>THIS WEEK’S SUBSCRIBER MENU:
• Sugar Snap Peas
• Green Onions
• Rapini a.k.a. Broccoli Raab
• Beet Greens OR Spinach
• Mixed Herbs (Marjoram, Basils, Fennel) OR Shungiku
Strawberries from our neighbor, T & M Berries
(If you want to u-pick there, call (253) 852-0718 for their hours. Strawberry season doesn’t last long!)
U-PICK THIS WEEK:
Shelling Peas, Sugar Snap Peas
(The best times for u-pick are on our farm pick-up days: Wednesdays between 2:00 and 7:00pm (Thursday this week because of the holiday) and Saturdays between noon and 5:00pm. Remember, subscribers can pick as much as they can find for free!)
• Fava Beans
• Stir-Fry Greens
We hope everyone has enjoyed the holiday this week. We even took a mini holiday ourselves. At the least it was nice to have a morning that didnt involved getting anyone ready to go anywhere. We slept in until about 7:00, went out to breakfast at Wild Wheat, and planted for a few hours. Then went to a friend’s birthday party. That’s about as much of a day off as we get during the summer. After all, things must be planted if we’re all going to eat next month.
I don’t know that recipes are needed for this week. See Winter Makeup Week 1 for Rapini recipes. Sugar Snap Peas are best eaten fresh and simple, I think. We usually just snap the ends off and eat them raw, but they’re delicious sauteed quickly in a little butter as well. And, the mixed herbs have a lot of possibilities. Whip up a quick pesto, or toss them in a salad or pasta.
We will be offering up a survey next week. I want to make sure everyone is happy, and find out if we should be changing anything while we are still early in the season. We will probably be doing a survey every four or five weeks, just to keep tabs on everything. Please help us out by completing it!
And, our other neighbor, the Pearsons have u-pick raspberries and blueberries available now. The kids and I stopped by Monday afternoon to pick blueberries, and so we had berries, ice cream and (whole wheat) fresh scones for dinner. We plan on going again next Monday. They are open Monday, Wednesday, and Saturday from 9:00am.
>Hi Shelley,Please send e-mail and I’ll send the recipes. Thanks, Ardi