There’s a lot  of activity at the farm these days. This is the first week that we are including summer squash. Everyone will get either a cueball squash, green zucchini, yellow zucchini, white zucchini, or yellow squash, which should all start to yield greater quantities in the next few weeks. all of these can be used in the zucchini fritter recipe on the website. We have kohlrabi for the first time this year as well. Kohlrabi taste like a sweet cross between a broccoli and a turnip. The kohlrabi slaw recipe would be great for a fourth of July BBQ. It can also be skinned and eaten raw in a vegetable dish or roasted. We included sorrel greens this week, which are deliciously tangy and make a wonderful sauteed sauce (recipe on website) or addition to soup. All of the meals this week are nice and light and use very minimal additional ingredients.

Chicken with Sorrel

Cut 1 onion into 1/4th inch dice. Cut 2-3lb of chicken, either two hind quarters with skin or one whole small chicken, into sections small enough to fit in pan. Roughly chop 1 bunch of sorrel into 1 inch ribbons

Heat 2 tbsp cooking oil over medium high heat. Add chicken quarters skin side down and cook until skin begins to brown. Then sprinkle with salt and pepper and turn over. Sprinkle the opposite side with salt and pepper. Lower heat to prevent burning and remove when chicken is completely browned all over, about 10-15 minutes.

Add chopped onion to pan and cook, stirring occasionally, for about 5 minutes until they soften. Add 1/2 cup water and cook for a minute until it reduces slightly. Return chicken to pan and turn heat to medium low and cook covered for about 10 minutes. Uncover, add sorrel, stir, and cover again. Cook another 10 minutes, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot over rice or crusty bread. 


Kohlrabi Slaw

remove the leaves from the kohlrabi peel and either julianna or shred. Remove the leaves from the radishes and julianna those and set aside.

To make the dressing combine: 3 Tbsp vegetable oil, 2 Tbsp apple cider vinegar.

1 tablespoon whole-grain mustard (or Dijon-style mustard), 1/2 teaspoon salt, black pepper (to taste.

Toss everything together and serve.


Zucchini Fritters with Fresh Dill

Grate the zucchini. You need about 4 cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp salt, stir well, and let sit for 15 minutes, stirring occasionally.

After 15 minutes, place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Pat dry with a few paper towels.

Preheat oven to 350F

MAKE THE BATTER: Place the grated zucchini in a bowl, add all the dill chopped, 1/2 cup chopped scallions, 1/2 cup feta, 1/4 tsp nutmeg, and one egg. Mix well. In a separate bowl mix 1/2 cup flour and 1/2 tsp baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.

SEAR: In a heavy bottom skillet, heat 1-2 Tbsp olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.

Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.

Serve with a dollop of Tzatziki Sauce and dill sprig.


Cheesy Broccoli, Turnip, and Potato Mash

Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add 2 large potatoes cut up, and all the turnips cut up. Cover and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes, turnips and broccoli are tender, 6 to 8 minutes more.

Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, 3/4 cup shredded fontina cheese, 1/2 cup milk, 1/2 tsp salt and pepper and continue mashing to desired consistency. Serve immediately.


Salad with honey mustard

To make dressing combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar (preferably unfiltered), 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.