This weeks’ share: 1 pound red onions, 2 pounds Satina Potatoes, 3 butternut squash, 1 pound green curly kale, 2 heads of lettuce, 1/4 pound French Gray shallots.
The shallots are tiny but pack a-lot of flavor. They are great added to salad dressings, slowly sauteed in butter until they become crispy, or in any recipe calling for shallot. We planted these last fall, harvested them mid summer, let them cure in the barn loft, and are enjoying them immensely. We hope you enjoy them too!
On the menu at our house this week are:
Baked butternut squash with crispy shallots sprinkled on top
Chunked and boiled potatoes served warm with minced shallot, parsley, butter, and sour cream
Red onion and lettuce Salad with shallot vinaigrette.
There’s also a traditional Portuguese soup of Kale and Potato
about 1 pound kale, 2 pounds potatoes, 2 quarts water, 1 teaspoon salt, extra virgin olive oil
Remove stems from the kale, wash the leaves, and cut into ribbons.
Peel the potatoes and chop them very fine. Bring the water to a boil with the salt. Add the potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning. Add salt and pepper if desired. This soup is good served with a spicy sausage.
Next week you will get another bag of red turkey wheat flour. Sweet potatoes are coming soon as well as more greens and lettuces and broccoli. Hopefully the next carrots will be ready early October.
Summer crops are slowing down and we are feverishly moving irrigation rigs around the farm to water the fall crops while it is 90! degrees out. There will be more greens coming in the next couple weeks as well as root crops, broccoli, sweet potatoes.
This weeks’ share; 1 head green bibb and 1 head summer crisp lettuce, 1/2 pound arugula, 1/2 pound aji dulce peppers, 1 pound red torpedo onions, 3 pounds purple viking potatoes, 1/2 pound garlic.
The aji dulce peppers look hot but are not. Their heat is like black pepper. The also have an astounding fruity flavor package. We love them raw in an onion and aji relish on just about anything. They are great added to a pot of beans, pickled, added to lemonade, in a simple syrup poured over ice cream or cake, or in cocktails.
The onions and potatoes have been stored in our cooler so will keep best for you in the refrigerator too. The garlic can be stored out of refrigeration.
Purple viking potatoes are white inside and have a sweetness to them. Try roasting them and serving with arugula pesto on top and a side of aji dulce relish.
Share contents: 1 pound okra, 4 poblano peppers, 4 sweet Italian peppers, 1 pound red onion, 2 pounds Desiree potatoes, 2 butternut squash, 1 bunch hakurei turnips.
If you de-seed the poblano peppers they do not have much heat. If you want them to be spicy, use with the seeds.
The butternut are ready to eat but also will keep for weeks if you’re not ready to eat “winter” squash yet. Keep them in a cabinet or on the counter, not refrigerated.
Try eating the turnip greens! They make a great pesto.
They are also awesome in green goddess dressing. Make the dressing and use it as a dip for the raw trunips and sweet peppers.
Green Goddess Dressing
greens of the turnips in combination with chives, parsley, cilantro, basil, 1 tablespoon lemon juice, 1 tablespoon champagne vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 anchovy fillet (optional), 1/2 cup creme fraiche or sour cream, 1/2 cup mayonnaise.
Combine everything in a blender. Turn on at low speed and blend until smooth, scraping down the sides as needed. Transfer the dressing to a storage container, cover, and refrigerate until ready to use.
This dressing is also good on roasted potatoes and roasted okra!
This weeks’ share contains: 3 yellow bells and 4 sweet Italian peppers, 1/2 pound garlic, 3 torpedo onions, 1 pint cherry tomatoes, 1 pound Arugula!, 1 bunch radish, 2 fennel bulbs, 2 pounds beets.
We are at a crossroads between hot summer crops and fall…these are possibly the last tomatoes, the last big harvest of peppers for awhile, and the beginning of greens. There will be more eggplant and peppers before its over but not as often. Winter squashes are on the way as well as lettuces. Later, sweet potatoes, carrots, and broccoli.
The garlic will keep best outside the fridge, in a dark-ish, dry spot on the counter or in a cabinet.
The arugula and radish greens make a good pesto.
One preparation for beets that we love is to shred the beets, peels and all into a bowl and prepare this dressing: mash a few to several cloves of garlic in a mortar with a generous sprinkle of salt. When it is the consistency of paste, stir in juice from one or more types of citrus (we like lime, orange, and lemon or grapefruit or just lime). Add olive oil to your taste and stir all the ingredients together and pour over shredded beets. This would be a great salad with arugula, fennel, and radishes too!
Share contents: 1 pound Round of Hungary pimento peppers, 1 pound yellow bell peppers, 3/4 pound okra, 1 pound sweet onion, 2 pounds Nicola potatoes, 1 pint blush plum tomatoes, 1 pint cherry tomatoes.
I know this box is a bit redundant but this is what we have right now. Peppers peppers peppers! If you want hot peppers, they are coming in strong now so grab some at market. The pimentos are very sweet and are good used anywhere you want that flavor. They lend themselves well to stuffing. The nicola potatoes are waxy in texture and so make great potato salad or stews and soups where you wan the potato chunks to keep their form. Blush plum tomatoes are great raw in salads or salsa. They also cook down quickly if you want them for sauce.
Pepper and Onion Salad from Chez Panisse Vegetables
seed and slice thin some pimento and yellow bell peppers. Slice a medium sweet onion thin and toss together with the pepper slices, some pitted nicoise or kalamata olives, and a spoonful of capers.
Make a vinaigrette with red wine vinegar and good olive oil, and season with chopped garlic and jalapeno pepper and red pepper flakes. Taste and season with salt and pepper. Basil or Italian parsley are great sprinkled over the salad. This salad should be spicy and robust. It is great served with lentils and tabouli.
We also enjoy braising the peppers with onion or leek and good olive oil. When the vegetables are tender, puree them with a little tomato, salt and pepper. Let it all cook together briefly and serve over pasta or bread.