Happy 4th of July!
Don’t you just love this picture? This ‘firework’ is actually an onion bloom. You have one in your bag just for fun (but we advise keeping it in water on an outdoor table for decoration - the smell will fill your house if it stays indoors!) Onions send up a central shoot that flowers if it isn’t cut. If the flower ‘poof’ is left alone it turns to several seed pods, in which are found the seeds that are used to grow new onion plants. We just love how they look and hope you do too! We hope you have a wonderful and safe 4th of July. Maybe you can use your cilantro in some homemade salsa this weekend!
You might notice a strange light green vegetable ball in your bag. It’s a kohlrabi with the leaves cut off (the bugs were having a nice salad of them). To use the kohlrabi, carefully cut off the outer layer of ‘skin’. The flesh inside can be sliced and eaten raw, or is delicious in stir-fry!
What’s in my bag this week?
Kale - Red Russian (full members)
Swiss chard - Rainbow
Lettuce - Romaine
Beets - Bulls blood, Golden (full only)
Look Who’s Joined the Farm!
We went to the livestock auction Monday night and brought home 7 lambs and this sweet billy goat, named Blue. They are our lawnmowers and mobile fertilizers, and can be sold for meat near the end of the season. Little boy Blue is a young goat and is super sweet and loves people - he’s like a puppy!
Reduce, Reuse, Recycle!
We would appreciate donations of the following recyclables:
We are sure you’ve noticed that we are starting to use plastic containers. This will only continue as we head into tomato season. We would appreciate any size of plastic fruit/veggie clamshell containers - this helps protect delicate produce. Thank you for helping us reduce cost and waste!
-Clean cardboard or plastic egg cartons (no styrofoam)
-Plastic clamshell containers (all sizes)
-Plastic spinach/salad greens tubs (all sizes)
-Large plastic juice containers with lids
-clean plastic and paper grocery bags
-anything else? Just ask!
Beet and Goat Cheese Tart
1 sheet frozen puff pastry, thawed overnight
1 leek, halved and thinly sliced
3 medium beets, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup crumbled goat cheese
4 sprigs fresh thyme, leaves removed from the stem
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Place a cake pan or a plate that’s approximately 9 inches in diameter onto the pastry dough and use a paring knife to trace around it. Remove and discard the excess dough. Score the puff pastry all over with a fork. Sprinkle the leek slices evenly over the round of puff pastry. Arrange the beets in circles on top of the leeks, then drizzle evenly with the olive oil. Season with salt and pepper. Sprinkle the goat cheese and thyme on top of the beets. Bake the tart until the crust is golden and the beets are fork tender, 30 to 35 minutes. The tart can be eaten warm or at room temperature. (Via PureWow)
Chop up the beets to desired size, lather in olive oil (and chopped rosemary for an even more robust flavor) and roast in the oven on a baking sheet at 350 until tender. A yummy side dish or garnish!
Thinly slice the beets to add in a summer salad. Accompany with cheese and nuts to even out the flavor!
1 pound kohlrabi (about 2 bulbs)
2 teaspoons olive oil
Preheat an oven.
Ideally 375°F is a great temperature. While the oven heats, trim the kohlrabi: cut off any stray stems, and vigorously peel the bulbs. The peel on kohlrabi is fairly tough and fibrous, so be sure to remove all of it to reveal the tender, creamy white flesh. Cut the peeled kohlrabi into wedges or chunks; put them in a roasting pan or on a piece of aluminum foil. Drizzle with the olive oil and toss to coat the kohlrabi. Sprinkle with salt and put in the oven. Cook until kohlrabi is tender, with plenty of yummy browning on the edges, about 30 minutes. Serve hot or warm.
June 3 - October 14 (20 weeks)
12:00 - 4:00 * pick up on-farm 15822 S. 63rd St, Papillion, 68133
5:00 - 8:00 * pick up at the Papillion Farmers Market at Papillion City Park at the corner of Washington (84th) and Lincoln
Have a great week!
Photography by Birdcage Release Collaborative