Nothing says summer like fresh, locally grown produce. With such an abundance and variety of vegetables and herbs to choose from, deciding what to do with it all can be daunting. The Drumlin Farm team shares some tips on how to use the bounty found at our farm stand and in the seasonal CSA.
Summer Squash
These heat-loving crops grow so fast that we have to harvest them every other day to keep them from getting too gigantic! On the farm, we grow several different varieties of green, yellow, and striped squash, each of which have slightly different flavor profiles.
This versatile vegetable shines on its own when grilled, roasted, or stir fried. It also adapts well to many forms; shaved into noodles, fried in fritters, stuffed with filling, or baked into breads and cakes. Few veggies work as well in both sweet and savory settings as summer squash!
Greens Galore
Step aside, boring lettuce, the greens grown here on the farm are much more diverse and flavorful than what you can find at the store.
Want to spice things up? Try a spicy mustard mix, made up of a combination of colorful mustard greens. From the peppery Mizuna to the sharper bite of Wasabina, each variety has a unique flavor profile. Use them in sandwiches, add to soups and sautés, or pickle them to preserve the crunch. If you’re not feeling adventurous, don’t worry—we also have your classic iceberg and romaine lettuces, although they’re much more flavorful and fresher than what is typically sold at the supermarket.
Wondering what Tokyo Bekana is? A cross between Napa cabbage, Bok choy, and lettuce, it’s great cooked or raw. Roast or grill it to bring out its subtle nutty flavor or add to stir fries for a succulent crunch.
Root Veggies
Summer might not be peak season for all root veggies, but some thrive in the warmth. Unlike the spicier radishes of spring, summer salad radishes tend to be milder with a crisp bite—perfect for slicing into salads or quick pickling. Beets, with their earthy sweetness, can be roasted, grated raw into slaws, or even blended into smoothies for a nutrient boost. Don’t toss the tops! Beet and radish greens are tender and delicious when added to stir fries.
Hakurei turnips might be the most underrated of the bunch. These small, white Japanese turnips are tender and slightly sweet—so much so that their flavor shines when thinly sliced and eaten raw. They also roast beautifully and caramelize in the oven, making them a great addition to grain bowls or veggie medleys.
Kohlrabi
With its mild, sweet crunch, Kohlrabi tastes like broccoli and an apple merged together. Peel off the fibrous outer skin, then cut into matchsticks as a vessel for dips, or slice thinly with carrots and cabbage (also sold at the farm stand) to make a fresh slaw. It’s also excellent roasted or pan fried. Don’t forget the stems and leaves—they are great in soups and sautés!
Taste for Yourself
As the season progresses, expect to see a rainbow of other favorites at the farm stand. Tomatoes, hot peppers, tomatillos, scallions, carrots, an experimental batch of okra, and more will make appearances throughout the summer. Visit the farm stand on Saturdays and Sundays from 10:00 am-4:00 pm or drop by the produce fridge near the visitor center any time during sanctuary operating hours. Can’t make it to Lincoln? We’re also at the weekly farmers market in Union Square, Somerville.
As a small, sustainable farm, the availability of certain items varies based on the weather and other factors, so check back regularly to see what surprises we have in store!
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