Transition Time

The end of June is upon us and so is picking season. We'll be entering the world of summer harvest in the next few weeks and it always feels so exciting. Our spring crops have mostly gone to flower and we are in the midst of seeding and planting our fall crops. As farmers, we must always have one foot in the next season in order to prepare for a non-stop harvest. It's a crazy transitional time of year to start picking summer squash and cucumbers, watching tomatoes fruit and ripen while also trying to prep fields for fall crops and weed the ones we have already. This is the time of year when we just hold on tight and go along for the ride.

Scenes from the farm: kale rainbow, 1st planting of tomatoes growing nicely, beds ready for winter squash, and a spring onion photo bomb by Farmer Mike.

Available in the share:

kale

swiss chard

collard greens

head lettuce

spring onions

salad mix

arugula

specialty greens

turnips

radicchio

escarole

fennel

cabbage

napa cabbage

broccoli

peas

summer squash!

dill, cilantro, parsley

Cabbage, Cucumber and Fennel Salad with Dill

Ingredients

  • 1 1/4 pounds Savoy cabbage, very thinly sliced on a mandoline (6 cups)
  • 1 medium sweet onion, very thinly sliced on a mandoline
  • 1 1/2 pounds fennel bulbs—halved, cored and very thinly shaved on a mandoline
  • Ice water
  • 1 seedless cucumber, halved lengthwise and sliced crosswise 1/8 inch thick
  • Kosher salt
  • 1 cup crème fraîche
  • 2 tablespoons white wine vinegar
  • 1/2 cup chopped dill
  • 3 tablespoons poppy seeds

How to make this recipe

  1. Put the cabbage, onion and fennel in three separate bowls and cover with ice water; let stand for 30 minutes. Drain the vegetables and spin dry in a salad spinner. In another bowl, toss the cucumbers with 2 teaspoons of salt and cover with ice water. Let stand for 30 minutes, then drain and pat dry.
  2. In a very large bowl, whisk the crème fraîche with the vinegar until stiff. Add the dill and poppy seeds and season generously with salt. Fold in the cabbage, onion, fennel and cucumber and serve right away.
Malaika SpencerComment