In Your Boxes…

We try to keep your boxes diverse and to give everyone everything at some point during the season.  That’s why Half Share and Full Share boxes are not always the same.

* Half Share only

** Full Share only

Spring onions You’ll notice that some onions are starting to bulb out, which means they’re in transition from Spring to Summer onions.  You can still use the greens on these.

**Storage onions These onions will last for several week in a well-ventilated place.  No need to refrigerate, though it will not hurt them.  These are the onions without green tops.

Candy onions A sweet fresh eating onion.  They have small green tops.  Leaving some greens retains their freshness and moisture.

**Broccoli

Cucumbers English cucumbers from our greenhouse!  They have edible skins and are juicy.

Garlic scapes We have been chopping these up small and using in salads or frying with our onions.

Sugar snap peas See recipe below.  No need to shell these–eat the whole pea.

*Asparagus

Tomatoes

**Cabbage Use to make a summer cole slaw.

Fruit Boxes…

We try very hard to get fruit as local and as fresh possible.  Many of the strawberries come from LaGrange County, picked on Thursday or today.  The blueberries are from an orchard in Valparaiso.  The cherries are from Frank Farms in Berrien County, Michigan.  The rhubarb you received earlier was from an Amish family in our neighborhood.  Frank Farms is a family farm.  They are small enough that they were able to pick your fruit TODAY! Grandpa Frank, who is 90 years old, sometimes still does deliveries!

Thank you for supporting local food and supporting us and these farmers!  We think you will be impressed with the quality and variety of foods available right here in our region.

Sweet cherries These are an early season variety.  Later we will have some mid-summer sweet cherries.  Picked this morning!

Strawberries The strawberry season is starting to come to a close.  Because of the hot weather this Spring, strawberries started early, but they are also ending early.

Blueberries An early season variety.  Ben’s favorite fruit!

Recipe of the Week

This week we are offering two sugar snap pea recipes.  They’re both great.  Remember, do not shell the peas! The kosher salt is essential in the first recipe.  The second is for those with asparagus to use up, but it works fine without the asparagus, too.

Ingredients

SUGAR SNAP SIDE DISH

• 1/2 pound sugar snap peas
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic scapes
• 1 teaspoon chopped thyme (optional)
• kosher salt to taste

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with scapes, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS
& PARMESAN

3/4 lb. asparagus, trimmed, cut into 1 1/2 inch pieces
1/2 lb. bow-tie pasta
1/2 lb. sugar snap peas or snow peas, trimmed
3 tbsp. olive oil
1/2 c. freshly grated Parmesan cheese

Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately. Preparation time: 20 minutes. Serves: 4.

Down on the Farm

We’re trying hard to stay on top of the weeds, but they’re growing fast!  Here’s a pictures of Rachel bringing the harvest!