Garlic season has arrived! Last Wednesday was all hands on deck as the crew shuttled wagon load after wagon load of freshly harvested German Extra Hardy to washing stations. Once washed the garlic was gently laid out on wire racks (see below). Although it is edible right from the ground, you won’t be seeing it in the shares for at least a couple weeks. To stay fresh in the pantry for any extended period of time, it must go through the curing process – essentially just letting it dry out. As the garlic dries, the skin shrinks and turns papery, forming a protective barrier against moisture and mold.

As we wait for the garlic to be ready, we can take a little time to enjoy another new addition to this weeks box… Potatoes! Not just any old potatoes, but new potatoes. New potatoes are essentially young potatoes that are harvested before they reach full maturity. They are the same varieties as their larger counterparts but are picked early in the growing season, typically about three to four months after planting. Because they are harvested at this young stage, new potatoes are sweeter and more delicate in flavor than mature potatoes. Their skin is thin, tender, and often flaky, which makes them particularly appealing for potato salad. This week i’ve included one of my favorite recipes for just that.

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In your share this week:

Cabbage – Carrots – Cilantro – Dill – Cucumbers – Lettuce – Green Onions – Snap Peas

Jalapeño Peppers – New Red Potatoes – Tomatoes – Zucchini

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Herby Potato Salad, from Half Baked Harvest

Yield: 6 servings

2 pounds new potatoes
3 cloves garlic
kosher salt
1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
1 tablespoon dijon mustard
1/3 cup olive oil
1 cup fresh basil, chopped
1/4 fresh dill, chopped
2 chives, chopped
flakey sea salt and black pepper
1 pinch crushed red pepper flakes
juice of 1 lemon

1. Place the potatoes, garlic and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly. 

3. Cut the potatoes in half and add to a large serving bowl. Add the cashew sauce, basil, dill, chives, lemon juice, and a pinch each of salt, pepper, and crushed red pepper flakes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold.

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Cilantro Lime Slaw, from Gimme Some Oven

Yield: 4-6 servings

1 cup plain Greek yogurt
1/2 cup tightly-packed fresh cilantro
1/4 cup freshly-squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
3 green onions (just the green parts)
2 garlic cloves
1 jalapeño or serrano pepper, stemmed and cored
14 ounces cabbage, thinly sliced

1. Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño in a blender or food processor*.  Pulse briefly a few times until the mixtures is combined.

2. Place the cabbage in a large mixing bowl. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined.  Season with extra pepper and/or lime juice if needed.

3. Serve immediately, or cover and refrigerate for up to 24 hours.

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For the farm crew,

Charlie

In our region, July is known for claiming the title of the hottest month of the year. Last week you wouldn’t have guessed it as the crew enjoyed slightly cooler temps. We won’t be so lucky this week, however, with the forecast pushing 90° for the next few days. Such high temps may be hard on the farm crew, but many of the vegetable varieties are going to love it!

This weeks box brings a few new additions in cilantro, dill and even a couple of salad tomatoes 🙂

Dill is an especially exciting one for me. While it is often associated with dill pickles and potato salad, its culinary significance spans centuries across Europe and Asia, enriching a wide array of cuisines. Due to its distinct and potent flavor, even a small quantity of dill can make a significant impact, making it an excellent choice as a garnish. The delicate, feathery texture of dill leaves adds a touch of beauty, while a mere sprig can infuse a dish with a noticeable and delightful aroma. Moreover, dill finds its place in salads and serves as a crucial component, along with buttermilk, in bestowing homemade ranch dressing with its unique and flavorful character.

When considering planting dill, it’s worth noting that this annual herb, related to celery, possesses a natural tendency to self-replant and propagate extensively, adding to its appeal as a versatile and abundant addition to your garden space.

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In your share this week:

Beets – Broccoli – Carrots – Chard – Cilantro – Cucumbers

Dill – Lettuce – Tomatoes – Green Onions – Snap Peas – Zucchini

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Dilly Ranch Dressing, from Feasting at Home

Yield: 1 1/4 Cup

1/3 cup mayo
1/3 cup buttermilk
1/3 cup sour cream
1-2 garlic cloves, finely minced
1/2 cup fresh dill
2 tablespoons tarragon
1 tablespoon parsley, chopped
1/2 teaspoon salt, more to taste
1 teaspoon pepper
1 tablespoon lemon juice, more to taste
1 teaspoon apple cider vinegar

1. Whisk the mayo, buttermilk, and sour cream in a medium bowl until smooth.
2. Stir in the remaining ingredients: garlic, herbs, salt, pepper, lemon juice, and vinegar.
3. Taste- you want this slightly salty and tangy- so adjust salt and lemon juice to bump up the flavor.
4. Place in a sealed jar and chill. You want this cold!

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Cucumber Salsa, from Lemon Tree Dwelling

The farm peppers will be in your shares soon enough, but for now store bought will have to do for this recipe…

Yield: 8 servings

1 large English cucumber, about 2 1/2 cups chopped
1/4 cup red onion, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup green bell pepper, chopped
2 tomatoes, chopped
1 jalapeño, minced
1/4 cup cilantro, minced
2 cloves garlic, minced
juice of 1/2 lemon
juice of 1/2 lime
1 teaspoon salt

1. Chop the cucumbers, peppers, tomatoes, and onions into small pieces, about 1/4 inch. Add them to a medium mixing bowl.
2. Mince the jalapeño (remove seeds for less heat as desired), cilantro, and fresh garlic. Add it to the chopped veggies in the bowl. 
3. Squeeze in the fresh citrus juices and add the salt.
4. Stir well; enjoy immediately or refrigerate until ready to use.
   

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Carrot, Date and Feta Salad; from Food Network

Yield: 4 servings

3 medium carrots
2 tablespoons roughly chopped fresh cilantro
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
Kosher salt
Juice of 1 lime
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted almonds
2 tablespoons finely chopped dates

1. Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining “stubs” of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry. 
2. Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving. 

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When I first started working at the farm, a little over a year ago, I thought that all of the job would be directly dealing with plants or dirt. I quickly learned, however, that there are many tasks we do that don’t necessarily pop into your mind when you think farming. A lot of the equipment we use here is quite old. The thing about old stuff is that it tends to break. It would be really nice to just replace something when it breaks, but new stuff is rather expensive. We will usually opt for the fix it yourself mentality – something Janaki and Dave are rather good at.

Above you can see Dave hard at work as he repairs our flail mower.

For the farm crew,

Charlie

At the end of last week, Janaki took the crew for a walk about the farm to check out everything that’s going on. Things are really starting to pop! The snap peas are crawling all over their trellises and the potatoes are sporting their beautiful white flowers (see above). The biggest melons are palm-sized and starting to ripen. This year we are growing our crowd-favorite, cantaloupe, but we are also trying some watermelons. They’re unlikely to ripen in our climate, but we’re rooting for them! Stay tuned. Also looking to be in good shape are our outdoor carrots (thus far all of the carrots we’ve sent have enjoyed the comfort of greenhouse living).

A highlight for me was learning about Janaki’s growing strategy and how he rotates crops to ensure superb soil quality year after year. He tries to keep a certain level of available resources in each field by incorporating compost, organic matter and planting cover crops after a field has yielded a successful vegetable harvest. For example, he will often interseed clover in mid-to-late summer, which works to replenish important nutrients such as nitrogen levels in the soil. By doing this, we’re able to avoid using fertilizers and other conventional methods to re-establish optimal nutrient levels in our soil for the next round of vegetables. It also aids in weed suppression, meaning we can avoid using herbicides.

We also checked in on a new no-till method we are is testing out. When trying something new at the farm, it’s pragmatic to do a test and a control. In the picture above, you can observe the results at this point in the season. On the left, you can see the control group rows – the soil was turned over before planting and the cabbage is large. On the right, the no-till method shows smaller cabbages, which were planted directly into the clover cover crop. While the control rows appear to be doing much better, what you can’t see is all the work that went into turning over that soil at the beginning of the season before the cabbage could be transplanted. With a no-till method, transplants can go directly into unturned soil. Another benefit of a no-till method is less intensive to no weeding (big win!). The experiment doesn’t look promising now, but we’re waiting until the fall to make a final judgement. With trial and error, we’ve already learned a few things we’d change to make the system better.

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In your share this week:

Broccoli – Green-top Carrots – Cucumbers – Garlic Scapes – Greens Mix – Lettuce

Napa Cabbage – Green Onions – Parsley – Snap Peas – Zucchini

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This is a recipe forwarded to me from Deb Rausch, A frequent volunteer and friend of the farm. She’s been enjoying a variety of vegetables (mostly kale and chard) with this simple yet tasty dressing. I think it would be great with the broccoli and parsley this week, but use it for whatever feels right to you.

Deb’s Dressing

1/3 c mayo
2 green onions
1 tablespoon champagne vinegar (or rice vinegar)

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Miso Glazed Grilled Zucchini

This recipe is a bit intensive but so worth the effort!

2 tablespoons white miso
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon soy sauce (or Tamari)
3 medium zucchini (about 1-1/4 lbs)
Cooking oil
Green onions and sesame seeds for garnish

Instructions:

1. Preheat oven to 400. Slice the zucchini in half length-wise. Cut a cross-hatch pattern into the cut-side of each zucchini half. Each cut should only be about 1/4-1/8 inch deep.
2. Sprinkle each cut-side with a little bit fo salt. Turn the cut-side down onto a paper towel and let drain for 15-20 minutes.
3. Once the moisture has been released, quickly rinse the zucchini. Take care not to let the water run over them for too long – you don’t want them to re-absorb water after you’ve drawn out the moisture! Dry off with fresh towels. Make them as dry as possible.
4. Heat a cast iron skilled or other oven-proof vessel over medium heat. Add 1-2 tablespoons oil, let it heart up, then place the zucchini cut-side down in the pan. Cook until golden brown (about 7 minutes). You can use tongs to carefully peek at the cut-side while cooking.
5. Once browned, place the cast-iron skill into the oven for 15 minutes. While roasting, make the miso glaze. You can add water to thin it out to the consistency of a BBQ sauce if needed. The zucchini should be extremely fork-tender.
6. Remove pan from oven and carefully turn over the zucchini so the cut-sides are up. Spoon on the glaze so it covers the zucchini (it doesn’t have to be thick).
7. Return the pan to the oven, this time with the cut-side up. Turn on the broil function and watch until the miso glaze just starts to bubble. Finish with green onions and sesame seeds.

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Smashed Cucumber Salad

Yield: 4 servings

1 large greenhouse cucumber
handful of snap peas (everything you got in your share)
1 teaspoon kosher salt, plus more for cucumber
2 teaspoon granulated sugar, plus more for cucumber
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce or tamari
1 tablespoon grapeseed or olive oil
2-3 garlic scapes, minced
Red pepper flakes, to taste

For garnish:
Small handful of cilantro
1 teaspoon toasted sesame seeds (optional)

Instructions:

1. Rinse cucumber and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
2. On a work surface, place a piece of cucumber cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-sized pieces, leaving the seeds behind.
3. Place the cucumber in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes.
4. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
5. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl with snap peas. Drizzle with grapeseed or olive oil and toss. add half the dressing, half the garlic scapes and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

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For the farm crew,

Charlie

Dear Food Farm Community,

As we delve into the heart of the growing season, we find ourselves knee-deep in the world of weeding. Weeding, although often deemed an arduous task, is an essential part of maintaining the health and vitality of our crops. The crew has been diligently working through the fields, carefully tending to each bed, ensuring that our plants have the space, nutrients, and sunlight they need to thrive.

Soon we’ll begin to notice that the daylight hours are gradually decreasing, but the harvest time seamlessly extends, stretching out longer and longer. More variety means more running around for the crew and volunteers. This morning we were doing just that; shuttling harvest totes to and fro to deliver a well rounded box of vegetables.

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In your share this week:

Green-top Beets – Broccoli – Green-top Carrots

Cucumber – Garlic Scapes – Kale – Green Onions – Zucchini

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Beet Greens & Kale Sautéed with Garlic Scapes

~ 2 servings

• 1 tablespoon olive oil
• 1 slice bacon, cut into small pieces (optional, use a little more oil if omitting)
• 2 garlic scapes, finely chopped
• 2 green onions, white and pale green portion, finely chopped
• 6 leaves beet greens, stems cut into 2-inch pieces
• 2 leaves kale, ribs and stems removed, chopped
• salt and pepper to taste

1. Heat olive oil in a large skillet over low heat. Cook bacon until it begins to brown and crisp, about 2 minutes. Add garlic scapes and green onion, cook and stir until golden brown, 3-5 minutes.
2. Stir beet stems and kale into skillet. Cover and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes.
3. Season with salt and pepper.

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Sautéed Zucchini & Carrots

• 1 medium zucchini, thinly sliced
• 2 medium carrots, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon ghee (optional)
• 1 teaspoon dried thyme
• salt and pepper to taste

1. Heat a large skillet over medium-high heat. Add the oil and butter.
2. Once the better is melted, add the zucchini and carrots. Sprinkle with thyme, salt and pepper, toss to coat.
3. Sauté vegetables until lightly browned and tender, stirring occasionally so they do not burn.

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I know I already included a pickled turnip recipe in the week 2 newsletter, but if you are like me, you may have a few extra rolling around in your fridge still. Here is a recipe that includes beets along with our old friend. If you happen to be out of turnips, just use more beets!

Pink Pickles, from Cotter Crunch

8 servings

• 12–14 ounces purified water
• Optional: 1 teaspoon sugar
• 2 ½ Tablespoon Kosher salt
• 1 bay leaf
• ½ cup white vinegar (for quick pickling)
• 1 small red beet, peeled and sliced
• 2 turnips (about 1 pound), peeled and sliced
• 1 clove garlic, chopped

1. Add beet, turnips and garlic to a heatproof jar or container. Set aside.
2. In a medium saucepan, bring salt, sugar, bay leaf, and 12 ounces of purified water to a boil, stirring occasionally to dissolve salt and sugar. Turn off heat and let mixture cool down for 5 minutes, then stir in vinegar.
3. Pour pickling liquid over the contents in the jar, and ensure that the turnip and beet slices are submerged completely in the brining liquid. Let it cool, then close the jar and place it in a dark area for 5 to 7 days.
4. For best flavor, refrigerate before serving.
5. Store in a covered jar or container in the refrigerator for up to one month.

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For the farm crew,

Charlie

Greetings & Happy Fourth of July!

It’s a big week for us here at the farm as the first carrot harvest is underway. If there is one crop we are “known for” this could be it. Carrots have been a Fisher-Merritt staple since before the Food Farm was located in Wrenshall; back to when John and Jane were farming in Holyoke, MN. Thats over 48 years of experience and artistry!

These particular carrots are grown in our greenhouses and still feature their tops (which make a great addition to pesto). The variety is called “Ya Ya” and have been meticulously selected for their summer sweetness. Carrots always seem to taste better in the fall as they turn starches into sugars as a defense mechanism against the colder temperatures. It can be tough to find a variety with that desirable sweetness during the heat of the season, but these are always tender and sweet from the greenhouse.

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In your share this week:

Cauliflower – Carrots – Chard – Cucumber – Garlic Scapes – Green Onions –

Napa Cabbage – Turnips – Lettuce

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Another exciting addition to the boxes this week is garlic scapes. Garlic scapes emerge from the garlic top and start to curl and twist as they grow. It is important to harvest them before they straighten out and become woody, as this will ensure their optimal flavor and texture. Typically, garlic scapes are ready for harvest when they reach a length of 8 to 12 inches, although this may vary depending on the garlic variety. Harvesting garlic scapes at the right time not only allows you to enjoy their unique flavor but also encourages the garlic plant to direct its energy towards bulb development, resulting in plump and flavorful garlic cloves at harvest time.

Raw garlic scapes pack a robust and assertive garlic flavor, with hints of onion and a pungent, herbaceous quality, yet they offer a milder spice compared to raw garlic cloves. However, when cooked, these scapes transform into a delightful treat, revealing a sweeter profile akin to roasted garlic. In essence, their taste embodies a harmonious fusion of garlic and chives.

Garlic Scape Pesto, from NYT Cooking

yields ~ 1 Cup

• 1 cup garlic scapes, roughly chopped (about 10 to 12 scapes)
• 1/4 cup raw sunflower seeds
• 1/2 cup extra virgin olive oil
• 1/4 cup Parmesan cheese
• 1/2 cup basil leaves
• Juice of one lemon

1. Place the garlic scapes in a food processor and pulse for 30 seconds.
2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
3. Add the olive oil and process on high for 15 seconds.
4. Add the Parmesan cheese and pulse until the ingredients are combined.
5. Add the basil and lemon juice, and process until reaching the desired consistency.
6. Add salt to taste and serve immediately.

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Napa Cabbage & Cucumber Slaw, from Bon Appétit

4 servings

• 6 cups thinly shaved or slices cucumbers and/or Napa Cabbage
• 1/4 red or white onion, very thinly sliced
• 1/4 cup seasoned rice vinegar
• 2 tablespoons extra-virgin olive oil

1. Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.

Do Ahead: Slaw can be made 3 days ahead. Cover and chill.

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As the summer scorches along, more and more people will be breaking out the grills. Here’s a friendly reminder that this doesn’t always mean brats and burgers! Veggies are also delicious when grilled – especially when paired with a yummy dip.

Veggie Dunkin’ Dip Ideas:

Hummus or Tzatziki

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For the farm crew,

Charlie