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Posted 8/3/2015 2:56pm by John and AimeeGood.

FARM NEWS

August is here: the last month of the summer.  Time to enjoy the bounty of tomatoes. The field tomatoes, UPick cherries, and pastes should ripen this month. 

 

 

 

Melon season is here as well, which is, in my opinion, one of the best treats of the summer harvest! Hard to choose though, sweet corn is also high on the list!   

 

The basil in the U-pick garden is beautiful and plentiful right now. It is a great time to make a big batch of pesto and freeze extra for the winter. That little taste of summer can go a long way! You can freeze pesto in ice cube trays or on cookie sheets for individual serving sizes, and then transfer to ziploc bags or containers.You can search for pesto recipes on our recipes page.

   

 

Green beans are also plentiful. Check out the recipes page to make Dilly Beans, a very simple pickle that can be refrigerated or canned.

 

PLEASE NOTE:

* Budding Farmers: 4th packet this week will be labeled with your name. Please take only the packet with your name on it. Thanks! 

 

 * Fruit shares begin this week!  Be sure to check off the sign-in sheet for the fruit shares before taking your bag. Each member takes one bag from the crates, they are all the same. NEW LOCATION for crates: behind the check-out counter, next to the wooden hutch which holds the honey, mushroom, & bread shares.

 

* New eggs this week - Eggs will be coming from Spring Creek Dairy, and are local, certified organic, pasture-raised, soy-free and GMO-free. Price for these eggs is $5.75.

 

*EXTRA Breads & Mushrooms for sale:  on wooden hutch, with shares on the bottom shelf. No room for the table with the bountiful summer harvest.

 

THE HARVEST

Watermelon - new!

Sweet Corn

Red potatoes

Green peppers

Carrots

Tomatoes

Cucumbers

Summer Squash &/or Zucchini

Fresh Garlic 

 

COMING SOON: edamame (fresh soybeans), melons - cantaloupe, sweet peppers, paste tomatoes

UPICK: Green beans, Hot peppers,  Flowers & herbs, cherry tomatoes

 

RECIPES -

I made Fresh Corn Cakes for dinner, and they are so light and delicious. There is very little flour, and the egg whites are whipped, so they are very light and sweet, with 2 1/2 cups of corn in a batch (from about 5 ears). (This is an "old favorite" recipe, so please enter it into the search box to locate.)

Bruschetta - great with the fresh garlic and tomatoes!

Copycat PF Chang's Spicy Green Beans - simple and tasty!

Easy-Breezy Summer Rolls with Peanut Sauce - fun to make and great for a hot night!

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable! 


Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 7/27/2015 2:43pm by John and AimeeGood.

Sorry about that! The previous email had the wrong link for the yummy beet recipes. Both links go to the cherry tomato galette.

The beet link is as follows:

http://eatlocalgrown.com/article/11173-top-10-ways-to-cook-beets

Enjoy!

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/27/2015 1:49pm by John and AimeeGood.

 


FARM NEWS

Ever wonder why colored peppers are more expensive, and also sweeter-tasting, than green peppers? This topic came up for discussion in the barn at CSA pickup this week, and I thought I would share the conversation.

All peppers begin as flowers. After the flower is pollinated, a "baby" pepper fruit forms at the flower site. Over time it grows larger, and develops into a full size green pepper, for most varieties. There are a few specialty varieties that start purple. We have grown these previously. Either way, green or purple, this is an un-ripe pepper. Although it is tasty, it is not sweet like a ripe pepper, which will turn red, yellow, or orange typically. Although all peppers are good for you, colored  or "ripe" peppers have a higher nutrient content than green peppers, with the red peppers topping the charts.

In the share this week, the lighter green peppers, if left on the vine, would ripen to yellow and the darker green would ripen to red. Since it takes longer for peppers to "turn" and some are lost to rot during this time period, colored peppers are more expensive than green peppers at a market.

In addition to bell peppers, we grow three specialty types that we do not pick green. These long, Italian-type peppers have a thin skin, and ripen to a very sweet, deliciously-flavored pepper. They are my favorites. We grow Italias, which ripen to red, Oranos, which ripens to orange, and Xanthi, which ripens to yellow. Many people mistake these peppers for hot peppers because of their shape. But they are not hot at all. And they are quite delicious. Their flavor more than makes up for their smaller size and different shape. So watch the harvest updates - these tasty treats are on their way soon!

 

 

Attention: Please note -

* For those of you who are participating in Budding Farmers, please pick up your 3rd packet with seeds, growing info, crafts, and recipes!

 

 * Fruit shares begin next week - first full week of August!  Shares will be self-serve. Members take one bag from the crates. NEW LOCATION: They will be stacked behind the check-out counter, next to the wooden hutch which holds the honey, mushroom, & bread shares.

* New eggs this week - Eggs will be coming from Spring Creek Dairy, and are local, certified organic, pasture-raised, soy-free and GMO-free. Price for these eggs is $5.75.

 

*New location for extra Breads & Mushrooms, for sale, will now be on the top shelf of the wooden hutch, with shares on the bottom shelf. We need more space in the barn to hold the summer veggies - potatoes, tomatoes, etc. which do not go into the cooler, so the table has to go.

 

 

 

THE HARVEST

Sweet Corn- new!

Red potatoes

Green peppers

Carrots

Tomatoes

Cucumbers

Summer Squash &/or Zucchini

Fresh Garlic 

Sweet white onions

Red Beets

 

COMING SOON: Field tomatoes - heirlooms & red slicers, melons - watermelon and cantaloupe, sweet peppers

UPICK: Green beans, Hot peppers,  Flowers & herbs, cherry tomatoes

 

RECIPES -
Thanks to member Dorothy Siravo for two great recipe links :

Red beet information and great recipes:

http://eatlocalgrown.com/article/11173-top-10-ways-to-cook-beets.html?utm_medium=social&utm_campaign=postplanner&utm_source=facebook.com

 

Cherry tomato galette and local food blog:

http://kitchenvignettes.blogspot.com/2013/07/cherry-tomato-galette.html

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

Your farmers,

John and Aimee Good

Quiet Creek Farm

 


 

 

 

Posted 7/20/2015 12:06pm by John and AimeeGood.

 


FARM NEWS

Seasonal changes: As we have left the spring greens season behind and entered the summer season the vegetables have changed. The summer vegetables, such as cucumbers, tomatoes, melons, peppers, zucchini and summer squash; contain lots of water and nutrients, which is just what the body needs for re-hydration in hot weather. The root vegetables offer some substance and provide minerals and vitamins. The garlic and onions help keep our immune systems strong! It is true: a local, organic, seasonal diet puts us on the path to health of the body and mind! "Let food by thy medicine and medicine be thy food." -Hippocrates

Fruits & Roots Storage Tips: The storage requirements for these vegetables are all quite different. Read the storage tips below to keep your veggies at their best.  . .

ONIONS & GARLIC - Dry storage is best, such as in a basket on the counter, or in a cabinet.

BEETS & CARROTS - High humidity is required to keep the roots from wilting. Store in sealed container or plastic bag in the crisper drawer to maintain crispness.

CUCUMBERS, ZUCCHINI, SUMMER SQUASH, PEPPERS - These veggies are already full of water, so it is best to just place them loose in your crisper drawer. Storing them in a plastic bag creates excessive humidity, which can lead to slimy skins, and can hasten spoiling.

TOMATOES - Tomatoes are sensitive to chilling injuries. They must be stored at room temperature. A nice bowl on the counter works fine. Tomatoes should never be stored in the fridge, as the flavor and texture will be negatively affected.

EGGPLANT - Eggplant is sensitive to chilling injuries. It is best to store on the counter like tomatoes and use quickly. If that is not possible, store loose in the crisper drawer, and try to use quickly. If large brown spots develop, that is likely due to too cold temperatures.

POTATOES - Potatoes should be stored in dark, dry location at room temperature. A cupboard is fine. For long term storage, you can refrigerate, but it is not necessary or recommended for weekly storage.

CHARD - Chard should be stored in a sealed container or bag in the fridge. You can remove the stems first for easier storage.

 

 

Attention: Please note- For those of you who are participating in Budding Farmers, please pick up your 2nd packet with seeds, growing info, crafts, and recipes!

 

 

 

THE HARVEST

Red potatoes - new!

Green peppers - new!

Carrots

Tomatoes

Cucumbers

Summer Squash &/or Zucchini

Fresh Garlic 

Sweet white onions - new!

CHOICE: Swiss Chard, Beets, eggplant

 

COMING SOON: Field tomatoes, sweet corn, melons, sweet peppers

UPICK: Green beans, Hot peppers,  Flowers & herbs, possibly cherry tomatoes for snacking this week - more soon!

 

RECIPES - I searched my recipe archives for some old summertime favorites. You will have to type the names into the search box to locate these. Hope you enjoy!

*Pasta Tutto Giardino - a lovely dish that uses all the vegetables from the summer garden. Easy to improvise; always delicious.

*Cucumber Pancakes -a crisp and tasty pancake made from shredded cucumbers with herbs. Makes a nice light meal for a hot day.

*Cucumber Tomato Salad - simple and refreshing salad sans lettuce.

* Easy Green Bean Salad -with chopped tomatoes and feta.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

Your farmers,

John and Aimee Good

Quiet Creek Farm

 


 

 

 

Posted 7/6/2015 11:53am by John and AimeeGood.

 


Farm News

 

 

Garlic Harvest: Full-grown garlic plants prior to the harvest of the scapes (see the curlicues at the top) are pictured on the left. The farm crew is bringing in the garlic this week. This marks the first bulk harvest of the season. About 5000 garlic bulbs must be pulled from the ground. We  clean the excess soil from the roots and bundle the plants in groups of ten. These bundles are loaded onto the truck for transport to the greenhouse. We then lay them out on wooden racks placed under the tables, to keep them out of the sun. The greenhouse is also covered with a shade cloth at this time. With all the ventilation fans on, the greenhouse is a warm and dry - an ideal place to cure the garlic. Once it is dry, we clip the bulbs from the tops. We store it in the barn to distribute weekly for the rest of the season. We grow enough garlic to plant our own seed again each fall. We sort out the largest bulbs to be planted as seed in mid-October.

 

FLOWERS:

Flower-picking time is here. Please remember to bring your own scissors and a container to fill with water to transport them home. A pitcher with water is usually available on the side of the barn.

ATTENTION: PLEASE NOTE!

*Chicken shares this week!

*Cheese shares this week!

*Mushroom shares - Shitakes & blue-grey Oyster mushrooms this week. Store in brown bag in fridge, but not in crisper drawer. Keeps up to 1 week. Great for stir-fry, soups, etc.

*Fruit shares still available. Check out our Cooperative Shares for more info and signup links.

 

 THE HARVEST

Red beets: Fresh-dug red beets are so sweet! Roast whole on the grill or in the oven, or steam until just tender. Beet greens are delicious too and so good for you! Saute with garlic scapes and or mini onions.

Asian eggplant: Very tender. Slice thinly and saute in stir-fry or with tomatoes. See recipe below.

Tomatoes

Cucumbers - see recipes below.

Garlic scapes

Head lettuce

Salad mix

Mini Purplette onions - pretty, mild onions great for salad or cooking.

Summer Squash &/or Zucchini

CHOICE: may include Swiss Chard, Cabbage &/or Broccoli

 

COMING SOON: Carrots, Garlic, Green Peppers

UPICK: Green beans, Flowers, Herbs: parsley, cilantro, dill, & basil

 

RECIPES

Asian eggplant is in - a summer treat. Try slicing it lengthwise, brushing with olive oil and salt, and grilling, rhen top with your favorite sauce. Also excellent sliced thin and stir-fried with other veggies.

So many cucumbers

Farmers' Favorite Cucumbers: Just slice thinly and toss with seasoned rice vinegar (which is just rice vinegar with a small amount of salt and sugar added.)

Or try this No-Cook chilled Cucumber Soup.

For other ideas, check out Martha Stewart's Seasonal Produce Guide. http://www.marthastewart.com/276955/seasonal-produce-recipe-guide It includes 31 cucumber recipes and I could not pick just a few: cucumber drinks like coolers and Blue-berry cucumber smoothie, cucumber salads, and more.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/29/2015 10:05am by John and AimeeGood.


Farm News

You may have noticed 2 large barrels with plants growing out of them by the barn doors. These "Vertical Gardens" were constructed by The Rodale Institute. CSA members are welcome to pick from them as they enter or leave the barn. Herbs and flowers are in the barrels, which are a neat way to garden in small spaces. They are filled with compost made at the Rodale Institute.

As we will be harvesting herbs in the Upick garden for the rest of the season, here are some storage tips to keep your herbs fresh for the week.

Herb Storage Tips:

Basil is sensitive to cold, and will turn black if stored in the fridge. It is best to keep it in a jar with water, as you would a bouquet of flowers. Best used within a few days.

Parsley can be stored in a Ziploc or other sealed bag in the crisper drawer.

Cilantro and dill are best stored in a sealed container, glass or tupperware.

Sealed containers work best for herbs (other than basil) as they keep them from being crushed by heavy vegetables, and also prevent them from drying out in the fridge. Stored this way, your parsley, cilantro and dill will keep for up to 1-2 weeks.

 

WEATHER UPDATE

According to our rain gauge, we received 3 inches of rain at the farm in the heavy storm on Saturday. The fields are quite saturated with rain, and it will likely be muddy picking this week. Also, as the weather is taking a turn for the cooler, the fruiting crops may slow production. Zucchini, summer squash, and cucumbers are quite sensitive to temperature when it comes to their growth. Really hot weather causes very rapid growth of the fruits, and in cold spells it slows down dramatically.

 

ATTENTION: PLEASE NOTE!

Mushroom shares - Shitakes this week. Store in brown bag in fridge, but not in crisper drawer. Keeps up to 1 week. Great for stir-fry, soups, etc.

*Fruit shares still available. Check out our Cooperative Shares for more info and signup links.

 

 THE HARVEST

Swiss Chard

Tomatoes - the first fruits from the high tunnel!

Cucumbers

Garlic scapes

Head lettuce

Salad mix

Scallions &/or Mini Purplette onions

Summer Squash &/or Zucchini

Cabbage &/or Broccoli

 

COMING SOON:  Red beets, Green beans, Carrots, Garlic

UPICK: Herbs: parsley, cilantro, dill, & basil; Flowers & Green beans coming soon!

 

RECIPES

Garlic scape recipes are new, rest are old favorites. Enter them into the Search Box to find!

Garlic scape pesto

Garlic scape croutons

Grilled Romaine Lettuce

Swiss Chard Pancakes

 

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/22/2015 12:22pm by John and AimeeGood.


Farm News

The time for cutting herbs and flowers weekly in the garden is upon us. Please take note of the following tips when cutting herbs:

PARSLEY: Please just pick outer leaves from plants. Parsley will continue to grow for most of the season if harvested this way. Cutting off entire plant at the base removes the growing tip, and it cannot grow again.

DILL & CILANTRO: These plants are trying to make seed quickly, and we want to keep them in the leaf stage as long as possible. So ere it is OK to cut them straight across at a low spot, but not completely at the ground. Cutting off any tall shoots helps to prevent seeding and promote vegetative growth.

BASIL: The basil will be ready for harvest in a few weeks. We begin by pinching off the top cluster to encourage branching in the plant. After the plants get bigger, we will harvest by cutting at a lower branch, but not at the base. If basil is cut off at the base it cannot regrow, as it has lost its growing tip. For the rest of the season, it is best to pick the branches, and be sure to remove flowering tops, to encourage it to keep growing leaves through the season, and not go to seed prematurely.

FLOWERS: At the start, please cut only down to the first branch, to encourage branching in the plant, and continued growth. As they get taller, you can cut down to next branch, for a longer stem, but do not cut at the base. Flowers that are cut down to the base will not re-grow, as the growing tip is gone.

PLEASE SEE ILLUSTRATION TO THE LEFT. THANKS!

ATTENTION: PLEASE NOTE!

*Cheese shares this week!

Mushroom shares - golden oyster & pioppino this week. Store in brown bag in fridge, but not in crisper drawer. Use within a few days if possible. Saute gently in butter and add to pasta, with cooking greens, cabbage, zucchini, etc.

*Fruit shares still available. Check out our Cooperative Shares for more info and signup links.

*Last days to sign up your kids to be a Budding Farmer. Deadline is this Wednesday June 24th.

*Please check the Balance Sheet in the barn. All final balances must be paid by June 30th.

 

 THE HARVEST

Cucumbers

Broccoli

Garlic scapes -chop entire scape finely and saute like garlic. Slightly more mild flavor. Great in salad dressings too. Search for the White Bean & Garlic scape Dip recipe on our website.

Head lettuce

Salad mix

Scallions

Summer Squash & Zucchini

Napa Cabbage  - (Also called Chinese Cabbage) Napa is a tender, juicy cabbage with thin leaves. Excellent for slaw or stir-fry. Search for recipes under Chinese Cabbage.

 

COMING SOON:  Cabbage, Red beets, Green beans, Mini purplette onions

UPICK: Last of the sugar snap peas, parsley, cilantro, & dill

 

RECIPES

Napa cabbage is here this week. Here are some ideas on ways to use it.  8 Things to do with napa cabbage.

Thanks to CSA member Jean Madeira for the following recipe contributions: Kale Chips with Cashew Nacho Cheese, Thai Snap Pea Coconut Curry Soup

Thanks to CSA barn helper (on Fridays) and Farmer John's mom Kay Good for the following recipe: Carmelized Cabbage with Noodles

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/15/2015 12:24pm by John and AimeeGood.


Farm News

We have switched from the hot, dry, windy days of May to a weekly intense thunderstorm pattern in June. While we were very thankful for the end to the drought-like conditions, we did get hail last Monday in the storms, which affected some of the crops. As you may have noticed doing your Upick last week, the peas and berries were hit with the hail.

Luckily the berries were very productive and there were still plenty to pick this past week. However, the hail damage and wet conditions did cause spoilage of some fruits. We expect that there will be small amounts to pick this week, which will likely be the last week for berries.

The peas are still growing and flowering, so we expect that the peas this week should be quite nice. We hope to have them for another week or two.

The rains did help many of the crops, including the broccoli, beets, and carrots, which we hope to have over the next few weeks.

 

ATTENTION: PLEASE NOTE!

*Not all of the cheese shares were picked up last week. Be sure to get it this week if you forgot yours last week!

*Fruit shares and pizza shares still available. Check out our Cooperative Shares for more info and signup links.

*Still time to sign up your kids to be a Budding Farmer. Deadline is Wednesday June 24th.

*Please check the Balance Sheet in the barn. All final balances must be paid by June 30th.

 

 THE HARVEST

Broccoli (pictured right) OR Napa Cabbage - (Also called Chinese Cabbage) Napa is a tender, juicy cabbage with thin leaves. Excellent for slaw or stir-fry. Search for recipes under Chinese Cabbage.

Asian Spinach Mix - Tender, mild flavored mix. Can be mixed with lettuce or used alone as salad.  Also can be wilted or cooked gently for pasta, quiche, stir-fry, etc.

Kale -Remove center rib before cooking. Great for kale chips, massaged kale salad, and a simple saute with garlic or onion.

Summer Squash & Zucchini

Scallions Slender young scallions. Chop entire stalk - greens & whites - finely for salads, topping for soups,& baked potatoes, salads, omelets, etc.

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Hakurei turnips OR Radishes Hakurei turnips are quite mild and almost sweet. Very Versatile - eat it raw in salad or cooked!  Search the Recipe page for Butter-Browned Turnips, Turnip Fries and Tempting Turnip Salad.

 

COMING SOON:  Surrey arugula, Garlic scapes, Cucumbers, Red beets

UPICK: Snap peas, parsley & cilantro, last of the berries

 

RECIPES

Butter-browned turnips - a delicious, juicy, easy side dish. I came up with this recipe this week and our family loved it so much, I made it twice! You can add peas or kale towards the end of the cooking time.

Napa cabbage is coming soon. Most likely it will be ready for Friday or next week. Here are some ideas on ways to use it.  8 Things to do with napa cabbage

I love quiche because it is always delicious, and you can use whatever bits of greens, broccoli, or even grated zucchini (after salting and squeezing out liquid) you have on hand. This Spring Quiche recipe uses an easy crumb crust or a grated potato crust for a tasty & gluten-free option.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/8/2015 12:14pm by John and AimeeGood.


Farm News

We hope everyone enjoyed their first CSA pickup of the season! The shares will continue to be "mostly green" for June, but we will have some new items each week. Enjoy your salads and cooking greens this week!

 

 THE HARVEST

Head lettuce Crunchy romaine or greenleaf heads

Scallions Slender young scallions. Chop entire stalk - greens & whites - finely for salads, topping for soups,& baked potatoes, salads, omelets, etc.

*Mix & Match Greens:

Spinach Delicious & versatile - great raw or cooked. However, to lessen oxalic acid content and improve digestability, cook spinach. Great in quiches, on pizza, in stir-fry, with pasta and garlic and feta, with toasted sesame oil and soba noodles, etc.

*Asian Greens Mix A mix of tender, mild asian greens. Excellent raw, added to the leaf lettuce. Also great as braising greens. Cooks very quickly, so add at the end of a stir-fry or saute. 

Leaf Lettuce Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Bok choy Separate leaves by cutting off stem and wash thoroughly. Chop stems and greens. Cook stems first, then add greens. Delicious sauteed with ginger and garlic, or added to broth-y soups such as Miso or Chicken noodle soup.  

Hakurei turnips This special Asian variety of turnip is quite mild and almost sweet. Slice thinly for salad or stir-fry. Roast whole on the grill. Mash with potatoes. Trim, wash, and saute the greens as well - delicious and very nutritious bitter green, similar flavor to broccoli rabe.

Radishes- round red variety. Great for salad, spread, or just snacking.

Broccoli -early harvest, more to come.

Summer Squash & Zucchini - first harvest of the year, our earliest picking of the season ever.

 COMING SOON: Napa cabbage (also called Chinese cabbage), Garlic scapes, Cucumbers

UPICK:
Strawberries & Sugar Snap Peas. PLEASE NOTE: We will continue with the flag-picking system for berries this week, and will also use it for the peas. It is working well  - thank you for your cooperation! We will use cloth ties for the peas, which can be hung on the tall stakes, to mark the picking spots for each row.

 

NOTES:Cheese, chicken & pork shares this week. Fruit shares still available from North Star Orchard. Also, still time to sign up for the Budding Farmers child education program. 

 

RECIPES

A great simple recipe for bok choy from Martha Stewart: Baby bok choy with chile, garlic, and ginger. You can skip the chile for a mild dish. 

http://www.marthastewart.com/856116/baby-bok-choy-chile-garlic-and-ginger

Try Mashed Taters & Turnips topped with Turnip Greens. Additions of creamy sour cream, and sweet sauteed onions. Great as a main dish or side dish.

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 6/1/2015 1:12pm by John and AimeeGood.


First CSA Pickups This Week - Tuesday June 2nd and Friday June 5th! Hours are 1-7 pm.

We are very excited about the start of the CSA season!

June is the month of greens! Fresh spring greens are the perfect cleansing and nutritious food after the long winter. Some of the beautiful baby bok choy heads are pictured on the right. We will also have radishes, Hakurei turnips, broccoli, cabbage, scallions, and garlic scapes this month. The beets, zucchini, summer squash, and sometimes cucumbers usually come in towards the end of June.

 

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Spinach Cut as leaf spinach and cleaned. Delicious sauteed or for salad. Check out our new Creamy Spinach Sauce for Pasta recipe!

Kale Wash leaves. Cut or strip out center rib. Stack leaves and chop in thin ribbons. Saute with garlic and olive oil, add a splash of balsamic vinegar and serve. Recipe below.

Bok choy Separate leaves by cutting off stem and wash thoroughly. Chop stems and greens. Cook stems first, then add greens. Delicious sauteed with ginger and garlic, or garlic and soy sauce.

Asian greens mix OR Arugula Arugula is a spicy salad green, excellent with fruit, nuts, and soft cheese. Chopped arugula salad is another old-favorite recipe.  Asian greens are mild-flavored and wonderful to use in stir-fry, quiche, or pasta, or as a side dish of sauteed greens. Cook gently until just wilted, in butter, olive oil, or a bit of broth. Season to taste.

Hakurei turnips (pictured right)This special Asian variety of turnip is quite mild and almost sweet. Slice thinly for salad or stir-fry. Roast whole on the grill. Trim, wash, and saute the greens as well - delicious and very nutritious! I like to cook the greens with bacon for a southern style side dish. Check out the recipe below for Miso-pickled turnips.

French breakfast radishes Very tender radishes with a bit of spice. Their flavor will get spicier as the weather gets hotter.

Broccoli - possibly some this week. If not, will be soon!

UPICK

Strawberries These beautiful berries were just beginning to ripen over the weekend - just in time for the first week of shares - yeah! They may be a little soft from the hard rains we had last night. Be sure to eat them quickly (- as if you could do anything else!) 

Please Note: Because the strawberry beds are so long, and we want them to be picked thoroughly to ensure they last a few weeks, we are instituting a new picking system, which is common in large berry U-pick farms. Everyone will pick a row, beginning from the Siegfriedale Rd. side, and begin picking at the flag. After you fill your box with ripe berries from your row, you move the flag to where you stopped picking. Please ask Heidi or someone from the farm crew to assist you if you need help.

 

RECIPES

Miso-Pickled Hakurei Turnips

Beens & Greens

Creamy Spinach Sauce for Pasta

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

 

NOTES

*Breads from the Daily Loaf will be available for purchase and to sample this week. You can still sign up for bread shares, which will be pro-rated and start next week. Check out the Bread Table in the barn for more info!

*Mushroom shares from Primordia farm are still available. Check out the samples in the barn this week. If interested, sign up for mushroom shares in the barn, and these will be pro-rated to start next week.

*Please check the Balance Sheet in the barn. All final balances must be paid by June 30th.

*Cheese shares and chicken shares start next week!

*We can only accept cash or checks for barn store purchases. Thanks!

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

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