FarmShare June 28, 2017


In your share this week we’ve got two types of lettuce, romaine and Mikola red butterhead.  The romaine we grow is a bit different from the supermarket types which have closed heads. Ours has an open head with flavorful deep green leaves and a substantial crunch.

Also in your share this week is cabbage. Cabbage will keep for weeks in your fridge with little loss of quality, so don’t feel pressured to use it right away. If you take a napa cabbage, you should use it in a week or two, and keep it in a bag so it doesn’t wilt.

No fresh chicken next week

Due to the whims of nature, we won’t have fresh chicken next Wednesday. We will have frozen chicken available at $4.50/lb for that day.

Edible flowers

There are some edible flowers growing in the picking garden. Borage is a blue star shaped flower which tastes a bit like a cucumber. Calendula are short orange and yellow daisy-like flowers which look great next to borage. Bachelors buttons are also edible with a slight wintergreen flavor.

-Farmer Aaron, CSA manager



Snow or Snap Peas
Garlic Scapes
Green or Napa Cabbage

Herbs of note

Mints, Chives, Garlic Chives, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro, Borage, Lemon Basil  

Cut Flowers

Sweet Peas, Yarrow, Calendula, Bachelors Buttons,

Important Dates

July 19: Fresh chicken pick-up


Not Your Mama’s Cole Slaw

2 cups mayonnaise or half yogurt is fine
1/4 cup smooth Dijon mustard
3 tbsp whole grain mustard
2 tbsp apple cider vinegar
1 tsp celery seed
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups crumbled blue cheese (optional)
1 small head green cabbage or a mix of red and green
1 large carrot or 2 medium, shredded
1 cup chopped fresh parsley or kale leaves

Mix mayo, mustards, vinegar, celery seed, salt and pepper. Stir in cheese if using.

Halve the cabbage, and cut out cores. Slice thinly. Add to a large bowl with the carrot.

To serve, add the dressing to taste with the parsley.

recipe from



Half a small head of cabbage
2 scallions, thinly sliced
1 cup all purpose flour
2 large eggs
1/2 cup water
9 slices bacon

Finely shred the cabbage and combine with the scallions and flour and toss to distribute everything evenly. Add eggs and water and whisk together until it’s all evenly incorporated. If you want to add other ingredients, this is the time to add them.

Lay out the bacon in a cold pan, overlapping the slices slightly. If you aren’t using bacon then add a few teaspoons of oil.

Add enough of the cabbage mixture to cover the bacon about 3/4 inch thick. Cover with a lid and cook until well browned, 7 minutes.

Flip the okonomiyaki and cook uncovered another 7 minutes.

I like this served with tamari or a mixture of tamari, rice vinegar and sesame oil.