June 17, 2015, Week 9

What’s Growing on?
I hope you all had a good week and are enjoying these hot and humid North Carolina days. It feels like it has been a couple of years since we have had this kind of heat and humidity as the last couple of summers have spoiled us with being much milder. We are wondering if the heat will keep up for the whole summer at this point or not, since we have to take extra care in planning our work days so that we are not in the field after 2pm on days where the temperature or heat index is 99 or 100+. We often save our washing, packing or whatever else we can find to do in the shade for this time of day. Of course we also start our days a little earlier so that we can get more work done in the cooler part of the early morning. 

With the heat comes the onset of summer harvests! We see the first of the melons today as well as eggplant for the full shares. Next week, tomatoes, I promise! We are still just seeing one or two here or there and are not yet harvesting enough for the shares. We should also see green beans soon, maybe next week and if not definitely the week after. Below you can see a picture of the lush bean plants on the right, and on the left is an area worked up for us to seed our next bean planting. Like most crops we grow, we have to do them in successional plantings to maintain a continual harvest. 

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Trish and Shelley

Recipes!

Potato Salad with Mustardy Mayonnaise

1½ to 1¾ lbs potatoes
coarse salt
2 celery stalks, peeled and finely diced
½ cup finely-diced, green bell pepper
3 whole scallions finely chopped

For the mayonnaise
1 large egg
1 heaping tbsp grainy mustard
coarse salt and freshly ground black pepper
2/3 cup corn oil

1. Place potatoes in large saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave the potatoes there to cool completely.
2. Once the potatoes are cooled, cut them into ½-inch chunks and drop them into a mixing bowl. Add the celery, bell pepper, and scallions.
3. For the mayonnaise, crack the egg into your food processor and add the mustard and salt and pepper to taste. Process the mixture until the egg is frothy, then start pouring the oil in a slow, thin stream, adding it all, until you have a nice, fairly thick mayonnaise.
4. Scrape the mayonnaise into the mixing bowl and fold the salad together with a big rubber scraper. Serve or refrigerate for up to 2 days.

 

Curried Zucchini Soup
Serves 4
1 T olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 t curry powder
1 ½ lbs zucchini (about 3 medium), sliced 1-inch thick
1/3 c sliced almonds, toasted, for garnish

  1. Heat the oil in a large saucepan over medium heat. Add the onion and 1 T salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly until fragrant, about 1 minute.
  2. Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until vegetables are tender, 10 to 15 minutes.
  3. In batches, puree the soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

 

Short-Term Cucumber-Onion Pickles

2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers
a few dill sprigs
1 teaspoon mixed whole peppercorns
3 tablespoons olive oil

1. Mix the vinegar, sugar, and salt and set aside, stirring occasionally, until the sugar is dissolved.
2. Thinly slice the onions into rounds, then toss them with the cucumbers, herb, and peppercorns in a noncorrosive bowl.

3. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Potatoes

2 lb.

 

*see recipe below

Carrots

1 bunch

 

This is the last week of carrots!

Zucchini

1 lb.

 

*see recipe below

Cantaloupe

1-2

Countertop to ripen for short term storage (2 days), refrigerator to hold for longer term (3-4 days).

The melons are different sizes, you will receive more if they are smaller.

Cucumbers

1 lb.

 

 

 

Full Share

Quantity

Storage Info

Notes

Potatoes

3 lb.

 

*see recipe below

Carrots

1 bunch

 

This is the last week of carrots!

Squash

2 lb.

 

 

Cucumbers

1 lb.

 

 

Cantaloupe

2-3

Countertop to ripen for short term storage (2 days), refrigerator to hold for longer term (3-4 days).

The melons are different sizes, you will receive more if they are smaller.

Japanese Eggplant

1 lb.

Refrigerator

Japanese eggplant has a thin edible skin. Unlike globe or European eggplant, Japanese eggplant does not need to be salted to eliminate a bitter flavor.  You can cut it up as is and cook it!  I highly recommend cutting it lengthwise, coating with olive oil, salt and pepper, then grilling.  It is oh so good this way.  If you don’t have a grill, try roasting it in the over this way until tender.  Yum.