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Celebrate the Fourth of July with Local Food

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Celebrate the Fourth of July with Local Food
This Week's Vegetable Harvest:
  • Baby Leeks
  • Romaine Lettuce Heads
  • Fresh Basil
  • Rainbow Swiss Chard
  • Zucchini - note: we grow both yellow and green zucchini!
  • Yellow Popcorn
  • Garlic Scapes - use in place of garlic
  • Cucumber
  • Wheat Berries - from Janie's Mill in Ashkum, Illinois

This Week's Fruit Harvest:
  • Sweet Cherries
  • Red Raspberries
  • Rainier Cherries
Farm Journal
Good evening from the farm!
With a holiday weekend ahead, we'll keep this week's newsletter short, sweet and focused on food! We're eager to get into the kitchen with the early summer harvest to prepare dishes for multiple family and neighborhood celebrations this week. On the holiday menu, we'll feature summer wheat berry and green salads, snacks (namely, caramel popcorn) and cherry desserts.
We'll be delivering shares next week (the week of July 4th) as we normally do, which means pick-ups on Wednesday and Thursday. As always, please don't hesitate to reach out if we can help to accommodate your travel schedule or family needs. 

We wish you, your family, and friends safe, delicious Fourth of July holiday celebrations!

~ The Miller Family and the Prairie Wind team
Notes from the Farm Kitchen
Wheat berries are whole wheat kernels, which are a high-protein wheat used for a variety of purposes grown by our fellow Illinois farmer, Harold Wilken of Janie's Mill. Their slightly sweet, nutty flavor and al-dente texture work well in savory meat and vegetable dishes and grain bowls, as well as in desserts and breakfast dishes. Wheat berries are the whole, complete grain, so they provide you with the maximum fiber, protein, essential oils, B vitamins, and other nutrients. Wheat berries are best stored in your refrigerator or freezer. (Photo credit: Janie's Mill)
The Rainier cherry is an attractive golden-yellow cherry with a bright red blush. These delicately flavored sweet cherries are best enjoyed fresh and sometimes bruise so handle carefully. They are beautiful on a platter of mixed cheeses and meats, and we also enjoy them sliced and pitted in a fresh lettuce salad with goat cheese and sliced almonds.
The harvest of full-size leeks typically doesn't start until sometime in August. In the meantime, we like to harvest and cook with tender baby leeks. This week the diameter of the leeks is about the size of your finger. As with full-size leeks, you'll need to trim off and discard the top third of the green leaves. Leeks are great roasted, grilled or sautéed. We substitute baby leeks for onions in our scrambles or pasta dishes.
Seasonal Recipes in the Farm Kitchen

Grilled Romaine Salad

Versatile Whole Grain Berry Salad

Caramel Popcorn

Cherry Crisp

Baked Eggs in Chard Nests - use your baby leeks instead of the large ones!

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