Lots of slicing tomatoes, over two pounds!
Garlic! Only time this year, the late spring storm really set out garlic back and dint recover well, so we lost a lot. Enjoy the variety of heirlooms while you can, we are going to plant a lot more this fall for next year.
Small Cucumbers (aka pickle cucs)
Yellow or purple carrots
We will also have eggs for sale tonight at pick up.
Hope you all enjoyed that little bit of rain this morning, it was a really pleasant morning for harvesting. Things are well at the farm, we planted more lettuce, spinach, and cilantro this week and have been topping our storage onions. You will get a nice heavy portion of storage onioms soon so that you will be set for awhile. Will and I after being around onions all day couldn’t resist making onion rings and they turned out delicous. Well send a recipe your way when we give you lots of onions.
Some recipes for the week:
I found this on another CSA blog that I follow, but it came originally from the New York Times. It is a great way to cook up vegetables and is really easy.
Here’s the idea:
In an empty slow cooker, combine 1 pound of any variety of dried, unsoaked beans, ¾ pound meat (or more, or less, or none) and seasonings — including salt and pepper — to taste. Add about 4 cups stock or water — enough to cover the beans by ¼ inch to ½ inch. (Use closer to 3½ cups liquid if you want the mixture a little less saucy, and feel free to play around with stock combinations that include wine, beer, soy sauce or other flavorful liquids.)
On top of this, add 2 pounds of vegetables, cover and set the slow cooker to high. Cook for 6 to 8 hours, or until the beans are creamy inside but still intact. (If you don’t have a slow cooker, you can bake the mixture in a covered pot or Dutch oven at 250 degrees for 6 to 8 hours, but that does somewhat undermine the beauty of the crockpot in summer.) To brighten up the finished dish, garnish with some chopped fresh herbs like parsley, cilantro, basil or chives.” – From http://www.nytimes.com/interactive/2013/06/30/magazine/bittman-slow-cooker.html?ref=markbittman&_r=0
We made a curry with eggplant and peppers and it was delicious!
Here’s a recipe for those delicious little cucumbers( you can apply this recipe to other veggies too–like the radishes and carrots!)
Quick refrigerator pickles:
For the brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have ’em)
For the vegetables:
6 Kirby cucumbers, quartered lengthwise
Some chopped carrots, peeled and quartered
Add some sliced jalapeños if you like things spicy
Any other extra chopped veg you have around!
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers and other veg. You want them to be tightly stuffed.
Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 3 months.
See you tonight!