THIS WEEK YOUR BASKET CONTAINS: new potatoes, lettuce, kohlrabi, snow peas peas (full shares), snap peas (half shares) SPRING ONIONS, turnips, SUMMER SQUASH and/or Asian broccoli, and kale.
With the summer solstice right around the corner, we are starting to see a surge in the more traditional summertime crops. We love the sweet flavor of spring onions (storage onions we harvest before the tops start drying down). The greens can be used like chives at this stage. The recipe below makes great use of both the onion and potatoes in your basket.
NEW POTATO AND SPRING ONION PIZZA
1 pizza dough
Cornmeal and/or flour for pan or pizza stone
1 spring onion, chopped using white and light green parts
3-4 medium new potatoes, thinly sliced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Kosher salt and pepper
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups grated Gruyere, aged Gouda or other flavorful cheese
Heat oven to 450ｰ F. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal or flour and place the dough on top. Combine the onions, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the cheese. Bake until the crust is golden, about 20 minutes. Slice into wedges and transfer to individual plates.
If you don’t have summer squash in your basket this week, you will soon. The recipe below is what we use for these early season summer squash.
GRILLED SUMMER SQUASH MARINADE
3-4 Tbs rice wine vinegar
1 tsp salt
3 cloves garlic, pressed or minced
chopped fresh herbs (oregano, parsley, thyme, rosemary etc)
dash of Worcestershire sauce
½ cup olive oil
Place garlic and salt in bottom of a bowl and mash together with a fork. Add vinegar, Worcestershire and herbs, mix well. Whisk in olive oil. Cut squash lengthwise (1/4 inch thick or less) and toss in marinade. Let sit at least 20 minutes. Grill over hot coals until browned on both sides. Place grilled squash back into the bowl containing the remaining marinade before serving.
Summer is a time we try to keep quick pickles in our fridge. Most often these are cucumbers, but the recipe below makes for great turnip pickles. The Japanese turnips we grow in the spring are perfect to this.
QUICK PICKLE BRINE FOR TURNIPS
1 Tbs fresh tarragon
1 cup hot water
1 Tb salt
2 Tb honey
3 Tb cider vinegar
Chopped garlic scapes
Zest of ½ a lemon
Mix tarragon , thinly sliced turnips and garlic scapes in a bowl or Tupperware container. Mix water with honey and salt to dissolve; add vinegar and pour this brine over the turnips. Cover and refrigerate. Turnips can be used in as little as 15 minutes, but will take on more flavor (and lose more turnip bite) the longer it marinates.
OUR FIRST SUBSCRIBER DAY OF THE YEAR IS JUNE 23RD from 11:00 to 3:00. As always, we will be making pizzas in our wood-fired oven, leading farm tours, and enjoying the potluck lunch. Pease join us for all or part of this time. We love getting to put faces to the names on your baskets. It is also an opportunity for you to connect with other subscriber families
Pumpkin Ridge Gardens 