In Your Boxes…

*full share only

Salad mix

Bunching onions

Candy onions These are sweet onions, and juicy!  Best onion for a July 4 burger.

*Curly kale This is nice if you saute with onions, then top with balsamic vinaigrette and sesame seeds.

New potatoes A great 4th of the July tradition–potato salad.  These are the first potatoes.  ”New” means they have soft skins that you can eat.

*Cabbage Great for cole slaws

Zucchini

Tomatoes

Down on the Farm

Craig Hartenburger, a friend of ours visiting from Missouri, is helping us out by building a wood kiln/pizza oven. We can already taste the fresh vegetable pizzas!

Recipe of the Week

4th of July Potato Salad

Cooked new potatoes (see below for cooking instructions)
6 hard-boiled eggs, diced
3/4 cup finely chopped celery
1 medium sweet onion, minced
1 large dill pickle, diced (claussen)
1/2 teaspoon celery seed
2 tablespoons dill pickle juice
1/4 teaspoon dry mustard
1 tablespoon chopped pimento
yellow mustard
1 cup mayonnaise
paprika
salt and pepper

In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, combine all, salt and pepper to taste.

Cooking Potatoes: To use fresh potatoes for this recipe, boil 5 large potatoes in 2 quarts of water with 1/2 tablespoon salt. When fork tender, cool remove skins when cool enough to handle. Alternately, scrub red or new potatoes well and leave skin on. Cut into 1 inch cubes. Proceed as above with remaining recipe.