Solstice for Dads

This year Fathers Day and the summer solstice co-incide, but I don’t put any kind of great significance behind it (after all, my favorite stat is that Father’s Day was the #1 day for collect calls, back when we had collect calls).  But, as a grower, I always pay attention to the summer solstice since it holds some sway over the growing season.

It’s kind of a love-hate relationship.  It’s depressing to think that all days after this point get shorter and we’re on the slow decline back into winter – terrible thought, I know.  However, I love getting on the other side of the solstice since plants become easier to deal  In the CSA box this week you’ll find a lot of greens that have their birth in spring.  Pretty much all of them are light sensitive so they like to bolt as we approach the longest day of the year – a really difficulty for me as a grower!  You may have been perplexed when observing your own garden that something like a radish or lettuce or even a broccoli looked great one day and was trying to bolt and go to seed  the next.  That’s the solstice for ya.  Few people believe me when I sing the praises of fall lettuces and cole crops because everybody thinks these are spring crops, but, due to the shorter days after the solstice, they mature much better from here on out, making me a little less anxious and farming just a bit easier.  
In the CSA box (Check out farmcast about the box): 
  • ‘Rover’ Radishes
  • Brasing Mix
  • ‘Two Star’ Green Head Lettuce
  • Arugula: Green with band in oak-leaf shape
  • Mizuna: Light green with jagged leaves
  • Swiss Chard: Stuff that looks like muli-colored rhubarb
  • Cilantro
  • Spinach: Loose, unbunched leaves

Simple Sauteed Braising Mix Recipe from Full Circle, a huge CSA on the west coast.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 2-4

  • 2 Tbsp peanut oil
  • 1 medium white onion or shallot, chopped
  • 2 cloves garlic, minced
  • ½ pound Braising mix (or make your own)
  • 1 tsp smoked paprika
  • ¼ cup stock or water
  • 1/2 lemon, juiced
  • Salt and pepper
  1. In a large, high-sided sauté pan, heat oil over medium high heat.
  2. When shimmering add onions and cook until translucent, about 3-4 minutes.
  3. Add garlic and sauté briefly, stirring quickly to avoid browning, about 30 seconds.
  4. Add in braising mix, tossing to mix.
  5. Sprinkle with paprika and add stock, covering and reducing heat to low. Cook until lightly wilted, about another 3-4 minutes.
  6. Remove from heat and sprinkle with lemon juice, season with salt and pepper and serve.

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