July Third

The cool weather this week was a pleasant break from the heat that allowed us to play catch up in the garden without melting in the hot sun.  The lettuce favors cooler weather, so we lucked out getting to hold onto the lettuce an extra week or so.  The lettuce will bolt, or start to go to seed when the weather gets to be too hot.  We’re hoping to hold onto the lettuce for as long as possible because the fresh greens are a favorite for everyone.


This last weekend I went to vend for the first time at the Dane County Farmer’s Market in Madison on the Square.  This was a bit of highlight of the week for me because we have been waiting for the opportunity to vend at this market for three years.  Our farm has been on the waiting list for three years patiently waiting our turn for a slot to open up.  If you have never been to the nations largest Farmer’s Market, I would highly recommend that you think about visiting it some time.  It is such an inspiring event that takes place every Saturday on the square in Madison from 6am-2pm with swarms of local and fresh food lovers snatching up the highest quality produce available.  You might even want to think about attending the September 26th Madison Market when Michael Pollen (author of Botany of Desire, Omnivores Dilemma and In Defense of Food) will be at the market giving a speech during a food festival being held on that date.


With this weeks delivery we are officially a quarter the way thru the CSA season and it feels to me like we’re just getting started.  It’s hard to believe that it’s July now and the days are waning.   We spend our entire year getting ready for the CSA season and when it’s here it seems to just slide by.  I wish that someone could press on the breaks a little for me because Thursdays and Fridays seem like they are here every day we get out of bed.  It’s a plant, cultivate, and harvest spiral-whirlwind that picks us up and takes us away.  We get set back down again when the dust settles in the fall.  Until then, we’re walking garden zombies!


Sooo….WHAT’S in the BOX???


Kohlrabi-  You may have received a white or purple kohlrabi.  This is in the same family as broccoli, kale, cauliflower and cabbage.  Stores best in a plastic bag in refrigerator.

Head Lettuce-  Lots more where this came from!  Stores best in a plastic bag in the  refrigerator to preserve moisture.

Peas-  We planted the snow peas (flatter and edible pod variety) and the snap peas (more rounder and edible pod variety).  You will probably have received one or the other.  Stores best in the plastic bag in the refrigerator.

Parsley-  You may have received the Italian Flat leaf parsley or the curly leaf parsley.

Broccoli-  Bonita que ta!   Stores best in a plastic bag in the fridge.

Fennel-  Popular as a vegetable in Italy, it can be thinly sliced and eaten plain or as part of a vegetable platter. It is often served with just salt and olive oil as a simple appetizer or salad course. It can be chopped up into salad as celery, and indeed used almost anywhere celery is used. I once saw it added to chili -it was delicious. Stores best in a plastic bag in the fridge, don’t forget to use the greens too!

Radicchio-  This is an heirloom variety.  They all seem to look a little different.  A small cabbage-like bitter green that is usually shaved into salads.  Enjoy the bitter flavor as it is healthy for your liver.  Stores best in a plastic bag in the fridge.

Garlic Scapes-  These are actually the seed pods off of the garlic plant.  They are wonderfully edible!  You use the stem part up until the little bulbous seed pod area.  Use them just like you would use garlic in any ‘ol dish.  Store in a plastic bag in fridge or with the ends in a glass of water on your counter top for a few days like a vase of flowers.

Next Week!  A short list of items that we may have next week, but will not promise to have.  Due to the unexpectedness of the season and perishable nature of produce, anything could pop up or go down hill unexpectedly.

Head Lettuce, broccoli, kohlrabi, cabbage, fennel, green onions, swiss chard, cauliflower


Baked Radicchio and Mozzarella Pasta

Spring Salad with Fennel and Orange