Romaine Calm: Week Four is Here!
Happy Fourth of July!
We hope you're enjoying the holiday weekend with family, friends, and fireworks. Everyone, romaine calm — we’ve got something a little different to shake up your share this week!
The online store opens at 12:00 p.m. on Saturday and will stay open through the end of the day Tuesday.
The link to the store is below. Keep your eyes peeled! We will have a few new items this week.
This Week’s Salad Club Share Includes:
Romaine Lettuce
Beets
Green Onion
Silver Slicer Cucumber
Romaine lettuce is great chopped and tossed in a salad, or you can use the leaves as wraps.
Beet tip: Lately, we’ve been steaming veggies with almost every dinner. We chop off the beet greens (save those — they’re great sautéed or tossed into a salad!), halve the beets, and steam them in a basket until tender. A little salt and pepper at the end is all you need! If we have them in our fridge, we’ll also add carrots and zucchini to the steamer basket.
Cucumber pickle alert: Building on last week's video, if you combine cucumbers, green onions, and chili with a 2% salt brine, you'll end up with an easy Korean cucumber pickle. The video linked below offers three different recipes to try. If you’ve still got cucumbers from last week, this might be the perfect way to use them up:
▶️ Korean Cucumber Pickle Video
👨🌾 A Quick Story About Matt
We thought we’d share a short version of Matt’s backstory and why you’ll see so many Asian recipes in our newsletters.
Matt's love for Asian cuisine began in kindergarten while living in Fort Huachuca, Arizona. His best friend’s mom was from Korea, and whenever Matt visited after school, she introduced him to dishes like fish pancakes, rice cakes and tteokbokki. By the time he graduated high school, Matt was torn between studying plants or pursuing culinary school. Thankfully for us, he chose plants, but he never stopped cooking.
In 2019, at TomatoFest, he pulled out a wok and stir-fried veggies from that week’s harvest. That moment sparked his journey into food vending, where he began selling Chinese food and fried rice at local music festivals.
Now, he’s back to growing food and thrilled to share some of our favorite recipes with you each week.
We appreciate you and thank you for trusting us to grow your food!
Matt and Allie
That One Farmer Guy