Small Family Farm CSA

We Dig Vegetables


Search Our Site

Small Family Farm
Below are current issues of The Weekly Dig Newsletter, from Jillian Varney, owner of the Small Family Farm. Stay up to date on what's happening on the farm!

August Tenth

IMG 0081

This week on the farm we finished up our onion and garlic harvest which are always two large harvests that take a lot of time and labor.  It feels very good to have the onions all tucked away into the greenhouse curing and laid out to dry safe from the heavy rains, drizzle and high humidity that we experienced over the weekend.  There is a saying we learned from our Amish farming friends that goes “never let an August rain fall on your onions”.   I believe we did have one early August rain fall on the onions, but we got them pulled before the heavy rains last weekend.  Onions are prone to rot if left in the field even a little too long, especially when there is a lot of moisture. 

We have also been working hard at keeping the sweet corn patch protected.  We have a method for keeping our sweet corn safe from the racoons that has worked very well for us for many years that has failed us a little this year.  We put 5 lines of electric fence wire up around the perimeter of the sweet corn patch and keep the wires hot with a deep cell marine battery.  Somehow the racoons (or just one very brave and intelligent racoon?) have been finding ways to still get in.  Adam and I are perplexed!  They are either diving through the hot wires or jumping over somehow, but we are certainly scratching our heads over the matter.

We figured the sweet corn loss was about 1/3for this week’s harvest.  We were able to give everyone 4 ears of corn this week when we had planned to give 6 ears per box.  The racoons were getting in and taking a little each night over the course of the last week.  We do believe the fence is keeping many racoons out that are not brave enough or smart enough to figure out how to navigate our electric fence.  We did go ahead and order 8 rolls of electric fence net that comes in 100-foot rolls that should be here in the next week.  This net is easy to set up and take down and is 18 inches high and is built as a racoon fence that we can use for future years as well.  Unfortunately, it was on backorder and we can’t get it here as fast as we would like.  Hopefully this week it will come. 

Luckily we still have several more successions of sweet corn on the way.  We should be giving sweet corn for the next four weeks or so in larger quantities if we can continue to keep the racoons away!  We know how much everyone loves sweet corn and are working very hard to protect it.  We weed whack (trim) around the fence once a week and keep the battery for the fence charged up.  Farmer Adam is up there several times a day checking for damage, walking the fence line, checking the battery and trying different spots out for his trail-cam he just bought for this purpose.  I’m serious guys, it’s a heavy focus around here!

We’re even setting live traps baited with marshmallows that the racoons are completely ignoring as the lure of fresh sweet corn is much tastier apparently!  I even tried to buy snap traps in town, but maybe those are too dangerous or old fashioned and no one uses those any more?  Adam is trying his trail cam out at various locations around the perimeter of the patch as we’re still trying to figure out where and HOW they’re getting in.  Our ten-year-old imagined that they’re being air-lifted in by small racoon helicopters.  At this point, who knows, maybe she’s right? 

I figured the sweet corn drama deserved an entire newsletter as we are very focused on it at this point.  I’m hopeful that next week we will have good news for you regarding sweet corn!  Stay tuned! 

IMG 0080

IMG 0073

What’s in the Box????

Sweet Corn-  4 ears of sweet corn per member this week.  Sweet corn is best eaten the fresher it is.  We recommend eating them up right away or keeping the cold and in your fridge until you get a chance to eat them up! 

Cucumbers- 5 or 6 per box.  Cukes prefer a 50 degree storage temp.  The fridge is a little too cold and the counter is a little too warm, so eat them up soon!

Broccoli or Cauliflower-  Either a broccoli or cauliflower per member.  They varied in size a bit. 

Melon- 1 big one or 2 smaller ones.  Canteolope this week!  More melons coming over the next few weeks! 

Summer Squash and/or Zucchini- 2 or 3 per member.  Prefers 50 degree storage temp.

Carrots-  1 pound bags per member. 

Onion-  White onion

Garlic-  Asian Tempest. Garlic will store just fine on your counter until the new year.  If you still have it after the new year, garlic must be refrigerated. 

Kale-  Lacinato kale bunches for all this week!

Celery-  Local celery has a stronger celery flavor compared to California celery.  Another thing we’ve seen in celery since we started growing it 17 years ago is that the hearts start to turn brown.  If the heart of your celery is turning brown, you’ll have to cut out some bad parts, we’re really sorry about this, it’s a mystery in celery growing that we’ve never been able to figure out! 

Lettuce x 2-  Romaine lettuce.  We’re hoping to still have it for next week so you make BLT’s with your tomatoes next week! 

Next Week’s best guess: celery, sweet corn, watermelons, cantelope, broccoli, green beans, summer squash, zucchini, tomatoes, carrots, onion, lettuce?


Easy Garlic Butter Kale with Rice by RecipetinEats

Screen Shot 2022 08 09 at 10.30.52 PM

Easy Cheesy Corn Fritters by Now Cook This

Screen Shot 2022 08 09 at 10.35.02 PM

 Cucumber Cream Cheese Sandwich Rolls by Christina's Cucina

Screen Shot 2022 08 09 at 10.44.22 PM

Carrot GInger Salad Dressing by Detoxinista

Screen Shot 2022 08 09 at 10.47.10 PM

Vegetable Chowder (for your celery!) by Together at Home

Screen Shot 2022 08 09 at 10.53.39 PM

August Third

IMG 0064

I want to take a minute to celebrate you!  The home cook! I want to celebrate your daily practice of preparing nourishing food for your families using fresh, local, organic vegetables.  Your decision to source your vegetables from an organic vegetable CSA farm is applaudable and has far-reaching effects that go beyond your kitchen.  Your not only supporting a small scale diversified organic family farm, but your putting in serious time and dedication to wash, process, sautee, blender, bake and steam all of these veggies.  Bravo!

I believe that the creative energy your putting into these veggies also supports your community. Your showing your children, your partner, and your community that home-cooked meals matter and are worth your time and energy.  Your showing your community that the source of your food matters when you choose to buy it from a farm that practices stewardship and a respectful relationship to the land, water and an a balanced ecosystem.  Your proving to yourself that even though your busy, you know you have time for what is important for your body and your mealtime routines. 

I have three small children myself and I know they love it when mom is in the kitchen.  My children feel loved by me when I’m in the kitchen creating aromas and flavors that create a nostalgia that lasts a lifetime for them.  They bob in and out of the kitchen, sometimes offering to help chop and peel and stir whatever is in the pan.  They nibble at my diced cucumbers and carrots.  They show excitement for the expectant meal that nourishes not only their bellies, but their hearts as well.  They see how busy I am, but they also see how important it is to me that we eat home-cooked meals prepared with fresh, seasonal ingredients. 

I love to think of you all out their with your meal plans. I think of you all in your kitchens chopping and dicing.  I imagine the hundreds of meals and salads and soups and casseroles and fritattas made with all of these nourishing greens.  I wonder what dishes excite you.  I wonder if your kitchen is as messy as mine.  I wonder how you pull it off, because every day at our house it feels almost like a miracle that these veggie-loaded meals make it onto plates and into tummies amidst the chaos of farm life.  I wonder if your fancy in your plating or do you have guests over to share your veggies with and do you brag to them about your CSA boxes? 

You aught to be bragging!  I’m so proud of you!  Especially in an age of convenience and sound bites and flashing screens and dinging phones and deadlines, who has time for cooking?  But then again, who doesn’t have time for cooking?  If the home cooked meals go away, there is so much else that is lost.  Not just the calories and the food, but the shared meals with families.  The time spent together cleaning up the mess, washing the dishes, sweeping the floor, straightening the chairs.  The time you get to yourself with a glass of wine and your veggies and a cutting board and your playlist.  The meditative, slow cooked meal is important, by golly and we all must rally to save it! 

I believe that every vegetable is delicious when prepared properly.  If you find that you receive something that your not as excited about in your CSA box, take the challenge on and tap into the endless sources online like pinterest, youtube, google, and social medias of all kinds and find something that looks appetizing to you!  I know the challenge is real and time is short, but stepping outside of our comfort zones once in a while are also real.  Overcome your hurdles and then I have something to brag about which is you!  My true source of inspiration! 
IMG 3397

What’s in the Box?

Celery-  Gorgeous Celery by my standards!  I have to tell you that local celery is difficult to grow!  It’s also much different than store-bought celery which mostly comes out of California.  Local celery is generally much greener and has a stronger celery flavor.  We leave much of their greens on for you to use in your stocks, soups, or juice them up if you’re a juicing person!  Local celery generally is less succulent and juicy than Cali celery which is heavily irrigated.  We do our best on this unusual local item and are happy to share it with you today! 

Red or Green Cabbage-  Most members received a green cabbage this week.  I hope you’re not cabbaged out yet.  We had one more succession that was ready to be harvested.  I hope you got the color you love most! 

Onion- We’re very happy to be sharing full sized white onions with you this week! 

Beets-  These are the first of our field beets for this season.  Will store best in a plastic bag in the fridge. 

Cucumbers-  2-3 cucumbers per member this week.  We have another succession of cucumbers coming on that will be here next week.  Did you know that cucumbers prefer a 50 degree storage temp?  A fridge is too cold and the countertop is too warm, so we recommend eating them up so you don’t have to worry about storing them! 

Zucchini and Summer Squash-  3-4 per member.  Also prefers 50 degree storage, but they don’t last long at our house.  We find ways to sneak them into to just about everything. 

Swiss Chard-  Swiss Chard is in the same family as spinach, so we wilted down their greens and made our favorite spinach stuffed shells recipe.  The stems of swiss chard add a nice veggie crunch to any stir fry or frittata. 

Green Leaf Lettuce-  We’re thrilled to still be offering lettuce in the heat of the summer here.  For your sandwiches, tacos, salads and however else you eat your lettuce!     

Broccoli or Cauliflower-  Most members received a broccoli this week.  We also filled in with cauliflower for those who did not get broccoli.  Broccoli prefers to stay very cold.  Store in a plastic bag in the fridge. 

Garlic-  This is the Chesnook variety which is a purple stripe hardneck variety.  We love that it has large cloves mixed.  Fresh garlic like this will have a thicker membrane around each clove.  It isn’t fully “cured” which is why we are giving it with some of it’s stem still attached.  Fresh garlic is fine on the countertop until the new year.  It may start to sprout after the new year in a warm kitchen.  For long term storage garlic prefers “cold, dark and dry” like the fridge.    

Next Week's Best Guess:  Celery, Cucumbers, Zucchini,Summer Squash, Onion, Garlic, lettuce, watermelons, sweet corn (hopefully!), cherry tomatoes and or asian eggplant?, carrots, maybe broccoli.  


 Swiss Chard and Onion Fritatta from Williams Sonoma

Screen Shot 2022 08 02 at 10.43.12 PM

Easy Egg Salad Recipe with Celery from Mom's Dinner

Screen Shot 2022 08 02 at 10.49.38 PM

Mediterranian Celery Olive Salad from Ally's Kitchen

Screen Shot 2022 08 02 at 10.56.27 PM

Cheesy Zucchini Rice from Buns in My Oven

Screen Shot 2022 08 02 at 11.06.34 PM



July Twenty-Seventh

IMG 3383

I felt a slight shift on the farm this week when I heard the cicadas sing for the first time.  Their whining, buzzing sound that only comes on the hottest of summer days to begin with.  I am also noticing more monarch butterflies and flys!  The cool nights and the shadowy evenings reminded me of fall for a brief moment as I took notice of the shortening days.  We revel in our summer nights wearing tank tops and running barefoot, but I was briefly made aware of their scarcity in the shadowy, cool Sunday night.  Suddenly the dark by 8:50pm feels early! 

Summer cannot be called a summer until we have tasted sweet corn and melons and tomatoes.  Our favorite summer crops are yet to come, but as we are so ready for them, they cannot arrive soon enough!  We noticed that our farm dog/puppy, Leche, has been harvesting melons out of our melon patch.  He hunts for the biggest, sweetest melons and then picked one right in front of us while we were harvesting kale this morning.  I had to take it as a training opportunity and scold him for his stolen melon.  It looked like he got the message with his lowered head and sunken posture.  Later we had to repeat the same training when he picked an unripe tomato right off the vine.  Thief!  We also noticed that the racoons or other wild animals have discovered our melon patch and are sampling as well.  I guess it’s time to start picking melons soon!

Farmer Adam finished putting up the sweet corn fence this week as well.  We need to keep four lines of electric wire put up around the sweet corn patch to keep the racoons out.  They have already been in sampling unripe ears.  Historically, the electric fence does a very good jop at keeping the out as long as the wires aren’t shorted out by grass or tipped over corn on the electric wire. 

We’re also very excited about our tomatoes this year.  The tomato patch looks amazing, y’all!  The plants look big and healthy.  We also are experimenting with putting landscaping fabric down between the rows.  Farmer Adam has been spraying an Omri approved organic fungicide called Copper that will prevent the tomatoes from getting blight.  Tomato Blights have been a huge problem for us in previous years that cut our yields significantly.  With such a healthy tomato patch, we’re in for a pretty bountiful tomato harvest here in a few weeks!

The packing shed smelled of cucumbers, carrots and basil this afternoon as we were washing up the morning’s harvest.  These nostalgic smells instill a seasonal rhythm that I experience with my senses.  I smell the carrots and cucumbers and basil and corn pollen and melons and experience Summer.  I hear the cicadas and the sounds of the children playing in the yards and I experience summer.  I see the Monarchs and the big blue skies with the high, puffy, storybook clouds and I experience summer.  How I long to taste all of summer’s sweet, juicy offerings to feel that summer has completely washed over me. 

IMG 3387

What’s in the Box?

Celery-  Gorgeous Celery by my standards!  I have to tell you that local celery is difficult to grow!  It’s also much different than store-bought celery which mostly comes out of California.  Local celery is generally much greener and has a stronger celery flavor.  We leave much of their greens on for you to use in your stocks, soups, or juice them up if you’re a juicing person!  Local celery generally is less succulent and juicy than Cali celery which is heavily irrigated.  We do our best on this unusual local item and are happy to share it with you today! 

Red or Green Cabbage-  We tried hard to have a red cabbage for everyone, but they were smaller and we had to pick some green cabbages to fill in.  I hope you got the color you love most! 

Onion- We were happy to harvest the first of our white onions this week!  So fresh we left their stems attached. 

Carrots-  1lb bags of carrots for all this week.  We wanted to harvest them with their greens on again this week, but we had a short crew so went with the quicker method this week.  Still lovely and ready to eat! 

Cucumbers-  2-3 cucumbers per member this week.  Cucumbers will continue to crank for it while yet.  We hope you’re loving them as much as we do!  Did you know that cucumbers prefer a 50 degree storage temp?  A fridge is too cold and the countertop is too warm, so we recommend eating them up so you don’t have to worry about storing them! 

Zucchini and Summer Squash-  3-4.  Yep, the zucchini and summer squash are still coming!  We hope you’re finding ways to sneak them into your meals each week!  It’s no problem at our house! 

Red Curly Kale-  Gorgeous bunches of red curly kale for your cooking delight! 

Green Leaf Lettuce-  Smaller heads of lettuce this week, but lettuce is difficult to grow in high summer at all, so we’re thrilled to have it to share with you!  Lettuce this time of year can get a little more bitter, especially if it has been very hot, but we’re finding it’s not as bitter as we have experienced some years, possibly because of the cooler temps and plenty of rain. 

Cauliflower and/or Broccoli-  Everyone received a cauliflower this week, and some people also received a broccoli if the cauliflower was smaller.  We didn’t have quite enough broccoli for everyone this week.  Prefers to be kept very cold, so will need to get in the fridge right away! 

Basil-  Small, cute little bunches of basil.  Basil can be stored like cut flowers in a vase of water to keep it fresh until you’re ready to use it.  Basil will turn black if kept in a fridge. 

Next Weeks Best Guess:  Zucchini and Summer Squash, Cucumbers, Broccoli, Cauliflower, Celery, Onion, Carrots or beets, Chard, Asian Eggplant, Lettuce, Maybe Cabbage


Asian Peanut Slaw from Veggie Society

Screen Shot 2022 07 26 at 11.10.55 PM

Everything But The....Cream Cheese Celery Snacks by The Skinny Fork

Screen Shot 2022 07 26 at 11.15.51 PM

Zucchini Parmesan by Alexandra Cooks

Screen Shot 2022 07 26 at 11.23.50 PM

Lemon Basil Gnochi with Zucchini by Gimme Some Oven

Screen Shot 2022 07 26 at 11.27.49 PM

July Twentieth

IMG 2113

High Summer on the farm feels hot and muggy.  We received a perfect rain last Friday with exactly one inch that fell in the morning.  We were planning on getting some weeding done that morning, but were happy to find a little inside work to stay out of the lightning and thunder and pouring rain. 

I have learned that I tolerate the heat a little better than I have in previous summers for some reason.  I wonder if a person can build up to this kind of thing or if my mental stamina for working in the heat has increased.  I watch the crew power though with their water bottles, sun hats and using their positive attitudes and lively conversation to help endure the sauna.  I’m endlessly thankful for such a hardy crew of helpers that value using their bodies and doing this kind of work. 

Cucumber harvest hit fast and strong this week.  We were able to give everyone 4 cucumbers this week which always feels good.  Cucumber harvest will mellow out a little now until our next succession comes on.  Zucchini and Summer squash harvest is going steady.  The plants will continue to produce generously for several more weeks.  Dust off your zucchini and cucumber recipes!  Farmer Adam is picking broccoli, cauliflower and Romanesco every two days still so that we all have florettes for roasting, steaming or stir-frying all week long! 

This week we are hoping to catch up on some weeding projects that have gotten away from us before we begin garlic harvest next week.  Garlic harvest usually consumes all of the crew time for a couple weeks other than when we need to shift into harvesting mode for cukes, zuccs, and broccoli harvest.  We’re excited because we have an extra big crew of helpers this year to help us get the harvest in in a timely manner. 

My mother took the kids down to my sister’s house this week so Adam and I had a couple days home on the farm to ourselves this week for the first time ever.  I noticed this week how loud the birds are around out house.  How did I not hear all of that ruckus before?   The farm was an Eden of butterflies, birds, and bees that I was able to slow down to see and hear this week.  Such a strange calmness for Adam and I to experience the farm quite and alone in the evenings when the children were away from home. 

IMG 2101

What’s in the Box???

Curly Green Kale-  A hefty bunch of green kale to keep you eating your greens. 

Carrots-  Gorgeous bunches of carrots this week with 8-10 carrots per bunch.  We were excited to give them with their green tops on.  Carrot tops are edible if you’re up for a challenge!

Cucumbers-  4 Cucumbers per member this week.  Our kids love to eat these as a snack, but we also love to make cucumber sandwiches and creamy cucumber salad!  Nothing like a cucumber to help you cool off!

Zucchini and Summer Squash-  3-7 per member.  We had a little mis-count and most members received 7 squash, but we were running out towards the end of packing and had to cut the number down.  The plants are still producing generously.  We’re expecting the harvest to slow a little.  Zucchini and Summer Squash harvest will slow down in cooler temperatures and as the plants get older. 

Broccoli-  One broccoli per member this week.  Broccoli is a cool season plant, so it’s a blessing to still be harvesting it in late July.  We know you love broccoli, so we plant a lot of it! 

Lettuce x2-  Lettuce is another tricky one to have in the heat of the summer like this.  We aim for a lettuce harvest every week because everyone loves to make their salads or have lettuce for sandwiches. 

Dill-  The dill is all flowered out.  We thought you might like to use the flowers if you make refrigerator pickles.  The flowers could also make a nice bouquet for your table if they handle the transport okay- we put the dill in the bottom of the box so that the other veggies don’t get pollen all over them.  The fronds can be added to salads of all kinds! 

Beets-  These are overwintered beets that we wanted to give to clean out the cooler before we start harvesting the fresh ones in a couple weeks! 

Fennel-  Fennel are difficult to grown in the heat as well.  Enjoy this rare gem of a vegetable! 

Green Onions-  This is the final green onion harvest of the season. Next week will be able to begin harvesting the fresh bulb onions. 

Garlic Scapes-  This is also the final garlic scape week.  We will be able to send fresh cut garlic next week.  Scapes can be used from the blunt end of the scape up to the nodule. 

Next Week’s Best Guess:  Celery, Cucumber, Squash, Lettuce, Kale, Carrots, Broccoli or Cauliflower?, Red Cabbage?, Onion?, Beet?, Basil or sage?

86738A70 3B8E 4285 8B5F 2663B49B8B9F


Just Keeps Getting Better Kale Salad by Bon Appetit

 Screen Shot 2022 07 18 at 10.35.47 PM

Spiced Summer Squash and Chickpea Bisque from Dishing Up the Dirt

Screen Shot 2022 07 19 at 10.17.15 PM

Broccoli and Fennel Soup with Sunflower Seed Dukkah from With Food and Love

Screen Shot 2022 07 19 at 10.18.56 PM

Asian Cucumber Salad from Lemon Tree Dwelling

Screen Shot 2022 07 19 at 10.20.59 PM

Balsamic Roasted Beet Salad with Walnuts and Feta from Walder Wellness

Screen Shot 2022 07 19 at 10.22.13 PM

July Thirteenth

IMG 2077

In these full summer days of endless to-do lists with the demands of the farm getting heavier and stronger, our bodies begin to feel like they’re moving with less briskness and pep.  All the stored energy from a winter’s rest feel like it was used up already somehow.  The broccoli, zucchini and now cucumber harvests need to happen every two days.  The weed pressure gets more and more intense while the thermostat rises.  Adam and I work around the clock trying to keep the farm functioning like a well-oiled machine.  The children, the yard, the kitchen, the laundry-all need attention as well. 

Sustainability is a buzz word in the world of organic farming.  With the emphasis on soil health we are focused on sustainability.  We’re thinking about the monarchs, the nesting birds, the soil microbes, the worms and critters of all kinds whether we see them or not, we aim to coexist harmoniously.  The plants are happy, the crops look amazing, the CSA boxes are full and we have help.  But somehow the lifestyle for the farmer does not feel quite so.  It’s just that we’re tired.  The kind of tired you feel when you’ve poured all of heart and soul into something because you believe it in deeply.  We’re holding onto our ideals with our teeth, be it foolish or admirable, I still haven’t figured that one out. 

I do not wish to sound like I am complaining, because I really dislike complaining.  Everything we have going in our lives, we asked for and created for ourselves.  We dreamed for, invited and built this life brick by brick.  I actually feel lucky and blessed to be here.  No one makes us do it other than me, the mad-woman behind the scenes who thought this was all a really good idea.  I’m just mad enough to continue believing that it is a good idea and to hit the restart button every year.  My amazing, hardworking husband obliges me and together we jump in with both feet. 

The truth it, it is a good life and I wouldn’t trade it for anything.  The rewards are much greater than the sacrifices.  But I guess it helps a little to share the fact that it’s really, really hard with you.  I write these newsletters like a journal entry in the quite of the evenings when the children are sleeping and mommy has a little time to herself after a busy day on the farm.  I sit here wondering what to write about and these are the words I find myself typing. 

But sometimes, on a Saturday or Sunday afternoon, I sneak out to my flower beds for a little while.  I have some Lillys, Echinesia, Gladiolas, Irises, Poppys, Calendulas, a few Zinnias and this year I tried to start some Daisys.  The Daisy’s are still pretty little and I’m not sure if they’re going to take off.  I really want Daisys.  They possess a simplicity that is so contrasting to my life, I feel drawn to them.  I feel guilty when I’m weeding my flowers when there is so much weeding to be done in the fields and I know Adam is out there trellising tomatoes.  But the children play in the yard when I’m weeding flowers and we’re together in a way.  I feel guilty when I’m farming and I’m not with my kids.  I feel guilty when I’m with my kids and I’m not farming.  I have learned that I cannot escape some level of guilt wherever I am.  So I just go weed some flowers for a little bit when I can afford to.  It nurtures me in a different kind of way.  Maybe I will learn to let go of my guilt in these flower beds and trust that I am doing enough. 

IMG 2089

What’s in the Box?

Green Cabbage- This is a variety called Quickstart.  An early season cabbage that isn’t quite as dense as a storage cabbage.  It’s a little lighter and airier of a cabbage, but crispy all the same! 

Cucumber-  The very first cucumber harvest of the season!  I was SO excited for cucumbers this year!  Just one thes week, but be ready for more next week!  

Zucchini and Summer Squash-  4 squash per member.  We tried to give everyone two zucchinis and two summer squashes, but you may have received three summer squashes and one zucchini.  Time to dust off all of those zucchini and summer squash recipes because the squashes are rolling in heavy these days!  Zucchini pancakes, zucchini fritters, zucchini bread, zucchini ricotta roll ups!  Sub summer squash in almost any zucchini recipe. 

Broccoli or Cauliflower-  Either a broccoli or cauliflower per member this week.  I hope you got the one you love to eat the most!  

Romanesco-  Success!  We have been attempthing to grow romanesco for a very many years with varying success.  We usually time it so that we get a late season harvest and then it never matures in time to acutally share with you!  This year we shot for a summer harvest and hit it on the bullseye!  

Fennel-  Fennel is in the same family of plants as celery, carrots, dill and parsley.  It has a lovely licorice flavor that is wonerful when eaten raw.  Use a mandolin and shave fennel thinly raw onto salads.  When fennel is cooked it generally looses its licorice flavor and will caramelize like an onion, so it can be snuck into just about and dish!  Remember to cut out the woody core in the center by the base.  The frawns can be used for garnish or nibbling on while you’re cooking for fun! 

Kohlrabi-  Two kohlrabi per member.  We tried to give everyone 1 purple kohlrabi and 1 while kohlrabi, but towards the end of packing we had only white left and some folks received two white kohlrabi.  We’re coming to an end on kohlrabi season. 

Green Onions-  One bunch of green onions per member.  The green onions can be used from the tip of the whites and most the way up into the greens.  Use as much of the green onion as you like! 

Red Leaf lettuce-  These red oakleaf lettuces are so special!  It takes a couple extra minutes to clean up, but such a lovely texture and color on the plate! 

Collard Greens-  Your challenge for the week!  If you eat meat, time to thaw out some bacon.  They’re AMAZING cooked in broth and then fried with a little bacon.  But if meat isn’t your thing, stem the until they’re pliable and use them as a wrap. 

Next Weeks best guess:  Summer Squash, zucchini, cucumber, kale, broccoli and/or romanesco, carrots, celery, bunching onions, garlic scapes, fennel, lettuce.  

IMG 2090