Fresh Shallots, Summer Squash & Blueberries

SOME LIKE IT HOT

Me?  Not in my current context.  But, when I'm not busy bugging out over heat-stressed plants, birds and humans, I'm focusing on these beautiful Shallots that Kim has harvested for us this week.  Shallots are the milder cousins of sweet onions and garlic, and their flavor falls somewhere on the spectrum between the two.  The timing couldn't be better, because the crew is hauling in our first major harvest of Summer Squash and Zucchini.  Shallots + Zucchini =Delicious!  If you're still looking at your Fava Beans and Fennel from last week, go ahead and grill or saute them up with some of this week's harvest.  They'll play very well together.

No, I don't want to even begin to tell you how taxing a heatwave is for a farm.  But, I can tell you that a ripe and sweet blueberry, warmed to perfection by the sun, is one of the best things on earth.  The yields may be lighter on the Raspberries this year, but the Blueberries are bringing their A-game.  And I guess I should admit that I'm thrilled to see all of that formidable heat and sunlight bringing out the best in our tomatoes.  We're just picking some of the first, and they'll be your's to snap up at the farmstand or the markets this week.  

Keep Cool,
Katie

IN THE SUMMER SHARES THIS WEEK:

• Fresh Shallots
• Zucchini and/or Summer Squash
• Lettuce and/or Greens
• Broccoli
• Cherries and/or maybe Plums by the end of the week
• Raspberries or Blueberries
• EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS): Sage, Thyme, Rosemary, Mint, Lovage, Italian Parsley, Zinnias, Batchelor Buttons, Strawflowers & Asters

HARVEST HIGHLIGHTS & WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

• Salad Mix 
• Fava Beans
• Shallots
• Chard
• Kale
• Lettuce
• Kohlrabi
• Herbs
• Eggs*
• Blueberries
• Raspberries*
• Tomatoes
• Zucchini & Summer Squash
  *limited quantity this week

FROM BEYOND THE FARM:

• WA Organic Red & Rainier Cherries, Apricots, Cameo & Fuji Apples
• NW Organic Galia Melons, Broccoli, Carrots, Beets, New Potatoes, Cucumbers, Zucchini & Onions.
• Organic Fruit: Watermelon, Valencia Oranges, Red Grapefruit,  Seedless Grapes, Mangos, Bananas, Limes, & Lemons.
• Olykraut
• Essential Baking Co. Artisan Breads delivered Tuesday
• Fair Trade Organic Coffee from Valhalla Coffee Co. (Tacoma) and Grounds for Change (Bainbridge Is)
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

• WHAT ARE SHALLOTS? AND WHAT'S SO GREAT ABOUT THEM ANYWAY? - Bon Appetit
• 16 ZUCCHINI RECIPES THAT AREN'T ZOODLES-Self

VEGAN NO-BAKE CHERRY BLUEBERRY CRISP
Vegan Richa

• 1/2 cup oats
• 1/3 cup flour
• 2 tbsp almond flour (or use more flour)
• 1 tbsp oil, coconut or organic safflower
• 1/4 tsp salt
• a generous pinch of cinnamon or nutmeg or both
• 2 tbsp coconut sugar or light brown sugar or other fine sugar
• 1 to 2 tbsp maple syrup
• 3.5 to 4 cups of blueberries and cherries or other berry mix
• 2 tbsp maple syrup
• 1 tbsp arrowsroot starch
• 1 tbsp lemon juice
• 2-3 tbsp water
• 1/2 tsp vanilla extract
• a pinch of salt

CONTINUE TO RECIPE

SAVORY CHERRY COMPOTE
Simply Recipes

• 3 Tbsp olive oil
• 2 Tbsp minced shallots (can sub red onion)
• 2 1/2 cups pitted sweet cherries, quartered
• 1 cup walnuts, chopped
• 1 Tsp minced fresh rosemary
• Salt and pepper to taste
• 1/4 cup Port, red wine, kirsch, cassis, or cherry juice (or water)
• 1 Tbsp honey

CONTINUE TO RECIPE


BROCCOLI MATCHSTICKS & KALE SALAD
Bon Appetit

• 1 pound kale, stems and inner ribs removed and leaves thinly sliced
• 3 broccoli stems, peeled and julienned (1 cup)
• Salt
• 1/4 cup extra-virgin olive oil
• 2 leeks, white and tender green parts only, thinly sliced
• 2 tablespoons fresh lemon juice
• 1/2 cup hazelnuts
• Freshly ground pepper
• 1/2 cup coarsely shredded fresh Pecorino Romano or Manchego cheese

CONTINUE TO RECIPE

TURMERIC ZUCCHINI BOWLS
Naturally Ella

• 2 teaspoons olive oil
• 1 medium shallot (minced)
• 1 clove garlic (minced)
• 1 medium zucchini (diced)
• 1/2 cup white beans (drained and rinsed if using canned)
• 2 tablespoons tomato paste
• 1 teaspoons turmeric
• 1/2 teaspoon chili powder
• 2/3 to 1 cup unsweetened almond milk
• 1/4 cup minced flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Parsley (for serving)
• Almonds (for serving)
• 2 cups cooked quinoa (for serving)

CONTINUE TO RECIPE

SHALLOT PARSLEY DIP
Chocolate & Zucchini

• 1 C fromage blanc (or plain yogurt)
• one shallot
• 5 or 6 sprigs of parsley
• 1 tsp pumpkin oil (or other interesting oil, or olive oil)
• 1/2 tsp balsamic vinegar
• salt and pepper
• a dash of piment d’Espelette (or red pepper flakes)

CONTINUE TO RECIPE

SUMMER FARMSTAND & CSA PICKUP HOURS
TUESDAYS NOON-7PM /WEDNESDAYS 10AM - 5PM
FRIDAYS 12-5/SATURDAYS 10-3

OFF-FARM CSA LOCATIONS:
BROWN'S POINT/NORTH 47: WEDNESDAYS 4-7PM
TACOMA FARMERS MARKET, BROADWAY:  THURSDAYS 10AM-2PM

Soggy Rains, Stinging Nettles & other signs of April

THINK DRY THOUGHTS
 

The weather has been pretty gross over the past several days, so I'm going to unabashedly rewind to a drier point in recent memory, in hopes that thinking drier thoughts might will them into reality so that we can transplant our long-standing greens (like kale and collards) in the field under more ideal conditions later on this week.  Mark was really excited when he snapped this photo because this was the first time in about as long as ever that he was able to cultivate in early April. It was right before it started raining buckets (and in today's case, dumping hail), but I have to give it to him--the guy managed to make the most of the days we had to get rows of spinach, salad greens, carrots and beets directly seeded out there in the nick of time.  This morning, he was pretty excited to share that he could see those rows of Spinach germinating from River Road.  If we're able to get into the fields later on this week, they'll be a more to see and, well, EAT.  It sure beats sitting around with tables full of transplants and the best of intentions, so let's hope this rain lets up.

Until then, if you're feeling adventurous, Jade and I spied a lovely patch of Spring Nettles cropping up that farmshare members are invited to pick from this week.  I find them very spinach-like in flavor, and they're unbelievably nutritious.  Be sure to have a pair of gloves on hand for when you pick and wash them though--they'll sting if they haven't been exposed to heat.  

Best Wishes,
Katie
 

IN THE CSA SHARES THIS WEEK:

• Cauliflower
• Purple Sprouting Broccoli
• Yukons and/or Russets
• Carrots
• Onions and/or Leeks
• Pink Lady Apples
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Thyme, Sorrel and Nettles.

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

CAULIFLOWER & BROCCOLI SALAD
WITH GINGER VINAIGRETTE
Pierre Franey

• 1 head cauliflower, about 1 pound
• 1 brunch broccoli, about 1 pound
•  Salt to taste
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• ⅓ cup olive or vegetable oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped parsley or coriander
•  Freshly ground pepper to taste

CONTINUE TO RECIPE

CAULIFLOWER STEAKS AND PUREE
WITH WALNUT CAPER SALSA
Yotam Ottolenghi

FOR THE SALSA

• ⅓ cup walnuts
• ¼ cup olive oil
• 2 tablespoons drained capers, patted dry
• 1 Fresno chile, seeds removed, finely chopped
• 3 tablespoons coarsely chopped parsley
• 1 tablespoon dried currants
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon finely grated lemon zest
• Kosher salt

CAULIFLOWER & ASSEMBLY

• 1 small head of cauliflower
• Kosher salt
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 sprigs oregano
• 2 3-inch strips lemon zest
• Lemon wedges (for serving)

CONTINUE TO RECIPE

BLUEBERRY LEMON MORNING CAKE
Kent Rollins, A Taste of Cowboy (Thank you Carolee for the recipe!)

• 2 cups blueberries, fresh or frozen 
• 3 cups all-purpose flour, plus 1/2 cup if using frozen berries 
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks butter, softened
• 2 cups sugar
• 3 large eggs
• 1 cup lemon yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Powdered sugar for sprinkling 

CONTINUE TO RECIPE

POTATO-AND-BROCCOLI SOUP
Food & Wine

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
• 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
• 3 cups canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

CONTINUE TO RECIPE

Spring Planting — that's what's up!

I spent the day in a house filled with happy, healthy young plants.  I love the propagation side of farming, but I don't get to do nearly as much of it as I used to.  I make the most of this short window before I start my market season to try and do as much of the tomato seeding and potting as I can with the crew.  It really fills my cup.  We'll have some very exciting tomato varieties to share with you this year, some tried and true and others exciting and new, both as plant starts for gardeners in Spring and for savoring this Summer in fruit form.  

Between Mark and Kim, a whole lot of seeding and transplanting happened last week just ahead of the heavy rains.  Everything was thoroughly watered in thanks to Mother Nature, and we've potted up the remaining Sugar Snap Peas to sell at the farmstand beginning this week. Today, Mark has the exciting task of measuring and crunching numbers for future strawberry and raspberry fields.  This is a really big deal--with the deed to the land in hand, the right equipment and a solid crew, we can finally replenish the perennial plantings in good conscience this year.  

With that long-term stuff in mind, I hope that you enjoy this week's colorful farmshare--I'm stoked for a dose of iron-rich kale, purple sprouting broccoli and beets.  You'll get to mix and match a few things (which I thought would be especially nice for the Tuesday crowd who unexpectedly missed out on Leeks and Pears last week).  

Best Wishes,
Katie
 

IN THE CSA SHARES THIS WEEK:

• Purple Sprouting Broccoli
• Beets
• Greens
• Carrots
• Onions and/or Leeks
• Apples and/or Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

 

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS 

EAT YOUR GREENS DETOX SOUP
Oh She Glows, Angela Liddon

• 1 1⁄2 teaspoons coconut oil or olive oil 
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 3 cups sliced cremini or white button mushrooms (about 8 ounces)
• 1 cup chopped carrots
• 2 cups chopped broccoli florets
• Fine-grain sea salt and freshly ground black pepper, to taste
• 1 1⁄2 to 3 teaspoons grated peeled fresh ginger
• 1⁄2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1⁄8 teaspoon ground cinnamon
• 5 cups vegetable broth
• 2 large nori seaweed sheets, cut into 1-inch strips (optional)
• 2 cups torn kale leaves
• Fresh lemon juice, for serving (optional) 

CONTINUE TO RECIPE

 

BROCCOLI RUBBLE FARRO SALAD
Smitten Kitchen

• Salt
• 1 cup semi-pearled farro
• 1 pound broccolini or regular broccoli 
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• Red pepper flakes, to taste
• Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
• Freshly ground black pepper
• 4 ounces pecorino romano, grated or ground in a food processor

CONTINUE TO RECIPE

KALE SALAD WITH BEETS & LENTILS
Minimalist Baker

• 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
• 1 beet (rinsed clean, dried, and quartered - remove any rough skin)
• 1-2 Tbsp olive oil
• 1/4 tsp each salt and pepper
• 1/2 cup green lentils, rinsed clean
• 1 cup vegetable stock (or sub water)
• 4 big handfuls kale, baby spinach, or spring greens
• 1/4 cup tahini (sesame seed paste)
• 1/2 lemon, juiced
• 2 Tbsp maple syrup (or sweetener of choice)
• 3-4 Tbsp good olive oil
• Pinch each salt and pepper

CONTINUE TO RECIPE

BLOOD ORANGE ROASTED BEETS & FENNEL
The Crepes of Wrath

• 4-5 large beets, trimmed and scrubbed clean
• 3 tablespoons olive oil
• 1 small bulb of fennel, thinly sliced
• juice and zest of 1 blood orange
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ¼ teaspoon chipotle chile powder (optional)

CONTINUE TO RECIPE