Welcome to the 10th week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:
- Haricot Vert Green Beans! – Our favorite slender green bean variety. Time to get snapping!
- Salad Mix
- Sweet Corn
- Sweet Onion
- Broccoli or Cabbage
- Eggplant or Fava Beans
- Cucumbers – Slicers and ‘Salt & Pepper’ picklers this week
- Summer Squash – More of the same, choose from: white pattypans, round and long zucchinis, and yellow straightneck.
- Tomatoes – Pints of cherries and slicers both!
- Jalapeno Peppers
- Shishito Peppers – Just the first handful of of these delicious little ‘roulette’ peppers. Some are hot, most are not. New to shishitos? We love them blistered in hot oil like in this recipe.
Summer seems to have arrived this week. The hot afternoons I remember from the last couple of years are back, making fieldwork a bit more of a slog. The heat-loving crops like peppers and eggplant are happy for the boost I think, but truth be told, we prefer the overcast mornings when it comes to getting things done in the field. The cooler weather and even intermittent rain we’ve been experiencing so far this season hasn’t fully prepared us for the summer heat. We’re quickly remembering how important that extra glass of water can be midday, and the wonders of the occasional quick after-lunch nap.
This is the portion of the season when we begin to wonder if the transplanting will ever end and if it’s actually even possible to keep the weeds under control. The push of the growing season continues, and the heat just adds to the obstacles. It’s an important time to take a step back and remember there’s more to this work than just getting through it. We’re growing this food with intention for you, our CSA members. You reap the rewards when we’re successful and you endure our failures alongside us. In the day to day overwhelming amount of work on the farm, it can be easy to lose track of that end goal. But thanks for supporting us in this work as we try our very hardest to bring you diverse and seasonal produce each week. I feel certain that without that direct connection with our members, this farming thing would be even more difficult.
This week we added to the long list of things on the farm we’ve gotten a handle on in the past few weeks. With the help of our great employees we weeded the Brussels sprouts, parsnips, and eggplants. And thanks to CSA member Maya, who I completely forgot we’d scheduled some weeding time with (so it was basically a bonus), we knocked out the weeds in the leeks on Saturday morning. Our “Weed This ASAP” list is getting more manageable each week.
The march towards winter crops also continued this week as the fall/overwintered kale and rutabagas and overwintered cabbages all found a home in the field. We also planted out the last round of corn and a few more melons that will hopefully make an appearance before the season concludes. The propagation house is looking emptier and emptier these days, but the field is ever fuller. More irrigating! More weeding! What’s next?
Enjoy the vegetables and we’ll see you next week!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Roasted Halibut and Green Beans with Asian Cilantro Sauce
- 2 cups loosely packed cilantro leaves (from 1 large bunch)
- 2 tablespoons fresh lemon juice
- 1 green onion, chopped (about 1/4 cup)
- 1 tablespoon minced peeled fresh ginger
- 1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
- 5 tablespoons safflower oil, divided
- 2 teaspoons Asian sesame oil, divided
- 3 teaspoons soy sauce, divided
- 2 8-ounce halibut fillets, each about 1-inch thick
- 2 cups green beans, halved
- 2 cups stemmed shiitake or oyster mushrooms
Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
From Epicurous via
Grilled Polenta with Corn, Red Onion, and Cucumber Salad
- 1 cup polenta (coarse cornmeal) or yellow cornmeal
- 1/4 cup grated Parmesan cheese
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Nonstick vegetable oil spray
- 4 ears corn, husked
- 1 large red onion, cut into 1/2-inch-thick slices
- 2 1/2 cups chopped seeded tomatoes
- 1 1/4 cups chopped English hothouse cucumber
- 1/3 cup chopped fresh mint
Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.
Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.
Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.
Cucumber Carrot Salad
- 1 garlic clove, minced and mashed to a paste
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons Asian fish sauce (preferably naam pla)
- 1 tablespoon sugar
- 1 fresh Thai or serrano chili, or to taste, seeded and minced (wear rubber gloves)
- 2 seedless cucumbers, quartered lengthwise, seeded, and cored
- 1 carrot, shredded coarse
- soft-leafed lettuce for serving
In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
Serve salad in lettuce “cups.”
From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/cucumber-carrot-salad-12065