Welcome to the 14th share of the Pitchfork & Crow CSA! Here’s what’s in the share this week:
- Summer Squash
- Mixed Cucumbers – Slicers, lemons, and picklers
- Yellow Potatoes
- Green Beans or More Broccoli
- Purple Bell Peppers
- Mixed Tomatoes – slicers and mixed pints
- Mixed Melons – Mostly Honey Orange Honeydew and Pike melons this week.
- Sweet Corn
The build-up had been growing for over a year, and yesterday it finally happened. Eclipse day arrived! Given that it was a harvest day we hadn’t made many plans beyond buying a couple of pairs of the special eclipse viewing glasses. The night before the big event we had a call from a friend who had a group of folks looking for a watching spot in the path of totality as their place was just outside. We welcomed them to the farm and in between the broccoli and beet harvests we took a break and joined them near our big oak tree at the back of the farm.
What an eerie and exciting event! The weird lighting just before and after and the dark circle of the moon blocking out the sun will stick with me for some time. This is a fascinating planet we live on and I’m thankful for the reminder. I hope you all enjoyed the big event! Now back to our regularly scheduled reality.
Enjoy the vegetables and we’ll see you next week!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Roasted Beet Soup with Potato and Dill Salad
- 1 1/2 pounds beets (about 5 medium), tops trimmed
- 12 ounces Yukon Gold potatoes
- 2 1/2 cups low-fat (1%) milk
- 4 tablespoons chopped red onion
- 4 tablespoons chopped fresh dill
- 3 tablespoons red wine vinegar
- 1/2 cup plain nonfat yogurt
- Fresh dill sprigs
Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.
- 3 tablespoons butter
- 1 10-ounce package frozen corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup chopped zucchini
- 2 green onions, chopped
- 1 jalapeño chili
- 1/2 cup purchased salsa
- 2 tablespoons chopped fresh cilantro
Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes. Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
From Epicurous via
Creamy Summer Slaw
- 2/3 cup buttermilk
- 1/3 cup mayonnaise
- 3 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 small bunch broccoli (about 12 ounces)
- 1/2 medium Napa cabbage, thinly sliced (about 6 cups) (or substitute any cabbage here)
- 2 scallions, thinly sliced
- 8 ounces sugar snap peas, thinly sliced
- 4 tablespoons chopped fresh chives, divided
Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
From Epicurous via