P i c k l i s t
PICKLING CUKES - SUMMER SQUASH - ZUCCHINI - CURLY PARSLEY -
BLUEBERRIES - KALE - TOMATOES - PURPLE PEPPER - DILL
EDGEWATER UPDATE:
This week we received some much needed rain. Shockingly, after a Spring deluge it’s wild to admit this but, we would take a bit more precipitation if any of you have a direct line to the rain gods. For example, our potato crop which is looking pretty good is currently in the bulk up phase. The tater crop would love to get an inch or two per week to do its thing. We spend a good amount of time moving around irrigation and waterwheels to make certain they are getting some of that moisture. That said, the peppers and eggplant are not complaining and have been loving last week’s heat, and as a result we got a new crop on the picklist. Enter purple pep!
We are still in the first half of our blueberry crop and the fruit has been dynamite. This is in large part to the following variables: no late Spring frost, more than ample water, a cold winter without the crazy fluctuations in temp, and maybe a little bit of magic that we humans can't grasp. All this said, the bluebs are where it's at and it’s due time for yall to get in on the action. Without any further ado, a pop up:
HERE YE HERE, COME PICK THIS FRIDAY! IT’S A CSA PYO POP UP!
WHEN: Friday afternoon, 3-6pm
THE DEETS: Come on down River Road past the greenhouses and past Macs Maple. Follow the signs to the blueberry field. You will turn at a cemetery and find me, waiting to check you in. From there the blueberry field is yours for the picking! Your first 4 pints are free, and $3.50/pint thereafter.
You are welcome to bring friends! However their first 4 pints are $3.50 a piece. KAPISH? Truly can’t wait to share blueberry thrill
355 river road park in the lower field
FARMY FOODIE PRO-TIPS:
Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipes to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack: https://kitchensense.substack.com/
Cucumber Salad with Labne and Dill
A classic combination.
Makes 6 servings
3 or 4 medium slicing cucumbers
1 teaspoon kosher salt
3/4 cup labne, plain Greek yogurt, or sour cream
1 small clove garlic, grated on a Microplane
1 tablespoon extra-virgin olive oil
Zest of 1 lemon
1/2 bunch dill, chopped
Freshly ground black pepper
Peel the cucumbers. Slice them lengthwise in half and use a teaspoon to scoop out the seeds. Slice the cucumbers crosswise 1/4-inch-thick and place in a bowl. Toss with the salt, cover, and let sit at room temperature for 20 minutes to an hour to wilt. Drain well, but do not rinse. Return to the bowl.
Meanwhile, in a small bowl, combine the labne, garlic, olive oil, and lemon zest to make a thick dressing. Mix well. When the cucumbers are ready, add this dressing to the cucumbers, along with the chopped dill and some freshly ground black pepper. Stir to coat and serve.
Scarpaccia (Zucchini Crisp)
The Internet is awash right now with recipes for scarpaccia, a thin, crisp flat-bread-like bake that uses up a lot of summer squash. I adapted this one from King Arthur Flour. The key is to keep it thin enough to crisp up in the oven. Best if served as soon as it is done, but will keep a few days in the fridge.
Makes enough hors d’oeuvres for up to 12
4 medium zucchini and/or yellow summer squash (about 2 pounds)
1 medium onion
Kosher salt
Extra-virgin olive oil
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup (50 g) plus a couple of tablespoons more grated Pecorino Romano or Parmigiano Reggiano
1/4 cup cornstarch
1 large clove garlic, grated on a Microplane
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet smoked Spanish paprika (pimentòn)
1/4 teaspoon onion powder
Vegetable stock or water
Using a mandolin or sharp knife, thinly slice the zucchini and/or summer squash and the onion into a large mixing bowl. Toss with 1 teaspoon kosher salt and rub the salt into the flesh. Transfer to a colander or sieve set over a bowl, place a smaller mixing bowl on top, and then weigh that down with a large can of something or another weight to press the liquid out of the squash. Let sit for at least an hour and up to four. Reserve the liquid.
Preheat the oven to 450°F. Line a baking sheet with parchment and generously grease the paper and sides of the pan with olive oil.
In a large mixing bowl, combine the flour, cornmeal, the 1/2 cup of Pecorino, garlic, black pepper, paprika, onion powder, and 1/4 teaspoon salt. Transfer any liquid captured from the zucchini into a measuring cup and top it up with vegetable stock or water to measure 1 1/4 cups. Add a tablespoon of olive oil and stir. Pour this liquid mixture into the dry ingredients and stir until smooth. Add the pressed squash and onions and stir to combine. Make sure all of the squash is coated with the batter.
Transfer the mixture to the prepared pan, and using wet hands, press evenly to the edges to form a very thin layer. Sprinkle the top with the remaining cheese. Bake for about 30 minutes, until set and golden. Remove from the oven, invert onto an oven-proof wire rack, and carefully peel off the parchment. Place the scarpaccia on the rack back in the oven to deeply brown and crisp, another 10 to 15 minutes. Let cool for about 10 minutes, flip, so the right side is up, slice into squares and serve.