Week 4
The big rains on Thursday put a halt to field activities for a few days as we wait for fields to dry a bit. We had been fairly dry and preparing to irrigate again. I expect we will see a quite a boost in growth from the recent moisture and heat. Despite the slowdown, a rainy day is welcome from time to time as it allows us to pause a bit, clean up and reorganize work spaces, tune up equipment, and look ahead at weeks and months to come. We sure are excited for some delicious and beautiful summer crops!
This week the share will include:
Mixed greens
Head lettuce
Leaf lettuce
Beets
Carrots
Green cabbage
Broccoli
Kohlrabi
Kale
Scallions
Zucchini
Summer squash
PYO peas
PYO herbs
PYO flowers
Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.
As a reminder, our hours for pickup have changed to Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.
Vegetable of the week!
Cabbage is a member of the brassica family, a relative of kale and broccoli. It’s dense heads can range from green to red and purple and leaves can be smooth or crinkled. It is delicious eaten raw, sauteed, added to soups, and even fermented! It’s a good source of vitamin C, vitamin K, and fiber.
Sauteed cabbage with roasted beets
Ingredients:
1 head cabbage, chopped
2 tbsp butter
2-3 beets, diced and roasted
Extra virgin olive oil
Salt and pepper
Directions:
Heat oven to 400 degrees F. Spray beets with oil and wrap in parchment paper, roasting until tender. Meanwhile, heat butter in large saute pan over medium heat. Add cabbage and cook until softened and starting to brown. Once beets are soft, let cool and peel off skins. Dice beets and combine with cabbage. Season with salt and pepper. Serve as side dish, add pancetta and serve over pasta, or use with salad greens, goat cheese, and apples. Garlic scape pesto would be great with it!
In the Farm Store...
Please note that the Appleton Farms store will be closed on Wednesday, July 4th, in observance of the holiday. Stock up on all your favorites this weekend and take advantage of ongoing in-store promotions ending on Tuesday.
Friday, 6/29, stop by the store between 1:30 to 6pm for a taste of Dancing Goat raw-pressed olive oil and speak to the local owner, Voula, about the community oriented business model & health benefits. Now through July 3rd, take 20% off Dancing Goat olive oil - pure and raw pressed with love from a single source of olive groves managed by women in Greece. Dancingfoods.com
Also on sale through Tuesday, July 3rd: Party packs of 12 - 6 oz. burgers for only $20. 3 packs of 6 oz. burgers are buy 1, get 1 50% off. Be the host with the most or the favorite guest by serving up Appleton Farms Jersey cow beef patties: pasture-raised, grass-fed cows supplemented with non-GMO grain and guaranteed antibiotic-free. 50% off sale on Top Round and Chuck steaks.
Love cheese and want to try new varieties each month? Sign up for our Summer Cheese Subscription - $100 for 6 biweekly pickups spread over 12 weeks of summer. First pickup starts Friday, July 6 th. Sign up in store now or e-mail appletonfarms@thetrustees.org.
Need to renew your membership or considering buying for a friend? Join or renew in-store and receive free Appleton cheese plus Trustees swag and a 20% off coupon for a future purchase. IN-STORE PROMOTION ONLY!
