We have truly been enjoying these beautiful days on the farm. Even though the list is long, it's so nice to be a farmer in this weather. We are still planting away and getting ready for our fall crops. The harvest continues to not be what we are wishing for, but with all the happy plants we have in the ground, the bounty will come soon enough. We hope you are all getting a chance to be outside and enjoy these beautiful first few days of summer!
Scenes from the farm: plowing for winter squash, the farmer's dashboard, killing weeds with the tractor, a sample daily to-do list diagram, picking peas in the pea jungle
sugar snap peas
Recipe of the week:
Kohlrabi, Fennel and Blueberry Salad
Serves : 6
- 1/2 cup sliced almonds
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons minced shallot
- 1 tablespoon white balsamic vinegar
- 1 tablespoon mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon pure maple syrup
- 1/4 cup grapeseed oil
- Salt and freshly ground pepper
- 1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
- 1 fennel bulb, trimmed and thinly sliced on a mandoline
- 2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup)
- 1 cup blueberries or pitted, halved sweet cherries
- 2 tablespoons torn mint leaves
How to Make It
Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.