This week your basket contains: cucumbers, summer squash, onions, lettuce, garlic, beets, tomatoes or cherry tomatoes (half shares), sweet peppers (full shares), and potatoes There is still time to order sustainably harvested salmon from KENAI-RED COMMUNITY SUPPORTED FISHERY.  Find details on our web site under the blog post tab.

FLOWERS are going great guns!  Brighten up you home with one of Polly’s gorgeous bouquets (25+ stems) for only $7.  Simply email to order one time, or standing weekly order.

HOT PEPPERS are also looking good.  We only include them in your basket if you ask for them.  Email us to let us know you want on the hot pepper list (if you got them last year, we still have you on the list.)

BLACKBERRIES are ripening!  If you want to come out to pick berries that are not exposed to roadside emissions, send us an email.  We can have you out any day of the week, but we will need to coordinate times and numbers to ensure we can maintain proper social distancing.  We’ll be setting up 2 hour time slots for folks to pick. 

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.

We have been having summer squash in just about everything recently.  This simple salad is excellent.  We didn’t have parsley, so we substituted basil.  We also used Fraga Farm Fenugreek goat cheese instead of Parmagiano.  It was great!  Visit the Fraga Farm web site (FragaFarm.com) to order cheese to be delivered with your veggies. 

INSALATA DI ZUCCHINE

1 pound very thinly sliced zucchini

salt and freshly ground pepper

12 large slivers Parmagiano cheese

juice of 1 large lemon

fresh Italian parsley leaves

6 tablespoons extra virgin olive oil

Remove their ends and soak the zucchini in a bowl of cold water with a little coarse salt added for half an hour to remove bitter taste. Drain the zucchini, rinse them under cold running water, pat dry with paper towels, and use a mandoline or truffle cutter to thinly slice them. Place the zucchini in a crockery or glass bowl and season with the lemon juice, olive oil, salt, and pepper. Mix well. Refrigerate, covered, for at least half an hour.  When ready, transfer the thinly sliced zucchini to a serving platter, arrange the cheese slivers on top, serve with the Italian parsley leaves. Adapted from Bugialli’s Italy