Hi Members –
We are getting into summer holidays. Some of you may be away for your share – don’t forget to hold. When you put your share on hold via your dashboard, please send me an email letting me know how you wish to redeem that held share: move to another week, credit or donate. Held shares do not automatically get moved to the next time – I need to hear from you to know what to do with it. You can also give your shares to friends – but let me know. Thanks!
There are a few things in the share that look similar – dill, chamomile and baby fennel. Ive posted some pictures in the FB group, along with extra recipes.
Here’s what we anticipate to be in your share this week – subject to change. Often what we think will be in the share changes by the time Thursday rolls around. Mark often gives you extras of things. I hope you are enjoying it all.
PRODUCE
- dill – feathery fronds – wonderful to add to salad, or vinaigrette. Here are some ideas.
- tomatoes – zucchini noodles with raw tomato sauce
- chamomile – like tiny daisies, with feathery fronds. might look like this – with the yellow center of the dairy most pronounced.
- Chamomile — so many neat things you can do: fresh tea is amazing, but you can use it in ice cream – here’s a vegan salted caramel chamomile version, make simple syrup, put it in cocktails, add it to salads, crostini, chop fine and add to yogurt like you would with dill. bake a cakehere’s ideas. Here’s some health and beauty things you can do.
- onions – Sicilian onion and tomato salad
- purple kohlrabi – this looks a little like a purple spaceship. Part bulb, part bundle of greens, kohlrabi may seem like one of the more intimidating items at the farmers’ market, but it offers a delightful combination of familiar tastes. Kohlrabi has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli, and the edible leaves are like a milder version of collards. It is super versatile. Here are some ideas.
- zucchini – grill it
- strawberries –strawberry gazpacho, balsamic strawberries with ricotta cream. Its easy to make ricotta at home, and a good way to use milk, if you are having trouble getting thru it. strawberry cocktails.
- baby fennel – feathery fronds with a bulb. Smells like mild anise or licorice. My favorite way is in an Italian simple salad, shaved thin, with olive oil, squeeze of lemon, orange slices (blood orange is delicious), salt and pepper. You can add cheese, olives, dill, onions etc. I also love to roast it, or grill it.
- bok choy – 9 ways
- Bok choy – bok choy with garlic
- asparagus – slow butter braised asparagus with parmesan
- pea shoots – these will have leaves, and tendrils. Treat like any green. They are delicious. Here is a guide.
- beets – these have a red bulb, and greens. Use your greens early – cut them off and sauté – put the steps in first as they take longer than the leaves. sauteed beet greens with olive oil and garlic. roasted beets with dill, beet salad with dill and lemon
- daikon radish – this looks like a white carrot. It is super versatile, and can be subbed for turnips. I like to make easy refrigerator pickles with it. Here are some ideas.
- romaine – grill it. Its fantastic.
Fruit
- strawberries – strawberries with balsamic vinegar (and blueberries!) swap the sugar with honey or maple syrup for a healthier option.
- blueberries
Meat – Weekly people I do not know what the meat will be yet. Will try to send out an email as soon as Mark knows so you can plan – so sorry.
Biweeklies – this is what you might expect.
- pork short ribs
- trout filet (2 filets in the pack)
- Sausage Craft Sat Nite Sausage – with Sriracha and beer (gluten alert)
Bread
- Billy Bread — this is also lovely in grliled tomato bread salad and gazpacho!
Cheese – TBD
Happy Cooking!
Suzi
