Lettuce - Basil - Radish - Fennel - trial carrot nubbins -
Bok Choy - Strawberries - Garlic Scapes
Ok everyone, I’m feeling more optimistic this week with the opening of our PYO patch!! The berries are finally catching up to Summer and the flavor is outstanding. To pick your own berries, with that beautiful back-drop of Mt. Ascutney over your shoulder, head to our fields in Cornish NH
THE ADDRESS FOR YOUR GOOGLE MAPPING: 949 NH Route 12A/ Cornish NH
HOURS OF OPERATION: 7AM- NOON, 4-7PM
And to stay up-to-date with picking conditions and prices head to our website: http://www.edgewaterfarm.com/pyo-strawberries
That said, special hours for JULY 4th in the strawberry patch: 7-noon ONLY
In other news- though the berries might be experiencing a second revival we are still struggling to stay afloat this season. One of our top pickers, farm managers, jack of all trades, and village wise guy Mike Harrington had an on farm accident this past Spring resulting in ¼ off the top of his middle finger. He is still recovering from that and as a result we (I) are (am) barely keeping up with pick. Or if we are picking, then another crop is probably becoming overrun with weeds as it gets ignored… bottomline we are all a little spread thin these days and very much looking forward to the 4th of JULY where it is Edgewater tradition to stop everything, check out the town parade, find some water to float in, and eat strawberry short-cake. Because on that day, the weeds can wait.
TIPS - TRICKS - RECIPES:
Serves 25-30 people!! (I foresee lots of this salad in your JULY 4TH festivities)
9 cups dried black beans, soaked overnight (or 8 hours)
1 ½ cups quinoa, soaked overnight (or 8 hours)
2 large fennel bulbs
2 head bok choy
1 bunch radishes
2 bunches green onions
3 bunches mint
1 bunch flat-leaf parsley
a few handfuls sprouts (I used sunflower)
juice of 2 lemons
juice of 3 limes
1 clove garlic, minced
½ tsp. fine grain sea salt
½ cup cold-pressed olive oil
2 Tbsp. maple syrup (or liquid honey)
a couple pinches cayenne pepper
1. Place the black beans and quinoa is separate bowls and cover with plenty of water. Let soak for at least 8 hours, or overnight.
2. Drain and rinse both beans and quinoa well. Place beans in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 40 minutes. Add three tablespoons of salt and continue to cook until soft (but not mushy!) – another 10 minutes or so. Drain and rinse well. Let cool.
3. Place quinoa in a pot, add 2 ½ cups water and a teaspoons of salt. With the lid on, bring to the boil and reduce to simmer. Cook until tender, 15 minutes or so. Set aside with the lid off to let cool.
4. Make the dressing by placing all ingredients in a jar with a tight fitting lid. Shake to combine.
5. Prepare the vegetables. Begin by slicing the fennel bulb into very thin strips (a mandoline may help). Place fennel in a large serving vessel, pour a little of the dressing over, and toss to marinate (this also prevents browning). Add thinly sliced radish and green onions, toss to coat. Next add the cooled black beans and quinoa and pour the remaining dressing on top. Fold to combine. Let sit for 20-30 minutes to marinate.
6. Chop the herbs and radicchio, and add to the salad. Fold to incorporate. Season to taste. Sprinkle sprouts on top if desired, and serve to a hungry crowd.
CRISP FENNEL AND RADISH SALAD Serves 6
1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced
3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.
Your bok choy: I am a huge fan of this succulent like green- eat fresh in a salad or toss into your morning scramble. Also, it is used heavily in Chinese cuisine- try it stir fried with your diced garlic scape and oil of choice (i am a big fan of coconut these days) and some splashes of soy sauce.