I think I really love August.  It’s truly high summer and the harvest is abundant and it seems like these long, hot days

Happy Harvest Crew!

will never end.  I am beginning to think about the cool days of fall and winter, but it really feels far-off, like a dream.  Last week was a good one out at the farm.  On Thursday we had a good team and got a lot of weeding done, rescuing the kale and Brussels sprouts from an overpowering crop of weeds.  We were weeding in one of our toughest fields, Heron, but all the rain we’ve had made the ground soft and the weeding went easily, accompanied by conversation ranging from local gossip to philosophy and politics! In the kitchen things have been busy too. All these veggies require a lot of washing and chopping, especially the bountiful, beautiful root vegetables.  Michelle got to visit the

Kris and her son and the 2nd place dairy cow

Saline County Fair to pick up some of our meat from Kris, and while there she got to see Kris’s son take second prize with his dairy cow (see picture).  So, on the whole, a busy and productive week on our end.  Sorry I’ve been so lackadaisical about taking photos–more photos coming soon!

This week’s harvest includes some favorite tastes of summer which we can’t improve on–melons and sweet corn, so look for those items to be sent home fresh and ready for enjoyment. More after the jump.

This week’s share from the farm:

Melons  1 slice
Corn    7 small ears
Carrots     1 lb
Parsley     1 bunch
Basil   20 tips
Chard   1.5 lbs
Summer Squash   5 each

A big bunch of chard catches the morning sun

Tomato  2lbs
Potatoes    1 box
Sweet Peppers 2 ea
Cukes   1 ea

And the menu will be…. (drumroll please!)

Tabouli – Michelle especially wanted to see this Mediterranean favorite on the menu this week.  My favorite recipe comes from Moosewood Restaurant Cooks for a Crowd, and it’s been popular at events outside the Harvest Kitchen, including a church fundraising dinner-theater (Joseph and the Amazing Technicolor Dreamcoat with a Middle Eastern-themed dinner–yum!).  No singers were harmed in the making of this salad.

Zucchini-Basil Soup – A few years back a member brought me this recipe from Gourmet Magazine and its simple creaminess is delightful.

Chard Utopia – Phyllo dough and cheese and plenty of tasty chard: what’s not to love?? Check out this recipe from Simply in Season –perfect hot or cold!

Megan’s Mashed Potato Supreme – Last summer our dear friend Megan brought us this recipe which is a grand and flavorful twist on traditional mashed potatoes: including carrots, horseradish, mustard, and scallions.

Spicy Cucumber Salad – Summer in the Harvest Kitchen wouldn’t be complete without this Asian marinated cucumber dish. Always a fan-fave from From Asparagus to Zucchini.

And of course, don’t forget your slice of melon and Fresh sweet corn. What could be more perfect?

I hope you’ll enjoy this week’s offerings!

Mary