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Happy Fourth Everyone!
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Happy Fourth of July!
 

We are happy to be farming in the fertile soils of the Midwest- in our nations greatest resource. We have such rich soil that Margaret, who works on Seeds Farm, thought that all our fields had been burned! This was the first time she saw the fields of the midwest while she and her husband were driving to Minnesota from New York. It's easy to take our deep topsoil, flat fields, and rock free (almost) land for granted.

This week we've been working on successional planting. We plant crops, like broccoli, carrots, cucumbers, lettuce, and more every few weeks to ensure we have a steady supply. In the picture above, you see broccoli and cabbage being planted for the fourth time this season. These specific ones above were planted for fall production. Can you believe we're already thinking of fall?! We just started summer!
Bill and Margaret waving from the melon field. All the cantaloupe and watermelon have many flowers now, and once they are pollinated by the busy bees that live just 100 feet away in hives (and the natural pollinators that surround us), they will turn into delicious melons!
The cherry tomatoes in the hoophouse had a jump start on the season. Because the area is protected from the cool spring weather, we were able to plant these weeks ahead. As a result, we have our first cherry tomato ripening up, and more about to soon.
In your box you'll find kohlrabi, fennel, a new variety of kale, head lettuce, peas for some, summer squash for some, broccoli, mini onions, spinach or salad mix, and basil. 
This week we are trialling a plastic liner for our boxes. You can take this liner home! We'd love to hear your feedback on the liner, so feel free to drop us a line. (The photo above us my wonderful dad waking up early to help me pack the truck with boxes for delivery, thanks Dad!)
Broccoli Cheddar Oven Risotto
  • 4 cups vegetable broth
  • 1 bunch broccoli, cut into small florets
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • ½ small red onion, finely chopped
  • 1 ¾ cups arborio rice
  • ¼ cup dry white wine
  • Kosher salt and freshly ground pepper
  • 1 cup grated sharp cheddar cheese (about 4 ounces)
  •  
1.Preheat one to 425 degrees F. Make sure two racks are positioned so the broccoli can be near the top of the oven and the risotto pan can be placed near the center of the oven. Bring broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
2.Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and stirr occasionally, until slightly softened, about 2 minutes. Add rice and stir to coat with butter. Pour in wine and cook until evaporated, about 1 minute. Add hot broth, salt, and pepper to taste; bring to a boil. 

Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice mixture and broccoli once halfway through cooking. Bake until most of the liquid has been absorbed in the rice and the broccoli is tender, about 20 to 25 minutes.
3.Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy. Add more hot water if needed to loosen, then stir in the broccoli.
Prep Times
  • Prep: 5 Minutes
  • Cook: 30 Minutes
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