Happy August all! Almost everything is ready in August! It looks like the sweet corn patch that my father, Wilder, has been dedicated to this summer will yield some nice ears in the next couple of weeks. More August goodness to look forward to…
- Summer Salad Mix
- Summer Leeks: try this or other versions of Tomato Leek Quiche
- Beets with greens: try a Raw Beet Salad
- Tomatoes (small slicers, cherries and salad toms)
- Broccoli OR Cauliflower
- Beans (Royal Burgundy and Golden Wax): see recipe below
- Optional: Summer Squash, Zucchini and Kale
- Herbs: Dill (Thursday)
- PYO herbs and flowers (Tuesday)
- Summer Salad Mix
One of my favorite things to cook with fresh, new snap beans (any color will do) is this hard-to-find recipe from Moosewood Celebrates. If you search around on-line, you will find similar recipes from Sri Lanka or Thailand, but this recipe is simpler and amazingly flavorful.
Curried Coconut Green Beans
- ½ tsp black mustard seeds (optional)
- 2 tsp veg oil
- 2 onions, minced (about 2 cups)
- 1 small red onion, minced
- 1 ½ tsp ground cumin
- 1 tsp coriander
- 1 tsp salt
- ½ tsp turmeric
- ¼ tsp ground black pepper
- 1/8 tsp cinnamon
- 1/8 tsp cayenne or ¼ tsp red pepper flakes, or to taste
- 1 lb green beans, trimmed and cut into 2-in pieces (about 3 ¾ cups)
- 2 tsp mirin or 1 T brown sugar
- ¾ cup coconut milk, or reduced fat coconut milk
If using black mustard seeds, warm the oil in a large saucepan on medium-high heat and sauté the seeds until they begin to pop. Add the onions and red onion and sauté for 5 min stirring often. When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, black pepper, cinnamon, and cayenne or red pepper flakes. Stir constantly for 2 minutes. Add the green beans and mirin and cook for 2-3 minutes. Pour in the coconut milk, cover, bring to a simmer, and then reduce the heat to med-low. Simmer until the beans are tender, about 15 minutes. Serve hot.
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.
This week we were definitely enjoying the end of roller-coaster weather and the start of what feels like (do I dare say it?) summer. Thanks to our brand-spanking-refurbished WALK-IN COOLER, we are able to store your veggies more easily and cool them quicker.
Lots of greens to go around this week:
- Head Lettuce
- Salad Mix
- Pac Choi
- Beet Greens
- Swiss Chard OR Kale
- Broccoli (Tues)/ Radishes (Thurs)
- Salad Mix
This week you have Pac Choi (or Bok Choy–which is a larger variety), an Asian Cabbage high is Vitamin C and A. Great for stir frys with beef or pork, you can also chop it up in a slaw or do a veggie stir fry. This recipe from Food Network is a simple stir fry: Bok Choy with Ginger and Garlic
We seem to be a little topsy-turvy with our harvest as this summer kicks in: Zucchini is almost ready but beets are still heading up. Some tomatoes are ripening while our first summer spinach is almost here. Can’t say I can explain any of this, but it makes for an interesting harvest! I can say that all will come–apparently in its own time.
Because our CSA week is spaced between Tuesday and Friday, members will likely receive slightly different shares. Here is a list of some “for sures” as well as some “possibles.” I’ve added some recipes below to enjoy with this weeks (and last week’s) produce. As always, enjoy…
Salad Mix (with edible flowers)
Braising Greens (beet greens, Swiss chard OR kale)
(Possibly: snap peas, tomato, pepper, zucchini, garlic scapes, asparagus)
Snow Pea and Radish Salad With Ginger-Lime Vinaigrette
- 8 radishes, thinly sliced
- 1/2 cup chopped scallions
- 1 tablespoon salt
- 1 pound snow peas, trimmed (*CSA members received 1/2 lb)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Whole-Wheat-Battered Shrimp (you can skip this and just make salad!)
Toss radishes and scallions with 1 tablespoon salt in a strainer, and let sit for 15 minutes; rinse and drain. Bring a large pot of salted water to a boil; add snow peas. Cook peas until bright green and just tender (2-3 minutes); drain. Fill a large bowl with ice water; plunge peas into ice water, and drain. Combine lime juice, vegetable oil, and ginger in a salad bowl; mix well using a whisk, and add 1/4 teaspoon salt and pepper. Add radishes, scallions, snow peas, and cilantro to bowl with the vinaigrette; toss to coat the vegetables. Serve with Whole-Wheat-Battered Shrimp. —by Mark Bittman
Salad in a Jar
Use a quart mason jar for a large salad or a pint for a small one. Dressing goes on the bottom, along with anything in big pieces, like chopped ham, radishes, carrots or cukes. On top of that, add things like cheese, nuts or croutons that you don’t want to get soaked. On the top add your fresh greens, cut the size you like. When you are ready to eat your salad, shake the jar and pour into a large bowl. The dressing will be last so it won’t soak your salad until you are ready to eat it. Salad in a jar can be made the night before and stored in the fridge.
Savory Roasted Broccoli
2 heads of broccoli or a dozen side shoots (dried well)
2-3 Tbs. of olive oil or butter
2 cloves of garlic (or garlic scapes-2 chopped in 1 in. slices)
Salt and pepper
Juice of half a lemon (2 Tbs.)
3 Tbs. parmesan cheese
Slivered almonds (optional)
Cut up broccoli and toss with olive oil, garlic, salt and pepper in a roasting pan. Roast at 375F for about 15-20 minutes, tossing at least once during the roast. Remove when broccoli is just a bit brown but not too crispy. Toss with the lemon and parmesan and enjoy!
Kale Sauteed with Bacon, Scapes and Lemon
From The FarmersKitchen: The Ultimate Guide to Enjoying Your CSA and Farmers’ Market Foods by Brett Grohsgal and Julia Shanks 2011
2 Slices bacon, diced
½ lb kale (or other braising greens), coarsely chopped
2-3 garlic scapes, chopped
¼ tsp chili flakes (optional)
Juice of ½ lemon
Salt and pepper to taste
- Heat a large skillet. Add the bacon and cook until the fat starts to render and the bacon begins to brown. Drain off excess.
- To the bacon pan, add the scapes and chili flakes, and then the kale. Cook for 3 minutes (cook for 2 min if you use beet greens), or until kale is wilted and tender.
- Season to taste with salt and pepper. Squeeze lemon on top just before serving.