Wednesday, July 17, 2019

July 18, 2019 - This Week's Box Contents, Featuring New Potatoes!

Cooking With This Week's Box

New Potatoes: New Potatoes with Garlic & Butter (see below);  Pesto Roasted Potatoes & Green Beans (see below)

Purple Cipollini Onions OR Green Scallions: Carrot Top Pesto PastaSlow-Cooker Korean BBQ Beef; Vinegar Slaw with Cucumbers and DillCilantro Lime SlawCauliflower, Chickpea and Chard Curry

Fresh Italian Garlic: New Potatoes with Garlic & Butter (see below); Pesto Roasted Potatoes & Green Beans (see below); Carrot Top Pesto; Carrot Top Pesto PastaZucchini “Meat”ballsFabulous Zucchini GrindersSlow-Cooker Korean BBQ BeefCilantro Lime Slaw

Green and/or Yellow Beans: Pesto Roasted Potatoes & Green Beans (see below); 7 Easy Stir-Fry Recipes

Carrot Top Pesto Pasta
photo from
We started off this week with an exciting afternoon harvest of the first potatoes of the season!  As Alvaro said at the end of the day, “Everything was just perfect for the harvest and the potatoes look beautiful!”  Alvaro is right and new potatoes are definitely something special as far as we’re concerned.  So my recommendation for using the potatoes this week is to just keep it simple.  I am sharing my recipe for New Potatoes with Garlic & Butter (see below), which is a simple farmer’s way of eating freshly dug potatoes.  Sometimes this is the main focus of our meal along with steamed green beans, slices of salted cucumbers, and roasted beets. Despite Richard’s desire to have meat at every meal, sometimes there just isn’t room on the table for meat when there are so many fresh vegetables to cook!  I also like eating these simple New Potatoes with Garlic & Butter for breakfast with scrambled or fried eggs and we sometimes have them for dinner with a grilled pork chop or steak.  Really, you can eat them at any time of the day.  The other recipe we’re featuring today is for Pesto Roasted Potatoes & Green Beans (see below).  Nothing beats freshly dug potatoes and fresh green beans, so why not pair them together in this simple twist on roasted vegetables.  This recipe calls for pesto, which you can easily make in your own kitchen using either Italian basil or Carrot Top Pesto using the carrot tops on the bunched carrots this week!  You likely have enough carrot tops to actually make a double recipe of carrot top pesto, which you might as well do as long as you’re making a mess!  Use the extra pesto to make Carrot Top Pesto Pasta.  This is a light pasta dish featuring angel hair pasta tossed with the pesto as well as roasted carrots, sautéed onions and zucchini.

Zucchini "Meat"balls
photo from
Zucchini is one of those vegetables that is always abundant in summer, but it’s also such a versatile vegetable that you can use it in so many different preparations.  This recipe for Fabulous Zucchini Grinders was recommended by one of our members in our Facebook Group.  This is a tasty hot vegetarian sandwich featuring sautéed zucchini.  Another member recommended this recipe for Zucchini “Meat”balls!  This is another vegetarian recipe that actually doesn’t have any meat in it but rather uses zucchini as the main ingredient!  What great ideas—thank you for sharing!

Actually, there have been a lot of great ideas and posts in our Facebook group over the past week.  One member did an awesome post sharing a whole list of stir-fry sauce recipes.  One of the links she referenced was to this post that features 7 Easy Stir-Fry Recipes.  The author of this recipe provides 7 different stir-fry sauce recipes along with a basic recipe to guide you in making a stir-fry using 4-6 cups of vegetables and 1 pound of meat (if you choose to do so).  You choose your sauce recipe, seasonal vegetables and meat of your choosing and turn it into stir-fry using her simple methods.  This week’s box has several different vegetable selections that can be used to make a great stir-fry including onions, cabbage, zucchini, broccoli, cauliflower, cumbers, carrots, and green beans—ok, well nearly the entire box could be used to make stir-fry!  The other cool thing about this recipe is the author recommends making these stir-fry sauces in advance and putting them in the freezer.  When you need a quick dinner option, the sauce is made and you just have to chop whatever seasonal vegetables you have available and assemble the stir-fry.  If you set aside some time to make the sauces in advance, you might as well cook a big pot of rice as well.  Cooked rice freezes really well and then it will just need to be reheated on your quick stir-fry night.

Stir Fried Cucumbers, photo from

Did you know you can cook cucumbers?  Yes, you can bake, roast, saute and stir-fry them!  I’ve never tried Baked Cucumber Chips, but now that I found this recipe I’m going to have to try it!  The author gives several different variations you can try for seasoning the chips.  I also want to try this Korean recipe for Stir-Fried Cucumbers.  This recipe calls for one pound of cucumbers that are stir-fried with garlic, onion and simply seasoned with sesame.  This would be a great accompaniment to Slow-Cooker Korean BBQ Beef.  

This is our last week for salad cabbage.  If you missed out on last week’s vegetable feature about salad cabbage, check it out.  I also shared two simple cabbage slaw recipes including Vinegar Slaw with Cucumbers and Dill and Cilantro Lime Slaw.  The cilantro lime slaw is part of a recipe for Crispy Baked Fish Tacos that are awesome!  Both slaw recipes are simple AND delicious—you can’t go wrong with either.

Warm Chard Salad with Bacon
Dressing & Roasted Chicken,
photo from
Wow, we’ve talked about a lot of food already and we still have a few more items to discuss!  If you don’t use your cauliflower in stir-fry this week, try this recipe for Cauliflower, Chickpea and Chard Curry.  I love curry dishes like this because you assemble and simmer everything in one pot, they use a lot of vegetables, and leftovers always taste good.  It seems my meals this week are all paired with rice or a similar grain in most cases (eg stir-fry, slow cooker Korean beef, etc).  So, start off your week with one big batch and save yourself the trouble of cooking rice, quinoa or other grains multiple days.  If you don’t use your chard to make this curry recipe, consider using it in this Warm Chard Salad with Bacon Dressing & Roasted Chicken.  This is a main dish salad topped with pecans, dried cherries and roasted chicken.

Ok friends, that brings us to the absolute bottom of another CSA box.  Have a great week and enjoy this summer bounty!

Vegetable Feature: New Potatoes

By Andrea Yoder

Potatoes are a vegetable everyone’s familiar with, but not all are created equally and this week’s potatoes are, in our opinion, very special.  There is a short period of time early in the summer when we have the opportunity to eat “New Potatoes”.  New potatoes are not a variety, but rather a term used to describe potatoes that are harvested off of a plant that still has green leaves on it.  Our usual practice is to mow down the potato vines about a week in advance of harvest.  In the week between mowing down the vines and actually harvesting the potatoes, changes take place in the plant that help to set the skins and make them easier to handle without damaging the skin.  It also gives them a more durable skin to protect the flesh and make them better for storage.  These potatoes were dug Monday afternoon of this week off of green vines.  Freshly dug new potatoes have a flavor and texture unlike other potatoes throughout the season.  It is a fresh, pure potato flavor and the skin is tender and delicate.  Once cooked, the flesh is moist, creamy and smooth.  Simply delicious!

The new potatoes in your box this week are a variety called Red Norland.  They are an early red-skinned potato with creamy white flesh.  They need to be handled with care so as not to disturb the skin and expose the flesh.  We’ve given them the “white glove treatment” through the harvest and washing processes, but we encourage you to handle them with care as well.  Wash them before use and just give them a gentle scrub if needed.

Potato digger unearthing new potatoes
Potatoes should be stored in a cool, dark place, but not in the refrigerator.  We store our potatoes in a warmer cooler at about 48-50°F which is most ideal.  If potatoes are stored in colder temperatures (such as your home refrigerator), the starches will convert to sugars which is not what we want in a potato.  So in a home setting, it’s best to store them in a cool, dry location outside of the refrigerator where they will not be exposed to light.  Light causes the potatoes to turn green and bitter.  If the potatoes have set their skins, in general they will store for a few weeks at room temperature in a brown paper bag (never in a plastic bag).  However, this week’s new potatoes will not store as well and are best eaten within one week. 

Some potatoes are classified as “waxy” while others are classified as “starchy,” or possibly a mix of the two classifications which we label “all-purpose.”  These classifications are assigned based on the type of starch that comprises the flesh of the potato.  Waxy potatoes are generally more moist and hold together better.  They are best used for roasting, boiling or steaming, and are a good choice for soups and potato salad.  I do not recommend mashing them because they usually become sticky and pasty.  Starchy potatoes tend to be more dry and fluffy.  This is a variety of potato appropriate for mashing as well as for making roasted potatoes, pan frying, etc.  Starchy potatoes are also useful in soups, but they’ll likely fall apart which is actually good for thickening.  As we progress throughout the season, make sure you read the “What’s In the Box” portion of the newsletter each week as we’ll give you information about the specific potato varieties as we deliver them.

I encourage you to slow down and really savor the flavor of these new potatoes as this is the only time during the season you’ll be able to have this taste experience of freshly dug potatoes.  You really don’t need to do much to them and, in fact, I’d encourage you to do as little as possible!  They are excellent simply boiled or steamed with a little butter, salt and pepper.  This week, simple and minimal is best.  Enjoy!

Pesto Roasted Potatoes and Green Beans

Yield:  8 servings

photo from
2 pounds new potatoes, washed and quartered 
8 ounces fresh green beans, washed and trimmed 
¼  cup prepared pesto* 
2 tsp fresh minced garlic 
Salt and black pepper to taste 

  1. Preheat oven to 425°F. Grease a rimmed baking sheet with oil and set aside. 
  2. In a large bowl, combine the potatoes, green beans, pesto, and salt and pepper. Mix carefully making sure all of the vegetables are well coated. Spread the potatoes and green beans out onto the prepared baking sheet. 
  3. Bake in the preheated oven for 25-30 minutes, stirring the mixture once halfway through cooking. Once the vegetables are tender, remove from the oven and enjoy!

*Chef Andrea note:  You can make a traditional basil pesto using fresh basil from the choice box and/or from your own herb garden.  You could also make carrot top pesto to make good use of the carrot tops in this week’s box!

Recipe borrowed from

New Potatoes with Garlic & Butter

Yield:  2-4 servings

1 pound fresh new potatoes
1 Tbsp salt, plus more to taste
3-4 Tbsp butter
2 Tbsp chopped garlic
Freshly ground black pepper, to taste

  1. Cut potatoes into approximate 1 ½ inch chunks.  If the potatoes are small you can leave them whole. Place potatoes in a saucepot and add cold water, enough to cover the potatoes by 1-2 inches.  Season the water with 1 Tbsp of salt and then bring to a boil over medium-high heat.
  2. Once the potatoes come to a boil, reduce the heat a bit to maintain a rapid simmer.  Simmer for 10-12 minutes.  Test a potato by piercing it with a knife to see if it is tender and cooked through.
  3. Once the potatoes are tender, drain off the water and put the potatoes in a bowl.  Cover to keep them warm and then set aside.
  4. Next, return the pan to the stovetop over medium heat.  Add butter.  Once the butter is melted, add the garlic and continue to simmer over medium heat for 3-4 minutes or until the garlic is softened and fragrant, but not browning.
  5. Remove the butter from the heat.  Put the potatoes on a serving platter or directly on your plate.  Gently smash each potato with the back of a fork just to break into the skin.  Spoon the garlic butter over the potatoes and season generously with freshly ground pepper and more salt to taste.

Recipe by Chef Andrea

The Lazy Days of Summer…..What?!

By Farmers Richard & Andrea

It’s been nearly six weeks since our early June farm update and a lot has happened!  The cold, wet start to our season quickly shifted to hot and humid.  The heat is great for some of our warm weather crops like peppers, melons, zucchini and cucumbers, but heat with high humidity can wreak havoc on other crops such as cilantro, baby bok choi, arugula, etc making them susceptible to leaf disease.  The weeds are also loving these hot days and sadly, they are growing quite nicely.  Our determined crew continues to do battle against weeds, hitting them from every angle possible in an attempt to save crops.  Despite these farming challenges, we have some really nice crops in the fields and a lot of exciting food coming your way very soon! 

Italian garlic, bunched and ready to bring in
Starting at the end of last week, our focus shifted to garlic harvest.  As we write this article on Tuesday, July 16, we only have about one third of the crop remaining to harvest….and it is a very nice crop.  This is probably the nicest crop of garlic we’ve seen in the past 10-12 years.  The past two years were pretty disappointing, so before we planted garlic last year we paused for a little field crew huddle and pep talk for ourselves.  Two poor crops, lets not add a third to that list.  So we made sure soil conditions were right, carefully planted the cloves at the right depth and then carefully covered the field with a nice layer of chopped straw mulch before the snow started to fall.  We were careful to give it enough of a mulch layer to insulate it, but not too much that would prevent the garlic from pushing through.  We also covered the field with row cover which also helped keep the straw mulch in place over the winter.  While many of you may still be cursing the harsh, cold, snowy winter we had last year, the conditions may have actually been somewhat favorable for this year’s garlic crop!  The garlic was tucked safely underground, covered by a thick layer of insulating snow which protected it from the polar vortex!  The result was a very high survival rate this spring.  By July 17 or 18 we plan to have the entire garlic crop tucked away safely in the greenhouse to dry and cure over the next few weeks.  Then the hard work of trimming, cleaning and selecting seed for next year’s crop will begin!

A pepper plant loaded with baby bell peppers
Based on the amount of zucchini in your boxes the past few weeks, you may have noticed that our zucchini is producing very nicely right now!  Zucchini is one of those crops that loves heat and production can skyrocket during a hot week.  Actually, we’re harvesting from both our first and second crops now.  Not quite the timing we had hoped for, but there isn’t any way to hold back the second planting so we’re just going for it!  Yesterday the crew picked 1,400# of zucchini!  We pick three times each week, so there’s the potential that we’ll pick over 4,000# of zucchini this week alone!  We’re only picking from our first cucumber crop right now, but it won’t be long before the second planting kicks in.  We’re just glad cucumbers and zucchini aren’t peaking at the same time!

Pretty soon we’ll have peppers and tomatoes to enjoy with all that zucchini.  The pepper field looks quite nice this year and the plants are full of blossoms as well as small, immature peppers.  It looks like we will be picking bell peppers and possibly jalapeño peppers as early as next week.  The tomatoes also have fruit set on.  While we haven’t seen any fruit turning color yet, this hot week ahead of us could accelerate the ripening.  We may be picking tomatoes for next week’s boxes as well! 

Sweet corn growing in the field.
If you were to walk through the melon and watermelon fields, you would find the cutest little melons set on the plants.  It’s exciting to think that in just a few weeks we’ll be slurping juicy slices of sweet melon!  What’s summer without sweet melons, watermelon and sweet corn?!  While our first two plantings of sweet corn are not quite what we had hoped for, we will have sweet corn coming soon.  We actually have five plantings of corn and the last three look really good right now!  Of course if we’re going to talk about corn we have to mention beans and edamame as well.  Our first two plantings of beans are usually the most challenging to grow, but both are looking pretty good with more plantings coming up behind them.  It looks like it’s going to be a pretty good year for green beans, and we hope our purple amethyst beans will produce well again this year!  The first crop of edamame has little fuzzy pods hanging from the vines.  Just a few more weeks and we’ll be popping the sweet, tender, bright green soybeans into our mouths! 

Don’t think we can breathe a sigh of relief and go on vacation after garlic harvest is done.  Well, we can breathe a sigh of relief but then we need to get ready to harvest onions!  It must be an allium favorable year because the onions are also looking pretty nice!  If we can keep the tops alive for a few more weeks we should have a pretty sizeable onion harvest which will leave us with just one problem….where are we going to store everything!  It’s a good problem and one we’re happy to have. 

Sprinklers running after irrigation crew laid pipe.
The irrigation crew has shifted their focus from just fertigation (providing nutrients via drip irrigation lines with minimal water) to now needing to deliver more water as well.  Over the past week fields have really dried out, going from a state of excess moisture to now needing to be watered.  On Monday the crew set up irrigation pipe for sprinklers to water some crops planted last week including carrots, cilantro and radishes.  They need water to soften the soil and make sure the seed has adequate moisture to germinate and break through the surface.   You just never know when the weather will shift to a drought, so we’re working hard to stay ahead of the game. 

Farmer Richard and Lt. Governor Barnes
sampling fresh strawberries.
We’ve also hosted some visitors to the farm over the past 6 weeks.  On June 16 we had a great turnout for our annual Strawberry Day party.  We had a nice, pleasant day filled with good food, strawberry ice cream, laughs, questions and just a lot of fun.  Thank you to everyone who joined us in celebrating this year’s strawberry crop.  At the end of June we also had the pleasure of hosting Wisconsin’s Lieutenant Governor Mandela Barnes.  We had a pleasant visit with Lt. Governor Barnes including some great, honest conversation about a variety of topics including the importance of pollinator habitat, climate change and the impact erratic weather is having on Wisconsin farms and communities. 

We are also happy to have added a few more friendly faces to our crew.  Amy started the first week of June, coming to us from Colorado with a positive attitude and a willingness to learn…..everything!  Amy is our Packing Shed Support person who helps us stay organized in the packing shed by managing cooler and supply inventories as well as helping out wherever she’s needed from day to day.   She has also helped out in the greenhouses, is learning all there is to know about managing our seed inventory and in general is starting to put together the pieces of “the big picture” about what it takes to bring everything together to get vegetables to your tables!  We are also happy to welcome back Samuel and Silvestre. They weren’t able to join us earlier in the season, but made it back to the farm this past weekend and are hard at work! 

Cookies from Bloom Bake Shop
In the midst of all the hustle associated with summer and a busy growing season, we took time to relax a bit last Saturday, July 13 as we hosted our Annual Crew Appreciation Party.  We ended our work day at about 2:30 pm, got cleaned up and then met up at the Legion Park near our farm.  Nearly all our crew members were able to make it as well as some family members including daughters, sons, wives and husbands who live in the area.  We had a fun evening filled with goofy soccer and volleyball games, some card games, water balloons, music, a piñata and a delicious meal.  Angel and Ascencion roasted a goat in our underground brick oven so we had goat carnitas along with grilled HVF hotdogs.  We finished up the meal with our favorite Castle Rock ice cream and special cookies from Bloom Bake Shop.  Annemarie and her crew at Bloom made the cutest vegetable and farm animal cookies for us including cookies resembling broccoli, potatoes, carrots, sweet corn, peas, goats, pigs, cows, etc.  We had a really fun evening and this party always reminds us (Richard and Andrea) how blessed we are to be able to work with such a great group of people who are happy, hardworking, funny, sincere, creative, caring, talented individuals.

HVF crew playing volleyball at the Crew Appreciation Party.

Wednesday, July 10, 2019

July 11, 2019 - This Week's Box Contents, Featuring Salad Cabbage!

Cooking With This Week's Box

Green Top Purple Cipollini Onions: Vinegar Slaw with Cucumbers and Dill (see below); Cilantro Lime Slaw (see below); One-Pan Baked Brie & Beet Greens FrittataRoasted & Charred Broccoli with PeanutsGreen Beans and Cucumbers with Miso Dressing

Green and/or Italian Zucchini: 31 Best Zucchini Recipes of All TimesSpaghetti with ZucchiniGrilled Cheese with Zucchini, Basil & Gruyere

Broccoli: 27 Broccoli Recipes You’ll Want to Make TonightBroccoli and Ricotta Toasts with Hot HoneyRoasted & Charred Broccoli with Peanuts

Fennel: Fennel Honey CakeSausage Fennel & Gruyere Miniature Egg Stratas

Green Top Beets: Roasted Carrots & Beets with Carrot Top Pesto; 15 Creative Ways to Use Beet Greens; One-Pan Baked Brie & Beet Greens Frittata; Red Lentil Soup with Beet Greens

Green and/or Yellow Beans: Green Beans and Cucumbers with Miso Dressing; Sauteed Green Beans with Garlic

Green Top Carrots: Roasted Carrots & Beets with Carrot Top PestoCilantro Lime Slaw (see below)

Sweetheart or Tiara Salad Cabbage: Vinegar Slaw with Cucumbers and Dill (see below); Cilantro Lime Slaw (see below)

Cucumbers: Vinegar Slaw with Cucumbers and Dill (see below); Green Beans and Cucumbers with Miso DressingMexican Cucumber Snack of Pepinos con Chile y Limon

Fresh Italian Garlic: Cilantro Lime Slaw (see below); Roasted Carrots & Beets with Carrot Top PestoOne-Pan Baked Brie & Beet Greens FrittataRed Lentil Soup with Beet GreensSpaghetti with ZucchiniGreen Beans and Cucumbers with Miso Dressing; Sauteed Green Beans with Garlic

This week we’re packing CSA Box #10!  That means we’re already a third of the way through the season.  Next week we’re going to be doing a farm update for the “Weed Em’ and Reap” main newsletter article.  Folks, despite the challenges we have had with recurring rain showers, the vegetables are growing and we have a lot of exciting things coming up very soon (such as new potatoes and tomatoes)!  We’re also on the brink of garlic harvest and it won’t be long before we’ll start onion harvest.  Stay tuned for more crop and farm updates next week!

Before I get too far ahead of myself, I guess we’d better get back to this week’s box!  This week we’re featuring Sweetheart and Tiara salad cabbage.  Now that we’re finished with head lettuce and salad mix, we need to start making more salads with other vegetables.  I have two simple, delicious recipes for you this week.  If you favor vinegar based slaws and dressings, you’ll like this simple Vinegar Slaw with Cucumbers and Dill (see below).  This slaw holds up for about a week in the fridge as it continues to marinate and just get better each day!  This is a tasty slaw to eat with burgers, grilled chicken, grilled cheese, simple deli-meat sandwiches, etc.  If you favor creamy slaws, you may prefer this Cilantro Lime Slaw (see below).  This is a super-simple and very flavorful slaw that can stand alone or it’s also great on or with fish tacos.  I found this recipe at  The author, Ali, featured this slaw along with her recipe for Life-Changing Crispy Baked Fish Tacos (see below).  I love fish tacos, but dislike frying fish.  When this recipe showed up in my inbox last week, I had to try it.  Did it change my life?  Well, with regard to fish tacos…Yes!  The breading for the fish is simple and delicious.  Once you get the fish breaded it bakes in just 10 minutes.  I also like it because the fish isn’t greasy and soggy so it actually reheats well, which is a bonus for having a plan for lunch the next day if you have leftovers.  Top off the tacos with the Cilantro Lime Slaw as well as other toppings of your choice and this makes for a delicious meal.

Roasted Carrots & Beets with
Carrot Top Pesto
Photo from
This week we have some fresh, new flavors in the box, including green top carrots!  These early season carrots are tender, mild and sweet.  You don’t really need to do much to them for them to be delicious, in fact simple is probably better.  This recipe for Roasted Carrots & Beets with Carrot Top Pesto is a good option for using both the carrots and beets in this week’s box AND it incorporates the carrot tops as well!  Yes, carrot tops are edible and make a delicious pesto.  If you want to make this dish go further or serve as a main dish, combine the vegetables and pesto with hot pasta or rice.  This recipe doesn’t use the beet tops, but don’t throw them away!  They are delicious and full of nutrients!  Here’s a collection of 15 Creative Ways to Use Beet Greens.  There are some really delicious recipes in this list including One-Pan Baked Brie & Beet Greens Frittata and Red Lentil Soup with Beet Greens.

Our next crop of broccoli is ready for harvest this week and cauliflower may end up in some boxes as well.  While I often just eat steamed broccoli with butter, broccoli can be used in so many different ways.  If you’re at a loss as to what to do with broccoli this week, check out this article featuring 27 Broccoli Recipes You’ll Want to Make Tonight.  There are some delicious ideas in this collection including Broccoli and Ricotta Toasts with Hot Honey and Roasted & Charred Broccoli with Peanuts (note, this recipe uses the stems as well!).

Grilled Cheese with Zucchini, Basil & Gruyere
Photo from
I’m not quite sure how this happened, but I seem to be into finding collections of recipes this week.  Earlier this week I came across this article for Food 52’s 31 Best Zucchini Recipes of All Times.  I will be referring to this collection as the summer unfolds, but for this week I have my eye on this simple recipe for Spaghetti with Zucchini as well as Grilled Cheese with Zucchini, Basil & Gruyere.

Last week our featured vegetable was fennel.  Check out last week’s blog post which included 25 recipes utilizing fennel.  This week I want to try this Fennel Honey Cake and these Sausage Fennel & Gruyere Miniature Egg Stratas.  The stratas can serve as a breakfast, brunch or dinner option and they reheat well for breakfast or a snack the next day.  Cake—well you can eat that any time you want to!

Green Beans and Cucumbers with Miso Dressing
Photo from
I love this simple preparation of Sauteed Green Beans with Garlic to highlight the fresh taste of the first beans of the year and fresh garlic.  You can adjust the recipe to the amount of beans you have available.  I also found this recipe for Green Beans and Cucumbers with Miso Dressing.  This is another simple recipe that would make for a simple meal if served with steamed rice and broiled or grilled fish.

Lastly, if you have a few cucumbers left over, enjoy them as a refreshing snack, prepared Mexican style.  Check out this simple concept for Mexican Cucumber Snack of Pepinos con Chile y Limon, or rather, Cucumbers with Chile and Lime.  This is what summer is all about—fresh vegetables, simple meals, full flavors.  Slow down and take the time to taste the flavors in this week’s box.  Have a great week and I’ll see you back here next week!—Chef Andrea

Vegetable Feature: Salad Cabbage

By Andrea Yoder

Sweetheart Cabbage

We plant most of our cabbage for harvest in the fall as cabbage thrives and tastes better when it is grown in more cool temperatures.  However, we reserve a little spot in our spring planting schedule to plant this unique class of cabbage called “salad cabbage.”  This year we have two varieties of salad cabbage, Tiara and Sweetheart.  Tiara is a round cabbage and sweetheart cabbage forms a pointy head.  Both are smaller varieties typically only weighing about 1¼ to 2 pounds on average.   These varieties are intended to be grown as an early-season cabbage and are known as “salad cabbage” because the leaves are tender enough to be eaten raw in salads.  Another reason we grow this variety for summer harvest is that it gives us another option for a “salad green” during early summer when lettuce is more difficult to grow.

There are a lot of different ways you can prepare salad cabbage.  I recommend slicing it thinly or shredding it for use in vegetable slaws or other raw salads.  You may use the leaves as a wrap in place of tortillas or bread.  If you choose to cook it, I’d recommend a quick cooking method such as stir-frying or grilling and be careful not to overcook it!   Two of my favorite recipes from past years include Simplest Cabbage Slaw and Thai-Style Slaw with (or without) Chicken.

Store salad cabbage loosely wrapped in plastic in the refrigerator until you are ready to use it.  Lightly rinse the outer leaves before using.  If you don’t use the entire cabbage for one preparation, wrap the remaining portion of cabbage and store it in the refrigerator until you are ready to use it.  While salad cabbage can vary in size, an average cabbage typically yields 5-7 cups when shredded.

Cilantro Lime Slaw

Yield: 4-6 servings

1 cup plain Greek yogurt or sour cream (or a 50/50 blend)
½ cup tightly-packed fresh cilantro
¼ cup freshly-squeezed lime juice
½ tsp ground cumin
½ tsp fine sea salt
¼ tsp freshly-cracked black pepper
3 green onions (just the green parts)
2 cloves garlic 
1 jalapeño pepper, stemmed and cored (optional)
7 cups green salad cabbage, shredded
1 cup carrot, shredded
  1. Combine the Greek yogurt and/or sour cream, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*.  Pulse briefly a few times until the mixture is combined.
  2. Place the shredded cabbage and carrots in a large mixing bowl.  Drizzle the sauce on top of the vegetables, then toss until the mixture is evenly combined.  Season to your liking with extra salt, pepper and/or lime juice if needed.
  3. Serve immediately, or cover and refrigerate for up to 24 hours.
*Skip the blender:  If you would like to skip the blender/food processor step, you’re also welcome to make this cole slaw dressing recipe entirely by hand.  Just finely chop the cilantro, jalapeño (if using), green onions and garlic, and whisk them all together with the other dressing ingredients until combined.

Recipe sourced & adapted from  This recipe is delicious prepared on its own as a slaw to accompany grilled meat, summer cookouts with burgers and brats, etc.  It is also very delicious when served as part of the set up for Life-Changing Crispy Baked Fish Tacos, also from See the recipe to follow.

Life-Changing Crispy Baked Fish Tacos

Yield: 12 Tacos

Chipotle Crema:

½ cup plain Greek yogurt (or mayo)
1 tsp chipotle chile adobo sauce
1 Tbsp lime juice
¼ tsp fine sea salt

Breaded Fish:
1 cup panko breadcrumbs
2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp fine sea salt
½ tsp freshly-cracked black pepper
1 egg, whisked
1 ½ pounds firm fish, such as cod, halibut or salmon, cut into 1-inch pieces

To Assemble The Tacos:
12 corn or flour tortillas, warmed
1 batch Cilantro Lime Slaw
Optional toppings: diced fresh avocado, fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

  1. To Make The Chipotle Crema: Combine all ingredients in a small bowl.  Stir to combine.  Set aside until ready to use.
  2. To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.)  Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
  3. Add chili powder, garlic powder, cumin, salt and pepper to the bowl with the panko, then whisk the mixture until combined.
  4. Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.
  5. Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  
  6. To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.
Notes:  If you have fish leftover from your Fish Taco night, it does reheat well in either a toaster oven or a preheated oven.

Vinegar Slaw with Cucumbers and Dill

Yield: 6 servings

4 cups green salad cabbage, thinly sliced or shredded  
1 medium cucumber, quartered, seeded and sliced thinly (about 2 cups)
1 medium onion, thinly sliced
3 tablespoons chopped fresh dill
⅓ cup white wine vinegar
2 tsp kosher salt, plus more to taste
2 tsp sugar
¼ cup cold water
  1. Toss the cabbage, cucumber, onion and dill together in a large bowl.  Don’t be freaked out by how big the salad looks; it settles as it marinates.  
  2. Whisk the vinegar, salt, and sugar together in a small bowl until the salt and sugar dissolve.  Stir in the water.  Pour the liquid over the salad, and let it marinate in the refrigerator, tossing the cabbage occasionally.  After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor is even better.
Note:  This salad keeps, covered, in the fridge for a week. The best part is, the cabbage stays crispy!

Recipe adapted from The Smitten Kitchen Cookbook, by Deb Perelman