Romano Green Beans
Zephyr Summer Squash
Suyo Long & Marketmore Cucumbers
Salsa Box: jalapeno, onion, garlic, cilantro
Salad or Sungold Cherry Tomatoes
Busy week! It’s Brian’s Birthday this week; which usually marks the busiest part of our season as we begin really intense weekly harvests of all the summer crops and when they are ready, 2-3 times per week, we have to get them out of the field, or they split, get tough, get eaten, and most importantly slow down future flower and hence fruit production. In addition mid July is when we are bulk harvesting and storing potatoes, beets, and carrots, while also getting all the cured onions and garlic out of the barn and into long term storage. The greenhouse is getting full with seedlings for the fall and winter and in these uninviting conditions, they need lots of attention and care to grow strong. We are also racing to get our crop fields in condition for fall plantings that will begin in two weeks, while managing current summer crops; which include trellising and tying, pest control, weeding, and more. Most importantly we are watering non-stop in an effort to get the plants enough water in these hot and humid conditions. Right now the farm is so dry, the ground radiates heat from late morning till after the sun goes down. In addition to all the regular happenings, we are counting the days until we get our new well dug and can begin implementing our new irrigation system; which should happen in about a month. This could change many things for the better as it will mean we can get our plants significantly more water, hopefully what they need to thrive, not just survive, with a lot less labor on our end. Making our farm a little bit more manageable.
This week we finally have green beans on the list. We grow romano beans, a flat-podded Italian green bean. It is tender with some juicy and meaty quality. They are great raw, slightly blanched for a salad, sautéed, or slowly braised till soft and succulent. This will be the last of our Spring cabbage, so enjoy it. For the next few weeks we will be very flush with summer squash, tomatoes, and cucumbers as they are enjoying the heat and producing nicely, so we have included a few new recipes for ideas to keep them interesting. Salsa fixings are also included, as we have the narrow window when we still have cilantro (late May is the last reliable time to germinate cilantro, before it gets too hot) and have begun harvesting hot peppers. Cilantro will be back in September if we are lucky.
Enjoy the share……Autumn and Brian
Romano Beans with Red Onion, Oil & Vinegar –recipe from Kitchen Garden Farm
1 lb or so beans
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 red onion, thinly sliced
salt & pepper
This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. When Tim was working at a farm in Tuscany, this dish was on the table every single day, and everyone would add the oil and vinegar to their own liking. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.