Week 6

Last week we focused on fall. Lise and I planted all of our fall brassicas in the field including kale, broccoli, cauliflower, collards, cabbages, and Brussels sprouts. The greenhouse is emptying out and for the first time this season we will not be filling it up again! We will continue to seed lettuce and a few other greens for the fall but the constant planting has slowed for the summer and is replaced by increasing harvests and lots of weeding. The recent rains have been great for our crops and for the weeds! We are paying particular attention to our fall carrots and beets, hoeing and weeding up a storm to give them the head start they need. While we are always looking ahead to be sure to set ourselves up for great harvests down the road, tomorrow is harvest day and there is plenty to look forward to in the short term. Peppers, eggplant, cherry tomatoes, cucumbers and more!

In the CSA:

  • Green Peppers
  • Eggplant- We have 3 varieties, all with a similar taste which can be used in any eggplant dish! Beatrice are large and bright purple (pictured right), Japanese eggplant are long and thin, and the Nadia are the tradition looking eggplant. There should be plenty to give each a try over the course of the season!
  • Cucumbers 
  • Carrots
  • Cabbage-purple, mini green, and caraflex
  • Fennel
  • Summer squash 
  • Zucchini
  • Lettuce
  • Carrots 
  • Swiss Chard
  • Kale- Toscano and Curly
  • Arugula
  • Yukina savoy
  • Mustard Greens
  • Red Russian Kale
CSA pick-your-own crops:
  • Dragon Langerie Beans- A colorful snap bean. This week they are the perfect size for eating raw or lightly steamed
  • Green Beans- A new planting is ready for picking this week.
  • Sungold and Jasper Cherry Tomatoes- The first tomatoes of the season are here! Hurray! Sungold Tomatoes are a sweet, bright orange tomato, the Japers are a more traditional small red cherry tomato. There will be just a taste this week but more to come!
  • Jalapeño Peppers- Time for spice!  If you like the flavor but want a little less heat, remove the seeds before adding to your meal.
  • Sunflowers
  • Basil- Genovese, Thai, and Lemon
  • Other Herbs: Dill, Cilantro, Parsley

In the farm store:

Most of the same veggies, with the exception of eggplant and cherry tomatoes. We will likely have cherry tomatoes in the store on Saturday. Additional vegetables available in the store only will include scallions and maybe broccoli on Tuesday.

Marinated Zucchini Salad

Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Yield: Serves four.
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.