Summer CSA: Week Thirteen

This week we have Crenshaw melons, which have orange flesh, a unique, sweet flavor and a custard-like consistency.  All of the melons mature slowly over the summer and then ripen suddenly and seemingly all at once, so this will likely be the last of them for the summer.  We hope you’ve enjoyed them as much as we have! 

This week is also the last week of the midsummer CSA, so we thank you all and look forward to seeing you next year and at our potluck and harvest celebration this fall.    

Veggies this week: 

·      Cantaloupe, Crenshaw, or Watermelon 

·      Edamame 

·      Lettuce or Cabbage 

·      Cucumbers, Filet Beans, Eggplant or Radish 

·     Onions 

·      Peppers, Sweet and Hot 

·     Dill, Parsley or Cilantro 

 RECIPES 

Shishito peppers have a nice sweet flavor, but watch out, every once in a while one will be spicy!  We hear from our friends who live there that grilled Shishito peppers are hip in New York right now…

 

Blistered Shishito Peppers

From ‘Bon Apetit’

 

2 tablespoons extra-virgin olive oil

3 cups whole shishito peppers or Padrón chiles

Flaky sea salt

 

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

You can dip them in pretty much anything you like… here’s a suggestion from the blog Love and Lemons:

 

 Lemony Basil Yogurt Sauce 

1/2 cup greek yogurt

1 tablespoon olive oil

big squeeze of lemon

small handful of basil

a few chopped chives

salt & pepper

 

 In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl). 

 

Watermelon Feta Salad with Mint 

Everyone seems to have a little different idea of how to make this salad but basically it involves watermelon, feta and mint all in proportions that fit your taste.  Some people add onions, black pepper, lime, olive oil or vinegar.

Here’s a recipe from the blog Fresh Tastes: 

  • 6 cups cubed watermelon
  • 1 cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh mint
  • ¼ cup fresh lime juice
  • 1 tbsp extra-virgin olive oil 

Directions

  1. Combine watermelon, feta cheese, red onion, and mint in a large bowl.
  2. Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.
  3. Serve immediately. 

 

How to Prepare Edamame 

 Remove the pods from the stalks.  Boil in salted water with the lid off for five to ten minutes, until the beans are the desired consistency. As a snack or an appetizer, eat them like a finger food, leaving the shells to remove as you eat them. Otherwise, remove the shells and add to salad or stir fry.

 

 

 

Summer CSA: Week Six

This week we welcome the UVM Extension Growing Skills program to the farm.   The program connects teens and young adults with opportunities on organic farms as a means to learn valuable job and life skills.  We welcome too another farmhand whom has joined us this week through the program!

It sure is good timing to have another hand on board, since the summer crops are just starting up.  Green beans have come on this week and the peas are still going strong.  Eggplants and zucchinis have quietly started fruiting behind their wall of buckwheat cover crop, and the tomatoes are just beginning to blush red.  We are, like always anticipating the summer bounty with excitement and disbelief.  We are so glad to have all of you to share it with!

 

Veggies this week:

·             Japanese or Italian Eggplant

·      Zucchini, Costata Romanesca, Yellow or Green

·      Beets, Early Wonder, Touchstone Gold and Chioggia

·      Head Lettuce, New Red Fire or Buttercrunch

·      Green Beans

·      Fresh Onions

·      Peas

·      Basil or Parsley

 

RECIPES

Simple Sautéed Eggplant

              1 or two medium sized eggplants, cut into half inch cubes

              Salt and black pepper to taste

              1 1/2 TBS olive oil           

              1 Tsp minced garlic or more to taste

              Chopped fresh parsley or basil

 

In a medium sized pan, heat olive oil over medium heat.  Add the eggplant and garlic. Cook for 10-15 minutes, stirring occasionally, until the eggplant is tender and lightly browned.  Taste and adjust the seasoning. Stir in parsley or basil, turn off the heat, and call it done.  Try an Indian style flavor by popping some mustard and cumin seeds in the oil, adding diced onion and minced jalapeño, cooking for three minutes, and then adding the eggplant.  Omit the parsley or basil and add a little cilantro and a pinch of turmeric powder instead.

 

Grilled Beet Slices with Maple Teriyaki Sauce

            12 small or 6 medium beets scrubbed and trimmed

¼ cup butter

            2 TBS maple syrup

            1TBS minced garlic

1 TBS finely chopped or grated ginger

1TBS Tamari

Melt the butter in a saucepan and add the rest of the ingredients except the beets.  Slice the beets thinly and place them on a piece of tin foil large enough to wrap around them and make a nice package.  Before wrapping them up though, pour the sauce over them and stir them around until they are well covered (but not soupy).  Then you can wrap them up and put them on the grill!  Start them grilling before pretty much anything else, they take quite a while to cook.  

Summer CSA: Week Four

 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

 

RECIPES 

 

Farm Fresh French  Style Potato Salad 

    1 lb new potatoes, cut into chunks

Vinaigrette: 

    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 

 

Extras: 

    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!