This weeks’ share contains: 1 head of savoy cabbage, 1 Italian eggplant, 1 bunch of torpedo (rossa lunga di tropea) onions, 1 pound of tomatillos, 1 pound of red tomatoes, 2 antohi romania sweet peppers, 2 pound mix of patty pan and zucchini, 1 pound of green beans, 1 bunch of carrots.
It looks like a good time to make Ratatouille. I do not have a go-to recipe for this dish I’m sorry to say. This will be the last green beans for awhile as our next planting is engulfed in weeds we can’t fight because we are giving the energy to fighting weeds in the sweet potato patch. It appears that hot summer is truly here and with it all the hot summer vegetables. As the tomatoes come into full swing, we must think ahead to fall and so the brussel sprouts and kales are sprouting in the greenhouse and we’re preparing ground in which to plant them.
Remove and discard the husks from the tomatillos; wash. Slice them in half and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 450 degree oven until starting to brown and sizzle. Remove and let cool. Once cool either chop with a knife or puree.
In the meantime, finely dice 1-2 cloves of garlic and 1 torpedo onion. Chop a few to several sprigs of cilantro. Combine these with the tomatillos, squeeze the juice of a lime over. Add salt, pepper, more lime, hot pepper to your taste.
You could roast the onion and garlic with the tomatillos for a different taste. You could also add the sweet peppers roasted or fresh and some of the red tomatoes.
I write this blog entry with a heavy heart as my dear mother has just gone into the care of hospice after a battle with lymphoma. I struggle to find the exact words to say, a common place we must all be when we find ourselves at various cliffs’ edges. She raised nine children and most of us believe she did a stellar job of it. She and my Dad have truly loved one another all these years. This Saturday is their 62nd wedding anniversary.
Share contents for this week are: snap beans 2#, fresh garlic, 1 bunch of basil, 1 bunch of cipollini onions, 1 head romaine, 1 bunch carrots, suhyo long and lemon cucumbers, 2 small green celery, shishito peppers.
We harvested all the garlic on Monday so this is the last of the uncured garlic. Store it in your refrigerator not in a bag to keep it easy to peel. We put basil in this week with the thought that you can make pesto…typically our basil get a disease right around the time the tomatoes start to ripen so make your pesto now to use when the tomatoes come in heavy.
Cipollini onions are sweeter than other onions when cooked. They are delicious roasted with olive oil, salt and pepper and then served with, well, anything! Great as a pizza topping, with other roasted veggies, grilled, caramelized and added to green beans.
Shishito peppers generally are not hot. There can be a hot one once in awhile but I haven’t encountered one yet. I like them best seared whole in a hot cast iron skillet with salt. Just keep turning them with tongs until most of the surface is blistered and then take them out, let them cool a little, and enjoy by themselves or on bread or saltines. They are good with some nutritional yeast sprinkled over them too.
Japanese Style Sesame Green Beans
1 tablespoon sunflower or safflower oil, 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon toasted sesame seeds, 1 pound green beans with stems removed, 1 teaspoon mirin
put the oils in a skillet or wok and heat. when skillet is hot, add beans and stir to coat. cook on medium-high until beans are bright green and slightly browned in spots, about 10 minutes. remove from heat and add soy sauce and mirin and stir. sprinkle with toasted sesame seeds and serve.
This weeks’ share contains:
2 pounds of green snap beans, 2 pounds of shintokiwa cucumbers, 1 pound of zephyr and patty pan squash mix, 1 bunch of sweet onions, 1 bunch of beets, 1 bunch of Italian parsley, 1 pound of Austrian Crescent potatoes, 1 head of Early Jersey Wakefield Cabbage.
If anyone is interested in larger quantities of cucumbers for pickling or just eating please let me know. We have lots of them for the next week and will sell CSA members cucumbers for $20 a box (about 18#).
The beans do not need stringing. They are the first picking from these plants and they are so good! Hope you enjoy them as much as we do! The cabbage is an heirloom variety, the earliest one to head up for us each year. Makes great slaw and kraut. The onions are very mild. We use them in salads or grilled. Their flavor gets lost in heavy or long cooking.
Wash and thinly slice 2 cucumbers into rounds
thinly slice 1/2 a sweet onion
combine these in a bowl and sprinkle with kosher salt and freshly ground black pepper, a teaspoon of e.v. olive oil, 2-4 tablespoons of sour cream, and a little lemon juice. Let this sit for 20 minutes before eating.
Share contents: 1 pound of spinach, 1 head napa cabbage, 1 bunch purple carrots, 1 bunch red scallions, 1 bunch dill, 1 head of red romaine, 1 pound small cucumbers, 1 bunch of garlic, 2 pounds red new potatoes.
Yeehaw!! New potatoes! It was a muddy task to get these lovelies out of the ground but well worth it. They taste soooo good. Be sure to refrigerate them until use and use them within a week. They do not keep very well at this stage. Dill will keep best wrapped in a piece of fabric or paper towel in the refrigerator.
There are, in your box this week, many ingredients for a batch of kimchi. The napa cabbage, carrots, garlic, scallions, dill. The napa and dill also make great slaw. Napa is delicious cooked slowly in a covered pot with a parmesan rind for flavoring.
The cucumbers are “pickling” cucumbers but are great for fresh eating as well.
Green Garlic Soup, from Alice Waters Chez Panisse Vegetables
1 bunch of green garlic
1 pound of new potatoes
2 medium onions (or 1 bunch of scallions, greens and all)
1/4 pound unsalted butter
2 quarts chicken stock (can substitute vegetable stock)
Trim away the root end of the garlic and peel away tough outer skin. Cut the garlic into thin half rounds. Cut the potatoes into 1/2 inch cubes. Chop the onions into small dice. Melt the butter in a heavy bottomed pot, add the onion, and cook slowly until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook until the potatoes are tender. Check the seasoning. This soup can be served rustic and chunky, or pureed – either way is delicious.
The rains of the weekend were kind to us. They fell gently and only 3 &1/4 inches total. We are pumping standing water out of the fields and hoping to stave off diseases this way. The tomatoes have grown about a foot in the last week. The first planting of green beans have begun to bloom. June.
fledgling Carolina wren (it did fly away and join its family)
This weeks’ share contents:
1 &1/2 pounds summer squash, 1 bunch of kale, 1 head green butterhead lettuce, 1 head romaine lettuce, 1 head of bok choy, 1 bunch of yellow onions, 1 bunch of garlic scapes.
The cucumbers are blooming getting bigger. The many different onions we grow are starting to bulb up. You’ll be seeing these things in the next few weeks. I hope you all have a great week! We are hoping that the rains of the next few days are gentle and that the creeks stay in their banks.