Rain continues apace here on the farm, which is why you haven't seen tomatoes or other hot season crops yet, and also eggplants, peppers and cucumbers all like really hot days , so it's postponing their inevitable arrival by just a bit. We also checked in on the potato field -- little red potatoes are getting bigger by the day! You will see those in the share soon enough, maybe late July?
We had a major planting push this past week, and got many more beets , carrots , beans, watermelon radishes, daikon radishes, turnip and lettuces in the ground this week, so our fall season will be as abundant as our summer one.
New crops this week include cilantro (again!) green beans, and a FEW cucumbers. First come first serve on the cukes but never fear we'll have more in the coming weeks .
Two reminders: please make sure you are current on payments if you are on a payment plan, and if you are a Monday pick up share or may pick up then in the future please be aware the coolbot has moved down the left fork of our driveway about two hundred feet.
Also: no meat or eggs available this week but we will have wellspring forest farm selling shiitake mushrooms for $5 half/ $10 pound.
Recipes will follow below, here's what you will see in your shares this week!
Green leaf lettuce
RECIPES (from Kara!)
I really don't need to make a case for butter. This week I'm really excited to eat things sautéed in butter (scallions, summer squash, shiitake mushrooms and chanterelles) or slathered in it (a nice crusty loaf of bread). Herbed butter is really awesome and versatile:
Pound a clove or two of garlic with a few pinches of salt in mortar and pestle till smooth. Cut butter (we love the Meadowsweet Farm butter that comes in a little tub at Greenstar) into chunks and beat till soft, add garlic, freshly ground pepper and several tablespoons of the minced herbs of your choice: basil, thyme and sage are all great for this. Combine and store in the fridge.
It's still salad season. Make a Caesar style salad with romaine this week. Here's my dressing recipe:
Combine 1 cup olive oil, a big squirt or dollop of spicy yellow mustard, a half cup of grated Parmesan, a quarter cup of apple cider vinegar, a heaping tablespoon of honey and salt and pepper to taste in a jar. Mix with an immersion blender. Serve over torn romaine with croutons and grilled chicken if that's your thing.
This last recipe before Aaron's festival friendly cookbook is a quick, simple, and (I think) unusual -- but delicious side dish to complement most any meal:
Garden vegetables in a basil purée
Blanch beans and chopped summer squash in separate pots of salted boiling water until tender but still firm. (Treat it like pasta: keep tasting to check their progress.) when finished, let cool and toss in a basil purée: combine a clove of garlic, salt to taste, a cup of basil leaves and 1/3 cup olive oil in a food processor; blend till smooth. Blanching the basil leaves briefly in boiling water will help keep the sauce a bright green.
Since it's grassroots festival weekend, and at least some of you will be journeying to Trumansburg to get your groove on, we thought we'd highlight some festival friendly ideas for eating your veggies !
Cabbage salads - chop cabbage cilantro and carrot - toss with lemon juice and salt and pepper. Great with grilled anything .
Grilled squash (good for bigger squash) -slice squash into strips , marinate for a few hours in soy sauce, rice vinegar, scallions . Toss on the grill and cook until they are browned.
Romaine salad 'boats' - peel individual leaves off a head of romaine . Top each 'boat' with grated beet, sunflower seeds, feta cheese, and hard boiled egg pieces, along with a great dressing. Makes an excellent appetizer!
See you soon,
Kara and Aaron