Welcome to the 2022 summer CSA season! Thank you for being part of our community. You enable us to do what we love! After a cool slow start up, it’s starting to look like summer. The dry weather of the last two weeks have been great for getting field work done and the farm is finally looking lush and green. The farm crew has been hard at work weeding and planting, and we’re excited to begin harvesting as well!

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In your share this week:

Dill – Greens Mix – Head Lettuce – Potatoes – Rhubarb – Spinach

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Potatoes in June? Yes! This is a first for us–we had such a good crop last fall that we were able to save some for the first two shares. This is very late in their storage life, however, so please keep them in the refrigerator or they will sprout quite quickly. Sprouts aren’t bad though, so just break them off and use the potato as usual.

A note on the greens mix: our greens mix includes a special blend of kale, mustard and other members of the brassica plant family. This year we have seen an increase in flea beetle activity, which leaves little holes in the leaves of these plants. This is totally harmless; in fact, in French markets people seek out greens with these holes because it demonstrates the produce was grown organically without harmful pesticides! This can however increase the product’s spiciness. The greens mix makes excellent fresh eating in salads, but if you find this batch too spicy for you, a quick cook will mellow out the flavor. Try adding the greens mix to soup or lightly sautéing the greens with olive oil, a dash of salt and any other preferred spices.

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I love the German variation on potato salad. With its olive oil and vinegar base, it is much lighter and brighter than the Midwestern mayonnaise based recipes. This brightness allows the herbs to really shine in this dish. When parsley comes into season, you can also try substituting the dill for bacon and parsley. Enjoy!

German Potato Salad with Dill (From Bon Appétit)

Ingredients

6 Servings

2 pounds small potatoes, halved and scrubbed

¼ cup olive oil

½ onion, chopped

Kosher salt and freshly ground black pepper

¼ cup apple cider vinegar

4 scallions, sliced

2 tablespoons fresh dill, chopped

1teaspoon caraway seeds, toasted

Preparation

Step 1: Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.

Step 2: Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

Step 3: Remove from heat and mix in vinegar. Add to potatoes along with scallions, dill, and caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

You can also try recipes from past newsletters like:

Dilly Veggie Dip

Spinach and Quinoa Patties

Rhubarb Vanilla Compote

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Finding Archived Recipes

You can now search previously posted Food Farm recipes using the “Tag Cloud” below. If you click an ingredient below it will take you to a list of the newsletters that include a recipe using that ingredient. Larger text means there are many recipes using that ingredient while smaller text means fewer recipes have been tagged so far.

Arugula Basil Beet Bell Pepper Broccoli Brussels Sprouts Cabbage Carrot Carrot Leaf Cauliflower Celery Chard Chives Cilantro Cucumber Delicata Squash Dill Dressing/Sauce Egg Garlic Garlic Scape Green Bean Green Onion Kale Leek Mint Napa Cabbage Onion Parsley Parsnip Pepper Potato Radish Red Onion Red Potato Rutabaga Scallion Shallot Spinach Thyme Tomato Turnip Winter Squash Yellow Onion Zucchini

We hope this will help you explore new and old recipes and take advantage of the produce in your share!

For the farm crew,

Starr