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June 16, 2015

Posted 10/2/2015 2:03pm by Don Kretschmann.

June 16, 2015

Greetings from the Kretschmanns,   

It’s always amazing how quickly the season progresses for us. General greening of spring and the first plantings culminate in the bonanza of salad as our veggie boxes begin. With a few days of hot weather in early June the strawberries overwhelm everything else as they ripen literally overnight and urgently cry for consumption.

Though we have yet to start picking the first of the early broccoli and cabbage planting, last week we seeded nearly double that amount for the fall! We’ve been anxiously watching our first cherries in about 5 years. Birds can clean you out in a minute. We only have a few trees, generally just for ourselves, but they ripen so quickly—and then they are done for another year. (just saw this morning, the sweet ones have succumbed to soft rot, with all the rainL.

Farmers love rain—free, quenching thirst with crop. But…Friday- .25”, Sat. .25”, Sunday 3.25”, then Monday 2.5” A month and a half of rainfall in four days!   

We just took the row covers off our zucchini and we see the first little zucchies. Likewise, broccoli shows the tiny start of the flower head which becomes our crop. Cabbage to follow. The cooked greens-chard, kale, and collards-- are all growing like gangbusters. We’ll be rotating between them in the boxes over the next several weeks. They are the most nutrition packed of all vegetables.

Just heard from niece, Rachel, that a little lemon or lime juice with these greens enhances the availability of mineral nutrients.    Next week will likely be the last of strawberries for the season. (the red imposters in the stores aren’t really strawberries!)   

Hoping you enjoy the succession of greens, we are sincerely,                                             Don, Becky, & the Farm Crew

Notes of Note: Light shares get a box every week—this is a change from prior seasons. P.S. We try to send out reminders for picking up veggies, but don’t depend on it.

ID: Curly cue ropey looking things are garlic scapes. Scapes:scallions::galic:bulb onions. You can chop them up and use as you might use garlic.  

Caesar SaladDressing: Blend ½ c. lemon juice, 2 tsp. Cider vinegar, tsp. honey, 2/3 c. olive oil, ½ c. romano/parmesan cheese, ¼ tsp. thyme leaves, 2 oz. Salted anchovies. P. Newman has no monopoly on salad dressings!

Homemade Garlic Croutons: Remove any woody lower portions of garlic scapes. Cut up about 1/4c. scapes and press in garlic press. (you can remove and use the smashed part too) combine with 3 tbs olive oil, pinch of salt, and 2 c. diced whole grain bread mixing until evenly coated. Spread on cookie sheet and bake @350deg. about 10 min.

Simple Swiss Chard: Cut up chard stems and ribs into 2” pieces and leaves into 1” wide strips. Saute stems and ribs in olive oil with 2 cloves diced garlic (or 1/2c. diced garlic scapes) and 1 diced medium onion (or 1c. chopped scallions) Stir constantly and after 10 min. add greens a little at a time until they are wilted and tender—about 5 min. For different textures you can add a handful of raisins and/or some toasted almonds.   Or add precooked chickpeas.