Scarlett Queen Turnip
Red Ace, Early Wonder or Chioggia Beets
Russian Kale or Southern Giant Mustard
Zephyr, Cousa, & Costata Romanesco Squash
June is a very exciting, busy, and therefore tiring month. Every week we are introducing a new crop into our harvest schedule and simultaneously transplanting more crops out into the fields plus starting seedlings for our future fall produce. This coming week we will be planting our leek starts. Right now they are about the size of pencil lead and for the next 6-8 weeks, while it is really hot, they will not grow much; but be setting down roots and getting ready jump up when the weather cools. We are also seeding a late succession of potatoes this week, with the hopes of harvesting them sometime in late September. This is our first trial of late potatoes and it will be some work keeping the Colorado potato beetles at bay while the plants are small, but if we can grow them successfully, it will be easier to cure them in the fall and store them later into the Winter. Our winter squash seedlings are just emerging in their cell flats and will be transplanted out into the fields in late June along with our last succession of summer squash. Speaking of summer squash, we are happy to include them along with the first of our summer beets into the share this week. Tomatoes, basil, potatoes, garlic, and cucumbers will all be coming soon.
This week at market, we were surprised how many people asked about whether summer squash and zucchini could be used interchangeably and it got us to thinking that most people have come to think of them as different vegetables. In actuality all are summer squashes, but there are different varieties and families with different taste and texture profiles. “Squashes can be divided into two general categories: summer squash (eaten as immature fruits before seeds harden) and winter squash (eaten only after fruit has grown to maturity). Curcubia pepo is a large and diverse species that was probably first domesticated in Mexico. It primarily consists of summer squash including crookneck (var.torticollia), straightneck (var. recticollis), scallop (var. clypeata), vegetable marrow (var.fastigata), cocozzelle (var. inoga) and zucchini (var. cylindrica), but also contains several notable winter squashes including pumpkin (var. pepo) and acorn (var. turbinata).” -Missouri Botanical GardenSummer Squash include: Cousa squash are pale-colored Zucchini varieties purportedly of Middle Eastern or West Asian descent, Pattypan squash (Scallop squash), Tromboncino or Zucchetta, unusual among summer squash as being a vining plant and a Cucurbita moschata variety, Yellow crookneck squash, Yellow summer squash, Zucchini (courgette), and immature Ridge gourd luffa is used as a summer squash in India, where it is known as turai or dodka. We grow a few different varieties: Zephyr (Yellow Straightneck), Alexandra and Magda (Cousa), and Costata Romanesco and Raven (Zucchini). Check out the recipes below and enjoy the share….Autumn and Brian
roasted beet and goat cheese toast with dill and lemon
Zucchini Salad With Raisins and Pine Nuts – The New Book of Middle Eastern Food pg.87 by Claudia Roden
The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.
1 lb Zucchini
4 Tbls Extra-Virgin Olive Oil
2 Tbls Pine Nuts
2 Tbls Black or Gold Raisins or Currants
1 clove Garlic, crushed and chopped
Salt and Pepper
2 tsp dried mint (optional)
Juice of ½ Lemon, or more
Saute the Zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender. Serve hot or cold with lemon juice squeezed over the salad.
Fried Zucchini Slice with Yogurt – The New Book of Middle Eastern Food pg.86 by Claudia Roden
For this Arab and Turkish way of serving zucchini, the vegetables may be deep fried, grilled, or broiled.
1 lb Zucchini, cut into slices lengthwise
Olive or vegetable oil
1 ½ cups plain whole-milk or thick strained greek-style Yogurt
Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt. Alternatively, brush the slices with oil and grill or broil them. Serve hot or cold with yogurt spread over each slice. Variation: The yogurt may be flavored with crushed garlic, mint, or dill.
Turnip and Orange Salad –The New Book of Middle Eastern Food pg.80 by Claudia Roden
This Salad is Tunisian. Wash 1 lb young, tender turnips and slice them very thinly. Macerate for an hour in a mixture of 3 Tbls olive oil and the juice of one bitter Seville orange or a mixture of orange and lemon juice (the dressing needs to be sharp), with a crushed clove of garlic, salt, and pepper. A pinch of ground chile is optional (aleppo pepper is amazing). Serve as it is with a few sprigs of parsley or add a chopped up orange (my favorite).
Shredded Carrot Salad –The Classic Italian Cookbook pg.406 by Marcella Hazen
No salad takes so llittle to prepare as this excellent carrot salad. Its tart, gently bracing taste is particularly welcome after a hearty, robust meal.
5-6 medium Carrots
1 tsp Salt
6 Tbls Olive Oil
1 Tbls Lemon Juice
Peel and wash carrots, and grate them on the largest holes of a grater. When ready to serve, add salt, olive oil, and lemon juice. Toss thoroughly and serve immediately.
Carrots with Parmesan Cheese –The Classic Italian Cookbook pg.365 by Marcella Hazen
1 bunch Carrots
2 ½ Tbls Butter
Salt to taste 1/8th tsp Sugar
1 ½ Tbls freshly grated Parmesan cheese
Peel carrots and slice them into disks 3/8 inch thick. Put the carrots and butter in a skillet large enough to contain the carrots in a single layer and add enough water to come ¼ inch up the side of the pan. Cook over medium heat uncovered. When the liquid in the skillet is evaporated, add the salt and sugar. Continue cooking, adding 2 or 3 tablespoons of warm water as required but not too much at one time. The object is to obtain carrots that are well browned, wrinkled, and concentrated in texture and taste, which will take about 1 hour, depending on the carrots. When they begin to reach the well-browned, wrinkled stage do not add any more water, because there must be no liquid left at the end. When cooked, add the grated Parmesan, stir once or twice over heat, and then transfer to a warm platter and serve immediately.