2025 Season | Week 6
Pack Station Upgrade
This week we installed a new tent over our pack station. And we organized it a bit too. Now your veggies will stay cool out of the sun, and on rainy, cold days, we can stay dry. Our new floor plan is more efficient and easier to keep clean.
Meanwhile up on the hill, we’ve been waiting patiently for broccoli—and suddenly, it’s here in full force! We planted about 70 plants to spread the harvest over a few weeks, maybe even three. But last week’s warm weather kicked everything into high gear, and now they’re all ready at once! Romaine is on a similar schedule, so get ready to make some broccoli soup and a Caesar or taco salad or two.
New Arrivals Garlic scapes have shown up a bit early this year—read more below about this seasonal delicacy. We also have some fresh dill.
On Deck Cherry tomatoes are coming next week! More herbs like basil, parsley and cilantro should be ready too.
Say Adios This could also be the final week for spinach, so enjoy it while it lasts.
Here’s what’s in your crate this week:
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ENJOY NOW
Arugula is highly perishable and will only last about 2 days. Store in the fridge inside a perforated plastic bag. If you decide to wash it first, be sure to spin the leaves dry before placing them loosely into a Green Bag with a dry paper towel to absorb the moisture.
ENJOY LATER
Blanch leaves in boiling water or steam for two minutes, followed by soaking in ice water. Remove from ice water, spin it dry in a salad spinner or blot it on a thick towel. Freeze"balls" of arugula on a cookie sheet in individual portions. When frozen, pop them into a Ziploc bag.
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BROCCOLI 101 - You can eat all parts of the broccoli plant - leaves, stems and florets. You can cook it in a variety of ways– roasted all by itself, in a casserole or thrown into a stir fry. Broccoli leaves can be prepared the same ways as kale, Swiss chard or collard and mustard greens. Delicious in salads, soups, sandwiches, or even blended into a smoothie. The leaves are highest in cell-protecting antioxidants, vitamins E and K, and calcium. Who knew?
EAT NOW - First, strip off any leaves - they can be prepared like kale or collards. Break the head into florets. Cut the stock into smaller pieces - they’ll need extra cooking time.
OR LATER - Wrap loosely in a plastic bag and keep it in the crisper drawer in your refrigerator. it will keep for a week, but like most veggies, there’re best when enjoyed as soon as possible so eat them NOW.
RECIPES
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SCAPES 101 Raw garlic scapes are crunchy like green beans or asparagus, when cooked garlic scapes tend to take on a more muted and sweeter flavor similar to roasted garlic. Sauté your scapes with other fresh veggies to infuse everything with a subtle garlic flavor. Or, toss with oil, salt, and pepper and sauté or grill them - they’re great on their own or as a side. You can even cut them long to be used as a substitute for the green beans in a spicy stir-fry.
EAT NOW To prep, trim and discard the stringy tip of the scape and the bottom, woodier part of the stem. Cut crosswise, either minced or in large sections, depending on how you will use it.
OR LATER Store in a plastic bag in the fridge for 2-3 weeks or for a few days on the counter in a glass with cool water - bonus, it’s beautiful! Scapes can also be blanched, then stored in a plastic bag in the freezer for up to 1 mo.
RECIPES
yankeestreetfarm.com/blog/the-great-garlic-scape
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KALE 101 - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
EAT NOW - Wrap unwashed chard or kale in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
OR LATER - Swiss chard or kale can both be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the greens. Extremely high in vitamin K and vitamin A, these nutrient-dense greens can help combat cancer and reduce blood pressure! Chard and kale can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, and spinach.
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ROMAINE 101 - Romaine lettuce belongs to the lettuce family, Asteraceae, and it is characterized by its elongated, sturdy leaves and crisp texture. It is a nutritious vegetable, rich in vitamins and minerals. Romaine lettuce is an excellent source of Vitamin A, Vitamin K, folate, and fiber.. If you’re looking for low carb options, try using the large leaves as a wrap with your favorite fillings. Or, whip together a crisp and delicious salad by mixing with other greens and your favorite fruits, nuts, or cheeses!
EAT NOW - Slice the head of your lettuce at the base with a knife and let the leaves fall open. Remove any damaged or leathery leaves, then tear remaining into bitesize pieces. Wash in a basin of cold water and spin dry.
OR LATER - Store unwashed lettuce in a plastic bag in the refrigerator. If you’ve already washed and dried it, place in a plastic bag with a dry paper towel in the bag as well and place in the vegetable crisper of your refrigerator.
RECIPES
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SPINACH 101 - This versatile, leafy green is packed with nutrients and antioxidants. Plus, it’s a great source of plant-based iron! It can be eaten raw or lightly cooked. To get the most out of your cooked spinach, briefly blanch, steam, or sauté until it turns bright green.
EAT NOW - Swish leaves in basin of cool water and let sit for a minute to remove grit. Then, spin or pat dry. Ready to eat raw! If you want to cook your spinach, blanch, steam, or sauté til just wilted. Color will brighten beautifully to signal it is done. Serve immediately.
OR LATER - Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 1 week. To freeze, blanch washed greens for 1 minute, drain, and pack into airtight containers and place in freezer - will keep for up to a year. Frozen spinach is a great addition to smoothies!
To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.
RECIPES