Week 8

Hello,
For the first time in a few weeks, we will get this one out ahead of the curve. We have a little break in our stream of guests, which makes for quiet days and nights to focus on working our land. Yesterday we weeded our entire squash field again (50 hills with 200 squash) and today we will reseed areas that have been harvested with late fall crops of carrots, broccoli, spinach, cabbage, and beets. As you may know, there is an event happening called "Eat Local America" which encourages folks to eat only local foods for the month of August. Last night we did it with a bang as follows: ginger/garlic soy sauce grilled chicken (processed that day by Miles' grandpa), grilled yellow zucchini, grilled sweet corn, and Julienned beet salad with fresh dill (all produce from our garden!) I have to say it was one of the most delicious and satisfying meals I have had in quite a while. Next we set up lawn chairs and watched the beginning of the meteor showers that took place last night. Oh summer.
I purchased an amazing cookbook this week that I recommend highly to any of you that are interested in continuing on with your CSA support either with Kicking Mule or any other farm. It is called " Farmer John's Cookbook --The Real Dirt on Vegetables" and it is filled with seasonal recipes and stories from a CSA. I have been trying the recipes, which I will share and both laughing and crying at the stories of the triumphs and trials of a family farm.
In the box:
Sweet corn*
Green Bell Peppers*
Cauliflower*
Yellow Zucchini
Cucumbers
Dino Kale
Collards
Gold and Red Beets
Green Top Carrots
Herb bunch--parsley, sage, dill, and cilantro
Hot peppers
Green Beans
Eggplant
Potatoes
*New items this week!
and maybe: tomatoes and melons...they are so close!

Julienned Beet Salad with Fresh Dill:
from Farmer John's Cookbook
4 large beets
1 T. finely chopped fresh dill (I used more)
1 T. soy sauce
2 T. Olive oil
3 T. Rice Vinegar
a few dollups and sour cream

1. Put beets in a medium pot and cover w/ water. Bring to a boil and then simmer uncovered, until tender. (about 45 minutes)

2. Drain. Run cool water over them and peel off skins. Cut beans into matchstick-sized julienne strips.

3. Put beets into large bowl. Add dill and sour cream.

4. Whisk remaining ingredients and pour over beets. Stir and chill before serving.

Green Bean Salad
w/ walnuts and shaved parmesan in lemon dressing
1/4 c. coarsely chopped walnuts
1 pound green beans
1 1/2 T. freshly squeezed lemon juice
3 T. Extra virgin olive oil
4 oz. parm cheese
salt and pepper to taste

1. Toast walnuts in dry, heavy skillet over high heat until they start to brown and become fragrant, careful not to burn.

2. Bring large pot of water to boil. Add beans and salt, cook until tander but still firm, 3-5 minutes.

3. Transfer beans to colander and run cold water over them.

4. Toss to beans and walnuts in a large bowl and season with salt and pepper.

5. Whisk lemon juice and olive oil until combined. Pour over beans and toss until well coated. Put on individual plates and sprinkle with parm cheese.

Refrigerator Pickles
For Brine:
3 c. each of vinegar and sugar
1/4 c. canning salt
1 t. each of tumeric, mustard seed and celery seed
Vegetables:
Sliced Cucumbers
Sliced Onions
1. Combine brine ingredients and bring to a boil.

2. Alternate layers of sliced cukes and onions in a large jar (1 gallon glass is my favorite)

3. Pour brine over vegetables and refrigerate.


Enjoy your CSA this week and thank you for your support!