P i c k l i s t
CORN! - SHISHITO PEPPERS - RED ONION - MELON - KALE -
CURLY PARSLEY - SUMMER SQUASH - POTATOES - CARROTS
EDGEWATER update:
Holy cow people! Somehow we are 9 weeks deep into CSA and I am stunned. The picklist is beginning to bulk up with crops like taters and melon. I, for one, am most elated by the quarts of shishitos. All year I wait for this moment. To me it indicates peak grill season. Summer squash, peppers, corn, carrots, etc, everything goes on the grill. To practice said art of peak grill season, start with your shishitos and just add olive oil and salt. Grill these peps until blistered… eat immediately. Perhaps this is more of a farmie foodie “pro-tip” situation, but I am too eager to get y'all on board. As for farm updates, the blueberry crop really slowed down this week, but the bluebs are hardly missed with the arrival of the melon crop.
The netting on the corn worked like a gem and this next flush of ears were able to take shape sans bird bites. The onion crop is looking particularly mighty and we are holding off on tomatoes and cukes this week for CSA, as the temperature and light levels have shifted just enough to slow down ripening. It's a far cry from winter, but it is a reminder of what is to come.
Speaking of crystal ball future things, the announcement of Fall CSA is just around the corner, look for an email from me at some point in the next week.
Also, now is a perfect time to think about processing food for winter. Canning, jamming, freezing, etc… Holler at the farmstand: 603-298-5764 to place an order of any fruit or veg you like in bulk. This includes cucumbers, tomatoes, greenbeans, beets, eggplant, corn, jalapenos, etc…
And as for me, it is abundantly clear that I should wrap this newsletter up, as one kid is doing what appears to be figure 8’s in the dooryard on his dirt bike like a madman and the other has been making dresses for eggplants that she culled from the pitch pile. I mean we are in a good flow here, but it’s dinner time and the grill is calling.
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:
Kachumber
Makes 4 servings
This common Indian side salad has a welcome cooling effect to counteract hot (i.e., spicy) food and hot weather. You can use almost any combination of vegetables. Just dice them small and all the same size. The seasoning can be as simple as lemon or lime juice and salt. But I like to add some herbs and toasted spices, too.
1 small cucumber, diced
2 small carrots, diced
1/2 small red onion, diced
1 ripe tomato, diced
1 small summer squash, zucchini, turnip, or other vegetable diced
Handful fresh parsley, cilantro, mint, or a combination, coarsely chopped
Juice of 1 lime or 1/2 lemon
Salt and freshly ground pepper
For optional garnish:
3 tablespoons neutral vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds
In a medium mixing bowl, combine the diced cucumber, carrot, red onion, tomato, and other vegetables along with the chopped herbs and toss. Add the lime or lemon juice, a generous pinch of salt and some freshly ground black pepper. If using the garnish, heat the vegetable oil in a small sauté pan with the mustard, cumin, and nigella seeds over medium high heat. When the mustard seeds begin to pop, pour this mixture over the vegetables and toss. Serve immediately.
Summer Fritters
Makes 12 to 16 fritters, depending on size
Proving, yet again, that everything fried is better, these fritters are a great way to use your summer produce
1 medium potato, peeled or not, as you prefer
1 small summer squash
Salt
Kernels from 1 ear of corn
3 or 4 shishito peppers, thinly sliced
1 egg
1/4 cup all-purpose flour, cornmeal, or chickpea flour
Pinch turmeric or paprika
Pinch cayenne pepper
Freshly ground black pepper
Oil for frying
Grate the potato and summer squash into a bowl. Season with salt and let sit for 5 to 10 minutes until some liquid has been drawn out. Roll this up in a clean kitchen towel and wring over the sink to remove any excess water. Return to a clean bowl. Add the corn kernels and shisito pepper slices. Add the egg, flour, turmeric, cayenne, freshly ground black pepper, and another pinch of salt. Mix to combine.
In a large nonstick or cast-iron pan, heat a thin layer of oil. Drop the fritter batter by spoonfuls into the hot oil and cook until set and nicely browned, about 5 minutes. Flip and cook the second side until brown. Remove to paper towel to drain before serving.