Sunday and Monday brought us some much needed rain (and a much needed reprieve for Melissa from irrigation). As a result, many of our crops appear to have some added vigor today. Even with several soaking downpours, we've been able to continue to chip away at plowing our westernmost field in order to plant an early fall cover crop of peas and oats. The bottom-most layers of soil flipped over by the plow were still completely bone dry!
The combination of heat and rain is good news for most of our crops. This week should produce a bountiful harvest for the CSA and store.
In the CSA:
Red Gold potatoes - These potatoes have a very thin skin and buttery flavor. Cut them up and roast them or boil them to use them in your potato salads.
- Purple Carrots - While purple carrots aren't quite as sweet as the regular spring carrots we grow (Nelsons), they are still pretty tasty and add unexpected color to your salads!
- Purple Peppers and Flamingo Peppers - The first colored peppers of the season. They are smaller than other bell peppers we grow, but they pack a sweet punch. Flamingo peppers are a pale yellow.
- Green Peppers
- Eggplant - Nadia, Beatrice and Japanese
- Cucumbers - Check out the Green Gazpacho recipe below for a refreshing use of cucumbers.
- Summer Squash
- Zucchini
- Nelson Carrots
- Fennel
- Lettuce
- Kale - Toscano and Curly
- Swiss Chard
- Arugula
- Red Russian Kale
- Mustard greens
- Yukina Savoy
CSA Pick-your-own crops:
- Cherry Tomatoes - This week in addition to Sungold (orange) and Jasper (red), we have Black Cherry (reddish purple) and Matt's Wild Cherry (red). They all have terrific flavor, but the Sungolds are always a particular favorite, which is why we planted two rows of them!
- Beans - green beans and Dragon Langerie
- Jalapeno peppers
- Sunflowers - the next planting is coming on strong, so there will be even more to pick from!
- Herbs - basil, cilantro, dill and parsley
In the store:
Most CSA crops will be available in the store, although cherry tomatoes and beans may only be available on Saturday. In addition, the store will likely have scallions, cabbage, sweet corn from Verrill farm and the first red slicing tomatoes of the season!
Green Gazpacho
Adapted from “Plenty,” by Yotam Ottolenghi.
This is my favorite summer dish - I make this delicious cold soup at least once a week in August. Celery is coming a little later in the season, but the rest of the fresh vegetable ingredients are available now at the farm!
2 celery sticks, roughly chopped
2 green peppers, seeded and roughly chopped
3 medium cucumbers, peeled, seeded and roughly chopped
1 mildly spicy chili (such as jalapeño), roughly chopped
4 cloves garlic, peeled and roughly chopped
1 teaspoon sugar
1 1/2 cups walnuts, lightly toasted
1/4 pound spinach (or Yukina Savoy!)
2 green peppers, seeded and roughly chopped
3 medium cucumbers, peeled, seeded and roughly chopped
1 mildly spicy chili (such as jalapeño), roughly chopped
4 cloves garlic, peeled and roughly chopped
1 teaspoon sugar
1 1/2 cups walnuts, lightly toasted
1/4 pound spinach (or Yukina Savoy!)
1/2 cup basil leaves
1/4 cup parsley
1 cup olive oil, plus more for drizzling
1/4 cup sherry vinegar
2 teaspoons salt
Freshly ground white pepper
1/4 cup Greek yogurt
2 cups water
Ice cubes
1/4 cup parsley
1 cup olive oil, plus more for drizzling
1/4 cup sherry vinegar
2 teaspoons salt
Freshly ground white pepper
1/4 cup Greek yogurt
2 cups water
Ice cubes
1. Combine the celery,
green peppers, cucumbers, chili, garlic, sugar, walnuts, spinach,
basil, parsley, olive oil, sherry vinegar, salt, pepper and 1 cup water
in blender and puree until smooth. Check seasonings, and add more water
if you feel it needs it. Let chill in refrigerator.
2. To serve, divide
into six bowls, and garnish each with a dollop of Greek yogurt, two ice
cubes and a drizzle of olive oil. Serves 6.