June 18, 2014

What’s in the box this week?

Standard Shares include

  • Yukon Gold & Mountain Rose New Potatoes Mountain Rose is a versatile, all-purpose variety of potato, which is excellent baked, mashed, or fried.  They are also extra nutritious and high in antioxidants.  New potatoes are potatoes that are “uncured,” meaning they are harvested young before the potato has set its skin.  Therefore, they store best in the fridge.  We leave them dirty as they keep best if not washed until ready for use. 
  • Green Bell Peppers For a tasty grilled peppers salad, grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
  • Zucchini & Summer Squash Refrigerate yellow squash and zucchini, unwashed, in a plastic bag in the vegetable drawer.  Summer squash will last three to five days.
  • Basil with Roots! The star of this week’s recipe!  Basil can be incredibly delicate, so we harvest the whole plant, with roots.  You can treat it like you would treat flowers.  Immediately place the root ball in a vase of water, on your counter (not in your fridge!!) and change the water every couple days if not already eaten.  Stored this way, your basil can last a week or more. 
  • Valley Girl TomatoThe moment you’ve been waiting for, our first tomatoes of the season -- grab some mozzarella and you can make a delicious caprese salad with some basil from the box. Yum!
  • GarlicA good home remedy for the early stage of ear infections in children is to put a few drops of warm garlic oil in the ear canal, then plug the ear loosely with a piece of cotton. To make the garlic oil, crush a few cloves of garlic into some olive oil, let it sit a few days at room temperature, and strain it. Keep the oil in a container in the refrigerator and warm a bit for use as needed. Do not use garlic oil prepared this way for food preparation or cooking.

 

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.

  

Vegetable Forecast

Cherry Tomatoes, Basil, Globe Eggplant, New Potatoes, Mixed Summer Squash

 

News

This year has been so unusual from the start.  Right now, we’re not complaining!  Tomatoes, eggplant, and peppers are off to an early and delicious start.  It has been so warm and dry that our soil is already averaging 74 degrees.  Our last bean and corn sowing sprouted in just 4 days!  Pretty ideal temperatures since the last little heat spell.  Even though we lost our first round of cucumbers, the next set is not far behind – hopefully we will have cucumbers in the box in about 3 weeks. 

 

Mark your calendar!  The farm party is coming!  The evening of Saturday July 19th.  We are finalizing details this week, so keep an eye on the News blog, or, tune in to next week’s newsletter.  We’ll ask you to RSVP so we can be sure to have enough food for everyone.  Last year’s party was such a blast; folks are still talking about it at market.  See for yourself here

 

 

Pics of the week

Diggin' new potatoes

Scenes from last year’s party

 

 

Recipe 

French Potato Salad (Makes 4 – 6 servings)

 

It’s nice to find no-mayo potato salad recipes for summer, and this is a great one!  Don’t have all these herbs on hand?  Any of these herbs will make a beautiful dish that is flavorful yet light.  Thanks to Ina Garten, from her Barefoot Contessa Cookbook, via Food Network.

 

  • 1 lb small white boiling potatoes
  • 1 lb small red boiling potatoes
  • 2 tbs good dry white wine
  • 2 tbs chicken or veggie stock
  • 3 tbs Champagne vinegar
  • 1/2 tsp Dijon mustard
  • 2 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 10 tbs good olive oil
  • 1/4 c minced scallions (white and green parts)
  • 2 tbs minced fresh dill
  • 2 tbs minced flat-leaf parsley
  • 2 tbs julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Digging taters

Walking the fields at the party.

Good people and good food!