P i c k l i s t
CUKES - SUMMER SQUASH - ZUCCHINI - BASIL - FENNEL - BLUEBERRIES - CHERRY TOMATOES- MIXED GREENS (ARUGULA AND LETTUCE) - GARLIC SCAPES
EDGEWATER UPDATE:
HIGH SUMMER HAS ARRIVED PEOPLE! We are now at that point in the season in which every field is covered in either food or weed. And all the crops and all the farmers are very much sun ripen. Snacks are everywhere with three berry varieties producing at the same time. Much of field crew is full time existing in the blueberry field. Picking bluebs sun up to sun down. From where you are sitting this may seem like the most insane monotony, but you would be so wrong. There is nothing on this farm more sought after than blueberry picking. You get to stand up with your body tall and your back straight, listen to the radio/podcast/audio book etc and fill container after container with the sweetest fruit. In the afternoon Mrs. T shows up to offer a little sustenance and a little gab. We affectionately call this time, “T time”. We tail gate hard on Cheese, crackers, iced T and popsicles, and hang out until our salt intake catches up with the hot afternoon. We then say goodnite to Mrs. T, and then back to blueberries until dark. So far this season, I’ve picked 0 aforementioned berries. My time is spent in cornish picking the odd-lots: mainly beets and all the varieties of greens. But I do hope to step into that field at some point, hang out with the crew, and listen for that iconic summer sound of kerplink, kerplank, kerplunk.
FARMY FOODIE PRO-TIPS:
GRILL ALL YOUR ZUCCH, AND SUMMER SQUASH AND SCAPES.
You will be so glad you did. Just add salt, pepper, olive oil. For bonus chef points, sprinkle basil on top.
The two following recipes are from Mitchell Davis- friend/neighbor/chef. Every week he crafts recipes to compliment the pick-list.. He is the best- his meals are primo, & to catch up more with him, check out his substack:
Honey Mustard Pickles
Makes 4 to 5 pints
3 or 4 large cucumbers or zucchini (about 4 pounds)
Kosher salt
2 cups apple cider vinegar
1 cup water
1 cup maple syrup or raw honey
2 tablespoons ground yellow mustard seed (aka powdered mustard)
1 teaspoon ground turmeric
½ teaspoon coriander seed,
½ teaspoon black peppercorn
½ teaspoon yellow or black mustard seed
½ teaspoon whole cloves
2 bay leaves
1 large white onion, sliced (optional)
If using slicing cucumbers with thick skin, peel them. Slice them in half lengthwise and using a teaspoon, scoop out the seeds in the center, leaving the dense white flesh. Cut the cucumbers into 2-inch lengths and then cut them lengthwise into halves or thirds, depending on how big they are, to create batons or spears. English or Persian cucumbers and zucchini can be left whole with their skin on and seeds intact. Simply cut off the ends, cut them into 2-inch lengths, and cut those lengthwise into halves or thirds to make spears.
Place the prepared cucumbers and/or zucchini in a large bowl. Toss with about 1 tablespoon of kosher salt and let sit at room temperature for about 20 minutes to wilt and leach water.
Meanwhile, in a large pot, combine the vinegar, water, maple syrup or honey, ground mustard, turmeric, coriander seed, peppercorns, cloves, bay leaves, and a tablespoon of kosher salt. Bring to a simmer, stirring well to dissolve the salt. Turn down the heat and let simmer for about 10 minutes, so the flavors infuse and the texture comes together. Cool to room temperature.
Drain and rinse the cucumbers and/or zucchini, rinse very briefly under cold water, and drain again. I like to run a paper towel over them to pat them dry. Tightly pack the cucumbers and/or zucchini into clean jars (I use one big one for visual effect), layering with the sliced onion, if using. Pour over the mustard brine mixture to fill the jars. Insert a clean chopstick or spoon down into the jar to make sure the liquid has filled all the gaps. If you need more brine, you can make as much as you need in the same proportions. Close the jars and refrigerate for at least 2 weeks before eating. You can also seal the jars for longer storage.
Other vegetables such as beets, cauliflower, or carrots (cooked or blanched first) work well in this method, too.
Greek Zucchini Fritters
Makes about 8 fritters, serves 4
3 medium zucchini (about 1 ¼ pounds)
Kosher salt
1 large egg
1 bunch scallions, chopped
4 garlic scapes grated on a Microplane
4 tablespoons chopped fresh dill and/or other herbs
Zest of 1 lemon
Freshly ground black pepper
1/3 cup all-purpose flour
1/4 cup rice flour
Peanut or vegetable oil for frying.
Shred the zucchini into a mixing bowl. Toss with about 1 teaspoon of salt and let sit for 10 minutes to wilt. Drain the wilted zucchini in a sieve, transfer to a clean dish towel, and wring out to remove any excess moisture. Wipe out the bowl. Return the zucchini to the bowl. Add the egg, scallions, garlic, dill, lemon zest, black pepper and another ½ teaspoon salt and mix well. Sprinkle both the all-purpose and rice flours over the zucchini mixture and then stir together, just until the flours are incorporated.
Heat about 1/8-inch of oil in the bottom of a nonstick or cast-iron pan over medium-high heat. Using a tablespoon, spoon a heaping amount of the zucchini mixture into the pan and press down with the back of the spoon to form little pancakes or patties. Repeat to fill the pan, but don’t crowd. Fry until nicely and evenly browned, about 6 minutes. Flip the fritters carefully and brown the second side. Remove to a paper-towel-lined plate to drain. If necessary, keep them warm in a 250°F. oven while you fry the rest. Serve with tzatziki or whipped feta.