September 3, 2014

What’s in the box this week?

Standard Shares include

  • Galia Melon – Our flagship melon, a galia melon is the result of a cross between a cantaloupe and honeydew.  Keep it in your fridge and cut in half for dessert.  Are you juicing? Take 2½ cups melon, 3 cups cubed pineapple, and 4-5 large dino kale leaves.  Feed the ingredients through your juicer, stir to combine, and serve immediately.  Mmmmm
  • Heirloom Tomatoes Enjoy a simple heirloom salad - just slice tomatoes right before serving, and put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade (cut like ribbons) some basil leaves and sprinkle on top.
  • Lemon CucumbersMake sesame wheels!  Take a few tablespoons of sesame seeds and toast them in a pan until light golden brown. They become scented and slightly darker. Take care not to overdo them, once they get to toasting temperature they go quickly!  After the sesame seeds have cooled to room temperature, mix in a bit of salt and blend thoroughly. Next, slice your cucumber and simply press both sides into the sesame seeds. That's it! And it's fabulous and super easy.  Pile them up on a plate, and enjoy!
  • Mixed Eggplant A mix of calliope and black globe eggplant.  Perfect for tomato and eggplant pasta.
  • Zucchini The most versatile of vegetables.  Though we put a limited amount in this week’s Share, you could always use up and leftover zucchini in fritters.  Recipe below!
  • Heirloom Dragon Tongue Snap BeansHailing from the Netherlands, the Dragon Tongue bean was first cultivated in the 18th century.  The Dragon Tongue bean is usually a six-inch long, wax type bush bean.  It works well as a fresh snap bean, and as a shelled bean when fully mature.  Less fibrous than other snap beans, the Dragon Tongue bean is delightful eaten raw and cooked.   This “romano” type bean turns solid white when cooked, and becomes very rich and complex, with an almost nutty and meaty texture.  The Dragon Tongue beans are phenomenal blanched and then sautéed with pancetta, and also work beautifully a summer bean salad.  This week’s beans are to be eaten whole like a green bean.  See the recipe below!

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

Charentais Melons, Little Gem Lettuces, Tomatoes, Lemon Cucumbers, Snap Beans

 

News

Lettuces return next week!! Arugula and kale to follow soon.  We’re entering the brief but wonderful time of year when we are tending eggplant and cucumbers at the same time as lettuces and broccoli.   Get ready for some great, local, fresh salads.

It’s bittersweet to see the end of summer coming.  We began the process of cutting down the trellised tomatoes and cherry tomatoes, which involves cutting twine and disentangling plants, then hand pulling and palletizing all those metal stakes (almost 4 tons worth!).  We’ll then remove the buried drip tape and till the field in preparation for an overwintering cover crop to rest the soil and replenish soil nutrients and microbial diversity. 

If you haven’t already, you should plan to can or freeze some tomatoes very soon!  We have romas and valley girls tomatoes available through our online market and at the farmers’ markets.  Whether you go the quick and eazy frozen roma sauce or the more laborious peeled, canned tomaotes, you’ll be happy to pull out your reserves and have real tomato sauce from our farm at your disposal in the looming winter and spring months.  Just think about those hearty stews and cold weather.  Remember that?!

 

Pics of the week (Follow us on instagram!)

  • Dusty and Camper lead the transplanting crew as we plug rainbow chard at sunrise.
  • Our sprinklers meter out our precious water to irrigate and keep cool our early fall brassicas and lettuces.
  • Jess and crew work on removing cherry tomatoes.

 

Recipes (two this week)


 Thai-style Bean, Cucumber, and Tomato Salad (Serves 4)

Don’t be afraid to make substitutions and get creative when trying this week’s adapted bean recipe.  Thanks to Andy Ricker, published in Bon Appetit and posted on epicurious.com.

Thai salads are full of crisp vegetables and fruits mixed with intense condiments. "It's not about just tossing the ingredients together," says Ricker. "It's about working them into the dressing," which can also be used to dress green-papaya and cabbage slaws.

  • 2 dried Thai chiles, soaked for 2 minutes in warm water, drained
  • 3 small garlic cloves, crushed
  • 1/4 lime, cut into 3 wedges
  • 1 tablespoon palm sugar or granulated sugar
  • 1 tablespoon dried tiny shrimp - optional
  • 9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
  • 2-3 lemon cucumbers, coarsely chopped 
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 tablespoons fresh lime juice
  • 2 heirloom tomatoes, cubed
  • 2 tablespoons crushed roasted, unsalted peanuts

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)

Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.


 

Zucchini Fritters with Soy Dipping Sauce (Serves 4)

Because we all want to make fritters out of everything, here’s a cool twist on zucchini fritters that includes a sauce accompaniment.  This would be a great appetizer dish to make for guests!  I’d imagine that alternative flours can be subbed to make them gluten-free, if that’s your jam.  Thanks Bon Appetit for the recipe.

Soy Dipping Sauce

  • 3 tbs unseasoned rice vinegar
  • 1 tbs reduced-sodium soy sauce
  • tsp sugar
  • Crushed red pepper flakes

 Fritters

  • 1 ½ lbs zucchini (about 3 medium), grated
  • 1/2 tsp kosher salt plus more for seasoning
  • 1 large Say Hay egg
  • 1/4 c all-purpose flour
  • 3 tbs finely chopped fresh chives
  • 1 tbs cornstarch
  • Freshly ground black pepper
  • 1/3 c vegetable oil

 

To make sauce: Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside. 

To make fritters: Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.

Precious water irrigating and cooling brassicas and lettuces in the morning sun.

Transplant Chard.

Jess and crew removing trellised tomatoes.