June is in full swing, complete with low temperatures, thunderstorms and heat waves. This spring has already been a wild ride and it doesn't look like the roller coaster is going to end any time soon. We have a lot of plants in the ground to be thankful for and the recent rains have let us to turn our attention to other things than irrigating. We had a wonderful Open House on Sunday, thanks so much to everyone who came for a tour and to enjoy a beautiful afternoon on the farm.

We are so excited to share this week's bounty with you. The warm weather has brought us lots of early crops and we're looking forward to picking them out of the mud this week.

Scenes from the farm:

The Share:

salad mix

specialty greens mix

arugula

spinach

fennel

escarole/frisee

kale

swiss chard

collard greens

beets

kohlrabi

hakurei turnips

garlic scapes

pearl onions

napa cabbge

carrots

herbs

Recipes:

Roasted Napa Cabbage

Servings 2 Units US

6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Directions

Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°.
Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
Serve hot.

Kohlrabi Slaw

Contributed by Kyle Bailey

ACTIVE: 20 MIN
TOTAL TIME: 1 HR 20 MIN
SERVINGS: 6

fast
make-ahead
vegetarian

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a fantastic creamy slaw. Try it with Kyle Bailey’s Panko-Crusted Chicken Tenders

Ingredients

1/3 cup mayonnaise
3 tablespoons canola oil
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
3/4 teaspoon sugar
3/4 teaspoon celery seeds
Kosher salt
Freshly ground black pepper
2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater
1 cup shredded green cabbage
1 medium celery rib, thinly sliced crosswise

In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Add the kohlrabi, cabbage and celery and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.

Make Ahead

The kohlrabi slaw can be refrigerated overnight.

Happy Eating!

The June Scene