What you need to know:
-If you are ever missing an item please let us know so we can make it up to you!
-Don’t forget to return your boxes! Everyone has been doing a good job so let’s keep it up!
-If you signed up for the 1st 6 weeks, you have two weeks left to your season.
-If you are signed up for the full 12 weeks, there are 8 weeks left to the season with the last delivery going out July 11/12th .
on your table this week:
White Kennebec Potatoes-Store on the counter or in the fridge.
Sweet Yellow Onions-Store on the counter
Honey Select Sweet Corn-Non GMO. Store in the fridge. The longer sweet corn is stored the less sweet it will be!
Radishes- in the fridge. Trim the greens for longer storage
Radish Microgreens-Oops, a bit redundant here. Store in the fridge.
Tomatoes-Store on the counter
Winterbor Kale- Store in the fridge
Cucumberz-Store in the fridge
FARM NEWS
Welcome to week #4! We finally have a decent forecast for the week which means we can catch up on a few tasks. Rain and muck tends to slow things down-and it hurts my feelings.
It turns out maybe the Scout coon didn’t bring the news about the corn patch back to his buddies. He’s going tol keep it a secret—Which is fine with me. There’s a very large plot of sweet corn just next door to us and I hear the coons have been partying hard there(I imagine it’s like a sweet corn/hula hoop party deal)so that’s good news for us. I don’t mind being the lame party next door.
Sorry about the whole double radish delivery. I made the wrong decision last week of sowing Radish microgreens for a Delivery that would include Radishes. Since growing lettuce this time of year is a bit difficult(It all bolts) we’ll be including some micros or sprouts every other week or so. We hope to have a caterpillar tunnel for next spring/summer which we can cover in shade cloth to control the lettuce bolting.
In the field we have beaucoup storage items to finish harvesting. We have about a third of our potatoes left to harvest, half the onions(good grief.), Carrots, and Beets. Carrots and beets will store in our cooler for about a month. Potatoes and onions store for a couple months. Once the heat and humidity set in-which is soon-it shortens the life of onions and potatoes and me.
This week we need to trellis our Cherry Tomatoes. I love the look of these plants. They are always covered with dozens of tiny yellow flowers which will become little tomatoes.
Next week looks like a delivery of: Tomatoes, Cilantro, jalapenos, maybe a bell pepper, onions, sweet corn, broccoli, and who knows. Basically go buy some tortilla chips because this will be the salsa box. If only our garlic was ready!!
Vegetable Spotlight
Radish Microgreens
Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. They are usually about 1-3 inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs.High-end restaurants have used microgreens for years because they are pretty, tasty and add great texture.
They may be tiny, but a new study shows trendy microgreens punch well above their weight when it comes to nutrition. Researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts.
Although nutritional claims about microgreens abound on the Internet, a recent study was the first scientific evaluation of their nutritional content. Researchers say they were astonished by the results.
Here’s how to use them:
POTATO HASH WITH MICROGREENS & EGGSeyeswoon kitchen· INGREDIENTS
serves 4 people
1. In a medium size skillet heat your olive oil over medium heat. Add the sliced spring onions and sauté until translucent 1-2 minutes. Add the diced Serrano and small cubes of potato, season with salt and pepper. Slowly sauté the potatoes over medium heat until golden brown for approx. 12-15 minutes. You will want the potatoes cooked through on the inside and golden on the exterior. While the potatoes are cooking fry your eggs.
2. Divide your potatoes on two plates and offset your egg. Add a generous handful of microgreens, some sliced radishes and a few rounds of Serrano pepper. Finish with flaky sea salt and fresh cracked pepper.
-If you are ever missing an item please let us know so we can make it up to you!
-Don’t forget to return your boxes! Everyone has been doing a good job so let’s keep it up!
-If you signed up for the 1st 6 weeks, you have two weeks left to your season.
-If you are signed up for the full 12 weeks, there are 8 weeks left to the season with the last delivery going out July 11/12th .
on your table this week:
White Kennebec Potatoes-Store on the counter or in the fridge.
Sweet Yellow Onions-Store on the counter
Honey Select Sweet Corn-Non GMO. Store in the fridge. The longer sweet corn is stored the less sweet it will be!
Radishes- in the fridge. Trim the greens for longer storage
Radish Microgreens-Oops, a bit redundant here. Store in the fridge.
Tomatoes-Store on the counter
Winterbor Kale- Store in the fridge
Cucumberz-Store in the fridge
FARM NEWS
Welcome to week #4! We finally have a decent forecast for the week which means we can catch up on a few tasks. Rain and muck tends to slow things down-and it hurts my feelings.
It turns out maybe the Scout coon didn’t bring the news about the corn patch back to his buddies. He’s going tol keep it a secret—Which is fine with me. There’s a very large plot of sweet corn just next door to us and I hear the coons have been partying hard there(I imagine it’s like a sweet corn/hula hoop party deal)so that’s good news for us. I don’t mind being the lame party next door.
Sorry about the whole double radish delivery. I made the wrong decision last week of sowing Radish microgreens for a Delivery that would include Radishes. Since growing lettuce this time of year is a bit difficult(It all bolts) we’ll be including some micros or sprouts every other week or so. We hope to have a caterpillar tunnel for next spring/summer which we can cover in shade cloth to control the lettuce bolting.
In the field we have beaucoup storage items to finish harvesting. We have about a third of our potatoes left to harvest, half the onions(good grief.), Carrots, and Beets. Carrots and beets will store in our cooler for about a month. Potatoes and onions store for a couple months. Once the heat and humidity set in-which is soon-it shortens the life of onions and potatoes and me.
This week we need to trellis our Cherry Tomatoes. I love the look of these plants. They are always covered with dozens of tiny yellow flowers which will become little tomatoes.
Next week looks like a delivery of: Tomatoes, Cilantro, jalapenos, maybe a bell pepper, onions, sweet corn, broccoli, and who knows. Basically go buy some tortilla chips because this will be the salsa box. If only our garlic was ready!!
Vegetable Spotlight
Radish Microgreens
Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. They are usually about 1-3 inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs.High-end restaurants have used microgreens for years because they are pretty, tasty and add great texture.
They may be tiny, but a new study shows trendy microgreens punch well above their weight when it comes to nutrition. Researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts.
Although nutritional claims about microgreens abound on the Internet, a recent study was the first scientific evaluation of their nutritional content. Researchers say they were astonished by the results.
Here’s how to use them:
- Use the greens to top everything from roasted vegetables to pizza. They can also be eaten as a salad and added to sushi, wraps, and sandwiches. If I’m not putting them on pizza, I like mine tossed with thinly sliced radishes and celery, dressed with a simple rice wine and olive oil vinaigrette, and served alongside a fried egg. Pure magic!
POTATO HASH WITH MICROGREENS & EGGSeyeswoon kitchen· INGREDIENTS
serves 4 people
- 6-8 potatoes, cut into small cubes
- 6 spring onions, white and pale green thinly sliced
- 2 Serrano chili, 1/2 diced, remaining thinly sliced into rounds
- 3-4 radishes, thinly sliced on a mandolin
- 2 handfuls of microgreens
- 4-6 tablespoons olive oil
- salt and pepper
- 4 farm fresh eggs, fried or sunny side up
1. In a medium size skillet heat your olive oil over medium heat. Add the sliced spring onions and sauté until translucent 1-2 minutes. Add the diced Serrano and small cubes of potato, season with salt and pepper. Slowly sauté the potatoes over medium heat until golden brown for approx. 12-15 minutes. You will want the potatoes cooked through on the inside and golden on the exterior. While the potatoes are cooking fry your eggs.
2. Divide your potatoes on two plates and offset your egg. Add a generous handful of microgreens, some sliced radishes and a few rounds of Serrano pepper. Finish with flaky sea salt and fresh cracked pepper.
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