Early morning over the pick-up location at the farm. Photo by Jared Planz

│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │

Announcements:

Only Three More Weeks This Season!

As we start winding down this season, please remember you can come and collect a maximum of 2 shares at a time. Feel free to come both Wednesday and Saturday if you would like, to collect any extra shares remaining.

Meat Sales

We still have a few New York Strips, and Delmonico in stock. These cuts are available for cash only and all cuts are under $10 per cut. In order to purchase, please inquire when picking up your share (for on farm only).

Information About Our Garlic

We have decided to increase the amount of garlic that everyone will be receiving in their share. In order to keep up with the new volume that we intend to give out, the farm has decided to give out that garlic uncleaned. It will still be the same beautiful garlic that you have been getting all year with just a few extra garlic papers wrapped on them. We still intend to sort out any garlic that does not meet with our standards.

PURCHASE GARLIC BELOW

Garlic is still available for purchase as well and will be cleaned off like before.

sold out

6/2 Event Invoice

$112.00

Add To Cart

This Week’s Share:

Garlic
Sweet potatoes
Tokyo Bekana
Kale and collards
Fennel
Daikon radishes
Chinese cabbages (small heads)
Bok choy and tatsoi
Peppers — green bells and sweet
Optional chili peppers and poblanos

Recently found on our fennel was this caterpillar Papilio polyxenes, also called the parsley worm at this stage because of its love of parsley. Watch out—they like dill as well. Here at the farm, we do a gentle relocation project in the herb beds. This caterpillar will become the American swallowtail, or parsnip swallowtail butterfly, commonly found throughout much of North America.

U-Pick:

Hot (and not so hot) chili peppers
Basil: Greek, Thai, Round Midnight, Lemon, and Tulsi
Garlic chives
Lemon balm
Parsley
Sage
Shiso
Sorrel
Thyme

Evidence of what remains of the lettuce. We have a lot of pressure with the deer and ground hogs on the farm, and these tasty greens we grow are hard to resist. Sadly we were not able to keep them from having a feast this weekend.
We will save what little they left for us and keep on growing!

RECIPE:

Fennel can be mysterious to those who have not used or seen it often in dishes. So this week, we’re highlighting a Cooking Light resource for fennel that has a few recipes you can try.

“All parts of the fennel plant—bulb, stalk, and the feathery fronds—are edible, and will add texture and flavor to salads, slaws, pastas, and more. Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.

Fennel stalks can take the place of celery in soups and stews, and can be used as a bed for roasted chicken and meats. Use fennel fronds as a garnish or chop them and use as you would other herbs, like dill or parsley. Oh, and one last thing—fennel and seafood go together like peas in a pod.”

Cooking fennel, roasting it in the oven, cut into thicker slices with other root vegetables, is always a go-to when you have them on hand. Feel feel to also add them to the sauté pan or a hot stir fry!

Daikon Radishes can also be pretty unique, this article helps explain them quite a bit and gives a few more recipes to try!

Coming Soon:

Salad greens, we plan for more spicy mix and Arugula
Okra, we are pausing this week and will pick what may size up next week
Sweet potatoes, we are expecting them until the last share!
Peppers, sweet/hot both we are also expecting to have plenty until the last share
Cabbage leaves
Garlic

Week 24 of 26: Fennel, Daikon, and Chinese Cabbages