Potato Salad with Vinaigrette
They’ve been sneaking in, little by little for the past few weeks, but they’re really here now. The Main Crop tomatoes, that is. Today we got 10 lbs per share, which represents a truly epic harvest–and it’s just the beginning. If all goes well with weather, we should continue to be flooded with tomatoes for many weeks to come. Your harvest team braved humidity and heat, to say nothing of flocks–crowds–herds–of mosquitoes this morning to bring in this bounty.
At Community Farm we grow lots of flavorful heirloom varieties–they’re not always “normal” looking, but they often have other amazing qualities. My co-worker loves the large yellow ones which are juicy and delicious but not as acidic as the red ones. I always enjoy finding good Brandywine tomatoes, which are large and grow in gnarly shapes, but they have the most flavor of anything–since they’re so big they often have splits and bad spots on them, so it’s always a delight to find whole ones.
Today’s storm didn’t hit until I was just about home from the farm, but I hope that it rained there as much as it did here
Chard in the sunlight - always a lovely sight
in Ann Arbor. Believe it or not, after all that rain we got in July, we need it to rain again! So, everyone, cross your fingers and hope for a good soaking rain to keep these crops rolling in throughout August. We have some drip irrigation on some crops (the broccoli for the fall is thriving with a bit of irrigation), but rain is better.
So, enough talking, on to the share and menu! (after the jump)
Today’s harvest at the farm (we split this share between 2 omnivore shares):
Cantaloupe – 1
Cabbage – 1 very small
Carrots – 1/2 lb
Parsley -1 LARGE bunch
Chard – 1 1/4 lb
Basil – 20 tips
Summer squash – 5
Lettuce – 2 small heads
Sweet peppers – 4
Potatoes – 1 box
hot peppers – 2
corn – 4 ears
tomatoes – 10 lbs (!!)
Watermelon – 1
We’ll take that bounty and make:
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.
August Veggie Beef Stew – Rich stewing meat from Old Pine Farm balance with the gorgeous vegetables from Community Farm for the perfect dinner.
Chard Utopia – The vegetarian share folks loved this! Phyllo dough and Calder Dairy cheese and plenty of tasty chard: what’s not to love?? Check out this recipe from Simply in Season –perfect hot or cold!
Pizza – Not sure what explanation is needed here: homemade crust and homemade sauce, topped with fresh peppers, ground beef, and fresh basil leaves.
Roasted Summer Squash – Seasoned with lemon and garlic, a perfect light side dish. Recipe courtesy of Jordan!
Egg Salad – I don’t know why, but I just love egg salad–it’s perfect on a hot day. Yum. We’ll give you some lettuce to go with it.
Everyone will also get a melon piece and a tomato to enjoy fresh.
Hooray!
Mary
PS. I’ll try to remember to take more pictures this week!
