I was very happy to see how nice it looked as we packed the bags up this afternoon. Jack is out of town visiting his family down in Oregon, and I was happy that we were able to get the veggies packed up and into the truck to go up to coupeville in time for our share members and wholesale accounts, and everything else up into the farm stand with time to spare. Without further ado, here is what's in share 8:
Cucumbers- first of the year, and they are good! Yes, the yellow thing in your share IS a cucumber, and yes it is supposed to look like that. Each share has one picolino cuke, my favorite green slicer, and one blond cuke. They are all good to eat without peeling...thin skin, not many seeds, and great raw. i always just cut off the very ends as they are sometimes a little bitter. We grow lots of cucumbers so look forward to more in the coming weeks!
Broccoli- with August around the corner, you probably won't see broccoli in the share too many times before fall. Enjoy it while you can...pretty heads today!
Peas- ditto on the peas...we are into our final planting of sugar snaps, so only a few more weeks before they're gone. I can't believe how they are selling at the farmers market...we can't seem to bring enough! Last week I sewed some shelling (English) peas that will hopefully be ready in October...my first experiment in a fall pea crop.
Lettuce- nice heads of green romaine..the variety is "coastal star"- perfect for a Caesar salad. Glad to see all our lettuce performing well in the heat of Summer!
Carrots- a new planting of carrots, not quite as gigantic!
Parsley- mondo bunch of parsley will hopefully inspire you to get creative and try using it in different ways. I use some parsley almost every time I cook, bit especially in eggs, with potatoes, and on pasta sauces, soups and salads.
Torpedo "red bottle" onions- these onions are mild and sweet, perfect for grilling or putting on a sandwich or salad raw. Great caramelized too! An Italian heirloom.
Fennel bulbs- anyone who is a fan of anise and licorice flavors will love fennel raw. Try it sliced thin on a salad (farm share member kim recommends it with papaya and avocado ...I can't remember the specifics though, so Kim email me the recipe to share!) Or dipped in a hummus.
If the flavor is too strong for you raw, it is very mild when cooked. There are millions of great Italian recipes online, but here is a simple pasta sauce that I like:
http://www.ciaoitalia.com/seasons/16/1604/roasted-fennel-and-cherry-tomato-sauce
No comments:
Post a Comment