June 22 Newsletter

Hello Everyone,    

As we slip past the summer solstice it is nice to pause and admire the stillness of a summer morning. It is the time of year that certain plants just take off. The potatoes were the ones that got away from me this year. I was told earlier this week that they were up and asked that they be hilled with soil. On Friday I did a walk around and notice some of the hilled potato plant are standing more than a foot tall! If all goes as planned, this year's potatoes will include red, purple, white potatoes and a variety of fingerlings too.

This week a small cooler was assembled by our refrigeration specialist and is purring behind our packing shed. It chilled down the first picking of strawberries that went to the Sara Hardy market on Saturday morning. We refer to our patch of strawberries as "Strawberries Fields Forever" as the long rows do seem to go on for eternity. There should be plenty of extra berries for those of you who would like to freeze some for later use. Strawberry season comes and goes quickly so please let me know early if you are interested in a flat berries.


Expect to find in your bin this week:

Strawberries
Garlic Scape
Romaine lettuce
Red butterhead lettuce
Mixed salad greens
Broccoli or Bok Choy
White turnips
Radishes
Tarragon

Beyond the Bin:

Strawberries
Mixed salad greens
Rhubarb

Here are a couple of recipes that include ingredients from the Week 3 bin:



Pan Roasted Hakurei Turnips

• 1 bunch Hakurei turnips, halved lengthwise
• 2 tsp. vegetable oil
• Salt and pepper
• 1/2 tablespoon honey
• Pinch of cayenne
• 1/2 tablespoon water

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.  Combine honey, cayenne and water in a small bowl.  Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.  Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

SOURCE: Adapted from "Cooking in the Moment: A Year of Seasonal Recipes"

Asparagus, Peas, and Radishes with Fresh Tarragon

• Serves
 8

◦ 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
◦ 3 tablespoons butter
◦ 1 package (10 ounces) frozen peas, thawed
◦ 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
◦ 1/3 cup fresh tarragon, coarsely chopped
◦ Coarse salt and ground pepper

1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking     sheet with a double thickness of paper towels.
2. Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
3. In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.

Martha Stewart  Everyday Food, April 2007