In the share this week: 1 bunch beets 1 head cabbage 2 zucchini 3-4 sweet onions 1 bunch cilantro 1 bag salad mix 1 bunch curly kale Thoughts from Farmer Anna: It definitely feels like summer this past week! The heat and humidity are here, we've been hitting up plenty of splash parks with the kiddos, and I've finally had to start irrigating the farm fields. It is nice to have a break from the rain, and the warm season crops seem to be growing like crazy with all of this sunshine! The tomatoes are just starting to come on now, so you will definitely see those in shares next week. This week we do have a limited amount of slicer and cherry tomatoes available for anyone to add on to their share or swap if you have a customizable share. Cole and I harvested our garlic crop last week and I'm really pleased with our yield this year. I tried a different management strategy for the garlic this year and it seems to have paid off big time. The crop is now drying for a couple of weeks, and after that you will start to have these tasty heads in your shares for much of the rest of the season. We even have enough nice large heads to save for planting again in the fall! The share this week has the last of several cooler weather crops, before we transition into the classic summer veggies. I'm excited about the recipes that Maria has found for us this week. We really love to eat all sorts of tacos. I've never tried beets in a taco, but their sweet earthy flavor is so delicious with tangy citrus and rich cheese. The cilantro lime coleslaw is a perfect pairing for these tacos! Or if the beet tacos feel too experimental for you, use this coleslaw on fish tacos. The cabbage is a one-week only crop, but we tend to use a head for several recipes. I love cabbage in soups, or sauteed with onion as a side dish. Our son Robin received a cabbage plant to grow himself as part of a program for 3rd graders. We just harvested his cabbage this week and he has found a recipe that he'd like to try: https://www.inspiredtaste.net/37742/sauteed-cabbage-recipe/ . He is certainly turning into a little foodie and loves to experiment with new recipes! I hope you all have a wonderful 4th of July holiday this week! My sister is in town from Los Angeles and we are looking forward to spending lots of time with her. Enjoy your celebrations, stay cool and eat lots of tasty veggies! Recipes from Maria: Roasted Beet Tacos Ingredients For the roasted beets: 3 medium beets scrubbed 1 tsp ground coriander seed 1/4 tsp ground cumin 3 tbsp freshly squeezed lime juice 1/2 tbsp brown sugar For the tacos: 6 medium tortillas (or 8-10 small tortillas) 1/2 cup queso fresco roasted beets pico de gallo or other chunky salsa of choice fresh chopped cilantro and onion (for serving) Instructions For the roasted beets: Preheat the oven to 375 degrees. Wrap each of the beets tightly in tinfoil and place them in a glass baking dish. Roast until tender all the way through, about 60 minutes. Remove the beets from the oven and let them cool for 10 minutes. Unwrap the beets and remove the peels - they should slide off easily. Cut the beets into small cubes and place them in a glass or metal bowl (to avoid staining!). To the bowl, spices, lime juice, and sugar and stir. Add more sugar, lime juice, or salt to taste. Let the beets marinate in the mixture for at least an hour before serving. For the tacos: Heat your tortillas over medium heat in a dry skillet to warm and soften them. Spread a generous dollop of queso fresco onto the tortilla, followed by a spoonful of marinated beets. Top with pico de gallo, fresh cilantro, and onions. Cilantro Lime Coleslaw Ingredients ¼ cup olive oil up to ¼ cup water or apple cider vinegar or lime juice ½ cup chopped green onions (4-5 whole green onions) ½ cup cilantro leaves (about ½ bunch) 1-2 garlic cloves ½ tsp salt 2 limes, juiced (about 3 tsp lime juice) ½ cup Greek yogurt, regular yogurt, sour cream or mayo (or any combination of these) 3-4 cups shredded green cabbage ½ cup julienned carrot (optional) ½ cup shredded red cabbage (optional) Instructions Combine all ingredients except the water and cabbage (and carrots, if using) in a blender. Pulse until the ingredients are combined, yet some green leaves are still visible. The consistency should be similar to salad dressing, so if you used Greek yogurt, sour cream or mayo, you might need to thin. Taste first, and thin using either water, apple cider vinegar or lime juice as desired starting with 1 tablespoon. Stir well after each addition and taste. When the sauce is ready, place the cabbage (and carrots, if using) in a very large bowl and add sauce. Stir well using two forks or a pair of tongs. Let the coleslaw sit in the fridge for about 30 minutes for the flavors to develop. Serve cold with beet tacos!