Week #18, 2024

• Alisa Craig onions (sweet onions)
• Tomatoes
• Cucumbers
• Zucchini
• Cherry tomatoes 
• Eggplant
• Potatoes
• Basil 
• Parsley
• Apples (if we get to it )
• Plums
• Hot peppers
• Green peppers
• You pick black berries ( head out to the field and walk the perimeter of the field)

It has been a busy week. We have spent time sprucing up the farm. This week will be more of the same as we prepare for the big event. Luna and Kody get married here next Saturday. It is an intimate affair but we are working hard to make it look extra special.The flowers alone will take most of Thursday to prepare. At least we are not making all the food!

Juvencio has been a weeding machine. He has managed to turn over much of the garden and prep beds for fall and winter planting. Cabbage and onions are out and beds are prepared to welcome purple sprouting broccoli, overwintering cauliflower, fall lettuce , spinach, kohlrabi and more. I seeded more daikon, turnips, beets and radish.

Yesterday he and I spent the better part of the hottest part of the day attacking the weeds that shrouded our crops in our 125’ high tunnel. We each lost 5# in sweat. You can now see the hot peppers, cucumbers, zucchini and escarole planted in early July. These cucumbers have been in the ground just a month and are the best looking on the farm. We are battling the pests, number one on the hit list today are the two spotted spider mites. They are devastating our greenhouse crops. I developed a pest management plan on the phone with a rep from a beneficial insect company we use: Arbico. We are spraying with an organic bug spray to knock back the population – 3 times prior to the arrival by fedex of the new resident mite killers. I will apply the beneficials twice at two week intervals. Lacewing eggs will be released at two week intervals for 6 weeks. Next year I will be on it as soon as the temperature warms to 50.

The winter share is ⅓ of the way full. Snoozers will be losers. This year we hope to have some of the best winter veggies ever. We have so much radicchio and fennel already in the ground our mouths are watering. Imagine salad every day. Imagine warm soup with squash, leeks and cilantro. It seems hard to believe we will be tucked inside for those cold winter months, but winter is coming. Sign up today for the Winter Share. Email or text to reserve your spot.

Mark your calendars for the Harvest festival. We will celebrate with all the bells and whistles on October 13th.Volunteers are welcome and it should be a great day to tour the farm, enjoy good music and show off your favorite recipe.

Some recipes to enjoy this week:

It is time to do some quick pickling!

Zuni Café Zucchini Pickle (refrigerator—no canning/processing)

• 1 pound zucchini
• 1 small yellow onion
• 2 tablespoons salt, a little more if using kosher
• 2 cups cider vinegar
• 1 cup sugar
• 1 ¹/₂ teaspoons dry mustard
• 1 ¹/₂ teaspoons crushed yellow and/or brown mustard seeds
• 1 teaspoon ground turmeric

1.     Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandolin. (You could slice them crosswise, too, but Zuni’s are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. 

2.     After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.

3.     Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

4.     Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They’ll last for a week in the fridge.

PICKLED ONIONS (RED, OR OTHER SWEET)

Yield:2 cups (with pickling liquid)

• 1large red onion
• 2teaspoons kosher salt (such as Diamond Crystal)
• 2teaspoons granulated sugar
• ¾cup vinegar (white or red wine, distilled or apple cider)

1. Step 1

Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive. Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.

2. Step 2

Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.

3. Step 3

Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.

Haitian Epis (Green Marinade).

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Yield:About 4 cups

• ½cup extra-virgin olive oil
• 1medium green bell pepper, stemmed, seeded and roughly chopped
• 1medium white onion, roughly chopped
• 3large shallots, roughly chopped
• 2celery stalks, roughly chopped
• 1medium parsley bunch, leaves and tender stems roughly chopped
• 1small cilantro bunch, leaves and tender stems roughly chopped
• 1bunch scallions, trimmed and roughly chopped
• 2Scotch bonnet or habanero chiles, stemmed
• 3tablespoons white wine vinegar
• 3tablespoons fresh lime juice (from 1 large lime)
• 3tablespoons fresh thyme leaves
• 8garlic cloves, peeled
• 4whole cloves
• 2tablespoons kosher salt (such as Diamond Crystal)

1. Step 1

Add all ingredients to a large bowl and toss very well to combine.

2. Step 2

Working in batches if necessary, transfer the mixture to a food processor or blender and pulse into a chunky purée. The consistency should be similar to that of a thick pesto.

3. Step 3

Transfer to a lidded container and refrigerate up to 1 week or freeze up to 2 months.

Dry Green Pepper Curry

Dry green pepper curry/shake coated with chickpea flour mix, loaded peanuts, sesame seeds and lots of dry spices!

Prep Time10minutes mins

Cook Time15minutes mins

Ingredients

·        5 Green Bell Peppers

·        3 tbsp Oil

·        ¾ cup Chickpea Flour

·        ½ cup Coarsely Ground Peanuts

·        2 tbsp White Sesame Seeds

·        1 tsp Turmeric Powder

·        1 tbsp Dhana Jiru cumin coriander powder

·        1 tbsp Garam Masala

·        1 tbsp Salt

·        2 tbsp Sugar

·        1 tbsp Red Chili Powder

·        1 cup Water

Instructions

Prepare Chickpea flour mix

1.                Dry roast chickpea flour on low/medium heat until it start changing color to golden brown. It should take about 3-5 minutes. Keep mixing frequently while you roast it so the bottom part does not burn. 

2.                Add all the spices except sugar. Add ground peanuts and sesame seeds to the flour and mix well. Roast it for another minute. 

3.                Take it off the stove and add sugar. Mix well and keep it aside.

Cook peppers

1.                Heat 3-4 tbsp of oil in shallow wide non stick pan.

2.                Once hot, add cubed green bell peppers to it.

3.                Char the peppers on high medium/heat until they start having charred spots on them and half way cooked.

4.                Add chickpea spice mix to the charred peppers. Mix well.

5.                Add 1 cup of water to it and mix well.

6.                Cook on medium heat for 5-7 minutes or until peppers are cooked to your desire and extra moister from the chickpea mix start to evaporate, while stirring few times in between. It should get somewhat dry.

7.                Take it off the heat and serve it hot with some phulka roti, dal and rice!

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Yield:4 servings

· 5 to 6 tablespoons extra-virgin olive oil

· 1(17-ounce) package shelf-stable (or frozen) potato gnocchi

· 1½pounds tomatoes (any variety)

· ½red onion, thinly sliced

· 1 tablespoon balsamic vinegar

· Kosher salt (such as Diamond Crystal) and black pepper

· Handful of chopped parsley, plus more for serving

· Handful of torn basil, plus more for serving

·

1. Step 1 Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.

2. Step 2 Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.

3. Step 3 When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.

4. Step 4 Top with more parsley and basil, and eat immediately or at room temperature.

Recipe Highlights from last season:

Hobak Jeon (Pan Fried Zucchini)

4 servings/20 minutes

Dipping sauce:

2 Tbs soy sauce

2 Tbs rice wine vinegar

1/2 tsp maple syrup

1/4 tsp Korean red chili flakes (gochugaru)

1/4 tsp sesame seeds

1 scallion,  trimmed and thinly sliced

For the zucchini:

3/4 lb zucchini cut into 1/2” thick rounds

1 tsp flour

1 large egg

1 Tb fish sauce

1 TB veg oil

Whisk dipping sauce ingredients together and set aside.

In a medium bowl,  toss the zucchini slices in flour until lightly coated.

In a separate bowl,  whisk together the egg and fish sauce,

In a medium skillet or sauté pan,  heat the vegetable oil over medium heat.  Working in batches to avoid overcrowding,  dip and coat the floured zucchini rounds in the egg mix then add to the skillet and cook until lightly browned,  about 3 minutes per side.  Use a spatula to transfer to a paper towel lined wire rack.  Serve hot or at room temp with dipping sauce.

 Mr Henny’s Eggplant (can do with zucchini)

Everytime I make this,  I am amazed at how easy and good it is.  I’ve actually never done it w/zukes,  but “they” say you can

2-3 small eggplants, trimmed and sliced in half lengthwise

4-6 tomatoes (depends on side,  halved horizontally)

1/2 c fresh grated parmesan

EVOO

1/4 c. chopped herbs—parsley, basil, thyme, tarragon, chives—whatever you have.

Salt and pepper.

Heat oven to 450.  In an oven proof pan large enough for your eggplant halves to fit snuggly but in a single layer,  pour a tablespoon of EVOO.

Lightly score the eggplants and place skin down.   Brush the tops with EVOO,  salt and pepper to taste,  then scatter herbs over and top with 1/2 the parmesan.

Place the tomato halves cut side down—you want to loosely cover up the lower layer of stuff—and then bush with oil.  Sprinkle the remaining parmesan on top and bake for 30-45 minutes until tomato skins are starting to blacken and the eggplant is easily pierced with a fork.

This is great with rice or crusty bread,  hot cold or room temp.