The hopeful rain that was threatening to come our way last Friday left us dry once again.
Every day I over hear Chris, Joe and Duncan calling out to each other:
"Okay, drip on in field 8 for 5 hours." "then change to field 3, use the blinds, and time for 6 hours"
"sprinkler is ordered and the hose came in for the pond (a sigh of relief)!"
The dry weather has given this farm it's challenges. Crops are slow to germinate and those that have are
producing slightly smaller than average. We've harvested for you our lettuce heads and cabbage
that may be small but is truly flavorful.
This week's bounty of CSA are for those that purchased a Full Vegetable Share
and/or a Seasonal Fruit Share, Thank you!
Please remember that the pick ups begin at 4pm.
Those of you who are picking up at the farm and come a little early, we ask to
please be patient with us as we set up the stand so we can have a smooth
opening of the market. Thank you!
and/or a Seasonal Fruit Share, Thank you!
Please remember that the pick ups begin at 4pm.
Those of you who are picking up at the farm and come a little early, we ask to
please be patient with us as we set up the stand so we can have a smooth
opening of the market. Thank you!
Your vegetable harvest this week...........
Sweet Salad Hakurei Turnips
Green Savoy Cabbage
Purple Scallions
Green Zucchini
Yellow Crookneck Squash
Fresh Dill
Fresh Dill
Field Grown Cucumbers
Green Beans (grown by Mick Klug Farm, our crop is laying low with the heat!)
Green Kohlrabi
A Variety of Lettuce Heads
Your fruit harvest this week...................
Blueberries
Raspberries
Red Skin Plums
Sweet Cherries
Sour Cherries
The farm in your kitchen..........
Green Savoy Cabbage has beautiful light and dark green contrasting crinkly leaves. It is simply tender and sweet and can be used in a coleslaw, soup, salad, wrapped, steamed or sauteed. One of my favorite ways to use cabbage is in soup, here is one to try! Veselka's Cabbage Soup!
It wouldn't be a summer without those lovely shelling peas we had last week and to add to our summer memories are the delicate flavors of fresh zucchini and yellow squash. An easy side dish to any meal is to cut them into thin lengths, brush with olive oil and grill, roast or saute them. Once they are done toss with balsamic vinegar and Parmesan cheese.
Try, Middle Eastern Zucchini Salad
Kohlrabi is back and in green form! These treats have a unique flavor combination of a cucumber and a broccoli stem. Impress your family, date or neighbors with this amazing vegetable. Simply peel away it's out skin and slice up the bulb in rounds or cubes, a mandolin works great. Kohlrabi can be added to your savoy cabbage for a great coleslaw! Or toss them with Seasoned Rice Vinegar and some good Olive Oil. Enjoy!
Your purple scallions will add a nice touch of color to your greens. Add these to your kale saute or make a twist to your everyday cole slaw, Bacon and Scallion Cole Slaw!
For a quick fruit salad topping combine 2 cups plain yogurt, two tablespoons good local honey, 1/2 teaspoon pure vanilla extract, and seeds from a 1/2 a vanilla bean in a bowl. Once your fruit is washed and cut into bite size pieces portion into small bowls or cups and top with the yogurt dressing. Enjoy!
Snacking, steamed, in a salad, with your sautee, for breakfast lunch or dinner, Green Beans are so versatile!
Although many area suburbs are cancelling their firework shows on Wednesday
we'll be sure to dazzle you with our display of produce, fruit, flowers, goat milk soap
and more at our farm market stand on Thursday, 4-7pm!
(also Saturdays 8-2pm)
It will be another hot one on Thursday but we'll have our fan on with a mister to help cool you down.
Cucumber water and fresh chamomile chilled sun tea will quench your thirst!
We'll be happy to help you with any of your produce needs and all of us here
will be glad to give you recommendations!
Top picks at the farm market stand this week:
Field Cucumbers
Fresh Dill
Sweet Hakurei Turnips
Lettuce Head Varieties
Deliciously sweet Red Skin Plums
Blueberries
Popcorn
Beeswax and Honey Goat Milk Soap
And much more!
Eat Well!
Your farmers,
Tania and Chris Cubberly along with our crew, Keegan, Tomas, Duncan, Michelle, Francisco, Joe,
Dallas and Colin
The farm in your kitchen..........
Green Savoy Cabbage has beautiful light and dark green contrasting crinkly leaves. It is simply tender and sweet and can be used in a coleslaw, soup, salad, wrapped, steamed or sauteed. One of my favorite ways to use cabbage is in soup, here is one to try! Veselka's Cabbage Soup!
It wouldn't be a summer without those lovely shelling peas we had last week and to add to our summer memories are the delicate flavors of fresh zucchini and yellow squash. An easy side dish to any meal is to cut them into thin lengths, brush with olive oil and grill, roast or saute them. Once they are done toss with balsamic vinegar and Parmesan cheese.
Try, Middle Eastern Zucchini Salad
Kohlrabi is back and in green form! These treats have a unique flavor combination of a cucumber and a broccoli stem. Impress your family, date or neighbors with this amazing vegetable. Simply peel away it's out skin and slice up the bulb in rounds or cubes, a mandolin works great. Kohlrabi can be added to your savoy cabbage for a great coleslaw! Or toss them with Seasoned Rice Vinegar and some good Olive Oil. Enjoy!
Your purple scallions will add a nice touch of color to your greens. Add these to your kale saute or make a twist to your everyday cole slaw, Bacon and Scallion Cole Slaw!
For a quick fruit salad topping combine 2 cups plain yogurt, two tablespoons good local honey, 1/2 teaspoon pure vanilla extract, and seeds from a 1/2 a vanilla bean in a bowl. Once your fruit is washed and cut into bite size pieces portion into small bowls or cups and top with the yogurt dressing. Enjoy!
Snacking, steamed, in a salad, with your sautee, for breakfast lunch or dinner, Green Beans are so versatile!
Green Beans with Almond Pesto
serves 6-8
Sea salt
1/2 pound haricots verts or slender green beans, trimmed
1 large clove garlic
1 cup lightly packed fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/3 cup blanched almonds, toasted and coarsely chopped
Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.
In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.
Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.
Serve with a poached egg, if desired.
Pictures of the farm...........
Your lettuce heads growing under a shade cloth.
Keegan, Dallas and Pedro harvesting Swiss Chard.
Fennel soon to come!
A handful of gooseberries, champagne and red currents.
These were planted last season and won't produce a good harvest until next season
when the plant is fully matured.
Duncan, happy to harvest the first of the tomatoes from the hoophouse, Sun Golds!
Here Michelle and I take a break from harvesting and show off our flowers!
Bouquets are available on Thursdays, Saturdays and Sundays at the Logan Square Farmer's Market.
Keegan enduring the heat among the enormous leaves of Yellow Crookneck Squash.
Come on out and join us!
we'll be sure to dazzle you with our display of produce, fruit, flowers, goat milk soap
and more at our farm market stand on Thursday, 4-7pm!
(also Saturdays 8-2pm)
It will be another hot one on Thursday but we'll have our fan on with a mister to help cool you down.
Cucumber water and fresh chamomile chilled sun tea will quench your thirst!
We'll be happy to help you with any of your produce needs and all of us here
will be glad to give you recommendations!
Top picks at the farm market stand this week:
Field Cucumbers
Fresh Dill
Sweet Hakurei Turnips
Lettuce Head Varieties
Deliciously sweet Red Skin Plums
Blueberries
Popcorn
Beeswax and Honey Goat Milk Soap
And much more!
Eat Well!
Your farmers,
Tania and Chris Cubberly along with our crew, Keegan, Tomas, Duncan, Michelle, Francisco, Joe,
Dallas and Colin
