What’s in the box this week?
Standard Shares include
- Zucchini & Summer Squash– Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in Italy, many generations after their introduction from the Americas (probably very late in the 19th century).
- Red Jewel Cabbage – How did the farmer fix his jeans? With a cabbage patch.
- Redbor Kale – Make a kale-apricot-avocado salad—Remove kale stems, tear leaves into bite-sized pieces, and put them in a medium-sized mixing bowl. Cut the apricots into little bits and add them to the bowl with the kale, along with white beans, almond slivers, and grated parmesan. Make a red-wine vinaigrette and pour over the salad, along with a pinch of salt. Now toss! Just before eating, slice the avocado into cubes and spoon them over the salad.
- Mixed Eggplant – The first of the year! Eggplant is botanically classified as a berry and contains numerous small, soft seeds, which are edible, but can have a bitter taste because they contain nicotinoid alkaloids (a relative of tobacco).
- Spicy Red Mustards – Have you ever thought of making a pesto with these delightfully spicy red mustards? Give it a whirl in the place of basil!
- Green Tomatoes – The star of this week’s recipe! A spring staple in the southern and eastern US.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
New Potatoes, Gypsy Peppers, Summer Squash, Red Curly Kale, Basil, Garlic
We’ve had temperatures over 100 for the past four days. This has pushed along the eggplant, peppers, and tomatoes to make it the earliest spring crops we’ve had here at Say Hay. The heat also helped our new potatoes size up to where we can start digging them up – we’re going to start digging for your Share next week, or, if you can’t wait, you can get the first of them at this weekend’s farmers’ markets.
After mowing back the golden floor of the orchard, we’re moving pipe back and getting water down to help size up our almond crop. And we’ll be recruiting ambitious CSA members to help us hand harvest the almond crop sometime in September.
The bees are adjusting to the heat and life in their new hive as well. This week we observed them “bearding” where the make a large group outside the entrance to the hive to make room and help ventilate the interior of the hive. This is a sign of a normal, healthy hive we’re happy to see. So happy, we’re doing the bee dance!
Pics of the week
- Moving irrigation pipe into the orchard.
- The bearding bees.
- Harvesting squash near our calendula hedge. The calendula helps distract one of our biggest pests - the spotted cucumber beetle – to keep a healthy squash crop.
Fried Green Tomatoes (Makes 4 – 6 servings)
I think we’ve all been wanting to try this recipe, now’s your chance with the green tomatoes in your box! Thank you to Epicurious!
4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika)
2 Say Hay eggs
Sprinkle the tomato slices with the salt and pepper; set aside. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.