Welcome mid-summer members! I can’t believe that it’s July already! It seems like summer has really begun with these hot days. Our summer crops are just starting to get going too; zucchini, green beans and tomatoes are all making fruit and looking like they’ll ripen any day now. The onions are bulbing up, and the winter squash grows a foot each day and has tiny fruits as well. We can’t wait!
Veggies this week:
- Peas! Sugar Snap, Green and Purple Snow Peas
- Beets or New Potatoes
- Cauliflower, Zucchini or Broccoli
- Salad Mix
- Basil, Parsley or Fennel
- Kale, Swiss Chard or Cabbage
- Red Scallions
Farm Fresh French Style Potato Salad
1 lb new potatoes, cut into chunks
3 TBS red or white wine vinegar (cider vinegar works too)
2 or three Scallions, thinly sliced
1 TBS minced fresh parsley, fennel or dill (any or all of these)
2 tsp whole grain mustard
2 tsp minced basil (optional)
Salt and black pepper to taste
3 TBS olive oil
A few minced olives, capers or homemade pickles
Sliced or shelled snap peas
Try boiling a few beets along with the potatoes, cut them smaller since they take longer to cook.
Boil the potatoes (and beets if you’re using them) in a pot of water until tender, but not falling apart. While the potatoes are boiling, mix together the rest of the ingredients in a small bowl to make vinaigrette. Drain the potatoes, but do not rinse. Mix the vinaigrette into the potatoes while they are still warm to allow the flavor to absorb into them. Stir in toppings of your choice. Serve warm or cold. Yummy!