P I C K L I S T
Beets - Dill - Lettuce - Kale - Garlic - Green Beans - Summer Squash -
Patty Pan - Golden Zucchini - Classic Zucchini - Cucumbers
This past Saturday we bid farewell to our strawberry crop for the 2020 growing season. The crew took off Sunday for a little restoration and upon return to the farm on Monday clothes looked a little cleaner, hair a little shorter, and everyone was standing a little taller. We are all so pumped to enter into blueberry season- this is the moment where we stop bending over and pick STANDING UP. Though the picking can go from early afternoon to too late in the evening, we greet this up-right-afternoon-pick with huge sighs of relief. Oh heavenly blue-berries we are so happy to have you!
In other news, I expect that as a result of blueberry season, all of our weedy crops will grow into jungles, certain crops will be demolished by bugs. But who can blame them? Don’t you also wish to spend your days playing house inside an eggplant or curled up into a dill flower? Eat your weight in raspberries followed by (what appears to be) a slow leisurely mating ritual. I mean, I hate the damn bugs for what they do to a crop, but they make a good living.
LASTLY, I NEED YOU ALL TO KNOW ABOUT THE FOLLOWING:
WE ARE HIRING AT THE FARMSTAND
SEASONAL COMMITMENT: SEPTEMBER-NOVEMBER, AND BEYOND?
HERE IS OUR Employee Wish List:
please apply if you meet the following credentials:
- grit, gumption and a sense of humor
- great attention to detail and take pride in your work
- willing to pick up after yourself and others
- work well in a group, without letting socializing get in the way of efficiency
- maintain a positive attitude even in the wake of redundancy (washing spinach for hours), and potentially difficult situations
- trustworthy and reliable
- ready and able to work physical 10 hour days, on your feet, in all weather conditions
- excited about local food and plants
- aware of aesthetics and customers and can fluidly move between tasks
- flexible and willing to participate in all tasks that make our farm function
If interested, or you know someone who is, hit up our website’s employment page to download an application, and send it to allie at: aboeri@comcast.net
TIPS - TRICKS - RECIPES:
Grill:
PSA: if you have not already done so, turn on your grill ASAP and grill all of the zucchini summer squash bounty (and beets!!!). A little olive oil, salt & pep and garnish with fresh dill. THE END, I’ve said my piece.
(really and truly my summer go-to)
2 cucumbers, halved lengthwise, and chopped 1/2 cup plain fat-free Greek yogurt
3 tablespoons fresh lemon juice 2 small garlic cloves
1/2 cup extra-virgin olive oil, plus more for garnish 1 tablespoon chopped dill
Kosher salt Pepper
In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs. The soup can be refrigerated overnight.
zucchini bread pancakes
(smittenkitchen.com) Makes 10 to 12 pancakes
2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet
In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.
Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.
Yellow beets with lemony creme fraiche, fresh basil and toasted hazelnuts
RECIPE BY EDEN GRINSHPAN
4 yellow beets
2 tablespoons extra virgin olive oil
1 cup creme fraiche (you can substitute with greek yogurt)
1/2 cup toasted hazelnuts, skins removed.
1 lemon, zested
2 tsp fresh lemon juice
salt to tast
1 garlic, grated
preheat the oven to 350 degrees
wrap each beet in tin foil and place in the oven for 30 minutes until a knife runs through it easily.
Remove from the oven, let cool a bit and then peel the skin off. (I use paper towel…it wipes it clean and gives me a good grip), then cut the beets into 1/4 inch slices.
In a bowl mix the creme fraiche with the grated garlic, lemon zest, 1 tablespoon olive oil, 1 tsp fresh lemon juice and season with salt to taste. Keep in the fridge until ready to serve.
In a wide serving bowl arrange the beets in a pretty way drizzle the beets with the remaining olive oil and squeeze some fresh lemon juice on top of them as well. season with a little salt, place a nice dollop of the creme fraiche in the middle of the beets. Scatter the toasted hazelnuts and fresh basil or dill all over.