P i c k l i s t
Blueberries - cabbage - tomatoes - cucumbers - summer squash - patty pan squash -
wax beans - dill - potatoes - peppers - eggplant - fennel
This week in farming…
The past week has been extremely chill compared to the past few weeks of fury. While we are still figuring out what comes next and what takes priority, it is a bit of a relief to usher in cooler, drier weather. This allows the crops to hold their horses and slow down production. This is especially helpful in cucurbit land (summer squash, zucchini, cucumbers, etc) where it is more often than not that we are culling caveman club sized zucchini from the fields, then picking the more epicurean faves. Thankfully, it is not just our crew coming in for harvest. Willing Hands- the awesome organization that assists in food security for the Upper Valley has been dropping by weekly with their own crew to glean from the fields. To glean, is to pick from a field post initial harvest. Gleaning is an excellent opportunity for farms to share the literal fruits of their labor. These crops are known as “seconds” on our farm- still great stuff, but not necessarily the most supreme picking. Typically in July, we host a strawberry glean for you all, our dearly beloved CSA crew. However, this July was met with the most extreme rain that brought the season to a real hard stop. Super fun times for all, amiright?
As far as the current veg situation goes, we are delighted to welcome potatoes to the team. Prior to our big potato harvest that will start in about a month, we hand dig these cuties. Digging for potatoes is like searching for buried treasure. Rather than an x marking the spot, you hone in on the potato plant. Once you pull the plant, you can get an idea of how glorious the potatoes will be underground by the resistance the plant gives. The Harder to pull, the more potatoes you reap. There is also a very satisfying plucking sound that occurs when potatoes leave the plant- pop-pop-pop-pop. Anyhow, once the aboveground plant has separated from their babies, you dig until every last sphere is found. After last year’s drought that culminated in a very small potato harvest, it is a real joy to pluck these beauties from the earth, wash them off, and make some dynamite potato salad.
Another veg to geek out about are the wax beans. However, a big heads up to you all, we did not wash the bagged beans. Because there is so much rot in the fields from the very damp weather, we opted to keep them dirty to avoid ushering in any unnecessary rot. They should keep for a hot minute, but absolutely wash before use. No one likes a gritty bean salad.
That is all from the fields. Melon is on the horizon friends!
FARMY FOODIE PRO-TIPS:
THINGS TO GRILL THIS WEEK:
EGGPLANT! SUMMER SQUASH! PATTY PAN SQUASH! PEPPERS! FENNEL! Just add salt! Also shaved parm takes all the above grilled crops to the next level.
This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil.
By Jody Williams Updated on March 31, 2014
2 pounds yellow wax beans, trimmed (UNFORTUNATELY, you only have .75lbs of these beans, but i STILL think the recipe is worth downsizing the rest of the ingredients for…)
3 tablespoons extra-virgin olive oil
4 ounces thickly sliced bacon, cut into lardons (1 cup)
2 tablespoons sherry vinegar
10 ounces halved cherry tomatoes (or chopped regular tomatoes!)
1 small shallot, very finely chopped
2 garlic cloves, very finely chopped
1/3 cup chopped dill
Kosher salt
Freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and dill. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
SOUR CREAM SLAW WITH FENNEL
From my second favorite cook book, START SIMPLE by Lukas Volger
1 small cabbage
1 medium fennel bulb, cored and very thinly sliced, fronds reserved
¼ cup sour cream
1 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon or more herbs de provence (thyme!!! Oregano, rosemary, etc)
½ teaspoon salt, or to taste
¼ teaspoon sugar
Pinch red pepper flakes
In a serving bowl combine the cabbage (kale) and fennel.
In a small bowl, stir together the sour cream, olive oil, lemon juice, herbes de provence (thyme etc!), sugar, and red pepper flakes. Taste and season with salt. Add most of the dressing to the cabbage (kale) and fennel and taste, adding more if needed (you may have some dressing left over). Coarsely chop about 3 tablespoons of the fennel fronds and stir them in. You can eat this slaw immediately, but the flavors will meld a bit after and hour or so at room temperature.
A crisp salad of pole beans, fennel, and parmesan cheese
From my tried and true old standby eating bible, TENDER by Nigel Slater
Wax beans
Medium fennel bulb
Small, salad leaves (chop up your savoy!) 4 double handfuls…
White bread- 2 thick slices
Oil for frying the bread
For the dressing:
Tarragon vinegar- a tablespoon
Dijon mustard- a teaspoon
An egg yolk
Olive oil- a scant ½ cup
Grated parmesan cheese- 3 tablespoons, plus a block of parm for shaving
Lemon juice- 2 teaspoons
Trim the beans and boil them in lightly salted water or steam them, until tender. Drain them under cold running water. Cut the fennel bulb in half and shred finely. Make the dressing by whisking the vinegar, mustard, and egg yolk together with a little salt and black pepper, then beating in the oil followed by the grated cheese. It should be thick and creamy. Squeeze in the lemon juice, stir, then set a side for a few minutes.
Put the “salad” leaves in a large bowl with the cooked beans and the fennel. Cut the bread into small squares and fry in shallow oil until golden on all sides. Drain the croutons on paper towels. Toss the leaves and beans lightly with the dressing. Pile the salad into two plates and shave pieces of parmesan over with a vegetable peeler. I usually do at least 8 per salad, depending on my dexterity with the peeler. Tip the hot croutons over the salad and eat straight away while all is fresh and crunchy.
POTATO SALAD!
I have no real recipe, but for crunch and flavor, add your fennel!! Also dill :)