Once upon a time, long before we were parents ourselves, Mark and I had a delightful neighbor. She was the mother of twin toddlers and their family had just welcomed a third child into their already full and lively home. She had her work cut out for her, but I’ll never forget the advice that she gave us. She shared that the thing about kids and babies is that just when you think you’re at the end of your rope or things seem beyond difficulty, babies have a way of showing you something new or giving you something new to work with, right in the nick of time. It might be a first smile, a new word or expression, a motor skill, a work of art—there’s always something that seems to happen, and it keeps you going somehow. I think about her advice constantly as a parent and as a farmer. Last week was ROUGH. There was HEAT, there were setbacks, and I felt like things were unravelling from day to day. But we held onto the thread somehow, so there was also perseverance and progress. Mark and I pulled back one of the panels of row-cover in the field this morning to find a stunning bed of petite Daikon Radishes ready for harvest. The cucumber house has just started to produce, and the crew did as beautiful job as I’ve ever seen in getting it pruned and trellised. They’re working on the tomatoes now, because ripening is imminent. And as you walk up to the farmstand this week, you’ll notice that the CSA flower garden is in bloom. Pops of color from an array of Poppies, Zinnias, African Daisy and more are opening up just in time for members of the CSA to cut little bouquets to take home starting this week, free of charge. So grab a pair of scissors and give yourself a few extra minutes when you pick up your share between now and the end of our Summer season. It is one little way that we can thank you for supporting us and showing up here week after week, and it is our hope that cutting a few stems brings a bit of color, creativity and calm into your life! Helpful hit—a travel mug or cup makes a great transport vessel for your flowers. You can add water from our spigot, and pop your bouquet right into a cupholder for the drive home.

Many Thanks,
Katie

IN THE FARMSHARES THIS WEEK:

Bunched Daikon
Cucumbers
Lettuce
Kale, Collards or Chard
Sweet Onions
Garlic
Zucchini and/or Summer Squash
Blueberries

RECIPES & SEASONAL TIPS

HOW TO CARAMELIZE ONIONS - Simply Recipes

DAIKON RADISH CUCUMBER SALAD
This Healthy Table

• 2 Daikon radishes

• 1 English cucumber

• 2 tablespoons sesame oil

• 2 teaspoons rice wine vinegar

• 1 teaspoon kosher salt

• 1 teaspoon granulated sugar

• ½ teaspoon red pepper flakes

• ½ teaspoon ground black pepper

• ½ teaspoon white sesame seeds

• ½ teaspoon black sesame seeds

  CONTINUE TO RECIPE

  
  DAIKON RADISH LEAVES (GREENS) SALAD
  Asian Cooking Mom

• 1 to 2 bunches of daikon leaves

• 1 small or 1/2 medium sweet onion

• 2 garlic cloves

• 2 teaspoons light soy sauce

• 2 teaspoons Chinese black vinegar (or substitute Balsamic, Wine Vinegar or Rice Vinegar, says Farmer Katie)

• 2 teaspoons sugar

• 2 to 3 tablespoons raw peanuts (optional)
  CONTINUE TO RECIPE
  

THE ULTIMATE CHICKEN CAESAR PASTA SALAD — Thank you, Jennifer!
Kale Junkie

• 12 Ounces Penne or Bowtie Pasta you can also substitute gluten-free pasta, if desired

• 3 Heads Romaine Lettuce

• 1 Cup Chicken chopped

• ½ Cup Parmesan Cheese grated

• For the Dressing:

• 1 ½ Cups Plain Yogurt

• 1 Tablespoon Dijon Mustard

• 1 Tablespoon Worcestershire Sauce

• 1 Lemon juiced

• 3 Cloves Garlic mashed

• ¾ Cup Parmesan Cheese freshly grated

• ½ Teaspoon Kosher Salt

• ½ Teaspoon Black Pepper

CONTINUE TO RECIPE

GRATED CARROT, KOHLRABI & RADISH SALAD
Martha Rose Shulman

• 1½ pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)

• Kosher salt to taste about ½ teaspoon

• 1½ cups water

• 1 tablespoon sugar

• ½ cup rice vinegar

• 2 tablespoons slivered mint leaves or chopped cilantro optional
  CONTINUE TO RECIPE

COLLARD GREEN & RADISH SLAW WITH CRISPY SHALLOTS
Dawn Perry

• 2 small shallots, sliced into rings

• 6 tablespoons vegetable oil

• Kosher salt

• 1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise

• 6 small radishes, trimmed, sliced

• 2 tablespoons white wine vinegar

• Freshly ground black pepper
  CONTINUE TO RECIPE
  
  

DEBORAH MADISON’S ZUCCHINI LOGS
STEWED IN OLIVE OIL WITH ONIONS & CHARD
The Kitchn

• 3 tablespoonsolive oil, plus oil to finish

• 1 medium onion, sliced a scant 1/2-inch thick

• 1 large clove garlic, thinly sliced (or 1 garlic scape)

• 2 teaspoons chopped fresh marjoram or oregano

• 1 1/2 pounds zucchini, cut into logs 1 1/2 to 2 inches long

• Sea salt and fresh pepper

• 8 chard leaves, stems removed and leaves coarsely chopped

• 1/2 cup water or stock

• Lemon wedges for serving
  CONTINUE TO RECIPE
  

PERFECT BLUEBERRY MUFFIN LOAF
Smitten Kitchen

• 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cold is fine

• 3/4 cup (150 grams) granulated sugar

• Finely grated zest from one lemon

• 1 cup (225 grams) plain unsweetened Greek-style yogurt

• 2 large eggs

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 2 cups (260 grams) all-purpose flour

• 2 1/4 cups (320 grams or 11.5 ounces) fresh or frozen blueberries (no need to defrost)

• 3 tablespoons (35 grams) turbinado sugar (sugar in the raw)

  CONTINUE TO RECIPE