Week 5

It has been a busy week.   I commented to Kelly that we were getting a bit behind on laundry and his response was that we were a bit behind on life.  It made me laugh.  It is true.  Everywhere I look, whether it is at the farm or at the house, there is something that should have been done yesterday.  July is here and it is kicking our butts.   We do have some great help this year.  Wes and Claire have helped our sanity immensely, but with more help we just try to do even more.   I imagine it will always be that way.

We started pulling garlic yesterday to hang and dry.   It looks awesome.  If the rest of the varieties do as well as the one we pulled yesterday we will be relieved and excited to have one crop down that sometimes gives us problems.  The onions look promising and should be showing up in your boxes soon.  As you have probably noticed we are having a great pea year.  Snap peas are back again this week.  Hopefully that makes you all happy.  With this fantastic hot weather we will be saying good bye to the peas soon and making room for zukes, cukes and peppers.

We hope your week is filled with amazing meals.

Head Lettuce
Carrots
Potatoes - The variety this week is Red Gold.  It is our favorite potato to dig as a new potato.
Kohlrabi - If there is one veggie that might not look familiar to you it will be the kohlrabi.  Sometimes called the apple of the cabbage family it has a mild flavor.  It can be cooked but it is great raw as well.  The bottom should be sliced off and the skin peeled.  If you are feeling adventurous you can eat the leaves.  Cook them the way you would cook collard greens.
Snap Peas
Cauliflower or Broccoli
Raspberries
Cucumber 
Kale - Large Only
Scallions - Large Only
Dill - Large Only

Mexican Street Snacks  - Spicy Cucumbers and Kohlrabi

I will admit I have never had a kohlrabi in Mexico nor do I think I have ever seen one in a market.  However, I love eating the street food.  Often included with the mango and pineapple are cucumbers and jicama. Kohlrabi has almost the same texture as jicama so it is what I use when I make these at home.  They are a great afternoon snack on a hot day or a nice bit of crunch to go with a Mexican dinner.

Cucumber - Sliced or cut into wedges
Kohlrabi - Sliced into thick slices and then cut in thirds
Chile Powder
Salt
Lime

Sprinkle with salt and chile powder and squeeze the lime over the top.