Most of you know us from our Summer CSA newsletters, but we would like to quickly re-introduce ourselves to those of you who are new.  As second generation farmers, Norm and Cinda Lehne have been farming for over 34 years.  Norm's parents, Myron and Helen, were the first to farm this land.  Purchased in 1940, Myron and Helen began growing nursery stock and later added walnuts.  Myron turned over the farm to his two sons, Norm and Ray.  Norm and Cinda began a u-pick farm in 1974 and replaced the walnuts with hazelnuts.  Today Norm and Cinda still have a u-pick garden and go to farmers' markets with a selection of their produce.  Norm and Cinda's son, Glen, and his wife, Wendy, were members of a CSA in Omaha, Nebraska, and have assisted in developing the CSA for the farm.  This endeavor has been very successful thanks to all of you!  Glen and Wendy live in Vancouver, WA, with their two children, Ashlynn and Kylie, who are 8 and 6 years old.  They drive down on the weekends to help out on the farm.

In addition to all that the Lehnes do, this labor intensive CSA requires more help.  Our wonderful picking and packing crew consist of Sharon Hawkins (& family), and the neighbors across the street, the Wheatons.  Sharon is in charge of picking all the greens (our beloved Kale and Swiss Chard), the herbs, and other vegetables such as beans, tomatoes and peppers.  The Wheatons assist Norm with various farm chores and the Friday afternoon packing.  Recently we secured the help of Katelynn Germond and Gina Nelson, both very familiar with the Lehne Farm.  We do not know what we would do without all this help!  They are the reason you have such a wide variety of wonderful produce each week!

This week you will notice the fresh picked melons.  These are a special treat and often are referred to by faithful customers as "Norm-a-lopes"!  You can't buy these melons in the grocery store!  Norm picks all our melons and you can be confident that they are very sweet and delicious.  Over the years, Norm has experimented with many varieties of melons.  We grow the ones that have passed the "Lehne Taste Test"!  They are ripe and ready to eat now, please store in the refrigerator if you can't eat them right away...Enjoy!

In this week's box:

• Cantaloupe

• Blue Lake Beans

• Kohlrabi

• Broccoli

• "Candystore" Corn

• Cauliflower

• Bell Peppers

• Gypsy Peppers (Sweet)

• Tomatoes

• Summer Squash

• Herb of the week: Summer Savory (great with your beans.)

Have you ever eaten a kohlrabi?  These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems.  The word kohlrabi is German for cabbage turnip (kohl as in coleslaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.  We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.  (www.elise.com)  We think you will enjoy it and maybe it will become one of your family's favorites as a cool refreshing summer snack.  Go to www.myrecipes.com for more delicious recipe ideas that are sure to make your eating experience even better!

We like to eat kohlrabi like raw carrots.  Just peel them, slice them, and dip them in your favorite party dip!  They are an added bonus to any relish tray...Enjoy!

SUBMITTED BY: Valerie S. on www.allrecipes.com "When I was a nanny in Germany, this recipe was one I'd make often for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too."

INGREDIENTS

4 kohlrabi bulbs, peeled and cubed

 1/2 teaspoon salt

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

3 tablespoons cream

1 teaspoon salt

1 teaspoon ground nutmeg

2 teaspoons white pepper

1/2 bunch fresh parsley, chopped

DIRECTIONS Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

1 Head Broccoli

1 Medium red onion

1 Cup raisins

1/2 Cup sunflower seeds

1/2 Cup pumpkin seeds

6-8 slices bacon, cooked & crumbled

Dressing:
1 cup mayonnaise, 2 tablespoons cider vinegar, 3 tablespoons honey.  Whisk together.

Cut broccoli into small pieces and place in a bowl.  Chop the onion & add to broccoli.

Add remaining ingredients and stir.  Add dressing and allow to marinate in refrigerator for an hour.

Could substitute cauliflower for Broccoli.  Also you can substitute seasoned rice vinegar for cider vinegar.

2-4 large Bell Peppers, cut into strips

1-2 Zucchini or other summer squash, cut into bite-sized slices

1 medium red onion, sliced thin

1-2 cloves garlic, chopped

1/2 tsp salt

1 tsp cumin powder

1/2 tsp chili powder

1/2 tsp garlic powder

1-2 T extra virgin coconut oil

Tortillas

(Other assorted toppings: Sour cream, grated cheese, chopped tomatoes, salsa, olives, guacamole and cilantro)

Mix salt, cumin, chili powder and garlic powder together in small bowl and set aside. 

Heat skillet on medium high heat and add oil.  When oil is hot, not smoking, add onion, sauté 2-5 minutes until soft.  Reduce heat to medium and add bell peppers and summer squash, sauté another 5-7 minutes until soft and starting to brown.  Add mixed spices from bowl and cook one minute until fragrant.

Take off of heat and serve in warm tortillas and top with desired toppings!