Lazy Lettuce - Dill - Beets - Cucumber - Zucchini - Broccoli - Tomato (!!) - Fresh Pulled Garlic
CSA FLOWER SHARE SEASON STARTS TODAY!
POP-UP STRAWBERRY GLEANING
THIS SATURDAY AT OUR FIELDS IN CORNISH!!!
Strawberry Season will come to a close in the next week,
so, let’s all go glean some berries!
Join us FRIDAY afternoon for the annual CSA pop-up Strawberry Glean
Pick all you want, for free and enjoy this New England past-time.
WHO: Open to the entire Edgewater Farm C.S.A. community
WHAT: A Strawberry Gleaning takes place towards the end of a crop's productive season. The purpose of the glean is to invite the C.S.A. community down to the field to pick off any extra berries for their (your) own kitchen. The gleaning will take place rain or shine (preferably shine). The field is yours to pick through and whatever berries you can find are yours. Bottomline, All-You-Can-Pick-FREE-Berries
WHERE: at Edgewater South (the old Putnam Farm in Cornish, NH)
THE ADDRESS for all your googling: 949 NH Route 12A/ Cornish, NH
WHEN: This FRIDAY July 19th... 4:30 pm- 6:30pm
HOW: You pick. Bring containers!!
WHY: Because it's awesome, & the berries are free & delicious & there is still some decent fruit out there
WARNING: As it is the end of the season, you are likely to find rot... good luck and enjoy!
TIPS - TRICKS - RECIPES:
TANGY COLD CUCUMBER SOUP
Serves : 4
(YALL! THIS IS MY SUMMER-STANDBY-ALWAYS-FOUND-IN-MY-FRIDGE RECIPE. SAVE THIS RECIPE SOMEWHERE AS YOU WILL CONTINUE TO GET CUKES AND GARLIC AND DILL OVER THE NEXT FEW WEEKS THROUGH YOUR CSA AND HOLY SMOKES, THIS IS THE MOST REWARDING THING TO MAKE WHEN YOU ARE STRAPPED FOR TIME AND FEELING HOT AND TIRED).
2 pounds cucumbers, halved lengthwise, seeded 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, plus sprigs for garnish
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. The soup can also be served as a sauce for grilled meats or used as a salad dressing.
ROASTED BEET & WALNUT DIP
makes about 1½ cups
An antidote to the many mayo and sourcream dips out there (which we also love).
1 pound roasted beets, coarsely chopped
½ cup walnuts, toasted, finely chopped
2 tablespoons chopped dill, plus sprigs for serving
2 tablespoons crème fraîche, plus more for serving
1 teaspoon Sherry vinegar
½ teaspoon caraway seeds, toasted, plus more for serving
Kosher salt and freshly ground black pepper
Olive oil (for serving)
Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.
Don’t toss your beet tops!! Eat your beet greens! Yup! Treat the tops as you would swiss chard, kale, spinach, etc… full of iron- delicious with heavy amounts of cream/butter/etc…
DILL BOUQUET: Place in water vase on counter- change water frequently and snip stems to keep fresh. Marvel at all it’s golden glory.
SERVINGS: 2 LOAVES OR APPROXIMATELY 24 MUFFINS
TIME: 75 MINUTES
This makes two loaves; one should always make both and freeze one — future you thanks you. This is great on the first day but even better on the 2nd and downright exceptional on the third.
I suggest add-ins such as dried fruit, nuts or chocolate but absolutely never use them.
3 large eggs
1 cup (235 ml) olive, vegetable oil or melted butter (I use a mix)
1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)
2 teaspoons (10 ml) vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea or table salt
2 cups grated, packed zucchini, not wrung out (from about 10 ounces or 2 smallish zucchini)
3 cups (390 grams) all-purpose flour
1/2 cup (55 grams) chopped walnuts or pecans (optional)
1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Heat your oven to 350°F. Generously grease and flour or (coat with a nonstick spray) two loaf pans (8×4 or 9×5; this doesn’t fill the pans so smaller is fine). Alternatively, you can grease 24 standard muffin cups or line them with paper liners.
Whisk eggs, oil or butter, sugar and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Gently stir in flour, mixing only until flour disappears. Stir in any add-ins, from nuts to chocolate.
Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] You can let them cool for 10 minutes on a rack before inverting and removing cakes from pans, or just let them cool completely in pans. Store it wrapped in foil at room temperature for up to 5 days.