It's Week 4 Already! Victory Farm Collective 7-7-2020

Thank you so much for sharing VFC with your friends! We've been happy to give out a couple of gifts each week to those that have shared! That will continue... if you share with a friend and they sign up, have them either email us at victoryfarmcollective@gmail.com or use the "Add a Note" option when checking out to tell us that they were referred by you!

We're considering offering a pick-up option from 5pm-7pm on Tuesday evenings, would that help you? Do you have friends that would be interested if we had other pick-up times? Please send us an email and let us know. In the meantime - we'll see you between 11am and 2pm at 3174 Fairville Maple Ridge Rd. Newark. Please give us a shout if you can't make it during that time and we'll make other arrangements with you.

This week brought all kinds of surprises when it came to what was available! Cherries, blueberries, cabbage, broccoli, kohlrabi to name a few! Tomatoes are still pretty scarce... keep watching, pretty soon we'll be getting them from either The Apple Shed or Bodine Farms. We're starting to see some sweet corn around, but it is still VERY expensive and scarce.

This week's box offers several options at the various sizes (lists subject to change):

Small:

Raspberries, Cherries OR Blueberries, Lettuce, Cabbage, Zucchini, Cucumber, and Broccoli or Kohlrabi

Medium:

Raspberries, Cherries, Blueberries, Cabbage, Zucchini, Summer Squash, Cucumber, Broccoli OR Kohlrabi, Tomatoes and Peas/Beets/Beans/Lettuce/Potatoes OR Onions

Large:

Raspberries, Cherries, Blueberries, Lettuce, Zucchini, Summer Squash, Cucumbers, Cabbage, Broccoli OR Kohlrabi and Choice of 2 (Peas, Beets, Beans, Potatoes, Onions, Kale)

Since many have not tried Kohlrabi, we thought we'd include a couple of options for how to prepare it:

Roasted Kohlrabi

Peel kohlrabi and cut into 1” wedges. Toss with olive oil, 3/4 t of salt and a pinch of cayenne pepper on a rimmed baking sheet. Roast @ 450 degrees for 30 minutes, stirring every 10 minutes. Toss with Parmesan cheese if desired.

Kohlrabi Slaw with Cilantro, Lime, & Jalapeño

Prep Time: 25 mins | Total Time: 20 mins | Yield: 4-6 | Serving Size: 1 Cup | Calories 155

Ingredients

· 3 C kohlrabi - cut into matchsticks or grated in a food processor

· ½ cup chopped cilantro

· half of a jalapeno - minced

· 1/4 cup chopped scallion

· orange zest from one orange, and juice

· lime zest from one lime, and juice

Citrus Dressing :

· 1/4 C olive oil

· 1/4 C fresh orange juice ( juice form one orange)

· 1/8 Clime juice plus 1 T ( juice from one large lime), more to taste

· 1/4 C honey ( or agave syrup)

· 1/2 tsp salt

· 1 T rice vinegar

Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.

For those who selected broccoli instead of Kohlrabi, here are some recipes for you!

Roasted Broccoli

Cut one head of broccoli in to bite-sized chunks, leaving 1-2” of stem. If using homegrown or broccoli grown without chemicals, soak in a bath of cold salt-water for 1 minute to remove any insects then rinse. Toss with 2 T olive oil, 2 cloves of garlic, 3/4tsp salt & 1/4 tsp pepper, Roast at 425 degrees on a baking sheet for 20-25 minutes until the tips of some of the florets are browned. When finished roasting, toss again with 1T olive oil, 2 tsp of lemon zest, 2 T of lemon juice and 1/3 C of parmesan cheese (optional).

Lemon & Walnut Linguine with Roasted Broccoli

· 1/2 lb linguine

· 6 cloves garlic (minced)

· 1 C bread crumbs

· 1.5 lemon

· 6 T olive oil

· 1 handful fresh or 2 T dried

· Salt & pepper

· 1 large head broccoli

· 1/2 t chile flakes

1. Preheat oven to 400°F.

2. Cut the broccoli into florets, toss through with the minced garlic, a bit olive oil and a pinch of salt and lay flat on a baking tray. Roast for 25-30 minutes, until the edges are starting to brown. When they come out of the oven toss them with the rind of half a lemon.

3. While the broccoli is roasting, cook the linguine according to packet instructions until al dente.

4. Add zest & juice a lemon, combine with a pinch of salt, 4 T olive oil and chili flakes, set aside.

5. Chop the nuts in a food processor then add the bread crumbs.

6. Roughly chop the parsley.

7. Heat a splash of olive oil in a frying pan on medium-high heat and add the breadcrumb-walnut mixture, toasting until it starts to brown and smell nutty – about five minutes. Toss continually to prevent burning.

8. When everything is ready, drain the linguine, reserving about a quarter cup of cooking liquid in the pot. Return the drained linguine to the pot, add the lemon sauce and the chopped parsley, and stir to thoroughly combine. Add the toasted crumb mixture and broccoli to the pasta.

Thank you again for supporting this effort! We do plan to be at the farmers' market again this week if you need a refill of something - Newark Central Park 2pm-6pm on Thursday.

Have a great week!

Trinity & team