So the pristine, beautiful Spring veggies are now fading due to some rot and increased bug pressure that comes from the heat, especially when followed damp, wet, humid conditions with little air flow. I mean the sun barely came out for five days and while we enjoyed working in the cool temperatures it is less than ideal for the crops. The lettuce will look a bit rougher, the delicate cutting greens will become less abundant, some crops a bit over saturated by the water and less healthy (i.e. will not hold as long in your refrigerator as a few weeks ago) and well the bugs wreak all kinds of havoc. So it looks like Summer is coming. Our early tomatoes are full of flowers, the first squash plants are immense (they love the water) and producing like crazy plus the onions are getting bigger every day. It is now time for a little more heat and sun to keep things growing and flowering. As soon as the fields dry up a bit we will be seeding our okra and Asian long beans which signals that Summer is close by.
This week’s share will include some squash, both zephyr and a new costata romenesco type that we are excited about. Every year we are really looking forward to the first of the summer squash, as it has been away for almost 8 months and in comparison to most of the leafy, crisp spring veggies it offers more density and meatiness. Zucchini or summer squash is a perfectly seasonal vegetable, it pairs so well with young garlic flavors, fava beans, herbs, cooking greens, and sweet onions; the spring flavors. We hope you are as excited for its return. Eat it sautéed with dill and lemon, hot or cold , or however you like it. Check out the recipes below and enjoy the share….Autumn & Brian
Polenta Bowl With Garlicky Summer Squash & Kale
Tagliolini with Fava Beans, Leeks, and Zucchini
Escarole and Roasted Broccoli Salad with Anchovy Dressing
Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette
Zucchini Salad With Raisins and Pine Nuts – The New Book of Middle Eastern Food 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.
Roz bel Ful Ahdar (Rice with Fava Beans) the New Book of Middle Eastern Food by Claudia Roden
In Egypt this is prepared in the Spring, when fava beans are very young and tender. It is served hot as an accompaniment to meat, or cold with yogurt and a salad. Egyptians do not remove the skins of the beans.
1 pound fresh fava beans, shelled
salt
vegetable oil
1 medium onion
3 cloves garlic or 1 green garlic stalk, minced white & greens
1 cup fresh dill, chopped
1 1/2 cups basmati or long-grain rice (wash)
pepper
2 ¼ cup water
Boil the beans in salted water for a few minutes, until they are tender, then drain. Heat 2 tablespoons oil in a pan and fry the onion until soft and golden. Add the garlic and stir for a minute or two. Then add the drained beans and sauté a little, stirring and turning them over. Add the rice, and stir until transparent. Add the salt, pepper, and chopped dill and pour in the water. Bring to a boil and simmer over low heat, covered, for about 20 minutes, until the rice is tender.