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.

---

In your share this week:

Green-top Beets – Broccoli – Green-top Carrots

Cucumber – Garlic Scapes – Kale – Green Onions – Zucchini

---

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.

---

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.

---

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.

---

For the farm crew,

Charlie