A busy, bustling week. We’re right around the corner from delicious mid-summer abundance. Summer squash are starting to roll in, slowly. Baby cucumbers are about to start falling off the vines. Green beans are in, carrots are growing longer and beets rounder. Soon enough there will be tomatoes, sweet peppers, hopefully some eggplant (if the grasshoppers don’t eat them all). This hot weather will help push things along.
The heat also means a big transition- fewer greens and more other stuff. The greens thrive in cooler, wetter temperatures, and mid-summer is not their time. For the first time, you get a break from salad greens this week. It’s time to get creative with cabbage, beets, and carrots. Mid-summer salads don’t need lettuce- get creative with slaws, crate your beets raw and drench them in balsamic. I’ll post a few recipes for inspiration, but use your own imagination to see how many ways you can reinvent a raw salad.
On the farm, things are busy, crazy, plans are up in the air. There was a public meeting last Thursday concerning the North End Urban Farm- land we’ve been farming for two years, and which is now owned by the city and slated for development. We need as much public support as possible as we attempt to rally support for a proposal that would include keeping most of the land as a farm. If you’re interested in this process, please email us and we’ll keep you in the loop.
With forcasted temperatures near 100 this week, we’ll be working to keep up with weeds and get veggies harvested before the heat. We’ll see you Tuesday!
Here’s what’s in your box this week:
- Cabbage: green head and/or Napa
- Scallions and/or Cippolini onions
- Braising mix
- Summer Squash
- U-pick green beans, peas, and herbs
And a few recipe ideas: