Everything continues to go well on the farm. The Summer crops are getting going, and we are slightly overwhelmed with large amounts of squash, cucumbers, and green beans at the moment. The tomatoes are getting going and hopefully about to be ripening in droves, and the corn looks like it's right around the corner....hopefully we should have sweet corn in next week's share!
In the share this week:
Tomato- The larger tomato plants are just starting to produce, so I am going to hang on to them in the hopes of giving everyone one or two tomatoes this week. If I run a bit short, a few of you may get some more cherry tomatoes!
Beets- Beets are back in the share after quite a few weeks off. The beets are growing and sizing up super quickly right now. We are still growing the same mix of red, gold and chioggia types.
Beets and bacon!?! http://easteuropeanfood.about.com/od/salads/r/roastedbeet.htm
Torpedo red bottle onions- This is a really great fresh red onion that has an unusual torpedo-like shape to it. They are an Italian heirloom with a mild, sweet taste that is great raw or lightly cooked.
Arugula- It has been a very long time since we put arugula in the share, so we thought it was overdue this week. Nothing beats the spicy flavor in a summer salad.
Radish- Radishes are back in the share this week, too. These very young French Breakfast radishes should be mild and sweet with just a little bit of kick. It seems like this week's share is all pointing towards making a large salad....
Fennel- I have been waiting for these fennel bulbs to size up enough to be in the share. Fennel has a sweet, anise flavor. It can be cooked (like onion) to make the flavor milder, or sliced thin and enjoyed raw. Here is a recipe to use the fennel and arugula in your share...you could even add the radish, onion, or even the (precooked) beets to this salad:
http://www.epicurious.com/recipes/food/views/shaved-fennel-and-arugula-salad-353816
Here is another recipe for how I always remember eating fennel as a kid. You can also use the beans, radishes, pretty much anything produce that is nice to eat raw...with some tasty cheese, meat, and dip to make this "Pinzimonio" plate:
http://www.epicurious.com/recipes/food/views/fresh-vegetable-platter-with-olive-oil-dip-103419
Green and yellow beans- More fresh beans in your share, this time with the addition of a pretty yellow wax bean. We are working hard to keep up with all the beans the plants are producing right now! Here is a recipe that includes the torpedo onion, and either cherry tomatoes (or substitute other tomato sliced up). I don't think there will be a pound and a half of beans in the share, so you may have to half this large recipe.
http://www.epicurious.com/recipes/food/views/green-bean-yellow-bean-and-cherry-tomato-salad-103487
Summer squash- It keeps producing! Hope you are ready for some more. If any of you would like a LARGER amount of summer squash, let me know. We probably have plenty, and I could put some up in the farm stand if you'd like to make a big batch of food. Hang on to your arugula if you want to make this recipe:
http://www.epicurious.com/recipes/food/views/shaved-summer-squash-salad-365655
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