Here's what's In The Box! Use the first things first:
Basil: A staff favorite to pick, a family favorite to eat. We’ve posted a wonderful light Pesto Potato Salad on the Box 5 Recipe Blog, as well as on the Farmer Kriss Pinterest Page.
Swiss Chard: Lovely for your salad. Full Shares only (since only Shorties got it last time.)
Tomatoes: You’ve got a mix of heirlooms – stripey pastes, juicy reds, sweet yellows and some mixed cherry and currants.
Herb Bag: Sage, Cilantro, Chives, Thyme, Oregano. We’ve loaded a bag full of lots of herbs you can use for the next few weeks. They should be recognizable, but they are layered in the bag to help you sort them out. Chives are at the bottom. The biggest bunch is next – Oregano. Then you’ll find fuzzy grey Sage. Then a handful of Cilantro – some of it is bolting so you’ll see flowers, but all of the flowers, leaves and tender stems can be chopped and used. Finally, you’ve got a handful of spicy tiny-leaved Thyme. These are very easy to dry on your kitchen counter should you not use them in a week or two. YUM!
Eggplant: Note that we prefer to pick our eggplant small so that we can enjoy the taste of the flesh without the bitter mature skin. So you should be able to lightly sauté this, or grill with other veggies, or roast in the oven and transform into a dip, don’t bother peeling or soaking in salt, or whatever method you usually use to deal with the skin. You may have green, purple or pink eggplant. See the Box 5 Recipe Page or Farmer Kriss on pinterest. Use soon and store OUTSIDE of the fridge.
Summer Squash: We’ve enjoyed these so many ways this summer, but our favorite recipe by far is marinated in lime juice, olive oil and salt and grilling quickly outside. A great compliment to steak.
Calendula Confetti: This is most gorgeous sprinkled over a Massaged Kale Salad. However, we used it lastweek to decorate a cake to say farewell to our summer Arts and Agriculture Intern Abby and and new Crew Member Annalea who’s headed back to school. Be creative!
Peppers: The first to ripen here on our plants are Yellow Sweet Bananas, tiny green Jalapenos and Purple Sweet Bells. There may be a few green bell peppers as well. You’ve got one or two of each, with lots more to come!
Cucumbers: These are slowing down a bit, but you all should have one or two.
Mixed Baby Kale and Collards: Those of you who know me well know that I eat a salad every day for lunch. So what do I have in the height of summer when the lettuce is on break? Kale – every day. I LOVE it. The way we pick our kale and collards, young, small and tender – is the perfect age for fresh eating. Wash, rip the stems out, then cut the leaves into bite-size pieces. Throw in a dish and sprinkle with salt, vinegar and pepper. Then mash up with your hands and let sit in the fridge for about ½ hour until you are ready to eat. I dress this up with goat cheese and pickled eggs – because that’s what our farm gives us a lot of right now – but kale is perfect with nuts, dried cranberries, sliced peaches, figs and even grilled beef.
New Potatoes: These pretty Red Norlands are perfect to make into potato salad because they need very little cleaning or cooking. The skins are tender and bright (oh, and you may have some blue or golden mixed in) and the flavor is fresh and wonderful. Eat them soon and store in the fridge – they won’t keep in your pantry the way cured russets will.
Garlic: We harvested our garlic this week and were delighted to see these lovely heads. The bulbs are planted in the fall then lay covered in mulch until we harvest them in July – so you never know what you’ve got under there! Enjoy soon and store in the fridge – the skins on these are not yet cured so they won’t keep in the pantry. Whip up some pesto!!!!!