Half way through the season! And we are eating like royalty, no? We tend to think of this 5th box as the last burst of spring before we begin tomato season. And it sure does feel like summer now, doesn’t it? Speaking of summer – we are suddenly seeing sweet corn in and around town. Our sweet corn is tassled out, but still very small, and weare not sure when we’ll be able to pack it or how much we’ll be able to get to you. So this week, we recommend you head down to Doc Reeson’s place and buy some of the first sweet corn of the season from our local neighbor farmers. We bought some this morning to use in our Circle M Corn Souffle for a lunch we catered our here. It is delicious and you should go get some while you’re in town for this weekend’s big 125th Anniversary Celebration in Blanchardville! Parades, plays, petting zoos, carriage rides, old-time bands, quilts, fish boil, bands and FUN all weekend long. See you there!
Here's what's in the box:
Basil – Beautfiul ruffled, chartreuse Nufar basil. Not much, as the Japanese beetles are eating these plants. That’s a first for us here at Circle M. Those stinkers!
Arugula – Wonderful, and starting to get spicy. If you don’t enjoy this as a fresh eating green, go ahead and chop and sauté lightly to eat over rice or pasta, or better yet, put on top of a grilled pizza before you put it on!
Flower Confetti – We’ve packed you some whole calendula and cornflowers to pull the petals off and use as confetti in your concoctions this week. Great on salad, soup, or any dish. Nasturtiums use whole and enjoy the peppery taste.
Zucchini and Yellow Squash– Young, fresh, tender, delish. We are currently eating this for breakfast, lunch and dinner. NO complaints! Have you tried Zoodles? Zucchini noodles? Create noodles with a carrot peeler, or buy an inexpensive "spiralizer" at Willy Street Co-op or on Amazon. Get rid of carbs and enjoy those yummy pasta sauces! OR shred your zukes and add those carbs back in with some delicious, yet nutritious baked goods. See our moist, rich Chocolate Zucchini Cake recipe - we just whipped this up into tiny bundt cakes with Inga Witscher on her Around The Farm Table television show!
String Beans - Tons! Two bags each. And all colors coming ripe at the same time! The purple will turn green when you cook them, though. Tender, thin, sweet and delicious. Don’t overcook these, they are so very very delicious you’ll want to enjoy them in all their beany glory!
Cucumbers – A jillion! Finally the plants have scrambled up off of the ground and onto the trellises, so we are seeing less bug damage. Yum! I’ve been enjoying these very much with chive goat cheese, but they are also very wonderful just sprinkled with vinegar, salt and pepper.
Broccoli – Some of you have little heads and some of you have the tiny spears of our sprouting broccoli, which makes all side shoots. We prefer these to heads, but we’d love to know what you think, too! Chop and eat the whole tender stem. The plants didn't make much this week because it was a bit hot and dry, but we expect these to produce for us all season long. Delicious!
Herb Bouquets: Lovage, Chives and Dill Seed – All wonderful to pair with the lovely heirloom potatoes we’ve included.
Kale – These bouquets continue to be soooo pretty. We feel very lucky to be eating such luscious greens in the heat of the summer. Enjoy in massaged salads, paired with potatoes in soup and salads, and sautéed with tomatoes and zucchini.
Fresh Onions –Store in the fridge – these sweet Walla Wallas are not cured.
Scallions – Very big and beefy. So easy to clean and use!
Heirloom New Potatoes – We’ve got gorgeous yellow Superior and purple Peter Wilcox varieties for you this week. Skins are very soft, not cured, and so store in the fridge and scrub gently before cooking.
Garlic - Not cured, so store in the fridge.