process your checks (will still get credit for arriving on time). We will do our best to get them processed just as soon as possible!
If it is the 4th of July, then summer must be here! Hope you enjoyed your holiday weekend!
Cream of Spring Vegetable Soup (page 8 of the Farm Fresh CSA cookbook)
- 4 T. Butter
- 4-8 small turnips, chopped
- 1 small onion, diced
- 4 carrots, chopped
- 4 cloves garlic, minced
- 4-6 cups vegetable stock
- 2 heads kohlrabi, peeled & chopped
- 1 cup half & half
Melt butter in a pot, add onion one minute then add garlic and sauté until aromatic. Add kohlrabi, turnips and carrots and sauté 5 minutes. Add four cups of stock and cook until veggies are tender. Puree soup until smooth adding additional stock until you are happy with the consistency (or don’t, I like both). Return to pot. Season with salt and pepper to taste. Soup can be prepared a few days in advance or can be frozen at this time. Before serving, heat soup and whisk in half & half. Serves up to 6.