Welcome to the 11th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

• Bunching Onions
  
• Basil
  
• Cabbage
  
• Sweet Corn
• Salad Mix
• Summer Squash
  
• Cucumbers – slicers, lemons, and picklers!
  
• Tomatoes
  
• Green Beans
  
• Sweet Bell Peppers
• Gravenstein Apples

Welcome to August and welcome to summer fruits and vegetables!  Although we’ve been enjoying summer squash and tomatoes for several weeks, this week we bring you sweet corn!  Perhaps the summeriest of summer staples.  Reviewing the list above, I can’t help but think of all the delicious combinations you’re all going to come up with this week.

Last week I mentioned our battle of the weeds.  Slowly but surely we’re taking back the control over crops we lost in the June/July planting fury that happens every summer.  This week we did indeed rescue the celeriac and leeks and even a few carrots from the wrath of overgrown weeds.  It’s been a goal of mine this year to be better in the weed department and though an untrained eye might not see it given how weedy our fields are, I think we’re making progress on that front.  We still have a long ways to go before we’ll be happy about our weed situation, but our leeks and celeriac are happier for the effort and that’s something.

Somehow we’ve found ourselves fully in apple season.  Looking back at last year’s photos I’m realizing we were harvesting the gravensteins in late July/early August, so this is nothing new, but gosh it feels early.  But they’re just early apples.  The arrival of apples does not mean the arrival of fall, no matter how much I think it should.  It just means the arrival of apple pie, apple cider, apple eating.

There’s a rumor going around that the 90 degree days are supposed to subside this next week, which should make working outdoors much more pleasant.  Not to say the hot, sticky days of the past week haven’t been pleasant.  I mean, check out that photo of Jeff standing on his head.  Now that’s a guy having a good time!

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Grilled Tomato-Bell Pepper Gazpacho

• 3 1/4 to 3 1/2 pounds firm but ripe medium tomatoes
• 1 (8- to 9-ounce) red bell pepper
• 1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
• 8 tablespoons extra-virgin olive oil, divided
• 3 (5 x 3 x 1/2-inch) slices country-style bread
• 3 garlic cloves, divided
• 1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
• 3 tablespoons (or more) Sherry wine vinegar
• 2 teaspoons chopped fresh marjoram
• 3/4 teaspoon smoked paprika*
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3/4 cup (about) cold water (optional)
• 3 green onions, cut into thin strips

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.

Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

From Epicurious via Bon Appétit by Molly Stevens, http://www.epicurious.com/recipes/food/views/Grilled-Tomato-Bell-Pepper-Gazpacho-239064

.

Green Beans Braised with Tomatoes and Basil

• 3 tablespoons extra-virgin olive oil
• 1 cup finely chopped white onion
• 2 garlic cloves, minced
• 1 1/2 pounds green beans, trimmed
• 2 large plum tomatoes, finely chopped (about 1 cup)
• 1 cup (packed) fresh basil leaves
• 1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Green-Beans-Braised-with-Tomatoes-and-Basil-232101

.

Zucchini and Corn Tacos

• 3 tablespoons vegetable oil, divided
• 2 cups fresh white or yellow corn kernels
• 1 cup chopped white onion
• 3 cloves garlic, finely chopped
• 4 medium tomatoes, roughly chopped
• 3 medium zucchini, diced
• 1 cup canned black beans, rinsed and drained
• 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
• 1/4 teaspoon freshly ground black pepper
• 8 warm corn tortillas
• 1/4 cup tomatillo (green) salsa
• 8 teaspoons grated Monterey Jack cheese (or queso fresco)

Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

From Epicurious via SELF by Chef Jimmy Shaw, http://www.epicurious.com/recipes/food/views/Zucchini-and-Corn-Tacos-354249

.

.