Large shares: cabbage, carrots, new potatoes, summer squash,red onion, lemon cucumbers, chard, green beans, Italian parsley, heirloom tomatoes, Italian plums, bell peppers, garlic
Small shares: cabbage, carrots, new potatoes, red onion, lemon cucumbers, summer squash, chard, Italian parsley, cherry or heirloom tomatoes
Greens shares: cabbage, lettuce, lacinato kale
Roots shares: new potatoes, carrots, shallots or red onions
Juicing shares: cabbage, cilantro, beets seconds, carrot seconds, tomato seconds, bell peppers, lemon cucumbers
We are approaching the halfway point of the CSA and our crops are starting to reach the summer peak around here. Heirloom tomatoes are coming in en masse on harvest days, at least those that have survived the sunburn. When temperatures climb into the mid 90’s and higher exposed fruits of delicate tomatoes, peppers and eggplants will literally scorch and cook to the point we can no longer market them. Crazy but true, it is actually too hot for tomatoes in Western Washington this summer. In fact, my thermometer reads 95 degrees right now.
Joseph and the crew spent part of today covering the tomato trellis with shade cloth to protect the fruits from the scorching days that are forecast ahead. We recently accuired a large quantity of shade cloth from a nursery that was going out of business which makes the task of protecting the tomatoes so much easier.
We are in the middle of a bit of a crew changeover as several of our staff are moving on from Wobbly Cart. It can be a bit stressful to have to hire mid- season but we are working on screening some new applicants and will hopefully make as smooth a transition as is possible for our busiest time of year.
New this week:
Heirloom tomatoes: Soon we will be harvesting hundreds of pounds of tomatoes weekly and may actually get tired of them, but for now it is pretty exciting stuff. For best flavor store your heirloom tomato at room temperature and use up within 2 to 3 days. We grow about 12 varieties! I’ll be sending out info on how to order cases of tomato seconds for canning later this week.
Another new item for the week is the lemon cucumbers. These small, light yellow, lemon shaped (but not flavored) cucumbers are an heirloom variety. They are tender and thin- skinned and have a nice small serving size.
This week we have Italian plums from the uber abundant plum tree that resides near our barn. Each year this tree produces enormous crops of these delicious plums and we get to share them with you! Italian plums are dark purple plums with a slight powdery blush to them. Their flavor is slightly sweet and sour and is excellent for fresh eating, baking, drying and canning. We tried to harvest a range of ripenesses so you wouldn’t have to immediately use them up. They do ripen off the tree so you may have a couple of days on the lighter colored plums.
Have a great week,
Ricotta and zucchini flatbread: preheat broiler with rack 5 inches from heat. Brush 2 whole wheat naan with 1 tbsp olive oil. Place naan on a baking sheet and broil until lightly toasted 1 min per side. Spread 4 1/2 oz part skim ricotta over the warm naan. Sprinkle with salt and pepper to taste. Top with 2 small zucchini that have been cut into thin ribbons, 1 1/2 cups halved cherry tomatoes and 1 oz crumbled goat cheese. Return to oven and broil just until topping begins to brown, about 3 minutes. Drizzle with another tbsp olive oil and top with 2 tbsp fresh basil. Cut each naan in half to serve.
Baked zucchini fries: Preheat oven to 450 degrees. Lightly grease an oven safe cooling rack with oil. Place the cooling rack on a large baking sheet. Cut off the ends of 2 large zucchini. Slive the zucchini lengthwise into 8 large fries, leaving skin on. Prepare 3 plates: on the first plate whisk together 1/2 cups chickpea flour, 1/2 tsp garlic powder and 1/2 tsp salt. On the second plate, pour 1/2 cup milk. On third plate, stir together 1 cup breadcrumbs and 2 tbsp nutritional yeast. Dip each piece of sliced zucchini assembly line fashion into the three plates. First the flour, then the milk, then the breadcrumbs. Be sure to coat all sides with each mixture. Place breaded fries on greased rack placed atop baking sheet, making sure they are not touching. Transfer baking sheet to the oven and bake for 15 minutes or until browned and crispy. Serve with warmed marinara sauce.
Fennel, orange, chicken and hazelnut cabbage slaw: Preheat oven to 400 degrees. Place 2 skinless boneless chicken breasts on a baking sheet and drzzle over a little oil. bake for 18 to 20 minutes until cooked through. Cool and then thinnly slice. While chicken is cooking, remove outer layers of 1 fennel bulb, and 1/2 a cabbage. Finely shred cabbage and fennel and place in a bowl. Cut an orange in half and squeeze it’s juice over the fennel and cabbage. Peel another orange and separate into segments. Add to bowl along with chicken, 1 tbsp honey, 1 tbsp finely chopped fresh parsley, and a drizzle of oil. Mix well and season to taste. Coarsely rush 1/3 cup hazelnuts and sprinkle on top.
Parsley and potato omelet: In a medium bowl whisk 8 large eggs, 2 tbsp finely chopped parsley leaves, 2 tbsp water, and ½ tsp salt until smooth and well combined. Let stand at room temperature at least 15 minutes and up to 30. Heat ¼ cup extra virgin olive oil in a large frying pan over medium heat. Add 1 lb potatoes peeled and cut into matchsticks in an even layer, cover and cook until just tender, 4 to 5 minutes. Gently stir in 1 tbsp chopped fresh oregano, 1 tsp freshly ground pepper, and another ½ tsp salt. Turn onto a plate and set aside. Heat 1 tbsp butter in same pan until bubbly, 2 to 3 minutes. Add half of the egg mixture. Let cook undisturbed until sides are set . With a rubber spatula, drag cooked sides in toward middle, letting uncooked egg run out to reform a circle. Repeat until top is set but still slightly moist, then scatter half of potatoes over half of the omelet. Flip other half of omelet over the potatoes. Cook until potatoes are warm, about 2 min. Cut in half, then lift onto two plates and sprinkle with more chopped parsley leaves. Repeat process with remaining egg and potato mixture to make 4 servings.
Chicken with green olives, capers and tomatoes: make marinade: stir together 1 ½ cups loosely packed , chopped flat leaf parsley, 1 tbsp minced garlic, 2 anchovy filets, finely chopped, ½ tsp each kosher salt and freshly ground pepper, ¼ tsp red chile flakes, 1 tsp lemon zest, and ½ cup extra virgin olive oil in a small bowl. Pour ½ cup of this into a large resealable plastic bag. Add 4 6 oz boned, skinned chicken breasts and seal the bag and turn over several times to coat the chicken. Chill at least 8 hours. Chill remaining marinade in a covered container. At 30 to 45 minutes before serving stir together 1 cup each pitted green olives and halved cherry tomatoes, 2 tbsp chopped, drained capers, 1 tbsp lemon juice and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve. Preheat grill to 400 degrees. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes. Cut chicken into thick slices and top with accumulated juices and olive mixture. (above 2 recipes from Sunset Magazine August 2017)
Heirloom Tomato and Romano bean salad: bring a small pot of salted water to the boil, then blanch ¼ lb romano beans, tops trimmed, for 3 to 4 minutes, until just tender. Transfer with tongs to a baking sheet to cool. Make balsamic vinaigrette: using a mortar and pestle pound 1 tbsp fresh oregano, ½ clove fresh garlic and a scant ¼ tsp salt to a paste. Transfer to a small bowl and pour in 2 ¼ tsp red wine vinegar, 1 ½ tsp balsamic vinegar. Whisk in 3 tbsp extra virgin olive oil and taste for balance and seasoning. Whisk 3 tbsp roasted hazelnut oil, ½ tsp lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop 1/8th cup skinned, toasted hazelnuts and stir into dressing; coarsely chop another 1/8th cup and stir in. drizzle hazelnut dressing over romano beans, season with salt and pepper, and toss together. Hold 1¼ lbs of heirloom tomatoes on their sides and slice into ¼ inch slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half of the balsamic vinaigrette. Scatter with ½ bunch baby arugula leaves. Stir1 cup of cherry tomatoes, stemmed and cut in half, with remaining vinaigrette and season with salt and pepper. Pile in center of platter, then top with romano beans. Spoon on a few dollops of crème fraiche and sprinkle about a third of pistou (recipe follows) onto and around salad. Serve the rest alongside.
Tomato, Red onion, and Purple Pepper Salad with yogurt dressing: Thinnly slice 1 medium red onion, place in a salad bowl, sprinkle on 2 tbsp fresh lime juice and 1 tsp salt and mix well. Set aside for 30 minutes. Slice 1 hot chile into matchsticks and add to the onion, cut one medium purple bell pepper into ½ inch wide strips about 1 inch long and toss with the onions and chile. Just before serving add 2 to 3 tomatoes cut into ½ inch pieces and ¾ cup full fat yogurt and toss gently to mix. Taste for salt and adjust, if you wish, and add freshly ground black pepper to taste.
Limonata Scozzese (Cucumber Cocktail):Muddle 2 1 inch pieces of cucmber w/ peel in a mixing glass. Add a 16 oz glass of ice, along with 1 ½ oz of gin, the juice of one lemon, and ¼ oz cucumber infused simple syrup (recipe to follow) and shake well. Strain into a highball glass. Garnish with a cucumber slice.
Cucumber simple syrup: cut ¼ to 1/3 of a medium sized cucumber into large chunks. Boil 1 cup of water, and 1 cup of sugar and the cucumber chunks in a pot over medium heat. Stir until the sugar is dissolved, and liquid becomes syrupy, about 30 seconds after it comes to a boil. Strain out the cucumber and chill.
Marinated plums over pound cake: mix sliced plums with equal splashes of pomegranate molasses and brandy and a sprinkle of sugar. Let steep for at least 10 minutes. Spoon onto grilled or toasted pound cake. Top with whipped cream and sliced almonds. From August 2015 issue of Sunset magazine
Fleur’s Summer Plum Cake: Preheat the oven to 350. Blend 2 eggs, ½ cup sugar, ½ tsp salt, ¼ lb sweet butter, softened, 1 tsp vanilla in a medium sized bowl with an electric mixer on medium speed until well combined. Add 1 cup flour and 1 tsp baking powder and stir by hand until just combined. Transfer the batter to a greased square baking pan. Place 20 plums that have been split in half and pitted into the batter on their sides, sleeping close together in rows (our plums are kind of big, so I would recommend slicing into smaller pieces). Combine ¼ cup sugar and ½ to 1 tbsp cinnamon and sprinkle the mixture over the batter and plums. Bake for 40 minutes. Do not over bake. Serve warm with vanilla or butter pecan ice cream.
Roasted Italian Plums: Preheat oven to 400 degrees. Halve and pit 2 ¾ lbs of Italian plums. Toss in a bowl with 2 tbsp melted butter and ¼ cup brown sugar. Place cut side down on a large rimmed baking sheet. Roast until cooked through and slighty caramelized 15 to 20 minutes. From marthastewart.com