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Week #3! It has been another wacky- wonderful year so far! We really hit the THIS WEEK’S BOX wonderful week on the farm. The summer ground running and haven’t looked back *I[QT8TIV\-7?UMUJMZ[ solstice time is always a crazy time of year VLQFHZHSXWWKRVH¿UVWVHHGVLQWRWKHVRLO because it is when the weeds have their all the way back at the beginning of March. *ZWKKWTQ huge growth spurt of the season. I swear, With about 65% of our crops planted and Fennel we go to sleep on June 20th feeling great about 32 acres of veggies looking great; Green Garlic about the farm and how clean and weed- we are feeling caught up and poised for the /ZMMVWZ:ML4M\\]KM IUHHWKH¿HOGVDUHDQGZKHQZHDZDNHWKH next round of planting. That comes soon, /ZMMVB]KKPQVQ QH[WPRUQLQJZH¿QGRXUVHOYHVVWDULQJDW DVZHVWDUWSUHSSLQJWKH¿HOGVIRUWKHIDOO WZAMTTW_;]UUMZ;Y]I[P knee high weeds asking “Now, where the crops that will see us through the winter heck did you all come from?”. Honestly, like carrots, beets and radishes. With the 6IXI+IJJIOM we wouldn’t have it any other way. We sun shining so long and hot these days, its ;ITIL5Q` think of weeds as job security of sorts hard to start thinking about autumn, but ;ITIL<]ZVQX[ and a challenge that we must overcome. that’s what farming is: a good balance ;KITTQWV[ We love it. of looking ahead to the future, learning ;XQVIKP You know what else we love? from the past and never losing focus of the ;VIX8MI[ Harvesting all of these amazing veggies what’s in the middle. Kinda like life, eh? for your box each week. It’s been such a Hope you enjoy your box! --Mike ;\ZI_JMZZQM[ Did you KNow?  PWTaKZIX \PI\VIXIKIJJIOMQ[ ,QLaW]SVW_\PI\_MPI^MIVM_8IKS ;PML+WWZLQVI\WZ\PQ[aMIZ'AMX̆PMZ /1/)6<1+ VIUM¼[:IKPIMT?IaIVL[PMUIVIOM[ ¹?PI\QV\PMJTMMXIU1OWQVO\WLW_Q\PITTWN\PI\6IXI+IJJIOM'º \PMIZMI_PMZMITTWNW]ZXZWL]KMOWM[ AW]UIaJMI[SQVOaW]Z[MTN\PQ[ZQOP\VW_?MTT_M47>-VIXI KIJJIOMIVL_M\PQVSaW]_QTTLWM[XMKQITTaQNaW]\Za" IN\MZQ\PI[JMMVPIZ^M[\ML)UWVO 6IXIKIJJIOMZWTT[ W\PMZ\PQVO[:IKPIMTQ[QVKPIZOMWN 1V[\MILWN][QVOOZMMVKIJJIOM\Za[WUMWN\PMTIZOMZW]\MZTMI^M[ UISQVO[]ZMITTWNaW]ZXZWL]KMOM\[ WNaW]ZPMILWNVIXI+]\\PMUQVPITNIVL[\MIUWZJWQT\PMU]V\QT [\WZMLKW]V\MLKTMIVML_I[PML \PMaR][\\]ZV[WN\IVL\PMVÅTT_Q\PIUQ`\]ZMWNKWWSML_PQ\MZQKM J]VKPMLIVLXIKSML]XQV\W\PW[M IVLJZW_VMLUQTL[I][IOMWZPIUJ]ZOMZbroccoli for fresh eating or grilling up or regular onions, but in the meantime we have in just about anything from eggs to soup stir frying. This broccoli was picked yes- to settle for these tasty buggers. Use them to potato dishes. We love to chop it up and terday and should keep for a week or more like you would onions and don’t forget that sprinkle it on dishes just before serving. in your fridge (in plastic). Don’t forget the chopped up tops make great garnish on you can eat the stems - just peel them! /ZMMVWZ:ML4M\\]KM̆ Great to mix eggs or potatoes. with your bag of salad mix or use on ;XQVIKP̆The last of the spinach until fall. Look for the white bulb-y .MVVMT ̆ sandwiches and burgers. Store in a plastic Even though this spinach is big and bunched thing with the stems that kind of look like bag with a piece of paper towel to absorb it is still celery and the frilly green tops. Fennel the moisture. It will keep longer this way. is a deliciously versatile vegetable, all of ;VIX8MI[̆a slightly larger bag this week which is edible. I love it raw on salads or /ZMMVB]KKPQVQWZAMTTW_;]Ŭ and a great snack to eat raw with dips like with dip or in slaw, or cooked as you would UMZ;Y]I[P̆ 7KH¿UVWRI\HDUDQGD hummus. Also great in stir fries! Store them celery in stir fries, pasta, or soup – it makes great item for grilling or chopping up in in the plastic bag they came in for 7-10 days. a lovely simple soup with potatoes or in a stir fry. minestrone. Try the stems & leaves in the ;\ZI_JMZZQM[̆oh what a crazy strawberry cucumber fennel relish recipe, below. Store 6IXI+IJJIOM̆ Before you get over- season it has been so far. We keep receiving in plastic in the fridge. whelmed, remember that Napa stores these gigantic rain events that plump up those really well and that you have a couple/ berries full of water which in turn makes them /ZMMV/IZTQK̆Ok - so this garlic is few weeks to munch on this. Check out so they don’t keep for very long. The point is: getting pretty mature and the stem is no WKH¿UVWSDJHIRUVRPHLGHDV EAT THEM UP QUICK!

Roasted Broccoli & Zucchini with Avocado Toasted Sesame Napa & Fennel Salad 1 large head broccoli, 1 medium or 3/4s of a green zucchini or yellow summer squash 5 c. shredded Napa cabbage 2 scallions, yellow parts only 1 c. cored & very thinly sliced fennel FXSFKRSSHGÁDWOHDISDUVOH\ (can use stems too), light green fronds 1 rounded tablespoon tahini reserved 1 tablespoon lemon juice ¼ c. thinly sliced scallions 1 avocado, diced ¼ c. orange juice 'ULIWOHVV2UJDQLFV6XQÁRZHU2LO RUROLYHRLO 2 Tbsp. toasted sesame oil Sea salt 2 Tbsp. each tamari & rice vinegar Freshly ground black pepper 1 tsp. each minced green garlic & fresh ginger Shaved Parmesan cheese (optional) ¼ tsp. each 5-spice powder & black pepper Preheat the oven to 400° F 3 Tbsp. toasted sesame seeds (toast raw &XWWKHEURFFROLLQWRHYHQVL]HGÁRUHWV LQFOXGHWKHVWHPSHHOHGDQGFXW seeds in a pan until they start to pop), a into chunks) bit reserved for garnish Cut the zucchini & onions into 1/2” chunks 3 Tbsp. parsley, minced (optional), a bit Place broccoli, zucchini & onions into a bowl, drizzle generously with Drift- reserved for garnish OHVV6XQÁRZHU RUROLYH RLOVSULQNOHZLWKWHDVSRRQVDOWDQGWRVVZHOO In serving bowl, combine Napa, fennel, to coat. Pour out evenly onto a rimmed cookie sheet. Insert into the oven & green onions. In small bowl, whisk and roast for 25-30 minutes, until charred at the edges. While the broccoli is together the rest of the ingredients & toss roasting, prepare the dressing. Put the parsley, tahini, lemon juice, and 1/4 into vegetables. Garnish w/ reserved teaspoon salt in a medium bowl. Stir with a fork to combine, and add a little fennel fronds, sesame seeds, & cilantro. water, teaspoon by teaspoon, stirring all the while until you get a creamy but Top with grilled chicken, steak, shrimp, not too thick dressing. Taste and add more salt if you think it needs it. When or tofu if desired. Serves 4. the broccoli is cooked, transfer to the bowl, add the avocado and parmesan cheese, and toss to combine. Sprinkle with black pepper and serve.