Weekly Harvest
| swiss chard
turnips
broccoli
lettuce
cucumber
summer squash
kale
bok choi
collards
fennel
various herbs
berries
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| Roasted Kohlrabi | Thanks to member,
Heather Hahn Sullivan
From allrecipes.com
Ingredients 4 kohlrabi bulbs, peeled 1 tablespoon olive oil 1 clove garlic, minced salt and pepper to taste 1/3 cup grated Parmesan cheese Directions Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
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Edible Classroom - come and see...
I spy with my farmer's eye... the shell of a dragonfly nymph.
Dragonflies have 3 life stages: egg, nymph, and adult dragonfly. They  spend most of their life in the nymph stage, swimming underwater. When the nymph is fully developed and ready to complete its metamorphosis into an adult, it will climb out of the water, up the stem of a plant and shed its skin. The skin, or the exuvia, is left behind on the stem, and the adult dragonfly will fly away to hunt for food. Dragonflies are predators and will eat mosquitoes, flies and other insects. Visit the small pond in the Edible Classroom and see if you can spot an exuvia or two.
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Share Duty Days
Saturday, July 23, 10 am -1 pm
Saturday, August 6, 10 am -1 pm
Saturday, September 3, 10 am -1 pm
Family Work Days
Saturday July 23, 10am-Noon
Saturday August 6, 10am-Noon
Remember: Wear closed toe shoes, dress for the weather, bring a waterbottle, and be prepared to get dirty!
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Upcoming Events
 Food Preservation Series - for beginners
Blanching and Freezing
Tuesday, June 28 at 7pm, $20/adult/class
Learn to preserve your excess produce. In this class we will go over how to freeze pesto, berries, and how to blanch and freeze leafy greens. Open to the public.
More info...
 Growing Gardeners - 3 week series for ages 10-14
Tuesdays 4-5:30pm, July 12,19,26 $60
Learn about growing and caring for food crops. Students will start seeds in the greenhouse, learn about successional planting, and bring home vegetables. Open to members.
More info...
 Farm to Belly - Cooking classes for ages 5-10 and a grownup
Fridays 10-11:30, July 22,29 August 5,19 Parent-child pairs will work with the freshest farm ingredients to prepare snacks and lunches. Recipes include veggie sushi, pesto and pizza! Open to the public. More info... See here for a complete listing of classes and events
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