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  • Hepworth Farms

July 3 - What's in the box

Artisan Lettuce, Swiss Chard, Cabbage, Kohlrabi, Zucchini/Summer Squash, Carrots, Arugula, Callaloo, Red Radish, Potatoes, Shallots, Scallion, HERBS. Local Hudson Valley Farms (IPM/Not organic) Cherries, Raspberries and Greenhouse Tomatoes

Greetings from the Hudson Valley! We started picking cabbage and zucchini/summer, so of course we want to share. We are able to squeeze the flavor of fresh Hudson Valley cherries and raspberries in here, too.


Swiss Chard: This pleasant mild tasting green is tender and in many ways like spinach. It does not take long to cook and the stems are mild, crunchy and sweet. If you make your seasoning first (e.g., saute onion till golden brown, chopped garlic, herb of your choice (cilantro OR with Mexican mint (tastes like French Tarragon) OR French Provençale style tomatoes, garlic, and olive oil.


Callaloo: Callaloo is a leafy green that can be prepared the same way you would spinach. It is popular in Jamaican cuisines and pairs well with salted cod fish. It can be had by itself, steamed with stir fried onions, tomatoes and scallions.


Cabbage or Kohlrabi: Some of you will get either mini savoy cabbage or kohlrabi in your share. We love our mini-cabbage. They are the right size for most households. Shredded cabbage adds sweet crunchy texture to salads, makes coleslaw (my Mom prepared either with pineapple/mayo/touch of vinegar ( or miracle whip); in a vinaigrette adding green and black olives; an Asian-inspired Sesame Ginger Slaw; or with Tahini). In Jamaica, cabbage is the most popular veggie served with meals: Cut thin and lightly sautéed with seasoning. Cabbage is a very versatile veggie… discover some of the amazingly delicious things a simple head of cabbage can do.


Kohlrabi, aka German turnip is a brassica (it is actually a cultivar of wild cabbage with a taste somewhere between cabbage and broccoli stems). It is a fantastically versatile veggie and can be eaten raw or cooked. Today we picked our purple-bulb variety. You will need to peel the tough outer layer. The greens are delicious and can also be eaten raw, chopped finely in a salad, or sautéed. Kohlrabi pairs well with Indian spices. However, its mild flavor can be better enjoyed with simple preparations. Raw kohlrabi is crunchy and mildly spicey (radish/turnip/cabbage/broccoli flavor) and makes a delicious slaw, pureed into soup, fritters, and roasted them after tossing them in herb-seasoned EVO and sea salt is yummy!


SUMMER SALAD: Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. There are a lot of other ingredients to brighten your salad. I find simple dressing seasoned EVO, Lemon and Herb of choice is best. Arugula: Arugula will brighten up a salad. It is a healthy leafy green with a peppery taste. Try adding this healthy peppery leafy green to your artisan lettuce salad, add some nuts and blue cheese, and you are in salad heaven!


Red Radish: Shave or slice them super thin and pep us your summer salad. I hear garlic roasted radishes are delicious! Try it!


Bunched Carrots: Fresh sweet carrots, are lovely raw (in your slaw, in your salad, or a fresh on-the-go-snack). I also use them as “seasoning” like I do sweet peppers (chop them finely and they add color and sweetness to many dishes). The tops of carrots can be eaten raw in salads, although their taste can be a little bitter. Consider softening the greens by blanching them; sautéing them with olive oil, garlic, and some of your other favorite greens; or cooking them into a soup or stock. The best though, is carrot-top PESTO.


Zucchini: You know July is here when fresh zucchini becomes available. Baked, roasted, fried, sautéed, seared, steamed, or baked in a bread! This veggie is mild-flavored and can be enjoyed so many ways. I don’t eat zucchini in the winter because we get spoiled here with fresh picked. The summer is long and there are hundreds of recipes for zucchini! This is a veg that we will be sending most weeks. We have 8 different varieties so there will be variations…but it is considered a summer staple. Try it with your morning eggs. It likes paring with garlic, basil, and tomato.


HUDSON VALLEY GROWN (IPM / not organic) : We are excited to share with you from our farming friends a taste of the first of the season Hudson Valley CHERRIES. They have a more complex flavor than California cherries, with both sweet and tart and always delicious. We are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with, until our tomatoes come in! .


Seasonings: For those who have been getting our farm share, you know we are big on including seasoning. In addition to the shallots, we have:. Flowering Dill – You can use the flowers on your dill as garnish in a salad or throw them in your pickle brine. To maintain freshness, wrap in moist paper towel and store in vegetable crisper in the refrigerator, or store it in a jar of water as you would a bunch of flowers. Scallion is a staple seasoning in my house – I keep my kitchen scissors near as I add scallions to many dishes. In Jamaica it is paired always with thyme. You should have 2 types of Basil Traditional/Italian Basil will make a delicious pesto (throw the leaves in your food processor with garlic, EVO, pine nuts/stripped roasted almond (my twist!), salt and pepper, and voila: pesto!. Basil loves EVO, garlic and will provide a soft flavoring to your greens, salad, and cabbage dishes. Note: Basil does not like cold temp, cut stem bottle and put in water until you are ready to use. Mexican Mint Marigold can be substituted for French Tarragon. Swiss chard sautéed with scallion, garlic, and tarragon tossed with pasta. Add the fresh leaves to chicken and fish dishes, soups and summer salads.


Sometimes we will have to make last minute substitutions so the list may not be 100% correct. We look forward to growing for you and thank you for supporting local Hudson Valley farms!

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