EverGood Farm CSA Weekly Newsletter
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Veggie Times Week 6

Bulk Veggies this week.  Please email us and include your pickup location and how you plan to pay (in cash at market, or send a check) you cannot leave money with your drop off host unless you are picking up at farmers market.  You items will be brought to your pickup location with your name written on it. 
Basil-1/2 pound bag (about full baby greens size bag) $6.00

On the farm 
Greetings!   How are you all enjoying the heat?  It's been very hot on the farm and since we are southern exposure and full sun it feels even hotter some days.  We are coping ok and are thankful that the beach is so close by!  The heat loving veggies like zucchini, cucumber, and tomatoes are thriving.  In fact the zucchini bounty has begun.  Expect to start getting at least 2 each week from now and possibly until frost!  This afternoon we had a very nice group of CSA members out to the farm for a tour.  We loved showing the farm off to those who came and hearing about how some of you are enjoying your veggies.  Braising mix seems to be a favorite among all!  Stay tuned for another tour probably right after labor day before the first frost hits.  Otherwise, the bounty has definitely begun and  your boxes will continue to have more variety and be pretty full.  It's getting much easier to predict what each week will bring and we are thankful for that!  These are some of our favorite boxes to pack.

Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group.  We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too.  Keep it coming!


Roasted Cabbage Wedges
1 Tbsp plus 2 more Tbsp extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch rounds
Coarse salt and ground pepper
1 tsp caraway or fennel seeds
Prehead oven to 400F.  Brush a rimmed baking sheet with 1 Tbsp extra-virgin olive oil.  Place 1 medium head green baggage, cut into 1-inch thick rounds, in a single layer on sheet and brush with 2 Tbsp oil.  Season with salt and pepper and sprinkle with 1 tsp caraway of fennel seeds.  Roast until cabbage is tender and edges are golden, 40-45 minutes.

*a CSA member today told us that she likes to roast cabbage by cutting it into wedges and putting it in foil packet with chopped up onions salt and pepper and a little butter.  She roasts this foil packet in her oven.  I didn't catch the temperature but I'm guessing around 375F would work!

Roasted Beet Salad with optional Fennel
1 batch roasted beets
Fennel bulb Cut into thin slices
red onion or scallion chopped up for a salad
Baby greens, lettuce, or arugula
Goat Cheese or feta
Cranberries (optional but a good addition)
Balsamic dressing
To assemble your salad (I usually make individual plates) put your lettuce/baby greens on individual plates.  Top with roasted beets, fennel (optional), onions, cheese, walnuts, and cranberries.  Drizzle with balsamic dressing. 

Here is another tasty version of this salad with arugula and avocados

One Pot Zucchini Mushroom Pasta
1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly clised and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
salt and pepper to taste
1/3 cup grated parmesan
1/4 cup heavy cream
In a large stockpot or dutch oven over medium high heat, combine spaghetti, mushrooms, zuchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.  Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.  Stir in Parmesan and heavy cream.  Serve immediately. 

More on fennel next week but here are some ideas from the web

Fresh Onions
Fresh onions are simply bulb onions that have not gone through the curing process to make them storage onions.  They are usually a little sweeter and not quite as strong.  The cool thing about them is you can use the whole onion.  I like to use the bulb for cooking and sauteing, and then use the green top just like a scallion in salads and such.  As the season progresses you will be getting storage onions but for now enjoy them fresh!

This Weeks Box Includes
Full Shares:
broccoli, garlic, beans, scallions, basil, cabbage, fresh onion, carrots, head lettuce, fennel, zucchini
Half Shares: peas, cilantro, green pepper, kale, zucchini, beets, arugula, fresh onion, garlic
Focus on Cabbage:  The cabbage has come in nice and early for us and it's pretty bountiful right now!  We will try not to give it to you too much, but I know we've been enjoying a break from lettuce as some different "slaws" have replaced our nightly salad.  Here at the farm we grow three types of cabbage: savoy (curly leaf), green, and purple.  They are all great and tasty and can be interchanged in recipes pretty easily.  Cabbage is considered to be a beneficial digestive aid and intestinal cleanser.  As most vegetables it is very low in calories but rich in vitamins and minerals including A, C, calcium, potassium and magnesium.  If you are having trouble getting through your cabbage do not worry.  It will actually store in your crisper (in a plastic bag) for months.  Simply removed some of the old wilted leaves before using.  Cabbage is great in krauts, stir-fries, slaws and roasted.  Right now we are enjoying a head of savoy shredded up with mayonnaise, lime juice, plenty of fresh chopped cilantro, scallions, and salt and pepper.  Next on my list is to try roasting it.
Next Weeks Best Guess
Full Shares:
dill, leek, kale, cherry tomato??, peas, head lettuce, kohlrabi and more
Half Shares: chard, fennel, basil, cabbage, beans, kohlrabi, head lettuce and more
EverGood Farm

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EverGood Farm · 3673 County A · Rhinelander, WI 54501 · USA

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