June 22, 2016, Week 9

What’s growing on?
Hello, folks! Our tomatoes are here, just a couple this week, the onslaught to follow. This week the timing has work out perfectly for you to enjoy your tomatoes with some basil. Next week we hope to have green beans, more tomatoes, possibly potatoes and more of the lovely summer squash and cucumbers. The diversity definitely dwindles a bit in the summer months, as there just aren’t the number of great crops that can be grown like in the spring, yet what a treat these crops are.

This past week at the farm we were busy harvesting our large onion crop and preparing them to cure in a dry well ventilated area. We have also been busy mowing down the areas of spring crops we are through with for the season, and preparing to incorporate them into the soil and plant summer cover crops. Always lots to do on the farm!

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, Avery, Meredith and Eric

Recipes:
Chilled Zucchini Yogurt Soup with Fresh Mint
2 lbs zucchini, sliced
Salt
3 cups yogurt
3 T finely chopped mint
Ground black pepper
2 T fresh lemon juice
1 garlic clove, mashed to a paste

For garnish:
1 small zucchini, sliced paper-thin
Salt
4 mint leaves, thinly slivered

  1. Place 2 cups water in the bottom of a saucepan fitted with a steamer basket. Bring to a boil over high heat. Place the zucchini in the steamer basket, cover the pot, and steam for 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
  2. Place half of the zucchini in a food processor. Add ¾ t salt and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into the bowl with the first batch. Whisk in the yogurt, mint, black pepper, lemon juice, and garlic.
  3. Toss the paper-thin slices of zucchini with a generous pinch of salt. Place in a sieve set over a bowl or in the sink. Let rest for 15 minutes. (The zucchini will soften). Rinse and pat dry.
  4. Strain the cold soup through a medium sieve into a bowl. Use a rubber spatula to press the soup against the sieve and to scrape the outside of the sieve, to extract maximum flavor and to get as much soup through as you can. Ladle the soup into bowls. Garnish with several slices of the sliced zucchini and a sprinkle of the mint, and serve.

 

Slow-Cooked Thin-Sliced Summer Squash Showered with Herbs

2 pounds mixed summer squash
3 tablespoons olive oil
1/2 cup simmering water
sea salt and freshly ground pepper
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped marjoram or oregano or torn basil leaves

1. Slice the squash 1/4 inch thick.
2. Heat the oil in a wide skillet. Add the squash and cook over medium-low heat, flipping the squash in the pan every 3 or 4 minutes until it’s tender and golden, about 20 minutes. Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all. Slide onto a platter and serve.

 

Baba Ganouj (Middle Eastern Eggplant Dip)
2 lbs eggplant
6 T fresh lemon juice
4 T Tahini                                                                                                                                                                   
1-4 garlic cloves, pressed or minced
2 T finely chopped fresh parsley
Salt to taste

Chopped scallions
Olive oil

Pierce the skins of the eggplants several times with a fork and place on baking sheet. Bake them whole at 400°F until very soft on the inside, about 30 minutes- 1 hour depending on their size.  When they are cool enough handle, scoop out the insides.  Puree eggplant pulp and remaining ingredients until smooth in a food processor.  Cool to room temperature.

Top with chopped scallions and a little olive oil and serve as a dip for raw vegetables or with pita bread.  Decorate with cherry tomatoes or olives as desired.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Tomatoes!

1 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

We have given you one ripe and one less ripe tomato. We always try to give some lesser ripe tomatoes so that they will last you beyond delivery day through the week. Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.

Basil

1/8 lb.

Counter or refrigerator.

Basil can be so finicky, we recommend putting it on your counter if your house is air conditioned, otherwise put it in your refrigerator although keep in mind temperatures below 50 degrees can turn basil black.

Onions

Two

Counter or refrigerator.

We have begun the curing process for our onions, you can leave these on the counter and they will continue to dry and store for a couple of months.

Squash or Zucchini

1 lb.

Plastic bag, crisper drawer.

Where are you at with the squash and zucchini, too much, too little, can’t take anymore, love it can’t get enough? Let us know! *See recipe below!

Carrots

1 bunch

Plastic bag, crisper drawer. Remove the tops for extended storage of the roots.

Yes, lots of carrots this year!  Good thing they are delicious and versatile and store for a long time as long as you take the tops off. You could feasibly enjoy these carrots through the summer if you could hold yourself back.

Japanese Eggplant

1 lb.

Plastic bag, crisper drawer.

With European Globe eggplant it is always recommended to salt the eggplant to remove some of its bitter flavor. This is not that kind of eggplant. The Japanese eggplant is sweet and tender from the get go, which is why we love it so. You can eat the skin if you like, or use a vegetable peeler to remove it. I like to cut it in ½ inch thick lengthwise strips, drench in olive oil, salt and pepper and roast until soft. It is fabulous to eat just like that, OR, cut it up and add it to a pasta salad or any other creation. *See recipe below!

 

Full Share

Quantity

Storage Info

Notes

Tomatoes!

2 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

We have given you one ripe and one less ripe tomato. We always try to give some lesser ripe tomatoes so that they will last you beyond delivery day through the week. Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.

Cherry Tomatoes!

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

 

Basil

¼ lb.

Counter or refrigerator

Basil can be so finicky, we recommend putting it on your counter if your house is air conditioned, otherwise put it in your refrigerator although keep in mind temperatures below 50 degrees can turn basil black.

Onions

Three

Counter

We have begun the curing process for our onions, you can leave these on the counter and they will continue to dry and store for a couple of months.

Squash or Zucchini

1.5 lb.

Plastic bag, crisper drawer.

Where are you at with the squash and zucchini, too much, too little, can’t take anymore, love it can’t get enough? Let us know! *See recipe below!

Cucumbers

1 lb.

Plastic bag, crisper drawer.

 

Fairy Tale Eggplant

1 lb.

Plastic bag, crisper drawer.

Since you can eat the skin, we recommend cutting these little gems in half lengthwise, then sautéing or roasting them just as you would the normal Japanese eggplant.