FarmShare Week 4

Issue #4 June 22, 2016 June 22, 2016

The Share

Broccoli Raab or Arugula
Garlic Scapes
Buttercrunch Lettuce
Pac Choi
Radishes or Kohlrabi
Tokyo Bekana
Sugar Snap

In the picking garden

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro

Savory & Marjoram

These two herbs are not well known, but they should be. They are abundant in the picking garden now, so read on to learn more.

SUMMER SAVORY: Lends a sweet yet earthy note. A distinctive flavor that goes well with a wide variety of foods. Can be cooked
with food, as heat does not destroy the flavor. Uses: soups, stews, marinades, stuffings, sausage, salad dressings, flavored vinegars.
Pairs well with: beans, cabbage, tomatoes, peppers, asparagus, cauliflower, mixed greens, rice, chicken, fish, beef, lamb.
According to old folk wisdom, a sprig of savory rubbed on a bee or wasp sting gives instant relief.

SWEET MARJORAM: Sweet summer herb. Somewhat like oregano, but sweeter and more aromatic, minty and citrusy taste. Add near
the end of cooking, because heat destroys its flavor. Can be used instead of basil, but use 2/3 as much, harmonizes with the same
foods. Uses: salad dressings, marinades, rubs, soups, grilled vegetables. Pairs well with: chicken, fish, cheese, tomato, beans,
summer squash, potatoes, eggs.

How to pick

For the above herbs, pick the tender tops, not the woody lower parts. Just snip them off with scissors. Cutting the top part
stimulates more tender growth.


Tie them in bunches and hang in an airy room for a few days. When the leaves are faintly crisp, store them in jars or bags. You
can also freeze them. Just pack them into plastic bags and freeze.



Feta Dressing withMarjoram and Mint

Makes 2/3 cup.

2 tbsp red wine vinegar
1 tbsp chopped marjoram
2 tsp chopped mint
1/3 cup olive oil
1/3 cup crumbled feta cheese
salt and pepper

Put the vinegar and herbs in a small bowl. Whisk in the oil, then stir in the cheese. Taste for salt
and season with pepper. For a creamier dressing, mash the cheese with the oil then add the
other ingredients. From Vegetarian Cooking For Everyone, by Deborah Madison

The Blue Box

Need a pair of scissors to snips some herbs? The blue box has harvesting supplies for your
convenience. It is located in the perennial picking garden, under the maple tree.

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.


Garlic Scape Pesto

garlic scapes -a handful
spinach or chard, few handfuls
sunflower seeds, pumpkin seeds or walnuts, 1/2 cup
parmesan cheese
olive oil
a few sprigs fresh herbs, such as mint, marjoram, savory or thyme

Add all ingredients to a food processor and work into a paste. Add more oil if it’s too thick, add more greens if it’s too thin. Add
salt and pepper to taste.

Stir-Fried Mixed Greens

Serves 2-4.

1 tbsp peanut oil
1 tsp roasted peanut oil
1 tbsp minced garlic
t tbsp chopped ginger
1/2 tsp red pepper flakes
2 tbsp chopped scallions
10 cups greens, sliced into ribbons about 3/4 inch thick
1/2 cup stock or water
2 tsp dark sesame oil
1 tsp rice wine or dry sherry
1 tsp cornstarch diluted with 3 tbsp water or stock

Heat the wok and add both peanut oils. When hot, add the garlic, ginger, red pepper flakes, and scallions. Stir-fry for 30 seconds,
then add the greens and stir-fry for 1 minute more. Add the stock, cover, and steam until tender, after 2 or 3 minutes. Season with
salt, sesame oil and mirin.

Letting the juices fall back into the wok, lift the greens with tongs and set them onto a platter. Add the cornstarch to the
juices and boil until thickened. Pour over the greens.

adapted from Vegetarian Cooking For Everyone, by Deborah Madison