Week 7, 2015

Field Notes Farm CSA Newsletter
Week 7: July 27, 2015

week 7 boxBasil: We had to include basil with the first tomatoes of the season!  Make some easy caprese snacks by topping your favorite cracker with a basil leaf, sliced cherry tomato, and a small piece of mozzarella.

Cabbage: This is a pointed (also known as sweetheart) cabbage.  This variety produces small heads with thin, tender leaves.  Especially good raw, this is a world apart from late season storage cabbages.  Try it raw or lightly cooked.

Cherry Tomatoes: These red or gold cherry tomatoes are sweet and delicious!  Please save and return your wooden pint container to your drop site next week – we plan to use these all season.

Butterhead Lettuce: A tender and mild summer lettuce.

Cucumbers: Try creating a chopped salad with diced cucumbers, cherry tomatoes, green onions, and basil.  Dress with a little olive oil, salt, and lemon juice.

Patty Pan Squash: The patty pan squash are round with scalloped edges.  These tender squash can be used just as you would zucchini or yellow squash.

Spring Onions

Green Beans: We had an abundant harvest from our bean plants this week, enjoy these lightly cooked with melted butter and a squeeze of lemon.

Collards: These hearty greens need not be cooked for hours – they are both tender and toothsome in a massaged salad (see recipe below).

Fingerling Potatoes:  Use these potatoes quickly..  Store in a paper bag in a cool location, and use within a few days for best flavor.  These beautiful fingerling potatoes come from our friends Robin and Sarah at Primitive Pasture.  No need to peel these – in fact it would be rather tedious!  Enjoy the extra nutrients and fiber from the thin skins.  Boil until tender and enjoy with melted butter, salt, and chopped herbs.

News from Field Notes Farm:
We’ve plowed the last few plots to be planted this season. We put in broccoli and lettuce yesterday, and plan to plant beets, carrots, rutabaga, radishes, turnips, salad mixes, tatsoi,, green onions, and more this week.  Believe it or not, these are some of our final plantings for the season!  On Monday we saw a salamander and a snake when we pulled up a tarp by our fence-line.

Hava and I (Oren) will be attending a wedding in Georgia this coming weekend, so we’re working hard to stay caught up on harvesting and to finish the last plantings before we go. With the arrival of green beans, patty-pan squash, and our second planting of cucumbers we are now harvesting every day of the week to keep up.

We’re excited to include our first tomatoes this week. You can look forward to ground cherries, tomatillos, and eggplant as soon as next week. Slicing tomatoes are also just around the corner and this hot weather will help.

Summer Salad with Cucumbers and Tomatoes
3 medium cucumbers
1 pint cherry tomatoes
2 small spring onions, minced(about ⅓ cup)
3 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp basil, minced
pinch of sugar
salt and pepper to taste

Chop the cucumbers into small dice and halve the cherry tomatoes (cut into quarters if large).  Mince the bulbs of the spring onions.  Combine vegetables in a bowl.

Whisk olive oil and lemon juice in a small bowl.  Season to taste with salt, pepper, and a pinch of sugar.  Stir in minced basil leaves.

Pour the dressing over the vegetables and toss to coat.  Other great additions include:  cooked chickpeas, cubes of feta or mozzarella cheese, cooked quinoa or millet.

Massaged Collard Salad

1 bunch collard greens, washed
⅛ cup olive oil
¼ teaspoon sea salt
¼ cup apple cider vinegar
⅓ cup dried cranberries
1/4 cup onion, chopped
1-2 cloves raw garlic, minced
½ teaspoon black pepper

De-stem and chop the collard greens. An easy way to de-stem collard greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf.  Chop the collard greens by stacking the leaves, rolling them into a cylinder, and cutting thin slices from the cylinder.

Whisk together the olive oil, apple cider vinegar, and minced garlic to make the dressing.

Place strips of collards in a large bowl. Pour dressing on collard strips and sprinkle on salt. Massage the dressing and salt into the strips with your hands until all pieces are well coated.  Plan to spend at least a minute or two massaging the collards, this softens their texture and the acid reduces any bitterness.

Sprinkle dried cranberries and chopped onion on the collard greens.  Toss to coat.  Let salad marinate in the refrigerator for 10-20 minutes before serving.

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