Farm Share Week 4 June 25-28, 2014

Farm Share Week 4 June 25-28, 2014

With the arrival of this box-we have completed one month of farm share already! It’s hard to believe that 4 weeks can fly by this fast-but as they do the farm is harvesting more and more goodies for us to enjoy in our boxes.  The final day of school (for the kids I watch) is tomorrow and I am looking forward to a summer of camping and canning and freezing what extra goodies I can to enjoy all year round.

This next bit is from Jenny-and is an update on the farm.

Hi everyone! What an adventurous few weeks it’s been. We’ve had some pretty fearsome storms, especially the one that resulted in tornadoes for a couple nearby towns on June 17. Farmers live by necessity in rhythm with the weather. There’s no ducking into your cozy office on those wild weather days- there’s a whole lot of forecast-watching and “making hay when the sun shines”. We get out in the field right away if weather permits, to avoid as much as possible harvesting things in torrential rains (which I have definately also done ;).
Hopefully all this rain will give a few crops that final push to be ready for next week. If you have had your share of “what is this vegetable?” moments, know that some of the usual favorites are likely to appear next week: carrots, peas, beans and zucchini are almost ready! You cannot imagine my excitement. Also, red currants will be ready next week. They’re sour but yummy and antioxidant-packed, and no, you do not need to make them into a jam that is 80 percent sugar! They are a nice addition to salads, oatmeal, or as a snack with dark chocolate. Oh, yes! And if that doesn’t appeal, add it to a smoothie with some banana and whatever else you fancy.
So, in sum, the great variety of summer is coming! Try to enjoy all the bok choy and kale you can as you will see them in the coming weeks (especially for half shares).
Half Shares
-Strawberries, asparagus or zucchini (would that we had enough of any one of these!)

-arugula
-green swiss chard
-romaine
-red leaf
-black kale
-garlic scapes
-chinese cabbage
-green onions
-radish

Whole Shares
-green kale
-rhubarb or
-bok choy
-green leaf lettuce
-dill

This weeks recipe is my favorite although I have yet to make it this year.  Last year was our first year with the farm share program and neither myself of my husband had ever seen swiss chard (but it’s now our favorite!).  This recipe could easily have other greens added to it (the crunchy part of the bok choy could be added at the same time as the chard stems and then the leafy green part of the bok choy at the same part as the leafs of the swiss chard).  I will update with a photo as soon as I make it but we’re leaving this week for a camping trips.  If you do make it feel free to share it 🙂

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

  • 1/2 cup dry white wine

  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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