Good day, sunshine.

I need to laugh, and when the sun is out
I've got something I can laugh about,
I feel good, in a special way.
I'm in love and it's a sunny day.

Good day, CSA members.

Despite the massive puddles on the farm we've been getting stuff done! The winter squash, melons, and second planting of solanacea are all in. The fall brassicas are seeded and germinating nicely. Harvesting is in full swing, the weeds are growing well and just like our plants we're soaking up the sun while it's here (we hope it stays a while).

We welcomed our newest member of the crew last week! Jack is a senior at George School and will be with us part time this summer. We're excited to have him join us on our great farm adventure!

Good day, pictures of the week.

Good day, share.

kale

swiss chard

collards

broccoli

head lettuce

arugula

salad mix

asian greens

chinese cabbage

escarole

radicchio

radishes

turnips

kohlrabi

garlic scapes

summer squash

Good day, kitchen.

Chinese Cabbage Salad

Ingredients:

2 tablespoons sesame seeds

1 1/2 tablespoons rice vinegar

1/2 teaspoon sesame oil

2 tablespoons white sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup olive oil

4 cups shredded cabbage

2 carrots, shredded

1 (3 ounce) package ramen noodles,

crushed

Directions:

1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant. 2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet. 3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

http://noteatingoutinny.com/2012/06/06/roasted-haruki-turnips-with-israeli-couscous-salad/

Good day,

the crew

Malaika SpencerJune 17, 2013Comment