Solstice Feels

The week of the solstice always feels like a heavy one. The long days are both a gift and a burden. Feeling happy for the plants to be getting the long hours of sunlight that they need but also feeling tired by the longer days of working. It seems as though rain is bringing us through this transition and we hope that with the change into real summer we might get some drier weather. It’s true though that have had some incredibly beautiful days this spring that we are truly grateful for. It’s that windy, crisp and sunny weather that make us so happy to be working outside. Happy solstice to everyone, make sure to take a moment to appreciate the light as we now slowly make our way back to winter.

Scenes from the farm: potatoes looking good, lettuces in the sunlight, peas and kale in layers, staking tomatoes, zoomed in Duma in the row cover.

The Share:

salad mix

head lettuce

radishes

hakurei turnips

kohlrabi

power greens mix

sugar snap peas (open for Pick Your Own!)

beets!

radicchio

escarole

swiss chard

baby fennel

kale

napa cabbage

green cabbage

scallions

summer squash!

Recipe of the week:

Grilled Radicchio Salad

https://www.bonappetit.com/recipe/grilled-radicchio-salad-with-sherry-mustard-dressing

INGREDIENTS

3 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon chopped fresh dill

1 tablespoon Sherry wine vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

1

6 green onions, trimmed

1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece

1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece

1 medium head of radicchio, quartered through core, with some core still attached to each piece

RECIPE PREPARATION

Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.

Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.

Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.

Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.