We had a very productive week on the farm. Our tomatoe crops are loaded with fruit. We are finally picking tomatoes twice a week from our main tomato greenhouse. We also have them in our larger high tunnel, and planted in the garden beds, so we expect to have a lot of tomatoes this year. We also started harvesting our spring carrot crop this week, which are tasty and tender. We’re starting to tip into the time of year where we spend more time harvesting than transplanting and weeding, which is encouraging. This time of year we’re harvesting tomatoes, cucumbers, summer squash, and beans multiple times a week, and every year we get better at balancing our crops. We hope you all enjoy your produce, and have a great week!
bibb caesar salad
To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp garlic minced, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.
To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.
Rinse and chop the bibb lettuce top with croutons and dressing.
grilled cabbage
Preheat grill and cut cabbage into 4 wedges. Arrange the cabbage wedges into the bottom of a large cast iron dish. Pour the 1/4 cup water into the dish. Place a Tbsp of butter on each cabbage wedge. Season liberally with minced garlic, salt, and pepper. Cover the dish with aluminum foil.
Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.
Fennel & Apple Salad
Finely chop fennel bulbs and stems, about 2-3 bulbs totaling 3/4 cup, and 1/4 cup fennel fronds. Julienne 1 small or medium apple, preferably a tart variety, all the carrots and radishes. Thinly slice about 2 large stalks of celery, 1/2 cup. Combine fennel, fennel fronds, apple, and celery in a mixing bowl with 1/2 cup toasted, chopped walnuts.
To make dressing combine 2 Tbsp apple cider vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1 pinch ground black pepper.
Dress salad with dressing, then top salad with Parmesan cheese before serving.
caprese salad
Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across salad.
Creamy Broccoli Pasta
Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup diced white onions and 2 cloves garlic, minced and cook until softened, about 5 minutes.
Add the broccoli, florets, salt, and pepper and cook until the broccoli is tender, about 5 to 10 minutes more.
Stir in the 1 cup heavy cream and 1/4 cup grated Parmesan cheese and cook until the sauce is thickened, about 2 minutes more. Stir in the pasta serve immediately.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| bibb caesar salad | grilled cabbage | Fennel & Apple Salad | caprese salad | creamy broccoli Pasta | |
| Parmesan | 2 oz | ||||
|---|---|---|---|---|---|
| garlic | 1 tsp | 2 cloves | 2 cloves | ||
| Dijon mustard | 1 Tbsp | ||||
| white wine vinegar | 1 1/2 tsp | ||||
| Worcestershire sauce | 1 1/2 tsp | ||||
| olive oil | 6 Tbsp | 2 Tbsp | 2 Tbsp | 1 Tbsp | |
| mayonnaise | 1/2 cup | ||||
| baguette | 1 | ||||
| butter | 1 Tbsp | ||||
| apple | 1 | ||||
| celery | 2 stalks | ||||
| walnuts | 1/2 cup | ||||
| apple cider vinegar | 2 Tbsp | ||||
| Parmesan | 2 Tbsp | 1/4 cup | |||
| basil | 4 Tbsp | ||||
| fresh mozzarella | 8 oz | ||||
| white onions | 1/2 cup | ||||
| heavy cream | 1 cup |