Not pictured: Pick-Your-Own Peas!
Lots of heat this week, with not much rain. We have drip irrigation in the high tunnels for the cucumbers and tomatoes, and they still had to fight for water. Squash and cucumbers are coming in a little unevenly, probably due to the heat and lack of consistent moisture. Pollinators are out like crazy, though. All of the flowers on our cover crops of buckwheat are wild with bees, flies and other insects looking for pollen.
Had the first ripe tomatoes and colored peppers on our pizza tonight. Yours will be coming soon (If we can keep the stray chicken out of the high tunnel! She’s been taking bites out of low-hanging tomatoes!). Hope you all enjoy the colors coming out of the garden. Have a sun-filled week!
- Head Lettuce
- Baby Beets
- Spring Onions (use bulbs and greens)
- New Potatoes
- Zucchini, Summer Squash and Patty Pan Squash
- Cucumber (Tues only–Thursday will get more next week)
- Shell Peas (Thursday)
- PYO Shell, Snap or Snow Peas (Tuesday)
- Herbs–dill, mint, parsley, cilantro, basil…
- Head Lettuce
Vietnamese Noodle Salad–from Moosewood Simple Suppers
We loved this simple recipe–lots of different veggies you can throw in for a cool summer meal.
- 8 oz wide rice noodles
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 2 Tbs. dark sesame oil
- 1 tsp. chili paste (I used sriracha)
- 1/4 cup chopped fresh basil and/or cilantro
- 1/2 tsp. salt
- 1 cucumber
- 1 carrot
- 4 scallions
- 4 oz seasoned tofu (optional)
- toasted peanuts
Boil noodles for 5 minutes, till tender. Drain and rinse in cold water. Whisk together lime juice, oils, chili paste, herbs and salt. (For a richer dressing, add 1/2 cup coconut milk and a couple Tbs. peanut butter!) Chop vegetables and tofu and add to bowl with dressing. Add noodles and serve room temperature. Sprinkle on peanuts.
Another farmer I know was recently asked at market when she would have “real vegetables.” She had what I’m sure was a beautiful display of greens: arugula, kale, lettuce, etc. I think what the customer wanted to say was, “When are the squash, carrots and cucumbers coming?” Basically, something other than salad ingredients.
This week we are happy to provide you with some real vegetables. But feel free to make a salad with them anyway : )
- Lettuce (head and/or salad mix)
- Zucchini & Summer Squash (yellow or patty pan)
- Peas (snap and snow)
- Cilantro and/or Basil
- Garlic (green/fresh–use like a regular head of garlic, does not store long)
- Kale (optional)
- Other Herbs: Mint, Dill, Parsley
- Lettuce, Salad Mix, Kale (2 of these)
- Peas (snap or snow)
Here is a great simple recipe from The Moosewood Cookbook that can incorporate a mix of different vegetables all through the season:
Marinated Vegetables–adapted from Moosewood
- chop up a mix of: carrots, zucchini, squash, broccoli, mushrooms, cauliflower..
- steam veggies until tender
- combine about 1/2 cup olive oil with 3-4 minced garlic cloves, salt, pepper
- add chopped herbs of your choice to the oil mix: dill, basil, thyme, oregano, etc…
- add steamed veggies to oil (okay if still hot)
- add other options to this mix: snap or snow peas, scallions, beans, cheese, olives…
- finally, stir in about 1/3 cup balsamic or red wine vinegar and serve immediately
I’m sure you’re enjoying many salads. We will continue to have greens throughout the summer and into fall. This is our favorite vinaigrette from Eating Well:
Mustard-Balsamic Vinaigrette–Eating Well Cookbook
(you can easily cut this recipe in half)
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup canola or other veggie oil
- 2 tablespoon coarse mustard
- 1 tablespoon maple syrup
- 1 teaspooon basil
- salt and pepper
Combine all ingredients in a jar with a tight-fitting lid and shake well. Keep in the fridge.
Pretty much everyone was throwing hay this week, with the first stretch of dry days we’ve had this summer. We were too. After all the rain, now we have all this sun, and the plants are happy, if not a little confused. We are in a transition now, with greens and cool-loving crops slowing down a bit as the heat loving ones start putting their energy into the fruit.
Our two share days may look very different due to this transition, so here is a general list of what may be in your share. If you don’t get it this week, you’ll get it next week. Everyone will get PEAS AND RADISHES, though, so check out the recipe below. Everyone will also get KALE, of which there are several varieties to chose from. Check out this link for a guide to the varieties: Different Types of Kale . At the farm, we grow Lacinato, Red Russian, White Russian and Winterbor/Vates (curly). We will try to have an assortment of choices of kale for those who want it weekly. It’s a very giving plant, and we’re happy to provide it. Also, if you haven’t tried Kale Salads , now is the time!
This week’s veggies:
- Head Lettuce OR Salad Mix
- Kale (Curly, Red Russian, White Russian or Lacinato)
- Snap Peas OR Snow Peas
- Scallions OR Garlic Scapes
- Cucumbers OR Zucchini/Summer Squash
- Head Lettuce
- Snap OR Snow Peas
Sugar Snap Pea and Radish Salad
Adapted from Martha Stewart
- 1/2 pound sugar snap peas (or snow peas), ends trimmed and sliced
- 4 radishes, sliced paper-thin
- 1 teaspoon finely grated lemon zest (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
Toss well. Season with salt and pepper, and serve immediately.