Officially we hit summer this week (the 20th on my calendar). It’s exciting to leave one season behind and start a new one, but, on a vegetable farm, this transition gets pretty wild.
The big challenge is that this section of time through June and a bit into July is when we have to simultaneously harvest and weed while squeezing in new plantings. Weeds just explode this time of year as you all probably well know. Think about battling weeds over four acres…crazy.
At the same time we’re really excited to see summer crops get growing. I just saw blossoms on cucumber and zucchini plants a few days ago, so I know they are just around the corner. cherry tomatoes are blossoming too. I also get the feel that members also can’t wait for these summer crops to appear. Sure, a spring box full is greens is OK, but a summer box with some substantial heft is much appreciated.
In the box:
- Green Onions
- Green Leaf Lettuce
- Red Lettuce
- Bok Choy: See video below for recipe
- Spinach: Definitely not as pretty as I’d like after last week’s hail.
- Garlic Scapes: Green curled things…these are the tops of the hardneck garlic. Chop or mince and use where ever you’d use garlic. It’s a bit more mild than garlic cloves.
- Westlander Kale: Big bunch with blue band. This could also be used in a frittata
- Snap Peas: Yes, you eat the pod.
Lida Farm Frittata
- 6 eggs
- 1/2 cup grated Parmesan cheese
- About 2 cups of Bok Choy, Swiss Chard, Garlic Scapes, Spinach
Basic Directions: Preheat oven to 350. Chop veggie or mix of veggies of your choice and saute in frying pan over medium heat until crisp-tender or wilted. Beat 6 eggs together with Parmesan in bowl. Add veggies to mix and add to another ovenproof frying pan over medium-low heat. Drop temperature to low and let cook undistubed for 5-10 minutes until bottom is firm. Next, transfer frying pan to oven and bake until top is dry/not runny. You can garnish with parsley or green onions.