Peeling garlic - a summer scene

Well well well, here we are again!  It’s been another busy week here in the Kitchen.  I don’t have a lot of exciting things to report because I’ve been working very hard at things that aren’t very glamorous–I’ve been trying to get our numbers and information together for the winter season.  It’s essential to get it done since in order to have local veggies in the winter we need to start buying and preserving them now.  Unfortunately it means that I just have to work at my computer and in my cookbooks for hours.  The big excitement this past weekend was attending my friend Sofia’s wedding. Since Sofia is Bengali, I got to eat lots of amazing food at the reception–very inspiring. Saag Paneer may be coming your way sometime soon!

At the farm, things are going well.  The heat and humidity and

My high school crowd at Mark and Sofia's wedding - bride in veil at center; Mary at far right

rain that have made this summer so tough in some ways are perfect for tomatoes, melons, sweet corn, and peppers.  We got our first hint of those delicious things last week, and this week there are more tasty treats on the way.  Farmer Anne tells us that when it’s hard to sleep at night because of the heat, that’s when the tomatoes are getting ripe–it’s good that there are some benefits!  I don’t have much more to report–I only had a brief visit at the farm on Saturday because I was hurrying off to the wedding, but everything was looking great.  The veggies are so bountiful at this time of year that they scarcely fit into my car and take many many trips to load from the barn and unload into the kitchen.  It’s worth it, though, to bring you these tasty treasures.

So, this week’s share and menu are (as usual) after the jump.

From the farm we got:

Corn – 6 ears

Canteloupe – 2

Summer squash – 5

Chopping potatoes

Cabbage – 1

Peppers – 4

Carrots – 1 1/2 lbs

Potatoes – 2 lbs

Basil – 1/2 lb

Tomatoes – 5 lbs

Celery – 1 bunch

Parsley – 1 bunch

Cucumber – 1

And the menu–

Zucchini Fritters – We’ll be frittering the day away…! I know you’ll enjoy these Harvest Kitchen classics based on a recipe from The Farmer’s Market Cookbook. We may also make a basil sauce to go with them. Yum!

Pizza – Homemade crust topped with our favorite Italian Tomato Sauce from Moosewood and a variety of veggie toppings. This should be a crowd pleaser!

Potato Salad with Vinaigrette – Based on an ever-popular recipe from Greens, Glorious Greens this potato salad makes fans even of people who “don’t like potato salad” (like me).

Coleslaw – The freshest and crispest combination of cabbage and carrots is perfect for a hot summer day. (Recipe from Farmer John’s Cookbook)

Roasted Carrots with Rosemary – A simple favorite from my Pendle Hill Days. You’ll be asking for seconds.

We’ll also send you home with a Canteloupe, some Sweet Corn, and a Cucumber.

Enjoy your week!

Mary