Share contents: 1 pound of organic yellow corn grits from Farm and Sparrow, 1 pint of shishito peppers, 1 pint of okra, 2 butternut squash, 1 bulb of garlic, 2/3 pound of holey arugula, 1 head of frisee endive, 1 bunch of radish.
We also put 1 aji dulce pepper in your box. These look like habaneros but ARE NOT. They are barely spicy and have all the fruity flavor of habaneros. Some people call them perfume peppers.
The arugula has lots of little holes in it compliments of an insect call flea beetle. It is still good to eat and makes an excellent salad addition, pizza topping, pesto, tossed with caramelized garlic and pasta.
The corn grits are not from corn we grew. Just thought it would be exciting to get them in a CSA box while our variety is low. We did just harvest a corn variety we grew this year for grits so those will come along next summer…
Frisee and Radish Salad (adjusted from Chez Panisse cookbook)
ingredients for dressing: 1 lemon, Meyer or other variety, 3/4 cup extra virgin olive oil, 2 shallots, black pepper and salt.
to make the dressing: peel and chop the shallots very fine, put them in a salad bowl, cover with the lemon juice and 1/2 teaspoon lemon zest , and let sit for 20 minutes. Whisk in the olive oil and season with salt and pepper. Add a splash of red or white wine vinegar if you’d like.
Wash the radishes, remove the tops and chop them very fine. Slice the radishes in thin slices. Cut the butt away from the frisee and wash the leaves well. Spin dry and tear into pieces of your desired size.
Just before serving, toss all ingredients together with enough dressing to coat them, adjust seasoning as needed.
A thinly sliced apple, thinly sliced fennel, or pear is a good addition to this salad.
Shishito Peppers with Goat Cheese
First, de-seed and chop finely the aji dulce pepper. Set aside.
In a hot cast iron skillet with a light coating of oil, char the shishito peppers whole. You’ll need to turn them so that all sides get charred. When all sides are blistered looking, remove from the skillet to a plate.
If you have a sweet onion around, you can do the same thing with it and add to the plate.
Sprinkle with salt, the diced aji dulce, and crumbles of goat cheese ( a little marjoram, seaweed, black pepper, nutritional yeast are good too). Serve with good bread, crackers, flat bread.
There is a more complicated version of this recipe in the Bar Tartine Cookbook. And another on Martha Stewart’s website.
Share contents: 3 pounds of red potatoes, 1 pound of red onion, 1 pound kale, 1 bunch of baby hakurei turnips, 1 pound of miniature eggplant, 1 1/2 pounds peppers (none hot).
We are still in the lull between summer and fall. There should be more greens, arugula, radishes, lettuces coming…lets hope the rains from this hurricane keep the creeks in their banks here.
We harvested a good haul of pumpkins yesterday that will be ready to eat in 3 weeks or so. The picture is of the growing tip of a pumpkin vine. Sweet potatoes are a couple weeks away from ready to harvest. All the field tomatoes are taken down and the beds sown down in cover crop of winter peas, crimson clover and oats.
After this week, there are 5 more weeks of the regular season CSA. I would like to get past whatever the effects of this storm are and then see if we feel like we can do an extended share this year.
2 nights ago I roasted some mini eggplant by cutting them in half lengthwise and drizzling with olive oil, salt and pepper; then roasting about 15 minutes in a 425 degree oven. Then I made a sauce of: 3 tablespoons buttermilk, 1 tablespoon mayo, half a red jalapeno, a little lemon zest and juice of half a lemon, a pinch of smoked paprika and a little salt. We dipped the eggplant (and roasted okra too) in the sauce. Pretty good!
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.