- Lettuce
- Cabbage
- Zucchini
- Red onions (“Purplette” first of spring planted onions)
- Basil
- Parsley, sage, or mint
- Potatoes
- Kale or chard
- Cucumber or tomato (just the first taste)
- Broccoli
- Garlic
The heat wave is in full swing. We are busy in the early mornings and late evenings trying to do what work we can. Pulling out crops that are done for the season and transplanting what we think will survive the scorching heat. I hope to get the last of the cucumbers planted later today, but that may have to wait until Wednesday and the peak of the heatwave passes.The sugar snap peas finally gave it up and now we wait for green beans. They are not far off.
We have the first cucumbers and tomatoes to share with a few of you.Soon the radicchio will be transplanted along with fall cabbage, broccoli, cauliflower and collards. We are busy trying to keep these seedlings alive as the temps soar past 110 F in the greenhouses. The flowers seem to stand the heat and I have tons. I arranged flowers all day yesterday at the farmers market and then made another 10 bouquets for you to choose from today. I will offer the August subscription again. 4 weeks of flowers for $40. Text or email to participate. (If you want to add on the remaining July dates you can for $10/week if you subscribe)
Here are some salad recipes to enjoy this week as you try and stay cool and beat the heat.
Recipes—special heat wave No Bake Edition
Thai Style Cabbage Salad
This looks particularly gorgeous with the purple cabbage. It also gets better the second day. It makes great fresh rolls with rice paper wrappers and a little chicken or tofu.
4 Tbsp lemon juice
4 tsp peanut oil (I often substitute ½ sesame oil, ½ sunflower oil)
4 tsp brown sugar
2 tsp fish sauce
1 cabbage (or ½ a giant cabbage!) finely sliced or shredded
1 c. kale, sliced into thin ribbons
½ c thinly sliced red onion or shallots
¾ c. shredded carrots
½ c @ chopped mint, chopped cilantro.
½ c roasted peanuts (optional)
Combine everything but the veggies in a large salad bowl, then add the veggies and toss well. Allow to sit at least ½ hour before serving. Toss the peanuts in just before serving so they don’t get soggy.
Zucchini Salad with Bread Crumbs
Ingredients
3 tablespoons lemon juice (from 1 large lemon)
2 oil-packed anchovies, chopped (1 2 tsp miso paste, or 2 Tbs capers)
1 tablespoon Dijon mustard
3 tablespoons olive oil
2 zucchini or summer squash, diced into 1/2-inch pieces
Salt and black pepper
2 tablespoons capers, patted dry
1/2 cup panko bread crumbs
1 large garlic clove, grated or minced
1/2 cup grated Parmesan
Directions
In a medium serving bowl, whisk together the lemon juice, anchovies, mustard and 2 tablespoons oil. Add the zucchini, season lightly with salt and pepper, then toss to coat with the dressing. (It will appear quite wet, and that’s OK!) Set aside to marinate; stir occasionally.
In a medium skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the capers and cook until they start to crisp and brown, 2 to 3 minutes, stirring halfway through and lowering the heat to avoid scorching if necessary. Reduce the heat to medium, add the breadcrumbs, season lightly with salt and stir often, until the crumbs start to brown, 1 to 2 minutes. Add the garlic and stir continuously,
incorporating the garlic into the bread crumbs until they are a deep golden brown, about 1 minute; set aside.
Shower the marinated zucchini with the Parmesan, season with a few grinds of pepper and top with the bread crumbs mixture. Serve immediately.
Scarlett’s Tuna Salad
Bright and fresh, this filling tuna salad hardly requires any work aside from a quick red onion pickle, a little chopping and opening a can of tuna.
PICKLED RED ONIONS:
· 1/2 cup rice wine vinegar
· 1 tablespoon granulated sugar · 1 teaspoon kosher salt
· 1 red onion, peeled, halved and thinly sliced
SALAD:
· Two 5-ounce cans high-quality canned tuna (packed in olive oil)
· 3 small Persian cucumbers, sliced about 1/4-inch-thick
· 3 green onions, white and green parts thinly sliced · 1 teaspoon kosher salt
· Juice of 2 limes
· 1 avocado, pitted, peeled and cubed
· Handful of fresh basil leaves, washed and torn, to taste
· Handful of cilantro leaves, washed, to taste
· Handful of fresh mint leaves, washed and torn, to taste
· 3 tablespoons extra-virgin olive oil
· Flaky sea salt, such as Maldon, to taste
· Freshly ground black pepper
INSTRUCTIONS
1. To make the pickled red onions: In a small saucepan, combine the rice wine vinegar, sugar and salt with 1/2 cup water over high heat. Bring to a boil;
transfer the sliced onions to a glass bowl or jar. Once the liquid is boiling, immediately pour over the onions. Let sit for at least 1 hour before using.
2. To assemble the salad: If using olive oil-packed tuna, drain from the oil and set aside. If using water-packed tuna, drain the water and place the tuna in a small bowl, breaking it up into large chunks/flakes with your hands. Pour a little olive oil over and let it sit in the refrigerator for at least 30 minutes.
3. In a large mixing bowl, combine the cucumbers and green onions with 1 teaspoon kosher salt and the lime juice . Pour into a large serving plate or a wide bowl, including all the liquid. Add the tuna with its oil and the avocado and 3 Tbs of the pickled onion to the now empty serving bowl and gently toss with your hands, leaving the tuna in large chunks. Scatter over top of the cucumbers and green onions; add some of the pickled red onion slices, to taste. Drizzle any of the remaining liquid over the top of everything. Scatter the watercress, basil, cilantro and mint over the top; season with flaky sea salt and freshly ground black pepper. Serve with chunks of bread to sop up the delicious juices.
Chive Pesto Potato Salad
Ingredients
· 1 bunch chives organic
· 1/3 cup extra virgin olive oil organic
· 1/4 cup pepitas or pumpkin seeds toasted + some for garnish
· Sea salt and freshly cracked black pepper to taste
· 2 tbsp Red wine vinegar + more to taste
· Chives sprigs and flowers for garnish optional
· 2 pund baby golden potatoes or fingerlings halved
Instructions
1. Cover the potatoes with cold water and bring to a simmer. Add a good pinch a sea salt and cook until tender, about 8 to 10 minutes. Drain in a colander and let them steam dry for a few minutes. Transfer to a large bowl.
2. Meanwhile in the bowl of a food processor, add the chives, pumpkin seeds, olive oil and red wine vinegar. Process until smooth and season to taste with the sea salt. Adjust seasoning
and consistency to your liking by adding more olive oil or some of the water that the potatoes have cooked in. Pour the chive pesto over the fingerings potatoes and gently toss to coat all over. Serve warm or at room temperature garnished with fresh herbs or chives flowers.
Notes
To Make the Heirloom Tomato Salad with Chive Pesto Recipe, simply toss the chives pesto with 1 lb of heirloom tomatoes, cut into wedges. Serve garnished with fresh chives flowers and coarse black sea salt.