Virtual u-pick tour

Final reminder: All “Thursday” sites will get their boxes on Wednesday 7/3 due to the July 4th holiday.  Friday members are unaffected and will get their boxes on Friday as scheduled.

Here are photos from the u-pick on Sunday, for those who could not attend.  The weather was perfect.  Steve and I really enjoy the u-picks.  It’s a chance to meet members and share the farm.

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The berry field.

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Strawberry picking was the main attraction.

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The mulberry trees are loaded, even on the lower easy-to-reach branches.

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These folks enjoyed all three u-picks: strawberries, shell peas and mulberries.

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Steve (in black shirt at center) starts the farm tour while berry picking continues.

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There’s a happy family.

Thanks to everyone who let me post their photo here.

Veggie List and Veggie Notes.  Local Thyme will have their menus ready early this week.
Strawberries, 1 quart
Sugar snap peas, about 2/3 lb
Snow peas, about 1/2 lb.
The two types of peas are combined in one bag, with snow peas on top.
Napa cabbage, large, about 3 lb
Cucumbers, 2
White salad turnips, 1 bunch
Zucchini/summer squash, 2 to 3 lb
Scallions, 1 bunch
Basil, 1 sprig

Next week’s box will probably contain peas, cucumbers, cabbage, lettuce, strawberries (maybe) and more.

Strawberries – The berries are ripe.  Eat them right away.
Napa or Chinese cabbage – This is the large pale green head.  This Asian vegetable can be eaten raw in salads, or cooked in simple stir-fries.  Napa stores very well.  Cut off wedges as needed and keep the rest covered and refrigerated, and it will keep for several weeks.  Peel off the outer layer and it will be ready to use.  Here are a few preparation ideas from the ‘Asparagus to Zucchini’ cookbook.
– Chop raw napa into green salads.
– Substitute napa in traditional coleslaw.
– Chinese cabbage cooks quickly.  Steam 3-5 minutes, or until leaves are wilted down but remain slightly crisp.
– Substitute napa cabbage for common cabbage in recipes, but reduce the cooking time by 2 minutes.
– Napa cabbage is the main ingredient in egg rolls.  Try making an egg roll mixture to eat as a cooked side dish instead of preparing time-consuming egg rolls.
Snow peas (flat pea pods) – These are excellent stir fried or in raw salads.  The thicker pea pods will usually have two strings along the edges.  Remove them when you snap the stem off.
Scallions – These green onions are large but remain quite tender.  Use raw or for cooking.
Basil (stem with frilly green leaves) – This is the variety ‘Napoletano.’  The leaves are larger and more frilly than most basils.  We like this variety because the its leaves remain tender and flavorful even as the plants mature.  Basil will blacken if stored in the refrigerator.  It is best stored at room temperature, with the cut ends in water, for example in a glass or teacup.  You will receive one or two sturdy stems this week.  This are from the first pruning to shape the plants.

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