p i c k l i s t
CHERRY TOMATOES - SWEET CARMEN PEPPERS - CAYENNE PEPPER - MELON -
EGGPLANT - CORN - BARBIE CABBAGE - TULSI BASIL - LEMON BALM
I probably announced prior that we are swimming in abundance, but now it’s game on. All tomatoes of every variety are dripping off the stems, and every pepper is literally ripe for the picking. Late August is the time of year to really think about your winter kitchens. What from the 2022 harvest do you want to take with you into the colder months ahead? Aside from the frozen berries in June, our home pantry will be stocked with canned salsa verde, ketchup, roasted cherry tomatoes, roasted peppers, and banh mi pickles to start. We will also roll out fermenty things when the temps drops (think kimchi and sauerkraut). If you are curious about stocking up and holding on so deeply to Summer vibes in the form of mason jars filled with pickles and condiments and kimchi, reach out to the farmstand! You can special-order veg in bulk for all your canning/freezing/ fermenting needs. Your winter kitchen will thank you.
FARMSTAND VEG BY THE HALF BUSHEL ORDER LINE: 603-298-5764
And while I am writing all of the above food preservation goals, I am also struggling with the honest fact that there are just not enough hours in the day and just not enough days of Summer. With all there is to harvest, we are still battling the weeds that are still shading out the Summer crops. Also, there is Fall CSA seeding and planting (which I am so excited about- the mizuna! The ginger! Winter squash! etc). So when will I actually take time to Winter food prep? Sundays? Yeesh.
There has not been a moment all Summer when any of us have felt “caught up” with the fields. The work is constant, and while we could all probably use a break- we are also total masochists that find great joy in pulling crab grass on 90 degree days and picking cherry tomatoes til dark. That said, the farm kiddos demand we take breaks, eat snacks, and go for swims, so I might be a little grateful to them for keeping our priorities straight.
In other news this week, aside from the relentless to-do list that just won’t quit, field crew began the great onion harvest of 2022. Which may or may not turn out so great as these alliums have been living underneath the shade of, yup, more weeds.
But guess who has been getting up early every morning to weed the herb field? Our hero Mrs. T.. I am pretty sure that every CSA herb from here on out is surviving because of this morning shift. Future Fall CSAers, take note, there will be parsley, oregano, thyme, thai basil, lemongrass, lemonbalm, rosemary, mint, cilantro, etc…
Pro-tips:
Back to school?: Fill that lunch box with cut up peppers, melon, and cherry tomatoes
Your herbs: Tulsi! Lemon balm! Make tea, and calm your brain. OR, hang upside down to dry in and store it for winter tea sipping.
Pickled herby charred peppers…
from cookbook Eating Outloud by eden grinshpan
Makes about 4 cups
Growing up, there were always pickled peppers in our fridge. My dad loves them, and we’d take them out whenever we had a smoked meat brunch, or pretty much any other Sunday spread. I’ve made my own version of those peppers, and mine uses a simple pickling technique. Just make sure to char your peppers really well before pickling them so the pickles get fully infused with smoky flavor.
5 bell peppers (a mix of orange, yellow, and red)
⅔ cup extra-virgin olive oil
2 sprigs fresh oregano
¼ cup red wine vinegar
¼ cup balsamic vinegar
2 tablespoons torn fresh basil leaves
2 garlic cloves, thinly sliced
2 teaspoons kosher salt
2 teaspoons sugar
• 1 Using a gas stovetop burner or a grill and a pair of long tongs, char the peppers over an open flame until they’re fully blackened and blistered all over. Place the charred peppers in a large bowl and cover with plastic wrap or a clean towel. Let the peppers steam for 20 minutes.
• 2 When the peppers are cool enough to handle, slip off the skins and pull out the cores and discard. Slice the peppers lengthwise and place them in a large jar with the olive oil, oregano, red wine vinegar, balsamic vinegar, basil, garlic, salt, and sugar. Shake the jar well to mix. Store in the fridge for at least 3 days before using, and up to 2 weeks. Let come to room temperature before serving so the oil can liquify again.
Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, you can set out the assorted fillings on individual plates and platters and let guests build their own.
2 tablespoons za’atar
3 garlic cloves, finely grated, divided
½ cup plus 2 tablespoons olive oil, divided
1 large or 2 medium Italian eggplants (about 20 ounces), cut into ¾-inch-thick rounds
Kosher salt
½ cup parsley leaves with tender stems
½ cup plus 2 tablespoons chopped chives, divided
½ cup tahini
2 Persian cucumbers, quartered, cut into ½-inch pieces
1 pint cherry tomatoes, halved
¼ cup chopped mint
2 tablespoons fresh lemon juice
1 cup prepared hummus
3 tablespoons (or more) harissa
½ teaspoon ground cumin
Toasted pita, thinly shredded cabbage, quartered hard- or soft-boiled eggs, and Israeli pickles (for serving)
Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh. It will absorb, so use all of the za’atar oil! Generously season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
Meanwhile, pulse parsley and ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.
Mix hummus, harissa, and cumin in a small bowl (if you like it spicy, add more harissa).
Generously spread tahini sauce and hummus mixture inside pita. Place a few rounds of eggplant (or one if using a large eggplant) inside. Stuff pita with Israeli salad, cabbage, eggs, and pickles.
AND IF YOU HAVE ANY PEPPERS LEFTOVER, CLAIRE SAYS:
“GRILL(or roast), THEN PLACE IN A FOOD PROCESSOR WITH FETA AND PARSLEY”.
The results are whipped spreadable magic.