16 Jul

Week 5 – summer share

It’s been another fast and furious week of planting, harvesting, fertilizing and weeding.  The cooler weather on Monday and Tuesday provided the opportunity to do some foliar fertilizing.  The tomatoes needed to be tied up to the fencing and the suckers pinched.  I dug all of the garlic that was planted last fall and it is drying on screens in the shade under the Blue Spruce.   The beans are starting to flower and there are tiny little summer squash and cucumbers on the vines.  Today Barbara seeded new plantings of more beans, carrots and radish….scallions will go in tomorrow.  Successive planting is ongoing as we want to make sure that we have a nice selection of veggies for you throughout the summer.   I hear that the heat that we experienced today is going to stay with us all through next week.  I was hoping for some rain, but don’t think it will be coming any time soon.

I hope you enjoyed your cauliflower last week.  I roasted mine with beets, onions, scallions and of course, garlic!  It was wonderful finished with a squeeze of lemon and a sprinkling of fresh dill.

This weeks share will include cabbage, kale, scallions, radish, beets, carrots and rhubarb.   I have included some recipes that use some of this weeks selection.

Just a reminder to remember to bring your boxes or bags and if you aren’t going to be able to pick up your share, please let me know ahead of time,  so that I don’t wait for you thinking you are coming.

Sweet Beet Dressed Slaw

4 servings

• 1/3 cup extra-virgin olive oil, plus 3 tablespoons
• 2 small to medium-sized red beets, peeled and grated
• Salt and freshly ground black pepper
• 2 heaping tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fresh dill
• 8 to 10 radishes, julienned
• 1/2 small head red cabbage, thinly shredded (can substitute green cabbage)
• 3 bias cut scallions
• 2 rounded spoonfuls dill pickle relish


Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.


Cabbage and Pear Slaw

4 servings

• 1 cup chopped pears
• 2 tablespoons canola oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider
• 1 teaspoon brown sugar
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 head green cabbage, shredded
• 1 medium red onion, sliced
• 1 tablespoon parsley, chopped


Give the pears a rough chop.

In a large bowl, whisk together the oil, vinegar, cider, sugar, and salt and pepper, to taste. Add the pear, cabbage, onion, and parsley. Toss everything together, taste, and adjust seasoning with salt and pepper


Chicken and Kale in Parmesan Cream Sauce

“Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.”


1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese


1. Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
2. Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.