The News from Windflower Farm
Greetings from Windflower Farm where it continues to be hot and mostly dry. Too dry for crops, that is, but wet enough for weeds.
What’s in your share?
- Oakleaf lettuce (lime green)
- Radishes (red)
- Mixed kales
- Garlic scapes
- Green onions
- Summer squashes or zucchinis or cucumbers
- Kohlrabi (green)
- Hakurei (sweet, white) turnips
“C” is for cucumber. Cucumbers and squashes are just getting started, and we don’t have quite enough of both for everyone. So we are asking you to choose one or the other. We’ll write the letter “C” on boxes containing cucumbers, and nothing on boxes containing summer squashes or zucchinis.
You will be seeing the last of our garlic scapes this week. The scapes can be run through your food mill and added to butter or Earth Balance to make a flavorful, garlicy spread. Heat and drought stress have made our garlic crop mature a couple of weeks earlier than usual. It looks like it may be ready to harvest as early as next week. We’ll cure them in the barn for a few weeks prior to sending them to you.
I think that kohlrabi is best eaten raw, sliced thin as part of a salad, or sliced thick and dipped in hummus, pesto or your favorite vegetable dip. In this way, it can be an early season stand in for carrot sticks or celery.
Sweet, white Japanese turnips are my favorites among the many turnip options out there. They are not as strongly flavored as the Crimson Reds and Purple Tops you find in the fall or as imposing as rutabagas. Sliced and sautéed in olive oil and garlic, they make a surprisingly sweet and tender side dish. They can also be prepared raw, as you would radishes in a salad, and you’ll find them to be more mild.
Your fruit share will be Yonder Farm’s sweet cherries.
Beets, cucumbers and Swiss chard should be coming next week. Tomatoes are sizing up and breaking yellow and will be in shares soon.
Have a great week, Ted