Swiss Chard
Summer Squash & Zucchini
Broccoli or Sprouting Cauliflower
Iceberg or Butterhead Lettuce
Genovese Basil
Fresh Garlic
The farm is very busy right now. There was a bit of devastation due to hail and a too heavy rainstorm after days of rain and no sun; but a week later we are already back into hot temperatures and drought like conditions. We spent this past week feeding and tending to our stressed crops; stripping away lots of damaged and diseased leaves, hoping to nurse them back to health. We will finish our onion harvest by the end of the week. Garlic is drying in our shaded greenhouse. Cabbage and roots will begin going into refrigerated storage. We will transplant our 3rd succession of tomatoes, cucumbers, and squash as well as finally get our okra and pole beans seeded. In June we spend many hours staking, trellising and tying summer crops and continuing to pamper our spring ones so they can handle the move towards summer.
This week’s share has the first of our basil and delicious fresh garlic, make some tasty pesto or pair with a simple pasta, lemon and any other vegetable in the share. We have been enjoying the broccoli and sprouting cauliflower chopped into large florets, tossed in olive oil, salt, lemon zest, and chili pepper then roasted in a 400 degree oven until charred. It has been so tasty. Also zucchini can be so tasty when shaved with a vegetable peeler, tossed in lemon, salt, pepper then add a nice oil, ricotta salata, basil, and thin sweet onion. Loads of recipes below with more ideas. Enjoy the share…Autumn & Brian
Iceberg Salad with Italian Dressing
Best Italian Zucchini Fritters
Broccoli Salad with Sesame, Cumin, Garlic
Cauliflower Korma with Blackened Raisins
Summer Zucchini Pasta with Lemon & Basil
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.