- Lettuce
- Summer squash
- Cucumbers!!
- Tomatoes (the first cherry tomatoes or “New Girl” slicing tomatoes)
- Cabbage
- Potatoes (fingerlings or small yellow “Yukon Gold”)
- Green onions
- Red Onions (the last of “purplette”)
- Broccoli or green beans (just starting) (this may be limited, we will see what we can harvest once out in the field)
- Chard or Kale
- Basil
- Herb (thyme, sage or Parsley)
It is impossible to believe it is mid-July. The scorching weather has been oppressive and limiting our time working on the farm to the wee hours at dawn until about noon and then back out again after 7:00 p.m. Last night after the farmers market I was determined to plant the beds Juvencio had spent all day on Friday preparing. I was dripping in sweat as I worked to get winter cabbage, fall cauliflower and the first bed of radicchio planted. Juvencio spent hours pulling peas, digging potatoes and tilling under cabbage stocks to get those beds ready.
Last Sunday we had an amazing crew help us get the harvest done before 10:00 am to beat the heat. We so appreciate our community that shows up to make this work of farming doable. We can’t wait for little Maris to be running up and down the rows plucking tomatoes from the plants. She has ventured out in the early hours into the fields to soak up the veggie energy. It is hard to believe she is 3 weeks old.
We hope you have all noticed our new flower garden to the right as you pull into the farm. We pulled out non-productive blueberries and put in flowers instead. The area is quite low and gets waterlogged in winter and spring but makes a nice spot to grow flowers in the summer and fall. Only 2 people signed up for the summer special bouquet subscription. The offer still stands $10/bouquet if you sign up for the month of August. You can start now for the same price/week. Please text me if you are interested. In August we take a break from the farmers market and I make wreaths and take a few Saturdays off. That means I have 20-30 buckets of flowers per week that need homes. I can also sell you a bucket of flowers for $40 at any point now through the end of September. I may do a field to flower event in August where we cut flowers from the field and arrange bouquets.
Summer crops are starting to show up. The tomatoes are setting fruit like crazy. Their water will be cut off in 2-3 weeks to encourage them to sweeten up and slow down flowering. The eggplant, tomatillos and peppers are not far behind. The beans are climbing and are so sweet. I snuck a few while I was transplanting the last of the Brussels sprouts.
Heading out to harvest now before it cranks up to 90 degrees again.
Orzo Salad with Lentils and Zucchini
Yield:4 to 6 servings
· Kosher salt (such as Diamond Crystal)
· 1 cup green or brown lentils
· 1 cup orzo
· ½cup extra-virgin olive oil
· ¼cup lemon juice (from 2 lemons)
· ¼cup sliced pickled pepperoncini (about 6 to 8 peppers)
· Black pepper
· 1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
· ⅔cup raw pistachios or walnuts, coarsely chopped
· 3 scallions, thinly sliced
· 1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix
· Step 1
Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
· Step 2
Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.
· Step 3
Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
1. Smashed Zucchini with Chickpeas and Peanuts
Yield:4 servings
· 1½ to 2 pounds zucchini (about 3 to 4 medium)
· 1jalapeño, halved lengthwise, stemmed and sliced into ⅛-inch-thick half-moons
· 2 limes, 1 zested and juiced, the other cut into wedges for serving
· Kosher salt (such as Diamond Crystal)
· ¼ cup extra-virgin olive oil, plus more for serving
· 1(15-ounce) can chickpeas or 1½ cups cooked chickpeas, rinsed and patted dry
· ¼ cup roasted peanuts (salted or unsalted) · 1½teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere
2. Step 1
Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1½ teaspoons salt. Let drain while you cook the chickpeas.
3. Step 2
Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
4. Step 3
Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add
salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).
of salt. Stir until fragrant, then taste and add more salt as needed.
Gluten Free Chocolate Zucchini Bread (or muffins)
These are so healthy they are positively medicinal! But sooooo tasty! Towards the end of the zucchini season, when I can’t stand it anymore or when I am faced with a baseball bat zucchini, I just grate it up and Ziploc freeze it in 1 c amounts so I can make these muffins all winter long · 1 cup Justin’s chocolate hazelnut butter blend or if Paleo, use almond butter sweetened with 1 tbsp of maple syrup and 1-2 tbsp of cocoa powder | You Can Buy Nut Butter Here
· 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
· 2 large eggs
· 2 tbsp grade b maple syrup
· 1 tbsp pure vanilla
· 1 tsp apple cider vinegar
· 1/2 tsp baking soda
· 1/8 tsp sea salt · 1–2 tbsp mini chocolate chips (enjoy life)
1. Preheat the oven to 400 F.
2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
4. Stir in shredded zucchini. If really watery, squeeze out excess water.
5. Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.
6. Top with 1-2 tbsp of mini chocolate chips.
7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pans. Start testing with a toothpick at 35 minutes and when it comes out clean when
Saucy Chili-Garlic Cucumber Noodles
· 2 tablespoons
rice vinegar
· 1 tablespoon
toasted (Asian) sesame oil
· 2 teaspoons
tamari or soy sauce
· 2 teaspoons
Asian chili-garlic sauce or sambal oelek
· 1 teaspoon
grated peeled fresh ginger
· 1/4 teaspoon
kosher salt
· 1 1/2 pounds
English cucumbers (2 medium)
· 2 teaspoons
toasted sesame seeds
INSTRUCTIONS
1. Place the vinegar, sesame oil, tamari or soy sauce, chili-garlic sauce, ginger, and salt in a large bowl and whisk to combine.
2. Trim the ends from the cucumbers, then cut in half crosswise. Using a spiralizer with the thinnest “noodle” attachment, spiralize the cucumber into long, thin strands. Use kitchen shears to cut the cucumber noodles in half, if desired.
3. Add the noodles to the bowl with the dressing and gently toss to coat. Sprinkle with the sesame seeds and serve immediately.
RECIPE NOTES
Spiralizer alternative: If you don’t have a spiralizer, use a julienne or vegetable peeler to prep the cucumber instead.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Drain off any accumulated liquid before serving.
Greek Salad
· 4 large ripe tomatoes
· 1/2 large red onion
· 2 large cucumbers
· 1 cup Kalamata olives
· 4 ounces high quality feta cheese: crumbled, cut into squares, or in a block (Greek feta, if you can find it!)
· 2 tablespoons olive oil
· 1 tablespoon red wine vinegar
· 1 teaspoon dried oregano
· 2 tablespoons capers (optional) · Kosher salt · Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt. 1. Thinly slice the red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.
2. In a large bowl, combine the tomatoes, red onion, and cucumbers with the Kalamata olives, feta cheese crumbles, olive oil, and red wine vinegar. If desired, add the dried oregano and capers. Gently mix to combine.
3. Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.
Zucchini and herb gazpacho
2 1/2 lbs zucchini, chopped
4 Tbsp EVOO
1 thick slice bread
1/4 c each fresh basil, parsley, and mint
3 Tbs lemon juice
1 c water
Salt, pepper
Toasted pine nuts or almond slivers as garnish
Sauté zucchini until tender, cool. Using an immersion blender or food processor, purée remaining ingredients and serve cold.
Persian cucumber and herb yogurt
1/4 c raisins
1/2 lb thin skinned cucumbers
3 c Greek yogurt
2 Tbsp any combination of chopped parsley, cilantro, basil or dill
1 garlic clove finely grated
1 tsp dried mint
1 tsp dried dillSalt and pepper to taste
3 Tbsp coarsely chopped toasted walnuts to garnish
Dice cukes into 1/4” pieces and place in a bowl with all the remaining ingredients except the nuts. Just before serving stir in nuts
Charred green beans and lemony yogurt
1 lb trimmed green beans
1 Tbsp EVOO
kosher salt and pepper
1 1/2 c plain Greek yogurt
1 lemon
Pinch red pepper flakes
1/2 c fresh mint leaves
Heat broiler with a rack set6” from the heat source. On a large baking sheet toss the beans with the oil, salt and pepper. Broil until bright green and charred in spots, about 5 minutes. (Alternately you can char the beans over the grill in a grill basket)
While the beans are cooling, add the yogurt toa medium bowl. Zest the lemon into the yogurt, then juice 1/2 the lemon over he top. Add red pepper flakes to the yogurt, season with salt and pepper and stir well. Spoon the yogurt onto a large platter, then top with the green beans and mint. Squeeze remaining half lemon over beans and mint and serve.
Caramelized Zucchini Pasta
2 Tbsp butter
2 Tbsp EVOO
2 lbs zucchini, grated
8 cloves garlic, peeled and smashed
1/2 c basil leaves, stems reserved
Kosher salt and pepper to taste
1 lb ridges pasta (like shells or ridged penne)
1/2 c finely grated Parmesan
1 Tbsp lemon juice
In a large cast iron skillet over medium high heat, melt butter with oil to combine. Add the zucchini, garlic, the basil stems and half the basil leaves. Season with 11/4 tsp salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5-7 minutes. Uncover and cook until liquid starts to evaporate. Continue to cook until the zucchini is very soft and dark and reduced to about 1 cup. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 c of pasta water and then drain the pasta.
When the pasta is drained, remove the herb stems from the zucchini. Add the pasta, 1 c pasta water and the cheese to the zucchini. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, adjust seasoning to taste, and serve.