P i c k l i s t
NAPA CABBAGE - MINT - BELL PEPPERS - POBLANO PEPPERS - GOLDEN ROMA TOMATOES - CHERRY TOMATOES - RASPBERRIES - WATERMELON
Edgewater update: You know, just when I think the fields could not get much drier, another week goes by without rain, proving the previous week wrong. Because In fact, we could get more dry- and every day that goes by without one hint of precipitation, equates to the boniest of bone dry fields. This week we began the great potato harvest of 2025. Watching the potato harvester- a massive piece of equipment that trails behind a tractor scooping up taters from the ground- work its magic in the lower meadow is actually impossible. The harvester is truly hidden by a moving cloud of dust. If you did not know better, and you were just doing a driveby towards the Mcnamaras for maple and milk, you might do a double take and think for a moment that the next installment of the Dune series is being filmed on River Road, and the potato harvester is in fact a trial sandworm. It is dusty beyond belief out there yall. Timothee Chalemet, please report to the Reverend Mother and have her do something about this drought situation.
Sandworm and dust boogers aside, the potato crop is looking pretty great. This is in large part due to the River which we use for overhead irrigation (think the most aggressive sprinkler you’ve ever seen). Once we realized we were not getting rain this summer, Ray would water the field weekly. It all worked out, and after last year’s average potato crop, we are pretty happy with these yields so far.
We will be selling these spuds at first through the farmstand, and eventually to the coop food stores. And fingers crossed, if all goes to plan, yall will get a quart or so of some fresh cutesy tots next week.
FARMY FOODIE PRO-TIPS:
The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis. if you are curious about alllll the recipes he has to offer, check out his substack: https://kitchensense.substack.com/
Watermelon Gazpacho
Serves 8
Gazpacho is a cold Spanish vegetable soup that can be made chunky or smooth, as you prefer. (I like it smooth.) What all Spanish gazpachos have in common is not tomatoes, but bread, which gives the soup body and flavor. You can leave it out if you are gluten free.
About 4 cups cubed watermelon, seeds removed
About 10 to 12 cherry tomatoes or 3 large Roma tomatoes, chopped
1 sweet red bell pepper, seeded and chopped
1 small Kirby cucumber or 3-inch piece English cucumber, chopped
1/2 small red onion, diced
1 clove garlic, smashed
1/2 small hot pepper or pinch cayenne
2 slices country or sourdough white bread, crusts removed
2 tablespoons sherry, balsamic, or red wine vinegar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Lime wedges and chopped fresh cilantro, for garnish
Into a large powerful blender or food processor, combine the watermelon, tomatoes, bell pepper, cucumber, red onion, garlic, hot pepper, and bread. Pulse the machine to break down the vegetables and then let the machine run until it reaches your desired texture, scraping down the sides once or twice. I let it run to purée until totally smooth. Add the vinegar and salt. With the machine running, drizzle in the oil. Add a few grinds of black pepper and pulse again. Taste and adjust the seasoning. Chill before serving in chilled bowls or glasses. Garnish with lime wedges and fresh cilantro.
Watermelon Feta Salad with Mint
The classic combination of watermelon, tomato, feta, and mint is one of the most refreshing salads I know. You can make it any size you want. I like to compose it on a large platter and let people help themselves to the elements they like best. Each mouthful offers a different combination of flavors.
1 pound sweet watermelon, cut into large, angular chunks
1/2 pound ripe tomatoes, cut into bite-sized pieces
2 ounces feta cheese, sliced into triangles
1/4 red onion, very thinly sliced
Handful fresh mint and/or basil leaves
Balsamic vinegar
Extra-virgin olive oil
Flaky salt
Freshly ground black pepper
Arrange the watermelon and tomatoes attractively on a serving platter. Distribute the feta slices and any crumbles around the plate. Drape with the red onion and scatter the mint and or basil leaves around the plate. Drizzle the platter with balsamic vinegar and olive oil and season with flaky salt and freshly ground black pepper.
Starburst Tomato Tart
Serves 6
I was first served a version of this simple, tomato pie by my friend Ed, who lives in St. Johnsbury. A French Provencal dish at its heart, you can use any meaty, ripe tomato. Yellow plum tomatoes make a sunny impression. Because they are less acidic than red tomatoes, I add a squirt of lemon juice to brighten their flavor. For a glow up you can add a few dabs of fresh goat cheese.
1 single pie crust
1 small shallot or 1/2 small yellow onion, very thinly sliced
About 1 1/2 pounds tomatoes (6 yellow plum tomatoes)
Kosher salt and freshly ground black pepper
Fresh thyme or basil
Extra-virgin olive oil
Lemon wedge
Preheat the oven to 425°F. Roll out the pie crust a little less than 1/4-inch thick and line a 9-inch tarte pan or pie plate with the dough. Trim and crimp the edges and poke the bottom of the crust with the tines of a fork. If you have the time, let sit in the refrigerator for about 30 minutes before baking to relax the gluten. Line crust with parchment or aluminum foil and weigh it down with pie beans or rice. Bake the crust for about 12 minutes to set it. Turn down the heat to 375°F. Carefully remove the pie beans and parchment or foil and continue baking another 10 minutes or so until the crust begins to brown. Remove from the oven and cool.
Scatter the shallots evenly on the bottom of the prebaked crust. Core and slice the tomatoes lengthwise about 1/4-inch thick. Arrand the slices in concentric circles in an attractive pattern. You don’t much more than two alternating layers. Season the tomatoes with salt and pepper and scatter some fresh thyme or basil around. Drizzle lightly with extra-virgin olive oil and squirt of lemon. Bake in the 375°F. oven for about 30 minutes, until the tomatoes have softened and and the crust has nicely browned. You want the liquid of the tomatoes to evaporate so their flavor is concentrated and the crust isn’t soggy. If the crust is getting too dark, lower the temperature of the oven and continue baking until done.