I hope you all had a fabulous 4th of July and were able to celebrate with family and friends. Whether out on the water or a backyard gathering, it was a great weekend to be outdoors. I was able to have a little time on the water with family and friends on Saturday, followed by a relaxing Sunday as I prepare for a couple busy weeks ahead with farm tours.
Honestly, Megan and I couldn’t believe the response to farm tours when we released the tickets last week. Never have tours sold out like they did this year. While we would love to open up more tours, we just do not have the capacity at this time. Our crews are spread extremely thin and we can’t add one more thing to their plates. Should the weather change and we receive some significant rainfall, we will look at adding tours later in the season, but right now, we will just be having the two scheduled weekends.
A friendly reminder that if you are not able to attend the tours, please release your tickets as there are many people waiting to visit. Also, we will only be able to accommodate registered members for tours. If you are on the waitlist, we are not able to accommodate you at this time. Should spaces open up, you will receive an email asking you to register for tickets. Thank you for your understanding.
Let’s dive into this week’s share. There are so many fun things I can’t wait to cook with. It is a busy week, with only a couple of nights at home for me, so the more I can cook in advance, the better off I will be in using up my share this week.
Beets: A mix of red and golden beets, these are perfect for roasting! I like a good roasted beet salad in the summertime. To accomplish this, I remove the leaves and stems, scrub the beets and wrap them in tinfoil with a little bit of olive oil. Roast the beets at 400 degrees for 45 minutes to an hour. Let the beets cool in the foil. Once cooled, you can easily peel off the skin and dice the beets. I like to make a great summer salad by mixing the beets with goat cheese and placing on top of a bed of greens and top with a dash of salt and pepper and maybe even a drizzle of honey.
Zucchini: Honestly, zucchini has been my go-to vegetable this summer. It has been so flavorful and is so quick to add alongside any dinner. Not only can you stir fry it with the garlic scapes and a bit of parmesan cheese, but you could make some delicious zucchini boats for dinner as well. Try this recipe for some inspiration!
Kale: Because I need to cook most of my share Tuesday night if I want to use it throughout the week, I will likely make a batch of kale chips. I like to keep things simple, so I wash the kale, rip it off the stalk, massage with a bit of olive oil, and sprinkle it with a bit of garlic salt. I’ll probably throw it in the oven as I roast the beets and broccoli. When I go to reheat it, I like to throw it in the air fryer for a couple of minutes just to crisp it back up.
Broccoli: Again, keeping it simple. Chop, toss in olive oil and roast it while the beets are roasting. To make it crispy later in the week, I will throw it in the air fryer again just to warm it up. If you want to be a bit more adventurous, you can always make a great cold broccoli salad like the one found here.
Bok Choy: Bok choy is one of those vegetables I never buy in the grocery store, but I really enjoy it when it shows up each summer. Like I mentioned earlier, it is a busy week, so meal prep is key in making my way through the week. My ‘fancy’ meal of the week will be Bok Choy and Salmon. A super easy, but delicious meal that makes me feel like I am at a restaurant…even though I’m likely eating it on my couch after a busy day. Give this quick yet delicious recipe a try!
Kohlrabi: A good batch of kohlrabi fries in the air fryer is in store for the week. Here is a recipe I will be using: https://www.lifeslittlesweets.com/air-fryer-kohlrabi-fries/
If you are looking for a great summer stir fry, mixing the kohlrabi, bok choy, and an onion or two would be perfect as well.
Onions: Sweet in flavor, these are perfect for topping a burger or adding to a stir fry. My favorite way to enjoy the onions is to slice them and toss them on the grill. Make sure to store these onions in the fridge, as they are not cured.
Garlic Scapes: One scape will be chopped up and added to a quick zucchini stir fry one evening, while the other one will be added to my fancy salmon and bok choy dinner for a little pop of garlic flavor.
Slicing Tomatoes: BLT’s are summer staples in my household, so a tomato or two will make its way to a sandwich, while the others will likely be sliced and diced for salads or an afternoon snack. If you can’t get to all of your tomatoes each week, remember that you can always dice and freeze them for use in a soup or stew later in the year.
Honey: I always have a jar of this honey on my counter. Whether it is adding some to a peanut butter sandwich or drizzling it on top of some Greek yogurt and berries, this local honey has the perfect amount of sweetness.
There you have it, a glimpse into how I will use my share this week. My menu this week is nothing glamorous, but I can definitely make my way through the box if I give myself Tuesday night to do some meal prep. I’d love to see and hear how you are cooking your way through your shares each week. Send along some recipes or tag us on social media! Have a fantastic week and I will see many of you at farm tours this weekend.