Share contents: 1 pound Italian Flat green beans, 1 pound summer squash and/or zucchini, 1 bunch of carrots, 1 bunch of dill, 1 pound of red onions, sweet peppers, 1 pint of okra, 1 pint of cherry tomatoes.
The bean are string-less and sweet and tender. This is the last of the summer squash. We like it best sauteed in olive oil with a little red onion and salt n pepper.
Carrot Salad with Fresh Dill
(also good with blanched green beans)
scrub and/or peel carrots, cut in half lengthwise and boil until tender in salted water with a crushed clove of garlic
drain and cool to room temperature
toss with a little paprika, salt, a pinch of coriander and cayenne
toss together with lemon juice, olive oil, and chopped dill and set aside to marinate for an hour before serving (if adding blanched green beans, add those just before serving to keep them bright green)
This weeks’ contents: 2 butternut squash, 4 pounds of Satina potatoes, 1 bunch of leeks, 2 celeriac, 1 pint of cherry tomatoes.
What we lack in diversity we make up for in quantity this week. We are entering a (hopefully) brief period of not a lot of new veggies to put in your shares. All the rains have kept us out of the field at times when we wanted to be planting. But things are moving along. We did finally get transplants in and things seeded and weeded so in 2-3 weeks you’ll start seeing greens, radishes, more beans…There will also be another round of flour from our wheat in the next couple weeks…waiting for it to be milled.
The butternut will keep for up to a few months we think. They are ready to eat now if you want though! Just keep an eye on them and if you start to see any spots or feel soft spots, cook em!
Celeriac Remoulade serves 4 to 6
1 large celeriac, peeled and cut into matchstick-sized pieces
2 T lemon juice
1/2 cup mayonnaise
2 T dijon mustard
2 T cornichons
1 1/2 T capers
1/2 tsp herbes de Provence
salt and pepper to taste
CREAMY CELERIAC SOUP
3 T butter
1 bunch leeks, cut into 1/2 inch chunks
1 large or 2 small celeriac, peeled and roughly chopped
4-6 potatoes, washed and roughly chopped
4 cups vegetable or chicken stock
1/4 tsp mace or nutmeg
1/2 cup cream
1 tsp salt
finally got dry enough to get beds made and plants in the ground! fall lettuces, broccoli and cabbage
This weeks’ share: 1 1/2# yellow wax beans, 1 quart cherry tomatoes, 1 pint shishito peppers (not hot), 1 yellow bell and 1 sweet Italian pepper, 1# Chinese eggplant, 2 heads of garlic, 1 bunch of red beets.
The shishito peppers can be grilled or seared in a cast iron skillet whole. Turn until all sides are lightly blistered. Remove from heat, sprinkle with salt and nutritional yeast. Eat by themselves or serve alongside a main dish. They are not spicy but do have a nice flavor. Every once in awhile 1 will have some spice and red ones can be hot but not always.
The Chinese or ” machiaw” eggplant is great sautéed, grilled, or roasted. The skin is tender and can be eaten without peeling.
Share contents: 1 1/2 pounds green snap beans, 1 Italian eggplant, 2 yellow bell peppers, 2 delicata squash, 4 pounds sauce tomatoes, 1 bunch of leeks, 1 bulb of garlic, 1 head of “summer crisp” lettuce.
The delicata squash needs to be eaten this week. It doesn’t keep long at all. It is sweet and delicious. We like it best just cut in half, seeds scooped out, and baked. The sauce tomatoes are also great raw in salsa, salad, or sandwiches.
olive oil for frying, 1 eggplant peeled and cut into 1 inch cubes, 1 to 2 leeks cut into thin circles, 2-4 sauce tomatoes diced, 1/8 cup red wine vinegar, 2 tablespoons capers (optional), 2 anchovy fillets finely chopped (optional), salt and pepper, 1/4 cup pine nuts or walnuts toasted
Heat a generous amount of oil in a heavy frying pan over medium high heat. Working in batches, fry the eggplant until browned, about 3 minutes. Remove cooked eggplant with a slotted spoon and let drain on paper towel.
When all eggplant has been fried, pour off most of the oil and lower heat to medium. Add the leek and cook stirring often until golden brown. Turn the heat to medium low and add tomatoes, vinegar, capers, anchovies and simmer, stirring occasionally, for 15 minutes. Stir in the fried eggplant and continue simmering for 30 minutes more, until most of the liquid has cooked off and the mixture is thick. Season with salt and pepper. Garnish with toasted nuts. Serve warm or at room temperature.
(This dish is at its best if you can make it a day before serving)
Yesterday was Anna’s last day working on the farm for the season. She is back to school at NC State. The picture above is most of our crew. We are missing Jay and Renzo. These are the people who have been tirelessly tending to the food you’ve been eating this summer. There is no way we could do this without them and they are all awesome and feel like family.
(from left to right: Mary Katherine, Nadia and Addiebelle, Xan, Katelyn, Anna, Lottie, Anne and Cyril. In the middle is Tinna Winna. And in the front Aaron!)