Week Six

Week Six Shares

Week Six Shares, June 29th

Our shares are bursting at the seams this week, definitely rewarding to share the harvest with you all! We've been working hard to make this season a good one, plenty of wonderful surprises left! Our sweet corn is tasseling, our purple heirloom islander peppers are turning color and the tomatoes are still coming along slowly but surely! 

Our mini/baby carrots have been very interesting to grow - we had a rainbow variety with the normal orange color but added a purple, white and yellow variety. Some didn't turn out as well as we'd hope but the next sowing should yield better results. We're hopeful for it! Hopefully the ones this week will still be just as enjoyable in a salad or added to any dish!

Week Six Contents Include:
Sweet Onions
Mini/Baby Carrots
Green Beans
Red Cabbage
Green Cabbage
Sweet & Hot Peppers
Cherry Tomatoes
Beefsteak Tomatoes


Roasted Cabbage Wedges with Onion Dijon Sauce

½ medium green cabbage (about 1½-lbs)
1 TB. garlic-infused olive oil (or regular olive oil)
salt & pepper

3 TB. butter
2 TB. minced fresh onion
1 TB. Dijon mustard
½ tsp. minced garlic
pinch (1/8 tsp.) each salt and pepper
optional: chopped chives or parsley for serving


  1. Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
  2. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
  3. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
  4. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).
  5. To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.

via An Oregon Cottage


Creamy Yogurt Cucumber Salad Recipe

1 cup non-fat plain Greek yogurt
3-4 seedless cucumbers, sliced thinly
¼ red onion, thinly sliced and roughly chopped (Or use the onion in your share!!)
1 clove garlic, pressed or minced finely
juice from ½ lemon
¼ cup chopped fresh dill, plus more for garnish
¼ cup chopped fresh mint, plus more for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


  1. Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

via Foodie Crush