What’s in the box this week?
Standard Shares include
- Cherokee Purple Tomatoes – The chlorine content of tomatoes increases the alkalinity of the blood and helps to stimulate the liver in its function as a filter for body and toxic wastes.
- Ananas Melon – A delightful, almost tropical-tasting melon with white flesh and an orange core. The name ‘ananas’ means pineapple in a few languages, and refers to its sweet flesh and lightly sour center. Combined with its salty notes, this melons is packed with unique flavors for a melon. We pick them ripe, so eat them soon! Ananas do not keep as well as our other melons. After cutting, uneaten pieces should be wrapped and refrigerated to preserve taste.
- Lemon Cucumbers – Try dressing lemon cucumbers with pesto for a tasty summer treat!
- Mixed Squash/Zucchini – The star of this week’s recipe!
- Luscious Corn — The English word corn comes from the Old Norse word korn, which means a grain-sized lump of something. The term has historically meant any sort of kernel or grain, whatever the dominant grain of the country happened to be. For example, in England, corn refers to wheat, whereas in Scotland or Ireland the term refers to oats. Luscious is our favorite variety of sweet corn. This crop too was hit by earworms, so just brush them off, continue eating, and be thankful your food is organic!
- Red Jewel Cabbage – Red cabbage has 10 times more vitamin A and twice as much iron as green cabbage.
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.
Galia melon, sweet peppers, tomatoes, cucumbers, basil
Thank you to all who shard the farm dinner with us! We had such a wonderful time. Stay tuned for pictures from the evening…
Pic of the week
Dusty tosses melons over the squash to the truck.
The magic hour at the farm dinner.
Zucchini and Hazelnut Salad (Serves 4)
I had this salad at a 4th of July dinner party and it was the perfect summer dish! The bright flavors are beautiful together and it compliments anything from the grill. My friend pan-fried the squash, and then finished them on the grill, which was delicious. Thank you to Food Nouveau for featuring the recipe, adapted from the fabulous cookbook Plenty.
- 1/3 c shelled hazelnuts
- 7 small zucchini or summer squash (about 1¾ lb)
- 4 tbsp extra-virgin olive oil
- Sea salt and black pepper
- 1 tsp balsamic vinegar
- 1¼ cups mixed green and purple basil leaves
- 3 oz top-quality parmigiano-reggiano, broken up or very thinly sliced
- 2 tsp hazelnut oil (or another nut oil - if you have neither, just use a good quality oil you like)
Preheat the oven to 300ºF. Scatter the hazelnuts over a baking sheet and roast for 12 to 15 minutes, or until nicely browned. Let them cool down before rubbing them between your hands to remove most of the skins (some should remain). Chop the hazelnuts roughly.
Place a ridged griddle pan on a high heat and leave it there until it’s almost red-hot – at least 5 minutes.
Meanwhile, trim the ends of the zucchini/summer squash and cut them on an angle into 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. You want to get distinct char marks without cooling the squash through. Transfer to a mixing bowl, pour over the balsamic vinegar, toss together and set aside. They can be cooked completely in the pan and/or on the grill!
Once the zucchini/summer squash have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the salad to a flat plate, incorporating the parmigiano-reggiano, and drizzle over the hazelnut oil.