A Note From Chris
This week’s weather has been about as perfect as it gets. This is the kind of Oregon summer day that’s just right for sitting under a shade tree and taking a nap in the middle of the afternoon.
We put up our second cutting of hay this week, and it looks fantastic. Hay is one of those quintessential farm things. It’s basically future food for the sheep, stored away for winter. The fact that we can turn a field of grass into neat little bales still blows my mind every single time. It’s one of those jobs that makes me feel like a kid again.
The garden is plugging along. Flea beetles have gotten a bit aggressive with the kale, so we’re hoping to get them under control and convince them to leave it alone.
This will be the last of the Napa cabbage for a while. I planted another round, but it just didn’t take. I’ll keep trying because it’s one of my favorites. Regular green cabbages are on the way as well. They’re growing nicely and just starting to form heads.
Cucumbers have been a struggle this year, but we’re finally seeing a few showing up. If all goes well, we’re hoping to have cucumbers in your boxes within the next couple of weeks.
The early potatoes are finally ready! They're one of my favorite harvests because you never really know what you'll find until you dig them up. Every hill feels a little like opening a present.
And the tomatoes are getting close. Every single tomato plant is covered in little green tomatoes, so now we're just waiting for them to start changing color. It won't be long!
Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews.
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
Lambsquarter, also known as wild spinach or goosefoot, is a leafy green plant related to spinach and beets. It has diamond-shaped leaves that often have a powdery coating and a mild, spinach-like flavor with a hint of earthiness. This versatile green can be used in salads, steamed, sautéed, or added to soups and stews. Packed with vitamins A, C, and K, as well as calcium and iron.
Rinse. Remove leaves from the steam, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Potatoes are a versatile and hearty vegetable, known for their starchy, creamy texture and mild, earthy flavor. They can be boiled, roasted, mashed, or fried, and they pair well with a wide range of dishes. Their sturdy skins are often edible, and they hold their shape well in soups, stews, and salads. As Samwise Gamgee said in The Lord of the Rings, “Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew.” Potatoes have long been a staple in kitchens around the world, cherished for their simplicity, nutrition, and comfort.
Scrub and cooked.
Store potatoes in a cool, dark, and well-ventilated place, like a pantry. Avoid the fridge, as cold temperatures can alter their texture.
Radish pods are one of my FAVORTIE treats from the garden that you can't find anywhere else.
Radish pods, also known as radish seed pods, are the edible seed pods that form after radish plants flower. These pods have a slender, elongated shape and a crisp texture, similar to snap peas or green beans. They have a mildly spicy and peppery flavor, reminiscent of radish roots but milder in intensity. Radish pods can be enjoyed raw, or lightly cooked in stir-fries, sautés, they are less spicey after cooking.
Best to keep refrigerated.
Rinse. The stems should be removed. Eat raw or cooked.
Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.
Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.
Rinse. The whole radish is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Rinse. Eat raw or cooked.
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Squash stems are the hollow stalks of the squash plant, often overlooked but entirely edible when properly prepared. They have a mild, slightly sweet flavor and a tender-crisp texture when cooked. The outer layer can sometimes be fibrous or spiny, so peeling or scraping it away is recommended before cooking. Once prepped, squash stems can be a flavorful addition to stir-fries, soups, or sautés, especially when paired with bold ingredients like garlic, onions, tomatoes, or coconut milk. Their sturdy structure holds up well in both quick and slow cooking methods, making them a versatile way to use more of the squash plant.
Rinse squash stems thoroughly to remove dirt and any small spines. Trim off the ends and peel or scrape away any tough or fibrous outer skin. Cut into bite-sized pieces. For a more tender texture, you can blanch them briefly before sautéing, stir-frying, or simmering.
Wrap unwashed squash stems in a damp paper towel and place them in a loosely sealed plastic bag or container. Store in the refrigerator's crisper drawer and use within a couple of days for best texture and flavor.
The table below isn't very mobile friendly, so there's also a Google Sheet and a simple list below with the same information. Use whichever format you prefer. You can even add your own meal ideas and recipes through the Google Sheet!
| Meal Idea | Use This Week’s Produce | Protein Ideas | Carb Ideas | Sauce / Seasoning |
|---|---|---|---|---|
| Stir-Fry | Chinese cabbage, summer squash, squash stems, radish pods | Chicken, tofu, shrimp | Rice, noodles | Soy sauce, ginger, garlic, rice vinegar |
| Soup | Chinese cabbage, lambsquarter, red Russian kale, potatoes | White beans, chicken, lentils | Bread, crackers | Oregano, thyme, black pepper, parmesan |
| Pasta | Red Russian kale, summer squash, squash stems, radishes | Italian sausage, chicken, cannellini beans | Pasta | Olive oil, garlic, lemon, parmesan |
| Grain Bowl | Potatoes, lambsquarter, radish pods, summer squash | Salmon, tofu, chickpeas | Rice, quinoa, farro | Tahini, lemon, cumin, parsley |
| Wraps | Chinese cabbage, red Russian kale, radishes, summer squash | Turkey, chicken, black beans | Tortillas, pita | Hummus, ranch, yogurt sauce |
| Noodle Bowl | Chinese cabbage, radish pods, squash stems, summer squash | Beef, shrimp, tofu | Rice noodles, soba | Peanut sauce, lime, garlic, chili sauce |
| Hash | Potatoes, red Russian kale, squash stems, radishes | Eggs, sausage, black beans | Potatoes | Smoked paprika, garlic powder, hot sauce |
| Egg Dish | Lambsquarter, Chinese cabbage, summer squash, radish pods | Eggs, feta, bacon | Toast, roasted potatoes | Dill, lemon, black pepper, feta |
| Curry | Chinese cabbage, potatoes, red Russian kale, summer squash | Chickpeas, chicken, tofu | Jasmine rice, naan | Coconut milk, curry paste, turmeric, lime |
| Flatbread | Summer squash, red Russian kale, radishes, lambsquarter | Mozzarella, chicken, ricotta | Flatbread, naan | Pesto, garlic oil, balsamic glaze |