Is this summer?

It feels like the height of summer as we dodge thunderstorms in between field work and marvel at the bounty popping up all over the farm. The dogs are already spending their days in the barn or hiding from the sun under the pickup truck.  It's crazy to think it's barely the 2nd week of June! Our crops are growing like crazy and it's now our job to keep up with the harvest. Planting mania has waned a little bit, but we still have to keep up with successions of those crops we aim to harvest all season - beets, carrots, swiss chard, lettuce etc. Our first seedings are already going to flower and we are on our last successions of our spring crops. What a season! We can't wait to see you tomorrow for a bounteous share!

Scenes from the farm: Planting summer squash and cukes (a little late due to the heat wave, cucurbit transplants don't like being planted in the heat); harvesting kale; organic pest control: beneficial insects; cabbage almost ready; and broccoli headed up with a cover crop of millet in the pathways. 

In the share:

head lettuce

salad mix

arugula

specialty greens (mustards, baby kale and red italian dandelion)

kale

collard greens

escarole

swiss chard

castelfranco radicchio

garlic scapes/green garlic

kohlrabi,

hakurei turnips

radishes

carrots

beets

fennel

snow peas!

Try this yummy recipe!

White Bean and Collard Green Spaghetti with Lemon and Turnips

Dinner

  • PREP TIME
    10 minutes
  • COOK TIME
    15 minutes
  • 2 Tablespoons extra virgin olive oil
  • 2 garlic scapes, diced (can sub with garlic cloves)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce can) white beans, drained
  • 1 bunch of collard greens (about two cups) ribs removed and thinly sliced
  • grated zest of 1 lemon
  • 2 Tablespoons lemon juice
  • Coarse salt
  • 12 ounces spaghetti
  • 2-3 small turnips, thinly sliced
  • 1/4 cup fresh dill, minced
  • 1/4 cup freshly grated parmesan cheese
  • salt and pepper to taste
  • Olive oil for serving

Serves 4

  1. Heat the oil in a large skillet over medium heat. Cook the garlic and pepper flakes until tender, about 1 minute. Add white beans and collard greens and cook, stirring often until the beans are lightly browned and the collards are bright green and tender. About 5 minutes. Grate the lemon zest and drizzle in the lemon juice. Sprinkle with coarse salt. Remove from the heat.
  2. Bring a large pot of lightly slated water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid.
  3. Add the pasta to the skillet with the beans and greens, tossing to coat. Add the reserved pasta water to adjust consistency. Divide pasta between plates and top with the sliced turnips, dill, and parmesan cheese. Sprinkle with salt and pepper to taste and drizzle with a touch of olive oil. Enjoy warm or at room temperature.

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go

Malaika SpencerComment