This week your basket contains: zucchini, cucumbers, tomatoes or cherry tomatoes, beets, lettuce (half shares), SWEET PEPPERS, cabbage (full shares), basil, red onions, and carrots.
With heat warnings, we need cool things to eat. Gazpacho fits the bill.
2 slices whole grain bread or ½ garlic bagel
3 cloves garlic, squeezed
¼ cup olive oil
1 summer squash
2 basil tips
salt and pepper to taste
2-3 lbs tomatoes
½ lb. green beans
1 sweet pepper
Blend bread, garlic, onion and olive oil in a blender or food processor until smooth. If needed, add tomatoes for additional liquid. Trim vegetables of stems and blossom ends, but you do not need to peel them. Continue adding ingredients until all are included, emptying blender as needed. Taste and adjust seasonings then chill. Serve cold with garnish of hard-boiled eggs, chopped onion and croutons. Serves 4 –6.
Another perfect dish for this time of year (though it is hot) is ratatouille. This is the best version I’ve had in a long time.
1 cup chopped onion
4 cloves garlic, chopped
2 cups chopped zucchini
¼ cup olive oil
2 Tbs Balsamic vinegar
1 chopped basil
1 cup diced tomatoes
¼- ½ cup grated Parmesan cheese
In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent. Add the zucchini, oregano, tomatoes and season with salt and pepper. Cook until zucchini is tender. Add basil and Balsamic vinegar. Stir in Parmesan cheese and serve.
BEET ORANGE AND OLIVE SALAD
2 to 5 beets
half a small onion
2 tablespoons vinegar
sea salt or kosher salt to taste
Pinch of sugar
2 to 3 oranges
2 tablespoons olive oil
handful of black, oil-cured olives, pitted and halved
Place beets in a pot and cover with cold water. Bring to a boil, then cook at a gentle simmer for 45 minutes to 1 hour or even longer, depending on the size. Just cook them until they are tender — when you stick a small knife into each beet, it should go in smoothly. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges or small cubes and place on a serving platter. Season all over with salt. Meanwhile, mince the shallot or onion and place in a small bowl. Cover with the vinegar. Season with a pinch of salt and sugar and set aside. Trim off the top and bases of the oranges, and with a sharp knife, slice down along the flesh of the orange to remove the peel. Remove the segments by slicing between the membranes. (Alternatively, cut the oranges into slices, then cut the slices again so that the oranges are in bite-size pieces.) Squeeze the membrane and any orange peels with flesh still attached over the bowl with the macerating shallots. Pour half of the shallot-vinegar-orange mixture over the beets and drizzle with one tablespoon of olive oil. Scatter the oranges over top. Pour the remaining shallot mixture over top as well as the remaining tablespoon of olive oil. Scatter olives over top. Let sit a few minutes before serving. As you serve, spoon the dressing pooling at the bottom of the plate over the beets and oranges. You could, of course, give everything a toss, just know that the beets will color everything red. Adapted from Jerusalem by Yotam Ottolenghi.
EGGS ARE BACK! We’ve made arrangements with a local pastured egg producer to provide eggs for our subscribers. Starting next week, we will be able to deliver you eggs at $6/dozen (available in multiples of 3 eggs). If you were on the order list last year we will just send along your standing order. If you were not on last year’s list or want to change or cancel your order, just drop us an email. Thank you.
BLACKBERRIES are in full swing soon. You are welcome to come out to the farm at your convenience to pick all the free blackberries you can use. Email us to let us know when you expect to come so we can plan to point you in the best direction (or leave a self-guided map).
Hot peppers will be ready soon. If you were on last year’s list we’ll get them to you. Email us to be added or removed from the list.