This Weeks Share: Chard or Collard Greens, Broccoli or Cauliflower or Cabbage, Garlic, Cucumber, Summer Squash, Carrots or Beets, Fennel Bulb and Eggplant.
- Chard or Collard Greens: We still have great greens for you this week. The colorful swiss chard and the collard greens look especially good. Some say collards and chard are better after hard frosts, like kale. I find that summer greens have a strong, but enjoyable flavor. The girls and I love to chew on the stems. The stems are the hardest part to cook down, so it’s best to remove them from the greens. Here’s a recipe that is easy enough… http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-15805
- Broccoli/ Cauliflower/ Cabbage: It is amazing to us that we can continue to harvest the cruciferous vegetables for you. Oddly enough, it’s a darn good thing! With this turning into a not so good year for the hot summer crops, we are lucky to get to at least bring you a bounty of the cooler summer crops. Hope you can enjoy them, yet again. With cauliflower heads still sweet with flavor, and some much bigger than your head, how could you not? Here is an amazingly delicious sounding recipe from our dear farm member Shiela, Cauliflower-Pie! http://whenharrymetsalad.wordpress.com/2010/02/01/moosewoods-cauliflower-cheese-pie/ Her notes on the aforementioned go like this. “…fairly easy, I grate the cheese, potato and onion in the food processor in that order. The thing is it is easy, just remember to plan an hour or so for it. Bake the crust, bake it some more, bake it with filling. I tend to forget it takes a bit of time, but SO worth it and good cold and good the next day if there is any left.” Thanks Shiela! We love you!
- Garlic: Another head of our 2010 harvested garlic for you this week. The garlic has cured over a month now, and will remain fresh for many weeks to come. It tastes better as the days go on. Hopefully you’re enjoying building up your supply.
- Cucumber: More cucumber…and what is summer without them? Here is a recipe for a lovely sounding cucumber shake http://priyaeasyntastyrecipes.blogspot.com/2008/09/cucumber-milk-shake.html yum! Sounds divine with the mint ice-cream.
- Summer Squash: Summer squash still manages to hang from our vines, so again we will continue to help it find it’s way to your tables. I have made zucchini bread or muffins almost weekly for sometime now. We’ll miss that in the winter, but have already tucked plenty of grated squash into the freezer. New Season’s has some nice heirloom tomatoes in (hot-house grown) and I added two to some simmering squash, olive oil and sea salt for a nice light vegetable prima-vera over penne. Oh mother nature be kind and grant our rows of tomatoes to turn red…..please.
- Carrots or Beets: Everyone will get one or the other this week. We are grateful to still bring you the root crops and happy to have even the larger, mature carrots mixed in with some baby ones. The big ones are still sweet and a bit easier to handle.
- Fennel Bulb: Well more of the fennel is nicely matured and so we can still harvest it for you. We have some great fennel recipes from our farm member Shannon that I want to link for you. Have a look through this tutorial from The Epicurean Table http://www.epicureantable.com/tutwildfennelcakes.htm , and the recipe link is there as well. Shannon brought us some of these and they were delicious! She added these thoughts…”I use 10 oz. of cooked, chopped fennel fronds (I cook up a bunch to use in this recipe and in omelets and vegetable fritters), 1 thick slice of bread, and 1/4 cup pecorino romano. The batch I gave you had a mix of pecorino romano and feta. Should be named Fennel Patties so people don’t think that they are a dessert!” Here is a nice recipe for Fennel Soup http://allrecipes.com/Recipe/Fennel-Soup/Detail.aspx . Shannon has this to say about preparing the soup… “I blend mine, but the recipe doesn’t. I noticed that the fennel in the latter part of the season gave a much more fibrous soup. I did include the stems (but not the feathery part of the fronds) at the beginning of the season, but didn’t toward the end. I think that this would be good with chili pepper flakes.” Thanks Shannon for the links!!
- Eggplant: Well we don’t have peppers or tomatoes yet for you all, but we’ve got eggplants! This week everyone will get one. They make a lovely addition to your sautéed summer squash or in a light sauce over pasta or rice.
FARM NEWS: Well it’s hard for me to believe that we are at week 14 and still don’t have tomatoes! Each year can be so different from the next. We should have some basil for everyone soon and peppers are close, as are some tomatoes but not really enough for everyone to have a handful or two yet. We have had better bean years, but hope to still bring you at least a week of beans. Sweet corn is done for now, but a later planting may yield one more week or two further on. We hope to still bring everyone some winter squash yet as well. We should be starting to dig up our potatoes soon too. Berries are pretty much cleared off the bushes. A few blueberries remain. The strange weather is pulling another fast one this week with a 90 degree day followed by decreasing temps down to high 60’s for the weekend ahead. What is that? Tomorrow will feel like the heat of Summer and next weekend will feel like Fall. The farm is doing well, but the stress of the awkward pre-season has started to rear it’s head. We remain hopeful that we can continue to bring you plenty of food, while learning yet more of the subtleties and nuances of farming for our community while always at the mercy of mother nature. Until next time…..your farmers wish you a wonderful week ahead!