June 29 - July 1
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GORMAN farm COMMUNITY SUPPORTED AGRICULTURE
the Harvest Carrots
Beets Cucumber Summer Squash Cone Head Cabbage Kohlrabi Kale Lettuce nnn
Conehead Cabbage
Otherwise known as Caraflex Cone is the sweetest madame among the cabbages. She has
z
From the Field
As we turn the corner to July, we find our summer crops are sizing up with promise! Watermelons, cantaloupes, tomatoes, eggplants, peppers have all set fruit. While still a couple weeks off we are happy to see the summer color! Our zucchini and cucumber harvest is going to be coming in this week. The plantings were not as staggered as we had planned so we will likely have a lot all at once in the following weeks. We have a new variety of squash this year called Zephyr. Half yellow and half green, it makes for a showy appearance and so far they’re
graceful, conical curves and is silky smooth leaves; the flavor is mild, the texture is tender, and the taste buttery sweet. Cone is an ancient cultivar native to
z
producing well. Some of the cucumbers coming in are the smaller pickling cucumbers, these guys tend to grow really well here in the Mid-Atlantic. Dual purposed, they are good fresh and great for pickling. Sweet potatoes were planted last week, fields cultivated, and tomatoes staked. This weeks field chores alongside weekly harvests and maintenance will involve more tomato staking, pruning, and harvesting/curing garlic. More fall beds will be prepared after the ground dries up from Tuesday nights’ deluge.
Filder, Germany, and a favorite for making batches of sauerkraut. Try these simple recipes! pg. 3
Field to the Table R AW ZU CCH I NI HUMMUS ENJOY THIS RECIPE WITH YOUR FAV RAW CRUDITÉS, USE AS A SANDWICH SPREAD, OR THIN IT OUT FOR A CREAMY SALAD DRESSING! THE DETOXINISTA 1 CUP DICED ZUCCHINI 1/3 CUP RAW TAHINI 1/4 C FRESH LEMON JUICE 2 CLOVES GARLIC MINCED 1/4 TSP SALT OR TO TASTE 2 TSP GROUND CUMIN COMBINE ALL OF THE INGREDIENTS IN A FOOD CHOPPER AND BLEND UNTIL SMOOTH AND CREAMY! ADJUST THE SEASONINGS TO TASTE AND SERVE CHILLED WITH YOUR FAVORITE VEGGIES.
KOHLRABI SLAW INGREDIENTS KOHLRABI CUT INTO MATCHSTICKS APPLE CUT THE SAME OLIVE OIL FRESH LEMON JUICE SALT AND PEPPER METHOD MIX KOHLRABI AND APPLE (BOTH PEELED OR NOT) WITH OLIVE OIL AND FRESH LEMON JUICE. SEASON WITH SALT AND PEPPER
How to Make the World's Best Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)
Ingredients: 3 cups Greek Yogurt, strained juice of one lemon (about 3 T) 1 garlic clove, chopped 2 medium cucumbers, seeded and diced about 1 T kosher salt for salting cucumbers 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version) Kosher salt and fresh ground black pepper to taste Instructions: If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.) This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Conehead Three Ways
Roasted Cone Cabbage
From Suzies Farm: The Feed
This is one of my easy recipes for this buttery sweet crunchy Try this simple preparation: cut cabbage. I cut one cabbage in cabbage in half and drizzle with half and drizzle it with olive oil, olive oil, sprinkle with salt, pepper and sprinkle with seasonings and broil on the some of the cut up onions from stovetop, roast in the oven for our share this week or scallions 20-30 minutes at 350 degrees, or and roast for about 20-30 place cut side down on a grill and minutes at 350 degrees. Then you leave it until it is fork tender with can sprinkle some grated a slight firmness, and top with parmesan cheese on just before breadcrumbs or grated cheese. they are done and let melt in the Kohlrabi is also yummy this way. oven. Serve immediately. (No big surprise, they are cousins after all!)
Summer Squash Agrodolce Salad ½ cup walnuts toasted and chopped coarsely ½ medium purple onion, thinly sliced 3 tablespoons white wine vinegar 1 ¼ pounds green and yellow summer squash 1 small cucumber 3 tablespoons light, local honey 1 medium clove garlic, crushed ¼ teaspoon sea salt 3 tablespoons extra-virgin olive oil 6 twists freshly ground pepper 2 tablespoons dried cranberries, coarsely chopped 1/2 cup coarsely chopped fresh herbs, such as mint, parsley, chives and/or cilantro 2 cups radicchio and green leaf lettuce or romaine, halved and sliced into about 1-inch pieces
Tom’s Grilled Cabbage Ingredients: Conehead cabbage Olive oil Garlic powder Onion powder Sea salt Black pepper Method: Cut the cabbage in half or quartered. Place in a plastic storage bag with some olive oil and the seasonings and shake until well-coated. Place the cabbage cut-side down on a hot grill and leave until it is fork tender, but still has a little crunch. Slice before serving or serve in wedges.
In a wide, flat bowl combine the thinly sliced onion with the white wine vinegar. Cut the summer squash into noodles with a julienne peeler or a mandolin. Place in a large bowl. Note: The center section with the seeds doesn’t slice well or hold together. Save it for your morning smoothies. Drain the vinegar from the sliced onion. You will have a little more than 3 tablespoons. Add the onion to the bowl with the squash. To make the dressing, place the vinegar drained from the sliced onion in a small saucepan. Add the honey, crushed garlic and salt. Over low heat, stir till combined. Remove from the heat to cool for a few minutes. Stir in the olive oil. Toss the squash and sliced onion with the dried cranberries and dressing. Sprinkle with the ground pepper. Adjust the salt to taste. Set aside while you prepare the herbs and salad greens. Just before serving, toss the noodles with two-thirds of the walnuts and half of the fresh herbs.
U
N
E
2
9
-
J
U
L
Y
1
GORMAN farm COMMUNITY SUPPORTED AGRICULTURE
the Harvest Carrots
Beets Cucumber Summer Squash Cone Head Cabbage Kohlrabi Kale Lettuce nnn
Conehead Cabbage
Otherwise known as Caraflex Cone is the sweetest madame among the cabbages. She has
z
From the Field
As we turn the corner to July, we find our summer crops are sizing up with promise! Watermelons, cantaloupes, tomatoes, eggplants, peppers have all set fruit. While still a couple weeks off we are happy to see the summer color! Our zucchini and cucumber harvest is going to be coming in this week. The plantings were not as staggered as we had planned so we will likely have a lot all at once in the following weeks. We have a new variety of squash this year called Zephyr. Half yellow and half green, it makes for a showy appearance and so far they’re
graceful, conical curves and is silky smooth leaves; the flavor is mild, the texture is tender, and the taste buttery sweet. Cone is an ancient cultivar native to
z
producing well. Some of the cucumbers coming in are the smaller pickling cucumbers, these guys tend to grow really well here in the Mid-Atlantic. Dual purposed, they are good fresh and great for pickling. Sweet potatoes were planted last week, fields cultivated, and tomatoes staked. This weeks field chores alongside weekly harvests and maintenance will involve more tomato staking, pruning, and harvesting/curing garlic. More fall beds will be prepared after the ground dries up from Tuesday nights’ deluge.
Filder, Germany, and a favorite for making batches of sauerkraut. Try these simple recipes! pg. 3
Field to the Table R AW ZU CCH I NI HUMMUS ENJOY THIS RECIPE WITH YOUR FAV RAW CRUDITÉS, USE AS A SANDWICH SPREAD, OR THIN IT OUT FOR A CREAMY SALAD DRESSING! THE DETOXINISTA 1 CUP DICED ZUCCHINI 1/3 CUP RAW TAHINI 1/4 C FRESH LEMON JUICE 2 CLOVES GARLIC MINCED 1/4 TSP SALT OR TO TASTE 2 TSP GROUND CUMIN COMBINE ALL OF THE INGREDIENTS IN A FOOD CHOPPER AND BLEND UNTIL SMOOTH AND CREAMY! ADJUST THE SEASONINGS TO TASTE AND SERVE CHILLED WITH YOUR FAVORITE VEGGIES.
KOHLRABI SLAW INGREDIENTS KOHLRABI CUT INTO MATCHSTICKS APPLE CUT THE SAME OLIVE OIL FRESH LEMON JUICE SALT AND PEPPER METHOD MIX KOHLRABI AND APPLE (BOTH PEELED OR NOT) WITH OLIVE OIL AND FRESH LEMON JUICE. SEASON WITH SALT AND PEPPER
How to Make the World's Best Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)
Ingredients: 3 cups Greek Yogurt, strained juice of one lemon (about 3 T) 1 garlic clove, chopped 2 medium cucumbers, seeded and diced about 1 T kosher salt for salting cucumbers 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version) Kosher salt and fresh ground black pepper to taste Instructions: If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.) This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Conehead Three Ways
Roasted Cone Cabbage
From Suzies Farm: The Feed
This is one of my easy recipes for this buttery sweet crunchy Try this simple preparation: cut cabbage. I cut one cabbage in cabbage in half and drizzle with half and drizzle it with olive oil, olive oil, sprinkle with salt, pepper and sprinkle with seasonings and broil on the some of the cut up onions from stovetop, roast in the oven for our share this week or scallions 20-30 minutes at 350 degrees, or and roast for about 20-30 place cut side down on a grill and minutes at 350 degrees. Then you leave it until it is fork tender with can sprinkle some grated a slight firmness, and top with parmesan cheese on just before breadcrumbs or grated cheese. they are done and let melt in the Kohlrabi is also yummy this way. oven. Serve immediately. (No big surprise, they are cousins after all!)
Summer Squash Agrodolce Salad ½ cup walnuts toasted and chopped coarsely ½ medium purple onion, thinly sliced 3 tablespoons white wine vinegar 1 ¼ pounds green and yellow summer squash 1 small cucumber 3 tablespoons light, local honey 1 medium clove garlic, crushed ¼ teaspoon sea salt 3 tablespoons extra-virgin olive oil 6 twists freshly ground pepper 2 tablespoons dried cranberries, coarsely chopped 1/2 cup coarsely chopped fresh herbs, such as mint, parsley, chives and/or cilantro 2 cups radicchio and green leaf lettuce or romaine, halved and sliced into about 1-inch pieces
Tom’s Grilled Cabbage Ingredients: Conehead cabbage Olive oil Garlic powder Onion powder Sea salt Black pepper Method: Cut the cabbage in half or quartered. Place in a plastic storage bag with some olive oil and the seasonings and shake until well-coated. Place the cabbage cut-side down on a hot grill and leave until it is fork tender, but still has a little crunch. Slice before serving or serve in wedges.
In a wide, flat bowl combine the thinly sliced onion with the white wine vinegar. Cut the summer squash into noodles with a julienne peeler or a mandolin. Place in a large bowl. Note: The center section with the seeds doesn’t slice well or hold together. Save it for your morning smoothies. Drain the vinegar from the sliced onion. You will have a little more than 3 tablespoons. Add the onion to the bowl with the squash. To make the dressing, place the vinegar drained from the sliced onion in a small saucepan. Add the honey, crushed garlic and salt. Over low heat, stir till combined. Remove from the heat to cool for a few minutes. Stir in the olive oil. Toss the squash and sliced onion with the dried cranberries and dressing. Sprinkle with the ground pepper. Adjust the salt to taste. Set aside while you prepare the herbs and salad greens. Just before serving, toss the noodles with two-thirds of the walnuts and half of the fresh herbs.
