In Your Box:

BasilBeansCherry tomatoesCucumbersEggplant or green pepperGarlic, “Music”Napa CabbageSummer squashTomatillosTomatoes

Farm News

In farm news, it is hot. And dry. Very hot and dry. I do not like when it is hot and dry. 

In other news, school is starting up and I know some of you will have new schedules and routines. If you would like to change your delivery site, even to a different day, just send me an email and I’m happy to accommodate you. 

This week’s box

Our main event this week is the Napa cabbage (aka Chinese cabbage). Napas have a much more delicate leaf than traditional cabbage, which makes them perfect for grating and eating raw in a salad. Napas do not like to be cooked, however, and will punish you for cooking them by stinking up your kitchen.

We are now at peak tomato season, and I do expect to have a surplus available for freezing and canning over the next two weeks. If you are interested in purchasing extras, I offer 10 lb boxes of meaty tomatoes for $30. Just send me an email if you are interested and I’ll let you know as soon as they are available.

This year has been a strong one for our heirloom tomatoes, which are one of the pickiest crops we grow. Too much water, and they split open. Not enough water, and they don’t produce large fruits. I seem to have provided the perfect balance of watering in the high tunnel where they grow, since the heirlooms are sizing up well but staying in good shape.

You might notice how expensive heirloom tomatoes are in the grocery store compared to boring old tomatoes. Heirlooms are known for their flavor, compared to modern hybrids that sacrifice those tastes for strength in transport. Thankfully our heirlooms don’t need to ship very far to get to you, so they will hopefully survive the drive and add the taste of real tomatoes to your table.

This week’s garlic is a variety called “Music,” named for Al Music, a Canadian farmer who brought it over from Italy and popularized it for growing in North America. Music has some of the largest cloves and the most mild flavor of the varieties we grow.

Music garlic is great for roasting and makes a great spread. To roast garlic, keep the cloves attached to the bulb. First remove any loose layers from the outside of the garlic. Then chop off the top of the bulb, straight through the stem about ¼” to ½” from the top of the garlic cloves. You should be able to see the top of the garlic itself with some wrapping still around the outside. Drizzle 2 TB of olive oil on top of the exposed cloves and then wrap the whole bulb in tin foil. Set on a baking sheet and bake at 400 deg for at least 30 minutes. Check for caramelizing and continue baking if necessary. Once done, the cloves should squeeze out of their skins. We like the roasted garlic with basil and tomatoes on crackers or bread.

Crunchy Napa Cabbage Slaw

From AllRecipes.com

• ¼ c. butter
• 1 c. sunflower kernels
• 1 (3oz) package ramen noodles, smashed into pieces
• 1 head napa cabbage, chopped
• 4 spring onions or 1 sweet onion, diced
• ½ c. vinegar
• ½ c. vegetable oil
• 2 TB white sugar
• 2 TB soy sauce

1. Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3-5 minutes. Remove from heat and transfer into a bowl to cool.
2. Stir sunflower seeds and ramen noodles with napa cabbage and onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss. 

Makes a great side salad or sandwich topping!

Coming up

Next week’s box should have summer squash, red onion, sweet pepper, bok choy, carrots, beans, tomatoes, kale, garlic, cherry tomatoes, and cucumbers.