Happy Summer! Hot weather means happy veggies and happy farmers! 
We’re so thankful to our peers in the farming community and those who have served as mentors to us in this journey. We couldn’t do it without the support and guidance of those who came before. One of our favorite mentors is Curtis Stone. He’s an urban farmer in Kelowna, BC who has created a fantastic model for urban farmers like us; he makes many useful blog post and youtube videos. Check out his website here: http://theurbanfarmer.co/
Also, fear not! We will have fruit again this season, but our fruit growers are still recovering from the cold spring and are waiting on the fruit trees to ripen. Hopefully there will be cherries next week! 
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-Baby bok choi
-French breakfast radishes
-Japanese salad turnips
-Baby romaine lettuce
-Baby butter lettuce
-Red butter lettuce
-Rainbow chard
-Dino Kale
-Green onions
-Sugar snap peas
-Summer squash
Standard Bakery Organic Country Semolina Bread
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Kohlrabi!
Kohlrabi may look like a weird alien vegetable, but it sure is tasty! I think it tastes similar to broccoli stems but with a slightly sweeter flavor. It can be eaten cooked or raw, but you should make sure you peel it before you eat it because the skin can be somewhat tough. 
Kohlrabi Carrot Fritters with Avocado Cream Sauce
  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)
  1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
  4. Serve fritters with avocado cream and sliced green onions.
You can find a few other tasty recipes here: http://www.thekitchn.com/5-tasty-ways-to-prepare-kohlrabi-60321
See you at the farm stand this week!

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