If you' haven’t already, meet David.

David is a person of many talents and interests who just happens to be our amazing Crew Leader.
And today, David harvested and prepped one of his favorite vegetables—Cone Cabbage. (And who doesn’t love a Dave Fave?) Luckily, it looks like the infamous crows left enough intact for David and the CSA to eat!

Sometimes called Hispi, Caraflex or Sweetheart, these cabbages look unusual but are are quite versatile. Like any round cabbage, they’re great for slaws, salads and such. But their smaller size and elongated shape also make them great for to grilling and roasting in wedges. Since the weather is a bit cooler this week, I might even consider braising some. We’ll see. As you can tell from the lateness of this email, the days are just very full. July is just hard work, plain and simple. This is not a complaint, but it is a fact. Thank goodness this stuff tastes as good as it does—thank goodness it is a delicious as it is difficult, right!? And as I type these words, I’m picturing our cucumber greenhouse, fully trellised and producing a really solid mix of Persian and Japanese Cucumbers for us this week. These cucumbers tend to have more tender skins and smaller seeds than their field grown counterparts. And with good storage (click here for some tips), you can keep them crisp for a little while. I think we’ve had quick but super tasty fresh Cucumber salads, with thin slices of Sweet Onion and a bit of Vinegar, Oil, salt and pepper, most nights for the past week, and they have been life affirming (if not totally refreshing and electrolyte-restoring).

Have a great week,
Katie

IN THE FARMSHARES THIS WEEK:

Cone Cabbage
Cucumbers
Lettuce
Beets
Sweet Onions
Zucchini and/or Summer Squash
Blueberries

RECIPES & SEASONAL TIPS

OBSESSIVELY GOOD AVOCADO CUCUMBER SALAD
Smitten Kitchen

• 3/4 to 1 pound seedless cucumber, washed and chopped into chunks

• 2 thin or 1 regular scallions, thinly sliced

• 1 large avocado, pitted and diced

• 1 to 2 tablespoons mayonnaise

• Juice of half a lime, plus more to taste

• Salt and hot sauce (we used Sriracha) to taste

• Chopped cilantro or flat-leaf parsley to garnish
  CONTINUE TO RECIPE

BORSCHT SALAD
Mark Bittman

• 1 pound beets

• 1 shallot, minced

• 2 teaspoons Dijon mustard

• ¼ cup sour cream

• lemon juice to taste

• chopped dill

• shredded cabbage

• a chopped hard-boiled egg

  CONTINUE TO RECIPE
  

  
  ZUCCHINI & RED LENTIL CURRY
  Dishing Up the Dirt

• 1 cup white rice

• 2 Tablespoons coconut oil

• 1 medium onion, finely chopped

• 1 Tablespoon finely minced fresh ginger

• 2 cloves of garlic, peeled and finely chopped

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 3/4 teaspoon ground turmeric

• 1 teaspoon salt

• 1 jalapeño pepper, seeded and diced

• 2 cups vegetable stock

• 1 1/2 cups dried red lentils

• 2 medium sized zucchini (about 1 pound) cut into 1/4 inch thick chunks

• 1 (14 ounce) can full fat coconut milk

• 1 cup fresh cilantro, roughly chopped

• Juice from 1 lime

• optional plain grass-fed yogurt for serving
  CONTINUE TO RECIPE
  

SPICY CUCUMBER SIDE DISH (OI-MUCHIM)
Maangchi

• 1 English cucumber (or 2 to 3 kirby cucumbers), washed

• ¼ cup thinly sliced onion

• 1 green onion, chopped

• 2 garlic cloves, minced

• 2 tablespoons soy sauce

• 2 teaspoons Korean hot pepper flakes (gochugaru)

• 2 teaspoons sesame oil

• 2 teaspoons toasted sesame seeds

• 1 teaspoon sugar (optional)

CONTINUE TO RECIPE

SIMPLE DELICIOUS BEET GAZPACHO
Feasting at Home

• 3/4 lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter)

• 1/4 cup red or sweet onion, finely diced, divided

• 1–2 garlic cloves ( 1 large or 2 two small)

• 3 small turkish cucumbers, divided

• 1/2 C fresh dill, divided

• 2 Tablespoons sherry vinegar, plus more to taste

• 1/2 teaspoon kosher salt, more to taste

• 1/4 teaspoon fresh pepper

• Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream
  CONTINUE TO RECIPE
  
  

ZUCCHINI PARM SANDWICHES
Oh My Veggies

• 2 medium zucchini

• 1 egg

• 3 tablespoons milk

• ¾ cup panko breadcrumbs

• ⅓ cup grated parmesan cheese

• 2 teaspoons Italian seasoning

• Salt and pepper to taste

• ¼ cup all-purpose flour

• Oil mister or cooking spray

• 1 baguette or loaf of Italian bread cut in half, then sliced lengthwise

• 4-6 slices mozzarella cheese

• 1 cup marinara sauce room temperature or warmed

• ⅓ cup roughly chopped fresh basil
  CONTINUE TO RECIPE
  
  

COCONUT MILK BRAISED LETTUCE WITH GARLIC, GINGER & PEPPER
Food 52

• 8 whole baby romaine heads OR 3-4 standard semi-head varieties, such as Mignonette or Bibb, cut in half lengthwise, through the core, leaving stem end attached

• ¼ c distilled vinegar to wash the lettuce (Optional)

• 1 cup coconut milk, from a well shaken can

• 2 1/2 tablespoons lime juice

• 1 tablespoon fish sauce

• 1 tablespoon canola oil

• 2 tablespoons fresh ginger, peeled and minced

• 2 teaspoons ghee or clarified butter

• 1/2 teaspoon whole black peppercorns

• 1/2 teaspoon whole white peppercorns

• 1 teaspoon t (generous) minced garlic (from 1 large clove)

  CONTINUE TO RECIPE