- Potatoes
- Garlic
- Kale
- Herb
- Apples
- Tomatoes
- Cherry tomatoes
- Hot peppers
- Sweet peppers
- Green beans
- Tomatillo or eggplant
Last week was hot. The weather made it difficult to get farm work accomplished. We worked in the mornings but by midday we had to take cover from the heat. Many of the plants were scorched, especially a lot of our peppers. Weather this week seems to be more conducive to farming and living, we will likely get the onions out of the ground and be able to plant the overwintering cauliflower. I tried to plant the covercrop between the fall brassicas in the 97° weather and made it up and down two beds and was overheated for the next hour. No wonder the smart farmers in Honduras and other countries in Latin America adopted the siesta, there is no use in trying to work through that heat. It is counter productive and unhealthy.
Our chickens are finally ready to go to the butcher. We will be overwhelmed with nearly 50 broilers by the end of the week. We are hopeful that you will show interest in free range chicken and agree to show up on the day they arrive from the butcher and take 5 to 10 birds for your freezer. The cost will be $25 per chicken approximately five dollars per pound and five dollars for the butchering fee. Juvencio has worked hard to raise these animals and they have had a good life. They spent the last month of their lives roaming the greenhouse eating bugs and weed seeds. We have a second batch of meat chickens that should be ready come September so you have another opportunity to fill your freezer.
The very best way to eat our chickens is by using a combo of Samin Nosrat’s famous “Buttermilk Chicken” and finishing it with Julia Child’s “Sage and Lemon Roasted Chicken”.
https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken
If you have not seen her film: Salt Heat Fat Acid here is the link, make the time, she is an inspiration and so fun to listen to.
We also have bags of beef bones for making bone broth. We need to move them from our freezer to yours. Better yet just take them to your instapot and make this broth now! Use your celery tops from last week and your left over onions and create the base to fall soups! https://wholefully.com/bone-broth/
Here are some more recipes for this week.
https://cooking.nytimes.com/recipes/1021248-seared-zucchini-with-crispy-parmesan-and-black-pepper
https://cooking.nytimes.com/recipes/1021252-heirloom-tomato-tart?smid=ck-recipe-iOS-share
Ottolenghi green bean salad w/tahini
INGREDIENTS
- ¼ cup cracked or uncracked freekeh, rinsed
- Kosher salt
- 1 pound haricots verts, trimmed
- 1 small garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tahini
- ½ teaspoon dried mint
- ½ teaspoon pure maple syrup
- ¼ cup coarsely chopped walnuts
- ¼ cup fresh cilantro leaves with tender stems
- ¼ cup fresh dill sprigs
- ¼ cup fresh flat-leaf parsley leaves with tender stems
- ¼ teaspoon Aleppo pepper or crushed red pepper flakes
RECIPE PREPARATION
- Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
- Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
- Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 tsp. water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
- Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
- DO AHEAD: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.