Seyrek or Shishito Peppers
Slicer & Heirloom Tomatoes
Sungold Tomatoes or Romano Beans
Cucumbers
Parsley
Garlic
Beets
I looked back at this same week last year and I had written about the heavy rains, erratic intense weather, and humidity wreaking havoc; which feels much the same this year. The constant humidity at temperatures above 80 degrees, means lots of disease impacts on the crops and when the crops are less healthy, the bug pressure can really take hold, as the plants have less natural immunity. Over the years, we have realized that consistently amending crops with fertilizer and regular spraying for pest and fungal management are key practices to mitigate the intense weather conditions that come on in early Summer. So even when we are too busy to get the entire list accomplished, these tasks take precedence. After last week, this means we didn’t get our summer round of arugula seeded or our final succession of tomatoes transplanted. Something always has to give and those things will happen early this week. Healthy crops are key and that takes management. We are happy that finally our full-size tomatoes have really begun to ripen, Friday’s harvest weas10 times bigger than the past few weeks. For the next couple of days it is looking to be very cool and grey, which may slow the tomatoes down for our next harvest; but it will help us the farmers work a bit faster, so it is worth it.
This week’s share will include either shishitos or seyrek peppers. The shishitos (a roulette pepper) are almost all completely mild but a few have some warm heat. They are not hot hot though, so do not be deterred, they are wonderful just fried in oil and salted, or add some lime, put in a stir-fry, they are tender and a delicious snack or side. The seyrek Turkish peppers are completely mild. Great raw, grilled, cooked in a dish; such a completely versatile pepper and like the shishito so young and tender, the seeds do not need to be removed. More tomatoes this week, as it is officially tomato season. We have some great salads below combining peppers, cucumbers, tomatoes, and parsley a magical combination. The beets are coming without greens and if kept in the fridge in a bag or container, they will hold for many weeks. Do not feel rushed to use them, as sometimes a summer salad with beets and tomatoes is the perfect way to enjoy the heat. Check out the recipes below and enjoy the share….Autumn & Brian
Turkish Shepherd’s Salad
Heirloom Tomato, Beet Salad
Blistered Shishito Peppers & Cherry Tomatoes
Romano Beans Salad
Parsley can sub in for the fresh oregano
Loubieh bil Zeit (Romano Beans with Tomatoes)
Roasted Beets, Avocado, and Sunflower Seeds from Six Seasons by Joshua McFadden
1 lb beets
kosher salt & black pepper
extra-virgin olive oil
3 Tbls red wine vinegar
¼ cup salted roasted sunflower seeds
½ cup lightly packed roughly chopped flat-leaf parsley
4 scallions, trimmed, (including ½” off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
½ cup lightly packed, seeded, chopped pickled peppers
2 firm-ripe avocadoes
Heat oven to 375 degrees. Trim the tops and bottoms of the beets. Wash the greens and spin dry in a salad spinner. Rinse and scrub the beets to remove any mud and grit. Cut up any larger beets so that they are all about the same size.
Put the beets in a baking dish that’s large enough to accommodate all of them in a single layer. Season with salt, then pour ¼ cup water into the dish. Cover tightly with foil and steam roast until the beets are tender when pierced with a knife. Depending on the size, density, and age of the beets, this could take between 30 minutes to 1 hour.
Meanwhile, if you have beet greens to cook, heat a medium skillet over medium heat. Add a glug of olive oil, add the beet greens, and toss them until they are wilted and a bit stewed, about 5 minutes. Set aside until cool, then chop through them a few times.
When the beets are tender, let them cool until you can handle them, then rub or pare away the skins. Cut into ½-inch wedges or chunks and pile into a bowl. Add the greens.
While the beets are still warm, sprinkle with the vinegar, ½ tsp salt, and many twists of pepper. Toss to distribute the seasonings and let the beets absorb the vinegar for a few minutes. Add a healthy glug of olive oil and toss again. Let the beets sit at room temperature until you are ready to serve.
To assemble for serving, add the sunflower seeds, parsley, scallions, and pickled peppers and toss gently. Peel the avocadoes and cut them into neat chunks that are about the same size as the beet wedges, and add them to the beets too. Toss thoroughly but very gently, so you don’t mash the avocado too much. Taste and adjust with more salt, black pepper, vinegar, or oil. Serve right away.
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.
