“Don’t judge each day by the harvest you reap, but by the seeds you plant.” -Robert Louis Stevenson
Large shares: French lavender, lettuce, cucumber, purplette onions, carrots, Italian parsley, red cabbage, chard, shell peas
Small shares: French lavender, Italian parsley, scallions, fresh garlic, red cabbage, summer squash
Dear CSA members,
Thank goodness for cooler temperatures! Today is forecast to be dry and sunny, but only 81 degrees. After such a long stretch in the high nineties I feel we are justified in breathing a sigh of relief. I for one, who works often in the greenhouses, have been rising at 430 to work until noon or one and beat the very hottest part of the day. In my propagation house, temperatures have been up to 120 degrees by the afternoon, and that is just too hot. I am familiar with the nausea and headache that comes along with working for more than a few minutes in that kind of heat, and know when to say when! I have also been sneaking out around 730 or 8pm to work until dark to finish up tasks that are still to be done.
The quote by RLS is apt this week: as our work, watering, weeding, and harvest are seemingly endless each day. But there are yet so many seeds to plant! All the fall and winter crops we will be enjoying later in the cold dark months must be planted in July and early August. If we miss this time before the days shorten noticeably the plants are unlikely to size up to a marketable size. I have been trying to keep my head down and get the planting done, and not get too distracted by those ripening peppers, green beans, and cherry tomatoes!
We are almost done harvesting the garlic crop and have some really nice hard neck heads for the small shares. Hard neck garlics have a hard stalk in the center, usually have larger, easier to peel cloves, and a spicier more “garlicky” flavor. Hard neck garlic grows better in colder winter climates whereas the softneck garlic you received last week can tolerate warmer winter temperatures. We are luck in the PNW to be able to grow both types successfully! The soft neck garlic is nice for making garlic braids, has more cloves per head though they are often smaller and harder to peel, and has a lighter more vegetal flavor. For both varieties the flavor will intensify the longer the garlic “cures” after harvest.
Look in the next few weeks to see a transition from peas to green beans, to see pearl and sweet onions, cherry tomatoes, new potatoes and basil. Yum!
Thank you all,
Asha, Joe and the crew at Wobbly Cart
Shaved Summer Squash with Pecorino Romano: In a large bowl whisk together 1 tbsp lemon juice, 2 tbsp olive oil, and a pinch of sea salt. Using a vegetable peeler or a mandoline, shave a large summer squash into paper thin ribbons, about 1/16 of an inch thick, to yield 3 to 4 cups. Toss the squash ribbons with the dressing and marinate at room temperature for 5 minutes. Meanwhile, shave 2 ounces of Pecorino Romano into thin strips with a vegetable peeler to yield ¾ of a cup. Add to the squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Garnish with thinly sliced basil and freshly ground black pepper.
Tabbouleh: Place ½ cup bulgur in a large bowl. Pour in 1/3 cup freshly squeezed lemon juice over the bulgur. Set aside for 10 minutes. Combine 3 medium tomatoes, cubed, 1 ½ cups finely chopped Italian parsley, 6 to 8 mint leaves, finely chopped, 2 scallions finely chopped, ½ tsp sea salt, ¼ tsp freshly ground black pepper, 1/3 cup extra virgin olive oil, ¼ cup cold water. Set aside for 2 hours or until the bulgur has softened to your preference. Taste and adjust seasonings, adding more salt, pepper, lemon juice, or olive oil as desired. Serve at room temperature. Keeps refrigerated for 2 to 3 days.
Spicy Cabbage Slaw: combine the zest and juice of one lime, 1 tsp cider vinegar, 1 tbsp sugar, ½ tsp salt, 1/3 cup canola oil, 2 hot chilies (stemmed and seeded), 1 plump garlic clove, chopped, ½ cup packed cilantro leaves in a food processor and process until well combined. Mix 4 cups thinly sliced cabbage, 1 cup shredded carrots, ½ cup thinly sliced red onion, and freshly ground black pepper. Pour the dressing over the vegetables and toss to combine. Cover and refrigerate for at least 2 hours but preferably overnight before serving.
Cucumbers Wedges with Chile and Lime: Wash 2 8 to 10 inch cucumbers and slice off the ends. Halve each crosswise and then slice each half lengthwise to make wedges. Place cucumbers in a large bowl. Halve a lime and discard any seeds. Squeeze lime juice over the cucumber wedges and toss gently to coat, dust with salt and a spicy flavorful chile powder such as Chimayo. Serve immediately.
Chard and Penne Soup: This recipe was shared by CSA member Lois Long. Thanks Lois!
2 cloves garlic (I used about half of the garlic scapes we received instead)
1 medium onion, chopped
1 bunch chard
3 Tbsp olive oil
6 cups vegetable broth
3 cups water
1 cup tubular pasta (I used cellentani)
15 oz can white navy beans (or other white beans of your choice), drained
1/4 tsp fennel seed
1/4 tsp salt
1/4 tsp freshly ground black pepper
To taste: Parmesan cheese, freshly grated
Cut the stems of the chard into about 1″ pieces.
Chop the garlic scapes and the onion (about a medium chop)
Heal oil in frying pan. Add garlic, onion and chard stems. Cook until soft, about 15 minutes.
Put stock and water in soup pot, bring to boil. Add pasta and cook for about 5 minutes.
In the meantime, roll chard leaves and cut into about 1″ strips.
Add contents of frying pan to soup pot along with chard leaves, beans and seasonings.
Bring to a boil and cook about 10 minutes, until pasta is tender.
Keep warm until ready to serve. Top with grated parmesan cheese.