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A Good Growing Week—and Cantaloupe Season Begins
This has been one of those weeks farmers appreciate: a healthy mix of rain and sunshine. The soil has stayed moist enough to keep crops growing, while the stretches of sun have given us time to cultivate, harvest, and keep planting.
Even in the middle of summer harvest season, we are continuing to seed the crops that will keep your boxes fresh in the weeks ahead. We’re planting regular successions of lettuce and other salad greens, along with radishes, cilantro, dill, scallions, and more. These quick-growing crops require steady planting; if we want to harvest something every week, we need to be planting something nearly every week.
We’re also excited that cantaloupe season is beginning.
The cantaloupes in this week’s offerings are not grown here at Millsap Farm. We purchase them through Amish produce auctions, where local and regional growers bring their crops to be sold. These melons are conventionally raised, rather than certified organic or grown according to our farm’s usual practices.
We want to be clear about that distinction so you can make the choice that works for your household. We also include them because they are exceptionally sweet, flavorful, and one of the real pleasures of midsummer. We think they’re delicious, and we’re glad to be able to offer them while the local season lasts.
Thank you for eating with the seasons and supporting the work of planting, tending, and harvesting week after week. We hope you enjoy this week’s box, and perhaps a cold slice of cantaloupe on a warm afternoon.
—Millsap Farm Crew
Roasted Potato and Green Cabbage Salad
Ingredients
Prep time: 10 mins | Cook time: 30 mins | Servings: 4 people
1 lb new potatoes, washed
2 tablespoons olive oil
Salt and pepper to taste
2 cups green cabbage, thinly sliced
2 scallions, sliced
2 ribs of celery, chopped
2 tablespoons lemon juice
Instructions
1. Preheat oven to 425°F (220°C).
2. Cut the new potatoes into quarters and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
3. In a large bowl, combine sliced green cabbage, chopped scallions, and chopped celery.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make a dressing.
5. Once potatoes are roasted, add them to the cabbage mixture. Pour the dressing over the salad and toss to combine. Serve warm or at room temperature.