Welcome to the 13th week of the Pitchfork & Crow CSA!
Here’s what’s in the share this week:
- Thai Basil – this basil has a slight licorice taste to, but is still sweet and tasty
- New Potatoes – beautiful red potatoes, the first of the season!
- Summer Squash – white pattypan, yellow zephyr, and green magda zucchini this week
- Cucumbers – two slicers plus lemon and/or pickling cukes too!
- Tomatoes – a handful of paste tomatoes this week: speckled roman and orange banana mostly
- Beans – a mix of purple and yellow bush beans
- Dill – I think refrigerator pickles may be in order, and roasted dill new potatoes.
- Broccoli – The first broccoli we’ve harvested from the farm!
- Apples – The variety is Yellow Transparent. They’re an early ripening somewhat tart variety good for pies and applesauce.
Could it be that we have arrived at mid-August already? I’ve been noticing the shortening day lengths the last week or so, forcing us to wrap up evening work a little earlier each day. Our hopes that truly hot summer weather might be just a weekend away are fading. We’re resigned to enjoying the mild summer as much as we can. This week we bring you another summery share of veggies. The summer squash continues to produce well, the cucumbers are on and the latest round of bush beans has been harvested. Plus, we’re excited to bring you the first broccoli harvested from the Lebanon farm! Hurrah for a brassica!
We’re sharing two new items this week: new potatoes and apples. The potatoes are a red variety called Colorado Rose we saved as seed from last year. These are the first to be dug this season and they have thin skins that don’t require peeling. The apples are a variety known at Transparent Yellow. They are an early ripening variety of tart pie apple and are hopefully just the beginning of fresh apples and pears from the farm.
Speaking of the farm…you should come visit and enjoy a potluck dinner amidst the vegetables! We’re inviting everyone out for the second on-farm event of the season this coming Sunday, August 21st, from 5pm-8pm. We hope you’ll take the opportunity to come meet your veggies and meet other CSA members too. Plus, it could be good comparison if you saw the fields at the first open house in June.
You can find Potluck details here: https://pitchforkandcrow.com/community-supported-agriculture/csa-potluck-august-21st/.
Enjoy this week’s vegetables!Your farmers, Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
The fabulous CSA member Chris Andresen shared the following recipe suggestion and introduced me to the fun food website food52! Thanks Chris!
- 4 medium zucchini, ends trimmed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 lemon
- 1 teaspoon honey, honey (a variety you like but nothing too strong)
- 10 small basil leaves
- 10 small mint leaves
- Freshly ground black pepper
- Cut the zucchini lengthwise into quarters, and then crosswise into ½-inch cubes. Put them in a bowl, season generously with salt and let sit for 20 to 30 minutes. Drain and pat dry.
- Heat the olive oil and butter in a large sauté pan (large enough to fit the zucchini in a single layer) over medium high heat. When the oil begins to shimmer, add the zucchini and let it brown. The trick to this recipe is controlling the heat so the zucchini neither steams nor burns – you want it to brown the edges while leaving the centers crisp-tender. Stir only when needed.
- As soon as the zucchini is done, spoon it into a serving dish, leaving the oil in the pan behind. Sprinkle with a little lemon juice, and the honey. Sprinkle the basil and mint leaves and grind some pepper over the zucchini.
- Variation: you can make a basil and mint pesto instead of using whole leaves. Combine 1/4 cup packed basil leaves and 1/4 cup packed mint leaves with a pinch of salt in a small food processor. Turn on the machine and drizzle 3 tablespoons oil through feed tube, until a loose sauce forms. You may need to scrape down the sides of the bowl once or twice. Once the zucchini is cooked, use this pesto to dress it — you may not need all the pesto.
Slightly Sweet Dill Refrigerator Pickles
1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds
Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Potato and Green Bean Salad
|~||Zest of one lemon|
|¼||cup fresh lemon juice|
|1||Tbsp. Dijon mustard|
|½||cup extra-virgin olive oil|
|~||Salt and freshly ground black pepper to taste|
|2||lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)|
|~||Salt to taste|
|2||cups green beans, topped, tailed, and cut into 1-inch lengths|
|4||Tbsp. freshly snipped chives|
- Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes.
- To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water.
- While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth.
- In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.
From Culinate via Culinate Kitchen collection by Carrie Floyd, http://www.culinate.com/recipes/collections/Culinate+Kitchen/Salads/Potato+and+Green+Bean+Salad