This Weeks Share: Green Beans, Sweet Corn, Peppers, Cucumbers, Summer Squash, a Brassica, Garlic, Beets or Carrots, Tomatoes, and a Farmer’s Choice Item.
Green Beans: (or purple, or yellow…) More beans for all this week. We are still into them for another (this) week at least. We like them best with a short cooking, either stir-fried, boiled or steamed. To freeze them, give them a quick blanch in boiling water for 3 minutes, plunge into ice water to stop the cooking, then zip-lock and date the bag. Eat them in 4-6 months. Or saute’ your beans. Saute’ literally means “to jump”, so keep those vegetables moving! If you want them lite and crispy, wait to add any type of salt until they are complete.
Saute’ed Green Beans from Feeding the Whole Family
- a half-pound green beans
- 2 tsp butter (or ghee)
- Sea salt
- Lemon (optional)
- Trim ends of beans. Wash and drain. Heat skillet over medium heat. Then add butter-don’t let it burn.
- Add green beans-they should sizzle. Keep them moving until they turn bright green.
- Remove from heat and sprinkle with a with a little salt before you serve them. They are also nice with a squeeze of lemon.
Sweet Corn: We are still harvesting delicious sweet corn for you. Everyone loves this corn! Thanks for letting us know how much you enjoy it, as do we. Freeze yours if you can’t keep up. You don’t have to blanch first! Simply remove corn from cob, place in zip-lock and freeze. We’ve had great success with this. In winter simply add to a small saucepan of boiling water, a little butter and salt and cook for 3-5 minutes, or until hot. Instant sunshine! Yum. Or try the recipe below. It is fabulous in late summer/early fall when you can eat, and easily cut sweet corn kernels right off the cob.
Fresh Corn Salsa from Feeding the Whole Family
- 1 ear of corn, shucked, kernels removed with knife
- 1 Serrano or jalapeno pepper, seeded and minced
- Half a ripe avocado, sliced into cubes
- 1/4 red onion, diced
- 2 Tbsp fresh cilantro
- Juice of 1 large lime
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground pepper
- 1/2 teaspoon salt
- Place all ingredients in a bowl. Allow mixture to marinate at least 20 minutes. Can be made in advance and stored in sealed container in fridge.
Peppers: A nice selection of peppers continues to ripen out in our fields. We bring you more bell’s this week and also some other surprises. We have banana (long yellow) peppers which start mild but end hot, also pepperchini’s, jalapeno’s, Serrano’s and cayennes for the really spicy. I love the bright purple, mild bell peppers!
Cucumbers: Still harvesting delicious, crisp, cool cucumbers for your share’s. Hope everyone tried (and enjoyed) the melon-cucumber we grew last week. We were pleasantly surprised with that new seed. We still have a selection of cuc’s out in the fields and are bringing you more.
Summer Squash: Zucchini’s of yellow and striped green, paddy-pans and crooknecks, as well as round “stuff-’em” squash’s are slowly tapering off. Hope you are enjoying all the different types, colors and shapes and that you have tried them all. Sauteed, grilled or made into soup this vegetable is very versatile. Ratatouille anyone?
Ratatouille from Recipes From America’s Small Farms
- 2 Tbsp olive oil
- 2 medium bell peppers, cubed
- 1 medium onion, chopped
- 1 to 2 garlic cloves, finely chopped
- 3 medium tomatoes, chopped
- 1 medium eggplant, peeled and cubed
- 1 medium zucchini or other summer squash, cubed
- Chopped fresh parsley, oregano and basil
- Heat the oil in a large, heavy skillet over medium heat. Saute’ the peppers, onions, and garlic until soft; stir in the tomatoes, eggplant, zucchini, and herbs.
- Cover and simmer for about 30 minutes. Voila’!
A Brassica: We still have beautiful broccoli, cabbage and cauliflower heads out in the fields, so that means we still keep them coming your way. I have some lovely recipes with cauliflower, which were shared with me that I hope to put up on this blog soon.
Garlic: More fresh, almost cured garlic, heads for your favorite meal. We have an abundance this year and will give it to you weekly through season’s end. Put some up in butter. Much like we suggested with the green garlic, you can also do with this garlic. Just chop it up and add to a softened stick of butter and refrigerate. Good for almost everything!
Beets or Carrots: Still, a little of both we will make available this week, each day. Hope you get the one you want.
Tomato: My favorite vegetable is finally ripening the way we like to see it…..gorgeous red orbs we can spot on the bushes from some distance away. Most all the types we planted have started to really flush. Hope you are enjoying them. More this week….and next.
Farmer’s Choice: We will have one mysterious item this week. Could be an herb, fruit or vegetable. What ever you get we hope you are pleasantly surprised!
FARM NEWS: A wonderful Labor Day we hope you are having. This long weekend seems to mark the start of Fall for many, so hopefully you have successfully said farewell to lazy summer days. Kids are starting back to school this week, yet the weather will make us think otherwise with mid-90 temperatures! Don’t tuck short shorts and tank tops away just yet. It looks like it will be mid-September before we can start to actually feel Fall in the air. I’ll take it.
We have decided on a time for our Fall Harvest/Work party of 2011. Please save the date of October 15, a Saturday, to come out to your farm! It is quite risky to have it this late in the year we know, but it doesn’t fit to have it any sooner. We have a really good time, and likely still will even if it rains. So we start the day with a task, probably garlic planting, and then break around noon for potluck lunch and fire-side party. We hope to have the tractor rides in the hay-wagon for the kids again and may have some pumpkins for selecting and take-home to those who make it out. We provide smores, a couple other dishes (meats and salads) and some beverages including juices, or cocoa for the kids. We encourage you to bring some dish and beverage of your choice. Home-brews, ciders or wines are a welcomed delight. We are going to try our own hand at home-brew this Fall so it would be a huge treat to try some of yours. I hope to circulate a flyer of sorts to all the pick-ups in the next couple weeks.
Thanks for your super support. We dearly appreciate it!