This Week's Offerings are:
*2 Large Leeks - These have a mild onion flavor.
*Red Skinned Potatoes - Perfect for roasting or potato salad.
*Green Bell Peppers - Crunchy and fresh, nice eaten raw or in a stir-fry.
*Candy Onion - Even bigger this week, these are great sliced on a sandwich.
*Zucchini - Medium sized with a delicate skin, very good with fresh herbs from our herb garden.
*Collard/Kale Bunch - Try juicing these greens for a healthy snack.
*Kohlrabi - Belongs to the cabbage family and got its name from a German word meaning "cabbage-turnip". They were popular in Germany during the 16th century and only recently have they been appreciated elsewhere. Both the leaves and swollen underground stem are edible, specially the stem which can be green, white or purple. Its flavor is milder than a turnip's. If young and tender they may be eaten raw, very thinly sliced.
Bounty Basket! (First-of-the-season tomatoes, roma bush beans, mild and spicy peppers, and a variety of mints - apple, spearmint, chocolate - for iced tea)
Farmer Jake's Limeade: serves 1
-1 apple, cored
-1 lemon, peeled
-4/5 leaves collards
Juice all ingredients in a juicer and drink slowly.
Roasted Summer Potato Salad: serves 4
-1.5 pounds potatoes, diced
-1 half candy onion, diced
-1 green bell pepper, diced
-1 zucchini, diced
-1 small bunch rosemary, oregano, thyme, tarragon, or any other fresh herb you like, removed from the stem
-3 Tbsp. olive oil
-salt and pepper to taste
Mix potato, onion, pepper, zucchini, herbs, and olive oil in a large bowl. Bake at 375 degrees for about 35-40 minutes or until potatoes are tender. Add salt and pepper to your liking. Serve warm.
Work Day this Saturday!
The summer days are flying by. So fast, in fact, that the first half of our season is almost over. The last pickup day for the first half of the season (Summer Share) will be Tuesday, August 11. The first pick up day for the second half of the season (Autumn Share) will be Tuesday, August 18.
To say farewell to our Summer Shareholders and welcome the Autumn Shareholders, we have scheduled a work day for Saturday, August 8 from 9am. to 12 pm. We hope that many of you can make it. This is an invitation to all members and your families. Everyone is welcome to join us after the workday for a homemade lunch prepared by Pearl Whitley, our chef. Please let us know if you plan on attending.