Week 4, 2013
We are pleased to announce that those of you who purchased 10-weeks of fresh-cut Flower Shares will be able to start picking up your beautiful blossoms starting July 9 th for Tuesday folks, July 11 for Thursday folks and July 13 th for
Saturday customers/
While the sun and heat have been more cooperative of late, we have lost higher percentages of some crops than we would normally expect (the strawberries, some cucumbers, squash, broccoli) due to the heavy rains and below-normal temperatures. We have seen some others growing quite nicely. The lettuce heads have been doing well, the Swiss Chard is growing again, the tomatoes are happy to be staked up and the peppers are leafing out. The potatoes and sweet potatoes are doing well and spreading out their leafy vines.
Other crops have been challenged by the slower growing conditions which provide more opportunity for pest infestation, e.g. radishes that should have plumped up and filled out after the first harvest thinned them out, took so long to do so, that many of them fell victim to bugs in the soil. As organic producers, we have a very limited and naturally-derived antipest arsenal so we have to race to keep ahead of all the other critters that think our food is as tasty as we do.
But, even with all the challenges, we hope you agree that the resulting food, grown right here, without synthetic chemicals or pesticides, and picked fresh for you is worth the hassle!
Tasty, colorful beets are getting bigger and bigger and the squashes and cucumbers are growing and blooming and we might have some of their first fruits by next week. Savoy cabbages should be coming very soon too!
T
HE LETTUCE AND GREENS YOU RECEIVE TODAY HAVE BEEN WASHED FROM THE FIELD
,
BUT
LIKE ALL FRESH PRODUCE
,
SHOULD BE THOROUGHLY WASHED AND REFRIGERATED BY YOU
AT HOME .
You might receive
SALAD TURNIPS in your share this week. Salad turnips are very different from the traditional turnips of Thanksgiving tables and winter storage. The salad turnip, is a small, creamy, white-fleshed turnip that looks more like a radish than it does its larger kin.
Their surprisingly delicate, almost fruity flavor and crunchy texture accounts for their popularity. Even if you think you don’t like turnips, you HAVE to give these a try. They’re delicious raw, but if you can resist the urge to simply pop them in your mouth, try shaving them into salads or slaws along with thinly sliced apples or pears. When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases.
The turnip tops are also tasty quickly sautéed with garlic in olive oil. Salad turnips are versatile enough to pair with just about anything, and they’re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautéed.

Week 4, 2013
There’s no need to peel the Hakurei, simply trim the ends and wash them under cold water.
The green tops do need a more thorough washing. When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.
G ARLIC S CAPE P ESTO
Ingredients


1/4 cup pine nuts
3/4 cup coarsely chopped garlic
 scapes*
Juice and zest of 1/2 lemon


1/2 teaspoon salt
A few generous grinds of black



1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano
Reggiano cheese
*Or use half scapes and half herbs such as basil, dill and chervil pepper
Procedures
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running.
When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
S
WEET AND
S
OUR
L
ETTUCE
S
ALAD
From Giora Shimoni, former About.com Guide
My Hungarian father makes this special Sweet and Sour Lettuce Salad, and my pickle-loving daughter gobbles it up. It is gentler than sauerkraut, but also dresses up meat sandwiches or makes a flavorful side dish.
Prep Time: 15 minutes Total Time: 15 minutes
Ingredients:
 1 round head lettuce  4 Tablespoons sugar or sugar substitute
6 Tablespoons vinegar


1 cup water
2 teaspoons salt

Preparation:

1. Separate and wash lettuce leaves. Place in large bowl.
2. In a separate bowl, mix water, vinegar, sugar, and salt. The mixture can be adjusted a bit according to your taste.
3. Pour over lettuce. Use your hands to mix the lettuce well with the liquid.
4. Let sit for 20-30 minutes at room temperature. Refrigerate. NOTE: The salad tastes better after a day of sitting in the refrigerator. VARIATION: I've used a liquid sugar substitute instead of the sugar in this recipe, and it worked fine.
R
OASTED
S
ALAD
T
URNIPS
1 bunch turnips
1 – 2 T. extra virgin olive oil salt & pepper pinch red chili pepper flakes, optional
Preheat oven to 425. Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in half lengthwise. Toss with olive oil, a little salt & pepper, and red pepper flakes, if using. Place cut side down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3 – 5 minutes more.