Shared Legacy Farms Week 6 Newsletter, July 17-23, 2022

Farm Newsletter Week 6

July 17-23, 2022    |    “B” Week

Carrots don’t have their tops this week. When the tops start turning brown, we remove them.

What’s in the Box this Week?

RED BEETS (with tops) ~ Beets come in many colors — red, gold, orange. You can eat the green tops too! To store: If your beets still have greens attached, cut them off, leaving an inch of stem. Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks. To prep: Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or a veggie peeler, then grate or cut them according to the recipe. To remove the skins, you can roast them in foil or boil them, and the peels will slip right off. To freeze: Boil or bake beets until done. Cool them in ice water or let them come to room temperature. Remove peels. Trim the beets into 1/4 inch slices or keep them whole (if they are small). Place in Ziplock freezer bag and remove as much air as possible. Seal and freeze.

Grab my Beet E-book to help you learn more about how to use this root veggie!

GREEN CUCUMBER ~ Cucumbers are in a family known as cucurbits that includes melons, squash, pumpkins and gourds. They are classified as either slicers or picklers. Pickling cucumbers have thin, lighter skin than slicers. To store: Place cucumbers in a sealed plastic bag in the crisper drawer of the refrigerator for up to a week. To prep: Slicing cucumbers are often peeled. Pickling cukes are not. If the seeds are bulky, slice the cucumber lengthwise and scoop them out. Scoring the skin of a cucumber with a fork or zester gives it attractive stripes. Slice, dice or cut into chunks according to recipe. To freeze: You can freeze cucumbers in a vinegar brine, but they will be mushy when you eat them later. Not recommended.

Do you see the blonde cucumber on the vine?

SNACK-SIZE BLONDE CUCUMBERS ~ Don’t be fooled by the lime-green color of these little cucumbers. They’re supposed to look that way! Follow the instructions above for normal cucumbers. These guys are technically “pickling” cucumbers, meaning they are used to make pickles. But they taste just like cucumbers, and can be the perfect snack-size portion for your lunches.

YELLOW ONIONS ~  Because they are not cured, these fresh onions will need to be stored in a plastic bag in the fridge and use within 2 weeks. To prep: Peel the onion’s skin and cut off the roots and top.  To freeze: Cut or slice onions to desired size and place in freezer Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments. Don’t forget to use the tops!

RAINBOW SWISS CHARD (1 small bunch) ~ Swiss chard has expansive, pocketed leaves with stems in a spectrum of colors: red, white, green, yellow. It is actually in the beet family but doesn’t develop a bulb. Its leaves are more tender and delicate than other greens. Eat small leaves raw in salads and blanch or steam larger leaves. You can freeze chard for recipes later. To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks. To prep: Wash leaves in basin of lukewarm water to remove grit. Remove the thicker stems by folding the leaves down the center and cutting out the stem. Stack several leaves on top of each other and slice into 1-inch wide ribbons. To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

ARROWHEAD CABBAGE ~ Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. Store for up to 3 months! To prep: Rinse the cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base. To freeze: Choose how to cut your heads based on your end use. Cook in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziplock freezer bags based on your portions you plan to use, and remove as much air as possible. Put in freezer.

Did you see the size of those kohlrabis!?

GREEN KOHLRABI (with tops) ~This plant was developed by crossing a cabbage with a turnip! The edible part of the plant is an enlarged section of the stem that develops just above the ground. It has a crisp interior like a potato.  Store kohlrabi globe and leaves separately. The bulb will last for 2 weeks refrigerated in a plastic bag. Wrap leaves and stalks in a plastic bag and keep in the crisper drawer of the refrigerator. To prep: Rinse under cold running water just before use. Cut the outer skin off with a knife. Trim off the remains of the stalks and root. Grate, slice, or chop as desired. To cook: Cut raw kohlrabi bulb into sticks for a refreshing addition to a raw vegetable tray or grate it for salads. Try raw kohlrabi smeared with peanut butter. Lightly boil, steam or bake it, or add it to stews and stir-fries. To freeze: Cut into cubes or slices and blanch for 3-4 minutes. Place into ice water bath to stop the cooking. Drain and dry. Place in Ziplock freezer bag.

ORANGE CARROTS (no tops) ~ Refrigerate these carrots in a plastic bag. You can also store them in a bin of water (like celery) to keep them crisp, changing out the water every few days. To prep: Organic carrots don’t need to be peeled. Boil 2-inch cubed carrots in rapidly boiling salt water, uncovered, for 7-10 minutes. Fresh carrot tops can be chopped into a green salad or stir-fry too! To freeze: Blanch cut coins for 3 minutes in boiling salt water, dunk in cold ice water for 3 minutes, drain, let dry, and pack in airtight container.

FRESH GARLIC (NOT CURED) ~ This garlic will be fresh, which means you should store it in your fridge and use it within 10 days to avoid the growth of mold. The other option is to leave it out on your counter for 3 weeks and let it cure. To freeze: Leave the skins on and place individual cloves in a Ziplock bag or Mason jar; then freeze.

This is a variety of summer squash known as Patty Pan. It’s great stuffed!

SUMMER SQUASH MIX (4 pieces) ~ This will be a mix of green zucchini, yellow crookneck, patty pan (looks like a flying saucer), and Zephyr (yellow squash with a lime green tip). To store: Store squash unwashed in a perforated plastic bag in the vegetable bin. In the refrigerator they keep for about a week. To prep: Rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop. Scrape out seeds from baseball bat sized zucchinis before using them to bake. To use: Slice tender, young summer squash raw into salads. Try them in stir-fry or with pasta. Lightly steam (4-5 minutes) and dress them with fresh herbs or pesto. Or coat squash lightly in oil and roast at 350 degrees whole or sliced in half for 15-45 minutes. Stuff whole squash with your favorite stuffings. Bread them and make zuke fries. To freeze: You can freeze grated zucchini for use in breads and muffins. Squeeze as much liquid out as possible before adding to the freezer bag.

WEEK #6 ADD-ON SHARES: We are Week “B” 

Odd-numbered weeks of our CSA season (week 1,3,5) are called “A” weeks. And even-numbered weeks (week 2,4,6) are called “B” weeks. If you have any kind of non-veggie, bi-weekly share, you have been assigned to either “A” or “B” week for the season. If you get a cheese share, it always comes on Week “A.”

Week 7 will be July 31-Aug 5. It will be “A” Week that week when we come back from vacation.

Danielle Kuhl shared this inspiring fruit salad last week.

WEEK 6 FRUIT SHARE:

WHITE NECTARINES ~  These will have a white flesh on the inside! To store: If your nectarines are not yet ripe, store them out of the sunlight on the countertop until they are soft and aromatic. Once they are ripe, place them in a plastic bag in the fridge. If you put unripe nectarines in the fridge, you will stop the ripening process! Use ripe nectarines within a week. To prep: Wash. Remove the pit inside.

PENNSYLVANIA PEACHES ~ Peaches are ripe when they are rich in color, plump, and soft along the seam of the fruit. To store: If your peaches are still firm, store them out of the sunlight on the countertop until they are soft and aromatic. Once they are ripe, place them in a plastic bag in the fridge. To prep: Wash and remove the pit inside.

BLACKBERRIES ~ (from Niese Farms in Pandora, OH) To store: Store in the fridge in a single layer on a shallow tray covered with a paper towel. Wash them just prior to use, or use a vinegar rinse to kill off bacteria and extend their shelf life. To prep: Rinse gently just before using. Watch out! They’ll stain! To freeze: Choose ripe berries. Wash and sort out the mushy ones. Let dry in colander for 10 minutes. Place them in an even layer on a large cookie sheet and put in freezer overnight until frozen. Then pack them into a freezer bag, removing the air, and seal.

LODI APPLES ~ These are the first apple of the season. They are a medium-sized, yellowish-green apple with soft, white flesh that has a sweet-tart flavor–great for applesauce, pies and freezing. The fruit bruises easily and does not last long, so eat these within a week!

To store: Store apples in your refrigerator in a plastic bag. They are odor-absorbent, so keep them away from onions, potatoes, and other strong-flavored items. Apples can also be dehydrated (with cinnamon sprinkled on top), and stored in a Ziplock bag!  To freeze: Apples can be frozen with or without sugar. Wash, peel, core and slice apples, removing any brown spots. Add ascorbic acid (or Fruit Fresh) to prevent them from browning. Add sugar (if desired) and place in a freezer-safe plastic bag, removing as much air as possible. Then freeze!

Ice Cream Flavor of the Week:

CRANBERRY GOAT CHEESE from Knueven Creamery. Note: be sure to stop and pick up your ice cream from the Knueven milk truck at your pickup site! They will be located either right before or after your veggie pickup. Your farmers will not be passing this out in their delivery line.

Coffee Flavor of the Week:

KENYA AB : Maddie & Bella Coffee Company ~ full body, dark chocolate, caramel

FARMER KURT’S FIELD NOTES

Corinna’s dad and Uncle Torsten left us this week. We enjoyed their visit very much, and it seemed to go fast. People were asking me if my father-in-law’s hair was really blue? The answer is YES! LOL. He is a bundle of energy at the age of 81. I hope I have as much of a zest for life as he does. Before Torsten left, he and Josiah worked on a full-day project of installing shelving all around the boys’ attic workshop. Torsten is an avid model train designer, and this shelf will give the boys a chance to create a train track installation this winter around the room that connects to their main board in the corner space. I love seeing Josiah learn his carpentry skills from his uncle.

Jed and Josiah cuddled up to watch the Minions movie at the drive-in in Liberty Center. It was Corinna’s first time ever going to a drive-in movie!

Last Sunday night, we decided to go to a drive-in movie at Liberty Center to watch the Minions movie. We had only planned to stay for the first one, but when Jurassic Park started playing, we decided to keep watching. All of a sudden it was 1:30 AM. We didn’t get home til 2:45 AM, which made for a ROUGH start to my week on Monday. But it was Corinna’s first time ever seeing a movie at a drive-in theater. (How is that possible?!)

Our first tomatoes are starting to turn in the high tunnels. I had my first tomato sandwich and it was SO good. That was followed by a tomato/basil salad that Corinna made with balsamic vinaigrette and garlic. Hopefully I’ll have enough here soon to share with all of you. Until then, I’m enjoying the 3-4 that ripen at a time….

The corn is almost ready! I’m hoping to have some for you this coming week for your box. If we do, it will come bagged separately — since it is not certified organic. My parents raise this corn next door to our farm. Pretty soon, picking corn will become a regular daily “chore” for two of my guys, that lasts about 2-3 hours. The first corn picking is always exciting. If you’re new to our CSA, you are in for a treat. We grow a super-sweet variety. Sometimes I’m asked why the grocery stores don’t have this kind fo corn. It’s because the seed is more expensive, and it’s a little bit quirky to grow, since the stalks like to lay down in the field. And since grocery stores only want to pay a certain amount for the corn, most farmers grow the cheaper variety.

My chickens are driving me crazy. They are not staying confined grassy area inside their electric fence. Instead they fly over and are roaming my vegetable beds. Yesterday, Corinna saw 4 of them eating the transplants I had just put into the ground. The other day, I found a NEST in my red barn with a chicken on it! I told my guys that if they ever see a chicken roaming in the beds, they can HAVE it and take it home for dinner! Corinna has started letting the dog Harley loose because she will chase and terrorize them. Usually she holds one gently in her mouth and brings it to us.

Jed and John transplant leeks this week.

I transplanted several acres of fall crops on Friday night, just before it rained. We got cauliflower, broccoli, cabbage, Brussels spouts, collards, and leeks in!  I actually had 2 crews going at the same time. We got 0.3″ rain on Monday and 0.5″ on Friday night. We are exactly where we need to be. I still need to irrigate the crops that are growing on plastic — like zucchini and melons. But our stuff looks beautiful.

This week we cleaned out our garden bed areas near the house. They churn out our early-season crops, and they are spent. We weeded them, prepared them for cover crops, and I’ll apply some compost next week to give them a nice rest. John seeded some more arugula and cilantro this week — those should turn around fast. And my cover crops that I planted between the asparagus beds are looking incredible. I love how I’m not only keeping the weed problem at bay, but I’m also feeding my soil in the process!

Patty and John clean the garlic before boxing last Wednesday.

A big shout-out to Melissa Mugler for sharing a “Fun Pack” of beer and drinks with my site hosts this Thursday at the pickup site. Michelle Cole and her daughter came to pick up the slack this Monday during Pack Night. And Sophia, Jen, and Joan (my Ice Cream Fairies) drop off water, Gatorades and popsicles for my harvest crew on a regular basis. I tell people all the time that I have the best customers ever — I genuinely feel like you support what I’m doing here. When I’m out there transplanting, I love that I can imagine your faces in my mind — it makes what I do incredibly rewarding.

Don’t forget that next week, we’ll be taking a much-needed vacation to Oshkosh, WI, for the annual AirShow. We’ve got our hotels and tickets reserved (thanks to my beautiful bride). We’ll even be stopping by the Illinois Railway Museum in Union, IL — my boys have never been there, and I know they’ll love it. There will be NO CSA the week of June 23-30th. We’ll simply pause CSA for one week, and pick up where we left off with Week 7 on July 31st. Your next newsletter will come out on July 31st.

~Your Farmer, Kurt

Did you know you can freeze cucumbers?

Yes, you can.

I had my doubts when I first heard it, too. After all, there’s so much water in a cucumber. Doesn’t it get mushy when you freeze it?

Although it’s true that you can’t just throw a cuke into a Ziploc bag, because the cell walls will burst and lead to a pulpy mess, you CAN freeze them in a vinegar brine, and essentially it ends up creating a type of “cucumber salad” when you finally enjoy it months later. The vinegar does something to keep the cell walls from bursting.The cukes aren’t perfectly crisp, but they’re crunchy enough!

In the video above, I show you how to do it, step by step. Here is the recipe.

Ingredients:
2 qt. sliced cucumber
1 large red onion, sliced
1 cup white vinegar
1-2 t. kosher salt
Fresh dill, optional

Directions:
1. Dump onion and cukes in a big bowl. Add 1-2 teaspoons of the salt and mix it all up with your hands. Cover bowl and chill in fridge for 2 hours.
2. Prepare the brine: Heat the sugar and vinegar in a pot on the stove until sugar dissolves. Let it cool to room temperature.
3. After the cukes have chilled for 2 hours, rinse the salt off in a strainer. Pour cukes back into bowl. Pour the brine over the cucumber/onion mixture and mix well.
4. Pack into freezer containers — I use Ziplocks.

WEEK 6 ANNOUNCEMENTS

1. PUT THIS ON YOUR CALENDAR. Your farmers are going on vacation July 24-30th to OshKosh to see the AirVenture Air Show! That means we will pause the CSA and there will be no CSA pickup on July 26 or July 28. Please make a note of it, because we will not be there!!
2. SLFarms Bingo Contest runs through July 20. I announce the winner on July 21st. To play, download a copy of this PDF file of the Bingo Board. Fill in 20 of the 25 boxes! Some of them are EASY (you may already have done them), and some are little more challenging. Post a picture of your Bingo board when you’re ready in our Facebook group with the hashtag #CSABingo2022. I’ll choose 3 random winners from this pool of submitted boards on July 21st, and you’ll receive a $50 gift package of flavored olive oils from the OliveScene.com.
3. Our final Farm Dinner of the year will take place on September 10th, catered by Cork and Knife Provisions under the watchful eye of Master Chef Joseph (formerly of Degage Restaurant). Tickets will be $75 each. More details will come in a couple weeks about how you can book your seat. But save the date now!
4. Watch our weekly Live Unboxing video this Tuesday around 8 PM inside the private Facebook group. Cadie Jardin, our CSA coach and dietitian, will show you what’s in the box, share storage tips and ideas for how to use your product. You can find the Facebook group at this link. If you aren’t on Facebook, we download the unboxing video into the digital Academy library (which you all get free access to). Reach out to me if you can’t figure out how to get into the Academy. (www.sharedlegacyfarms.com/academy) — note: you should NOT pay for a membership to the Academy. You get in for free with your membership!
5. You can order additional items from the Shared Legacy Farms online store. Our store link is super easy to remember: www.sharedlegacyfarms.com/store. Just be sure to select the right pickup site that coincides with your pickup location. If the pickup option is greyed out or not available, it means you missed the window to order. You need to place your order 36 hours before your site. We harvest the product on Monday and Wednesday mornings — early. This week, the store will have: scallions, dinosaur kale, green cabbage, summer squash, green kohlrabi, blonde pickling cucumbers, dill flower bunches, blackberries, white nectarines, peaches, gooseberries, along with my brother Arik’s honey, local maple syrup, rye flour, and a few extra eggs from Jed/Josiah.

Michelle Cole shared this hack last week — dehydrated onion tops! It’s been getting a lot of positive feedback.

WEEK 6 CSA RECIPES

Members: You can download these recipes as a PDF here.  These recipes are designed to inspire you to use your box this week! Please check inside our private Facebook group to find your fellow members sharing ideas for what to make with their box! Share a photo and you might be featured in next week’s newsletter!

Balsamic Glazed Grilled Sweet Onions

Vegan Double Chocolate Muffins

Beetroot and Feta Cheese Salad  

Quick Pickled Beets and Onions

Spicy Peanut Cabbage and Chard Salad

Slow Cooked Chard and Potatoes 

Grilled Cabbage Caeser Salad 

Summer Squash Lasagna

Kohlrabi Fries 

Raw Beet and Cucumber Salad

Stir Fried Napa Cabbage and Carrots

Carrot and Garlic Soup

Raw Garlic Dressing

Grilled Balsamic Peaches

Pickled Peach Salad

Beet and Berry Smoothie 

Lodi Applesauce

Lodi Apple Crisp