Wednesday, July 18

CSA WEEK 7


Here we are, midway through summer: drought gives way to deluge, rainbows follow storms.  Tomatoes, peppers, and eggplant soak up the sun as lettuce shrivels to protect itself.  The thermometer hits 98 degrees while spinach seeds--foreshadowing cooler weather--arrive in the mail.  Farming is knowing that the present moment contains the past and future, too.

Mid-summer often brings to mind two fine pieces of writing:

Once more to the lake

Knoxville, Tennessee 1915, part 1

Knoxville, Tennessee 1915, part 2

If you have the time, enjoy.

This weeks share:

Beets or zucchini
chard or kale (3 kinds of kale to choose from: red russian, dinosaur, green curly!)
1 lb potatoes
1 lb tomatoes
2 heads garlic
micro-basil or bunch of leaf basil (probably only the morning crowd will have the leaf basil--gets too hot to cut in the afternoon and it will wilt badly)
sorrel or chives
peaches!!!

We have wonderful peaches from Woodland Farm in South Glastonbury, CT this week--best peaches you will have this summer!  At the stand, we will also have their wonderful little juicy plums.  Also at the stand, very sweet 'Butter and Sugar' corn from upstate NY, blueberries from Red Jacket, and a new cheese called 'Europa' from Arethusa.  They describe it as "a hardy, earthy cheese similar to a washed curd cheese from the meadows of Western Europe."  I had a sample last week--delicious!

For dinner this week, I made the following:

Kale Pesto:

1 bunch kale (remove ribs!!!)
2 cloves garlic
3/4 cup toasted walnuts
3/4 cup grated parmesan (I used Arethusa's Al Tavalo!)
1/2 cup olive oil
juice of 1 lemon
salt, pepper to taste

I tossed this with lightly sautéed zucchini.  Works great with potatoes, too.  (Or pasta, of course.)

Speaking of potatoes, here's a very simple change of pace potato salad dressing I also made this week:

1/4 cup chopped basil leaves
1/4 cup olive oil
1/2 cup balsamic or red wine vinegar
1 tbsp. dijon mustard
1 clove chopped garlic
Salt and pepper to taste.

Combine in food processor.  Pour on halved or quartered new potatoes that have been boiled to just tenderness and cooled to room temp. Toss.  Enjoy!!!

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1 comment:

  1. Stopped by today to get some corn - outrageously good!!!!

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