Bounty Description

Farm Share Bounty

Bok Choi- This Asian green is a stir fry classic. Please note that the very heavy rains we had did damage some leaves. We decided to harvest these anyway because they are still delicious and it’s purely cosmetic. Separate the stems from the leaves and sauté stems in the pan first let them cook until just softened then add the leaves and continue to cook for a few seconds until the leaves begin to wilt. Chop those in too they are just as delicious. These are best stored in the fridge in plastic.

Broccoli- Gypsy variety. We harvest at a medium/small size to avoid bolting in the unusual June heat. This is a fresh eating variety or great chopped up in a favorite dish. Best to store these in plastic in the fridge. And a reminder, don’t throw away those stems they are very tasty sliced up thin and stir-fried and taste just like broccoli! 

Lettuce- Magenta variety, a classic summer crisp red lettuce. Please make sure to wash this well, we wash it when it comes in from the field, but there are nooks and crannies where dirt can hide. We can’t tell ‘cause we aren’t cutting it up. If you don’t have a salad spinner, might want to get one. It will help you dry the leaves after washing so they hold onto dressing better. Store in plastic in the fridge.

Turnip Greens / Haukuri Turnips- The greens are delicious, so don’t throw them away. Braised Turnip greens are a southern classic.  Quite possibly the best tasting turnip you will ever eat. Sweet and tender. Slice thin and add to a salad or eat by themselves. Store in plastic in the fridge

Rainbow Chard- A member of the beet family, Chard has a very earthy and sweet flavor to it. Separate the stem from the leaves and lightly sauté with a little balsamic vinegar and olive oil and it’s a great side for any meal. We also finely slice the stems and add them to a chicken salad or tossed salad for the crunch and flavor. Store in plastic in the fridge.

Kohlrabi- This sweet and crisp vegetable has a lot of people scratching their heads if they aren’t used to it. Very important to peel the outer layer of skin of to get to the crisp inner meat of the vegetable. Kohlrabi has a flavor very close to other members of the brassica family such as broccoli and cabbage. Great to eat raw or lightly sautéed. I also like to dice them up and boil them with potatoes to make a more complex mash potato side dish. Store in the crisper.

Summer Squash - Green zucchini or golden squash. You’ll see one or the other. A classic of summer can be added to almost any meal. Great for a quick sauté, wonderful in stir fry or even baked into a gratin.

Patty Pan Squash- Patty Pan’s are adorable little squash that have little scalloped edges like a pie (or a flying saucer). Great for a quick sauté, wonderful in stir fry or even baked into a gratin. Shred these into a veggie hash to easily use them up. Store in plastic to retain its natural moisture

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