Summer2015_week1

Summer 2015 – July, Week 1

What’s in the Box:

Yellow potatoes, Sweet onions, Cilantro, Gold chard, Purple & green kohlrabi, Arugula, Radishes, Lilies

Dear members,

PLEASE TAKE ONE BOUQUET OF LILIES!

Finally! Our first delivery day! Thank you for participating with us!

It has been a long road this season, but we are pleased to finally get underway. The fields are looking full and promising, Fall and Winter crops look strong. I have posted some photos on Facebook, and hope to get them onto our website shortly as well.

Two notes on the lilies:
1. If your cat likes to chew on your flowers, please keep them up and out of range-lilies are toxic to cats. I have kitties and mine aren’t interested in the lilies, but best to mention it!

2. As soon as your lilies open, pull the anthers to keep them from dropping pollen.

I still have lots of work to do before the deliveries go out tomorrow morning, so I’m including a few recipes and sending these notes out to you now as a reminder. Remember your delivery tomorrow! And thank you!!

Yours,

Heidi

Potato Salad with Toasted Cumin Vinaigrette
Adapted from Bon Appetit, June 2002
Recipe found at http://www.epicurious.com/recipes/food/views/potato-salad-with-toasted-cumin-vinaigrette-106617

1 tablespoon cumin seeds

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil

2 pounds new potatoes, unpeeled, cut into 1-inch pieces

1 tablespoon salt

4 large hard-boiled eggs, peeled, coarsely chopped

2 green onions, thinly sliced

1/4 cup chopped sweet onion

1/4 cup chopped fresh cilantro

1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved

Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil.

Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat.

Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature.

Roasted Yellow Chard with Feta
Adapted from http://allrecipes.com/Recipe/Roasted-Swiss-Chard-with-Feta/Detail.aspx?event8=1&prop24=SR_Thumb&e11=chard&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i2

1 bunch yellow chard – leaves and

stems separated and chopped

1 large onion, chopped

1 tablespoon olive oil

salt and black pepper to taste

2 tablespoons olive oil

4 ounces feta cheese, broken into ½ inch pieces

Preheat an oven to 350 degrees F.

Grease a baking sheet with olive oil.

Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes.


Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then sprinkle with feta cheese.

Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Roasted Kohlrabi
Recipe adapted from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=203975&origin=detail&servings=2&metric=false

2 kohlrabi bulbs, peeled

1-1/2 teaspoons olive oil

1 clove garlic, minced
Salt and pepper to taste

2 tablespoons and 2 teaspoons grated Parmesan cheese

Preheat an oven to 450 degrees F.

Cut kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.

Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve hot.

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