With the Juneteenth holiday on Wednesday and the extreme heat forecast for this week, we are making some adjustments to our hours. On Wednesday, the CSA and store will be open 9am - 3pm for the Juneteenth holiday. In addition, because of the extreme heat forecast, we may decide to close the PYO field in the afternoon. If you are able, we encourage you to come before noon! On Thursday, June 20th the farm stand will be closed due to the heat. While we are working on a way to keep our open air farm stand a little cooler, we don’t feel prepared yet to safely operate in potentially 100 degree temps. Please do come back to visit us on Friday and Saturday, though - we’ve got some lovely vegetables this week!
In the CSA this week:
Carrots - We will be enjoying some nice orange early carrots this week. They will be bunched with the tops on, but if you would like to store them for more than a few days in your refrigerator, take off the green tops and keep the carrots in a plastic bag in your crisper drawer to prevent them from getting rubbery.
Cucumbers - They really took off in our high tunnel at the end of last week, so we should be enjoying a good supply going forward!
Garlic Scapes - These are essentially garlic flower buds. We snap them off to force the plant to put more energy into growing the bulbs bigger, but a side benefit is that scapes taste delicious too. They are s little milder than regular garlic.
Kohlrabi
Radishes - this week we have lovely purple variety!
Salad turnips
Mini daikon radish
Bok choi
Kale
Swiss chard
Lettuce
Salanova lettuce mix - This cut leaf mix is a little crisper than a mesclun mix and therefore keeps well for longer!
Arugula
Mustard greens - A spicy green that is great for cooking.
CSA Pick-Your-Own:
Herbs: cilantro, dill, parsley, basil, mint, oregano and sage
In the farm store:
In addition to the items listed in the CSA, we will have:
Thin-skinned and seedless cucumbers
Beets
Fennel
Scallions
Seedlings - herbs, cucumbers, zucchini
Flowers - We’ll have the last of the stock, but we’ll be adding some new snapdragon colors at the end of the week.
Mushrooms from Fat Moon Farm - Certified organic
Double B Honey - From hives on the property! Not certified organic
Baer’s Best Beans - Black Turtle variety is organic, the other varieties are not.
Eggs from Codman Farm - Not organic.
We accept credit card, cash, check and EBT in the farm store. Regular farm store hours are Tuesday - Friday 11am - 6pm and Saturday 9am - 3pm. Please note that this week we will be open 9am - 3pm on Wednesday for Juneteenth, and we will be closed Thursday June 20th due to the heat.
Mushroom CSA:
Now that the farm store is staffed you may come to pick up your mushrooms anytime the farm store is open (Tuesday-Friday 11am-6pm and Saturday 9am-3pm). Your mushrooms will be kept in the cooler and retrieved by the shopkeeper when you arrive at the store. It is week 7 of the 8-week Spring Mushroom CSA.
White Bean and Garlic Scapes Dip
by Melissa Clark, NY Times Cooking
We’ve shared this recipe before. It is a perfect dip for the carrots and cukes we’re enjoying this week, and does not require turning on the stove! We found that where it says “more to taste”, we definitely prefer it with more! (We also add more garlic scapes than suggested).
Ingredients
⅓ cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
½ teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
¼ cup extra virgin olive oil, more for drizzling
Preparation
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Garlicky Swiss Chard
By Melissa Clark, NY Times Cooking
Ingredients
2 bunches Swiss chard, stems removed
1 tablespoon olive oil
2 garlic cloves, minced (or scapes!)
Large pinch crushed red pepper flakes
Salt
Preparation
Stack chard leaves on top of one another (you can make several piles) and slice them into ¼-inch strips.
Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.