Week 6


Carrots - Green Beans - Cucumbers - Bok Choy - Basil -Garlic - Arugula - Cabbage - Dill - Pepper

I am going to make this newsletter the short and the sweetest because the sun was too hot today while cleaning carrots for what feels like actual hours and now my brain is fried- but before I completely check out…

Let's celebrate the beginning of BLUEBERRY season down in Cornish Town with a double feature! We will eat seasonal treats, (some sort of out-of-sight Blueberry baked good) and enjoy the warm summer nights while we still got'em-

!!!!!!!!!!!!!!!!!!!!!!Double Feature this Friday Night!!!!!!!!!!!!!!!!!!!!!!


6:15 MOANA                           8:15 POINT BREAK

All are welcome!



and cash for snacks

Address for your googling: 949 NH Route 12A/ Cornish NH



CUCUMBERS: enough for your favorite pickle recipe (yes you can pickle slicers!) or you can try my family’s favorite summer-time soup:


2 cucumbers, halved lengthwise, and chopped 1/2 cup plain fat-free Greek yogurt

3 tablespoons fresh lemon juice 2 small garlic cloves

1/2 cup extra-virgin olive oil, plus more for garnish 1 tablespoon chopped dill

Kosher salt Pepper

In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.  The soup can be refrigerated overnight.  

KIMCHI:  (because fermented foods are amazing for too many reasons to list right here.. More on that later)

Baechu (Cabbage) Kimchi (taken from Sandor Katz's Wild Fermentation) Makes 1 quart

sea salt 1 pound mix of bok choy and cabbage

1-­3 carrots 1-­2 onions, leeks, a few scallions, or shallots

3-­4 cloves of garlic 3 tablspn fresh grated gingerroot

3-­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty. Coarsely chop the cabbage, slice the carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like. Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms. Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix. Mix the vegetables with the ginger-­chili-­onion-­garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­ soaking brine to the submerged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers. Cover with a dish towel over the jar to keep our dust and flies. Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.


Fresh Basil Pesto Recipe Yield: Makes 1 cup


Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.


  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

  • 1/2 cup extra virgin olive oil

  • 1/3 cup pine nuts (can sub chopped walnuts)

  • 3 garlic cloves, minced (about 3 teaspoons)

  • Salt and freshly ground black pepper to taste


1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in some salt and freshly ground black pepper to taste.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.