News from the Farm
By Sarah Libertus

I realize that I seem to spend an inordinate amount of time talking about the unfairness of the weather, but after this weekend, I will have no more complaints (well, maybe once more…). On Saturday, we had a great Strawberry/Sugar Snap Pea Social. It was very hot, but there was great music and chatting (a little dancing), Jack led everyone in the shortest tractor ride in history as the steering went out in our tractor and, for the faithful and diligent, strawberries. Thank you for everyone who braved the weather and believed in the miracle fields. The next Field day will be salsa making (whenever the tomatoes are ready – late July/early August). We will have all the fixin’s you just need to bring your blender/knife/Cuisinart and favorite recipe to share. I’ll get the chips.
See you soon and I hope that you enjoy this cacophony of produce.

Varieties
By Sarah Libertus

Due to the nature of farming, the produce in the box may change with the weather. Please feel free to contact me if you need any additional assistance with what is in your box.
Lacinato Kale- This is the flat blue-dark leafy green. Also called “Dinosaur Kale”, this is an heirloom variety. It is just as wonderfully tasty (and nutritious) as green curly kale. Cook as you would regular kale. This also freezes well, just blanche, squeeze out excess water and put into Ziploc and freeze.
Rainbow Chard- This is the most gorgeous green with multi-colored stems. Chard is an excellent source of iron and vitamin C

A cup of chard supplies 22.0% of the daily value for iron and 52.5% (31.5 mg) of the daily value for vitamin C and only 35 calories. Wrap lightly steamed chard leaves around your favorite vegetable and grain salad and roll into a neat little package. Bake in a medium-heat oven and enjoy this nutrient-superstar alternative to stuffed cabbage.
Snow Peas- These look like squashed sugar snap peas. They are used most frequently in Asian cooking, but they are great raw, julienned in salads.
Turnips- The purple and white root vegetables in your box is the mighty turnip. While its root can be used in soups, roasted with other root vegetables (i.e., beets) on the grill with a little olive oil and dill, the turnip greens are the vitamin powerhouse and should not be overlooked and simply composted. Turnip greens are supercharged with so many different nutrients, their consumption can help prevent or heal a wide range of health conditions. Since turnip greens are an excellent source of vitamin A (through their concentration of carotenoids such as beta-carotene), vitamin C, vitamin E, vitamin B6, folate, copper, calcium, and dietary fiber, three examples of conditions for which they may be of special importance are rheumatoid arthritis, colorectal cancer and atherosclerosis.
Beets- This week your box has both types of beets: Red Ace or Chioggia. Store beets unwashed in the refrigerator crisper where they will keep for two to four weeks. Cut the majority of the greens and their stems from the roots, so they do not pull away moisture away from the root. Leave about two inches of the stem attached to prevent the roots from "bleeding." Store the unwashed greens in a separate perforated plastic bag where they will keep fresh for about four days. Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine; they'll retain their flavor and texture. Don't peel beets until after cooking. When bruised or pierced, beets bleed, losing some of their vibrant color and turning a duller brownish red. To minimize bleeding, wash beets gently under cool running water, taking care not to tear the skin--this tough outer layer helps keep most of beets' pigments inside the vegetable. To prevent bleeding when boiling beets, leave them whole with their root ends and one inch of stem attached. Beets' color can be modified during cooking. Adding an acidic ingredient such as lemon juice or vinegar will brighten the color while an alkaline substance such as baking soda will often cause them to turn a deeper purple. Salt will blunt beets' color, so add only at the end of cooking if needed. Since beet juice can stain your skin, wearing kitchen gloves is a good idea when handling beets. If your hands become stained during the cleaning and cooking process, simply rubbing some lemon juice on them will remove the stain. Beets can also be juiced (but be sure to use sparingly and mix with apple juice or you will have a sugar high unlike any other). Don’t forget the beet greens- they are ridiculously healthy and tasty when sautéed with garlic and olive oil.
Garlic Scapes- These are the curly things that were in last week’s box too. They are very limited, so enjoy!

This recipe was adapted from Gourmet March 2003.

ZUCCHINI CARPACCIO
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup toasted pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: 4 fresh mint sprigs
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with mint.
Makes 4 first-course servings.
This recipe is from Bon Appetit’s January 2001 issue, (and blatantly lifted from epicurious.com).

SALAD OF GREENS, WALNUTS, ROASTED BEETS AND GOAT CHEESE
Dressing
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
Salad
4 2- to 3-inch-diameter beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
1 4.5-ounce bag baby lettuces with frisée
1/2 cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese
Thin strips of orange peel
For dressing: Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.). Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
Makes 4 servings.
This is from Deborah Madison’s Local Flavors

ULTIMATE ROOT SOUP
2 large leeks
3 small russet potatoes peeled
1 lb. beets
3 celery ribs
1 carrot
finely chopped dill
3 bay leaves
handful of chopped garlic scapes
salt & pepper
1 large onion
1⁄2 lb. of turnips
2 Tablespoons of butter
3 cups of shredded cabbage
1 cup canned diced tomatoes
1 Tablespoon sugar
3 tablespoons white or red wine vinegar
1⁄2 cup sour cream mixed with 1 Tbsp. prepared horseradish.
Julienne the beets. Wash, peel and dice all the remaining vegetables. Cook leeks, onions, celery, carrot, turnips, potatoes, cabbage and scapes in melted butter. Toss with 1 Tablespoon salt and cook for 20 minutes or until vegetables are tender. Add beets, tomatoes, bay leaf and sugar. Add 8 cups water and simmer for 25 minutes or until beets are tender. Add salt and pepper as necessary. Stir in the vinegar. Serve hot or cold with a spoonful of sour cream/horseradish mixture and a sprinkling of fresh dill.
Serves 8