Pick List:
Lettuce - Basil - Radish - Cucumber - Zucchini -
Arugula - Mizuna - Broccoli - Strawberries - Fresh Pulled Garlic
Yall- we just entered into FULL-ON Summer Harvest. Everyday, me and my crew (crew consists of myself, my 6 month old, occasionally my 3 year old, and if I am lucky, Ray or Roy or one of the Petes) cruise all around the fields harvesting for the farmstand pick. I try like hell to get it all done in an appropriate manner- pick before it gets too hot, bring it to the farmstand a couple hours before it closes- but time and time again I fail on both agendas. However, there are minor successes along the way… For example, I spied the first blueberry ripening when checking out the new radish crop down at the cemetery. And while up at the Rhubarb patch I filled up on a handful of black raspberries (another first of the season!). Likewise, wild horses could not take me away from the ripening cherry tomatoes spotted in the lower greenhouse. These small moments- first picks of the season, the first taste of fruit- are absolute heaven and total reminders of the questionably masochistic lifestyle we have chosen.
All that said, yes SUMMER HARVEST is full on- zucchini, summer squash, cukes, raspberries, tomatoes, etc are ripening up pretty quick and I’m all about it. These nearly 90 degree days are keeping us all on our toes trying to keep up with crop ripening, and weed control. As Roy Mitchell reminds me on the regular, “no rest for the wicked.”
TIPS - TRICKS - RECIPES:
SUMMER SQUASH AND BASIL PASTA
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
iNGREDIENTS
1 lb. mixed radishes, trimmed
Kosher salt
1 lemon, halved
3 oz. Piave cheese or Parmesan, divided
½ cup basil leaves, torn if large
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Flaky sea salt
Freshly ground black pepper
Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.
Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.
SALAD DRESSING SEASON!!
With all the greens growing it’s time to find yourself your go-to salad dressing. Here are mine:
Coconut aminos and sesame oil (you can find a jar of coconut aminos at any of the coop food stores). It’s a sweet and light flavor- I can not stress enough how good it is. You will become a serious salad junkie in no time. Toss your greens with a heavy pour of aminos and a little dabble of sesame oil, DONE!
COMBINE THE FOLLOWING INTO A JAR AND MIX: garlic scape pesto- lemon juice- maple syrup- salt… measurements are to taste- this recipe wins all hearts…
RANCH DRESSING… i mean, my kid now eats greens, so there you go. Also, does anyone have a good home made ranch dressing recipe? If so email me!
Your MIZUNA
This is one of my all time favorite greens!! The spicy asian green has a taste reminiscent of horseradish. Can be eaten fresh in a salad or braised.
TIPS ON KEEPING YOUR LEAFY GREENS LOOKING GOOD AND FRESH IN THIS HEAT
ARUGULA & MIZUNA: PLACE IN JAR WITH WATER AND PUT DIRECTLY IN FRIDGE OR SEAL IN PLASTIC BAG
BASIL: PLACE IN JAR WITH WATER ON COUNTER TOP