Morning Kohlrabi harvest (photo credit: Chuy)

July is here! And like clockwork new crops are kicking in. Summer squash, cucumbers, broccoli, kohlrabi, celery, onions and garlic making appearances this week.

this week’s veggies

• salad greens* - remembrance

• carrots - remembrance

• cucumbers - remembrance

• kohlrabi - stick and stone

• lettuce - stick and stone

• summer squash - stick and stone

• onions - stick and stone

• green garlic (aka fresh, aka un-cured) - stick and stone

ROTATING —————————————

• celery - remembrance & stick and stone

• broccoli - remembrance

• perilla - stick and stone

• basil - stick and stone

no fruit bowl this week, 7/5-7/8

• our annual break ;) see you soon!

this week’s Remembrance cheese

• Fromage Blanc - classic, creamy, spreadable. Tip: whip it with some fresh herbs for a flavorful spread

• OR - Feta - the crumbly, salty classic

preorder and pickup

SWEET CHERRIES

for pickup NEXT WEEK, 7/13-7/16 - from bittner singer

HANDMADE CORN TORTILLAS

pickup this week on Weds 6/28 for orders placed last week, ordering now closed.

updates from the farm & friends…

CALL FOR PLASTIC BAGS & REMINDER TO BYO BAGS

Bring your stash of extra (clean!) bags to CSA pickups for sharing with other members! We’ll happily give them a new, reusable life :)

This means we’re running out of our backup bag stashes! Be sure to bring your own bags, we don’t have many extras available

on our plates…

Please share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Grilled Dinner Salad by Sara May

For the marinade/pork:

• 4 garlic scapes OR 2 bulbs green garlic OR 1 bunch scallions (feel free to mix and match here!)

• ¾ cup olive oil

• The juice & zest of 2 large lemons

• 1 teaspoon dried oregano (upick)

• ½ teaspoon red pepper flakes

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 pound boneless pork shoulder, sliced into ½”  thick steaks

To assemble:

• 6 hakurei turnips, halved (substitute carrots, small beets, radish, etc.)

• 1 medium kohlrabi, peeled and quartered (substitute broccoli, zucchini, fennel, etc.)

• 8 ounces salad greens

• ¼ cup sliced pepperoncini, or your favorite pickled pepper

• ¼ cup olive oil

• 2 tablespoons brine from the jar of pickled peppers

• Salt and pepper, to taste

DIRECTIONS:

Make the marinade:

1. Rough chop the garlic scapes, green garlic or scallions. Place chopped garlic, olive oil, lemon juice & zest and spices in the basin of a food processor and process until a chunky mix is achieved. Don’t have a food processor? Simply chop the garlic very finely and mix with remaining ingredients.

2. Coat pork steaks with marinade and allow to marinate in refrigerator for at least 1 hour, and up to 24 hours.

Grill and assembly:

1. Prepare a grill for medium-high heat, oil grates. Grill cut vegetables, turning occasionally, until lightly charred in spots. Place grilled vegetables in a medium bowl (this allows them to steam and soften slightly) while you grill the pork.

2. Remove pork steaks from marinade, shaking off any excess. Grill until deeply browned on both sides and an instant-read thermometer inserted into the thickest part of the pork reads 145 degrees, about 3-5 minutes per side. Transfer to a plate and allow to rest for 10 minutes.

3. Meanwhile, assemble the salad: thinly slice the grilled vegetables. Toss the salad greens with olive oil, pickled peppers and pickled pepper brine. Divide mixed greens between two plates and top with sliced grilled vegetables. After rested, slice pork thinly against the grain and add to salad. Season with salt and pepper.

Summer Squash Lasagna

written up by a member!

• 3-4 summer squash 

• 1 1/2 cups of cottage cheese 

• 1 handful of basil 

• 3 cloves of garlic 

• 2 eggs

• 1 jar of tomato sauce of your choice 

• 1/2 cup of parmesan cheese 

• 1/2 cup of mozzarella cheese 

PREPARATION

Cover the bottom of a 9 x13 inch pan with a thin layer of sauce. Slice the summer squash about 1/8 inch thick the long way. Arrange on top of the sauce like you would with lasagna noodles until the sauce it completely covered. Mix the cottage cheese with two eggs, and a handful of finely chopped basil. Add a layer on top of the squash and repeat alternating layers until you’ve used all of your mixture and squash. Top with 1/2 cup mozzarella and 1/2 parmesan. Back at 375 degrees for 40-45 minutes or until golden brown. Let rest for 10 minutes before serving. 

More in-season inspiration…

• Tip: Green (un-cured) Garlic stores best refrigerated

• Summer squash, onion: Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

• Summer squash: Grilled Summer Squash with Hot Honey & Ricotta

• Garlic, u-pick peas and herbs: Barley Salad with Green Garlic & Snap Peas

• Cucumber, garlic, onion: Charred Cucumber Panzanella with Grilled Steak

• Kohlrabi: Kohlrabi Slaw

• Carrots: Coffee roasted carrots

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM

Perennial herbs like, oregano, mint, and chives will continue onward.

Roadside Garden: basil is looking beautiful, plus snow peas (center) and sugar snap peas (right). Snow Peas have a thin/flat shell, while Snap Peas have a thicker exterior.

Creekside Garden: cutting flowers!

AT THE YOUTH FARM PROJECT

Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse.

Please DO NOT take any potted plant starts from the youth farm.