Nevada Lettuce
Crimson Sweet Watermelon
Romano Beans or Tomatillos
Italian Sauce Tomatoes
Mild & Sweet Peppers
Summer Squash
Basil
Two more weeks of the Spring/Summer CSA share. It has been a good season so far and overall quite mild, even though we have had some very hot bouts with lots of humidity. Although the heat is not over, August always seems less intense than July and as it comes to an end, we usually take 3 days away from the farm for a little much needed break. So, two more weeks and then a little break; but there is a lot to do over the next couple of weeks. A huge block of fall brassicas transplants are in the ground plus the 1st fall successions of beets, salad turnips, mustards, carrots, and raab. All these rainy storms has brought a ton of weeds alongside our intended crop, so everything is literally germinating and must be hoed this week. We also have our fall fennel, swiss chard, kohlrabi and the first huge radicchio, lettuce, and chicory plantings to get into the ground over the next few weeks. Some Winter squash varieties are ready to harvest and we are still plugging away at trimming our garlic and onions and getting them into refrigeration. Lots to do that is very timely, so we hope for nice temperatures and easy rain.
Last week we harvested 200 watermelon and they have really been delicious. This week you will get your 2nd one for the season. We have some great salad and other recipes below; but as always, if your feeling overwhelmed juice ½ in a blender right away. Add lime and soda water and it is a perfect refreshment for a hot day. Enjoy these midsummer crops while they are thriving. Tomatoes have been delicious, this week you will get a mix of heirloom Italian types, most great for cooking but also delicious raw. Definitely stew the romano beans with tomatoes, or make salsa, or saute peppers and summer squash with the tomatoes, and a lot of basil, delicious. So many options. Check the recipes below and enjoy the share…..Brian and Autumn
Fried Green Tomatillos with Burrata, Cumin, & Basil
Watermelon, Feta, & Basil Salad
Charred Romano Bean Salad With Zucchini, Aioli And Pecans
Green Beans in Tomato Sauce – The New Book of Middle Eastern Cooking by Claudia Roden
1/2 onion, coarsely chopped
2 Tbls olive oil
2 cloves garlic, finely chopped
½ lb ripe tomatoes, chopped
½ lb green beans, topped and talied and cut into 2-3 pieces
salt and pepper
1/2 tsp sugar
juice of ¼ lemon
Fry the onion in oil till soft and golden. Add the garlic, and when the aroma arises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water as necessary to cover the beans, and lemon juice, simmering 15-20 minutes, or until the beans are tender and the sauce reduced a little.
Salata Horiatiki (Greek Country Salad) –The New Book of Middle Eastern Food by Claudia Roden
1 head summer crisp lettuce, cut into ribbons
2 large firm ripe tomatoes, cut into wedges
1 cucumber, peeled, split in half through its length, and cut into thick slices
1 green pepper, cut into thin rings
1 large mild onion, thinly slices, the rings separated
8 oz feta cheese, cut into small squares or broken into coarse pieces
1 dozen or more black Kalamata olives
For the dressing
A good bunch flat-leaf parsley, coarsely chopped
6 Tbls extra-virgin olive oil
Juice of 1 lemon
Salt & pepper
Put all the ingredients together in a large bowl. Just before serving, mix the dressing, pour over the salad, and toss.