Ash rinsing basil leaves (can you spot the scissors?)
Phew. Today was certainly a hot one! We got to the farm early to get the harvest in before the heat set in. For once, the job of washing all the vegetables was in high demand (cold water is great on a hot day and terrible on a cold or cool one). Despite our efforts, it was still quite toasty by the time we were done–and then Anne sent us to weed the leeks for an hour! I’m sure we’ll appreciate it when they’re all grown, but it was tough work in today’s sun and heat. Plenty of water (including buckets over the head) helped us keep cool. When we were finally done working, most of us workers headed to a kind neighbor’s pond for a refreshing swim. Still, I like to point out that we don’t have AC at the farm OR in the kitchen, so these hot days are tough.
However, I can tell you that in terms of crops we’ve really turned a corner into summer’s bounty. We’re seeing the first of the zucchini and summer squash, as well as the first tiny sweet pepper, more basil, and green beans. Even if the hot nights make it hard for us people to sleep, tomatoes love them–I’m hoping we’ll see the first tomatoes in a week or two! We’re irrigating out at the farm, so hopefully the crops won’t suffer from the dry spell.
So, what to do with all this bounty? Fortunately we just got our July meat from Old Pine Farm and I’m able to stretch my creativity a bit. Share and menu details after the jump.
This week’s omnivore (half share from the Farm) veggies:
Green beans – 1/2 lb
Carrots – 1/2 lb
Basil – 3 tips
Beets – 2
Chard – 1/2 lb
Fennel – 1 bulb
Garlic – 1 bulb
Green onions – 3
Lettuce – 2 heads
Arugula – 1 bunch (Kristin’s favorite! Yum!)
Sweet pepper – 1
Summer squash – 2
Menu
A jar of chopped garlic scapes ready for use
Roast Pork with Braised Fennel and Roasted Vegetables – Michelle found this recipe (she’s still working, even on vacation!) and it looks great. So many tasty flavors to enjoy!
Split Pea and Zucchini Soup – this is one of the only recipes I use from The Best Ever Vegetarian Cookbook, but it’s a universal hit with a creamy texture and rich flavor. I know it’s kind of too hot for soup right now, but you wouldn’t want to miss this one. Try it cold!
Mediterranean Summer Green Sauce- We did this one on Tuesday for the vegetarians, and it’s always a tasty one. Greens and olives and raisins and more blended into a smooth, delicious sauce.
Spicy Ground Beef with Green Beans – Lots of flavors in this Indian-style dish.
Yogurt Basil Dressing – What could be cooler on a hot summer day?
Heat Wave Salad – lettuce and arugula.
That’s all! Not many pictures this week, I’m afraid. Sorry!
See you Friday,
Mary
