The first of the tomatoes have ripened on our vines, now towering 7-8
feet above the ground in our high tunnels. While we don't have enough
this week for you all, we anticipate having enough to bring for next
week! After that, watch out, it's going to get real. Really tomato-ey.
We had a lovely week of hot dry weather, which has hastened the
arrival of cucumbers and eggplants this week! Then a lovely spot of
rain appeared as if at our command to leave the parched fields
quenched. Great weather we're having.
Here on the farm we have been making HUGE salads, of cucumber or
cabbage or lettuce or beet or carrot, and then storing them in the
fridge to eat throughout the week. Usually a good chopped or grated
salad just keeps getting better ! I top sandwiches with slaw or last
nights chopped romaine salad, which makes eating veggies way easier (
when you don't have to chop every time ).
Just wanted to note that our CSA continues to be free choice for fresh
eating, which means that we ask that you don't take enough to preserve
or share with others beyond your immediate household. Doing so allows
us to continue to offer such flexibility in terms of what you can take
each week. If you are a preserver or a person who likes lots of fresh
juice or you're having friends over and would like to send them home
with extra, just ask us and we can cut you a darn good deal on bulk
veggies. Thanks for understanding !
It felt like fall today during harvest but I can tell it's the height
of summer by the sheer volume of tomato fruit and cucumber flowers in
and around our greenhouses. Get ready for them!
Everyone likes pickles, right? Here's a quick fridge pickle (quickle) recipe:
Chop a generous amount of dill finely, stuff into the bottom of a
quart (or larger) mason jar, throw in some garlic cloves or carrot
coins and cucumbers sliced into thin coins, add a dash of salt and
fill the jar up with white vinegar. They'll be good to eat in a few
hours or after sitting overnight.
There's a great sandwich place near my sister's house in North
Carolina that serves a to-die-for cucumber salad. I've
reverse-engineered the recipe to my best ability and have decided that
they use a base of quick pickles like the recipe above, chop scallions
finely, chop a bit more dill finely, combine all three in a bowl and
toss it in a dressing of yogurt, lemon juice, and a dash each of salt,
pepper and olive oil.
We always love pairing vegetables with bread and cheese (and of course
suggest using a loaf of Wide Awake bread and a package of Crosswinds
cheese for this next recipe).
Squash tartines with herbs
Sautée finely coined summer squash for a minute in olive oil, then add
a splash of water, cover and continue to cook for three minutes till
soft and carmelized. Remove lid, add herbs and lemon zest, salt and
Brush bread slices with olive oil, toast till as crisp as you like,
spread cheese and top with squash slices overlapped. Season with more
salt and pepper to taste.
Here's what you will see in your shares this week!
Green leaf lettuce
See you soon,
-Kara and Aaron