Summer Share #7
My Fine Homestead Newsletter
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Recipes 
  4. On The Farm . . .
  Sitting on the yard gate.
1 .  It's an " odd week " as in Box #7. If you have an  EOW Share AND you pickup at any of these places:

The Office Market, APT, First Business

This is your week! 

2. Given the hot weather today, pick your box up earlier rather than later, if you can. We try our best to keep everything cool as long as we can, but once we drop it off - the vegetables will warm up quickly.

3. Let me know if you are interested in broiler chickens. They are $15/bird.

4. We've received word that Fit Moms Transformations unexpectedly needs to move. We need to find a new dropsite as we won't be able to use 202 S. Gammon starting August 1st.

We would like to stay with Transformations at their new location, if possible, as many using it are also members of Transformations. If you have any ideas of a dropsite spot on the west side - please let me know. We appreciate your patience with this unforeseen challenge and promise to let you know as soon as we figure this all out. 

5. Annual Farm Party is July 31. RSVP 

6. Previous newsletters are on our Facebook page .  

7.  ??? Questions ???  

In Your Box
Full Share

Iceberg Lettuce - 1 big or 2 small heads 
Red butterhead Lettuce - 1 small head
Salad Turnips- 2 bunchesSee recipe.
English Cucumbers - 2 from Roots Down Community Farm
Toscano or Dinosaur Kale - 1 bunch. See recipe.
Baby Beets - 1 bunch
New Garlic - 2 bulbs. See recipe.
Rosemary - 1 bunch. See recipe.

 Half Share

Iceberg Lettuce - 1
Salad Turnips - 1 bunch. See recipe.
English Cucumbers - 1 from Roots Down Community Farm
Toscano or Dinosaur Kale - 1 bunch. See recipe
Baby Beets - 1 bunch.
New Garlic - 1 bulb. See recipe.

Baby Turnips with Honey & Mint

2 tablespoons butter
Up to 30 turnips (cut large turnips in halves or quarters)
2 1/2 tablespoons honey
1/4 cup finely chopped fresh mint leaves (optional)
salt and freshly ground black pepper

1. Melt the butter in a large skillet over medium heat until the foam subsides, about 2 minutes.

2. Add the turnips. (If including all of them would crowd the skillet, cook them in two batches to keep them from steaming.) Reduce the heat to low, cover the skillet, and cook, stirring the turnips every minute or two so they brown uniformly. They should be lightly browned and just barely tender when pricked with the tip of a knife, 10 to 20 minutes depending on their size. Using a slotted spoon, transfer the turnips to a warmed serving bowl.

3. Add the honey and mint to the skillet, and stir rapidly with a spatula, scraping up any brown bits. If the turnips have given up more than a tablespoon of liquid, boil it down over medium heat to reduce it to a thickened syrup.

4. Pour the sauce over the turnips, and stir briefly to coat them well, Season with salt and pepper to taste, and serve immediately.
Roasted Baby Turnips with Mushrooms
submitted by Jeannie McCarville
Vedge - 100 plates large and small that redefine vegetable cooking" by Rich Landau and Kate Jacoby.
2 lbs. maitake mushrooms, bottom of stems removed and caps wiped clean (they say you can substitute oyster mushrooms but I used just regular sliced mushrooms)

1 lb. baby turnips halved or, standard turnips quartered

1 carrot peeled, sliced into quarter inch rounds

1 cup diced onion

1/4 cup olive oil

2 Tbsp minced garlic

1 tsp salt 

1 tsp ground black pepper

2 cups dry red wine

2 cups vegetable stock

1 Tbsp chopped fresh thyme

Preheat oven to 450 degrees. Cut mushrooms if not already sliced and toss with the carrots, turnips, onions, olive oil, garlic, salt and pepper in a large bowl. Pour mixture into a 13x9 casserole dish and bake for 10 minutes. 

Pour wine over the roasted vegetables, stir, then cover the dish with foil or a lid and bake for an additional 10 minutes. 

Remove foil and pour vegetable stock over the vegetables. Return to oven and bake uncovered for 10 more minutes. Add thyme, stir gently and serve. Serves 4.

Text Link
  Spiced Red Lentil, Tomato, and Kale Soup
submitted by Joan Alt
Yield: 5.5- 6 cups


  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp smoked sweet paprika, to taste
  • 1/8th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach

 1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.

Read more:

Garlic Roast Chicken with Rosemary and Lemon
Recipe courtesy of Rachael Ray

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Pixie - your weekly puppy fix!
On the Farm . . .
This newsletter is long on recipes but short on my section to keep us on schedule today.

We have turnips in the box again this week. In an effort to keep you from getting tired of them, I've included a favorite recipe of ours and one from a farm member to try. We have a bumper crop of turnips that is holding its quality. The tops are showing wear and tear so we removed them from the bunches.

That reminds me - if you have a recipe you love and wouldn't mind sharing - please send it to me.

Before I go, I do want to give you a quick field update. Some of our crops look promising but are a little behind schedule. Here are some of the good things that are happening:
  • The zucchini and yellow summer squash are flowering as are the potatoes (I plan to harvest some as new potatoes in the next week or two.
  • We are starting to get some small broccoli heads - bigger ones are on the horizon.
  • The cherry tomato plants are covered in yellow flowers, and the eggplants have purple ones. The regular tomato plants have green tomatoes.
  • And the green beans are getting taller and should be ready to harvest in a couple weeks.
Last year we expanded our vegetable production from 3/4 of an acre to 2 acres. We rented a tractor so Bill could carve out the plots needed from our hay field. This year we decided to adjust some of the beds making them more raised. That will help them warm-up more quickly in the spring as well as be easier to work in. Our decision required Bill to rototill and reshape the beds with our two-wheel walk behind tractor. He did the job, but it took much longer than we anticipated to complete. The result is nicely shaped beds with  later maturing crops growing in them. We appreciate your patience as we continue to improve the soil in our fields. However, have no fear, more vegetables are coming your way in just a few short weeks!

Have a great week,