p i c k l i s t
Carrots - Cilantro - Tomatoes - Carmen Sweet Pepper (big) - Hot Pepper (little) - Arugula - Cauliflower - Hakurai Turnips - Summer Squash - Cucumbers - Blueberries
This week’s all-star star crop award goes to the blueberries. However, I can’t tell you from personal picking experience as my days wind down from on farm duties around 5pm because kiddos, tomato sand-bos, bath, story, bedtime. At that time, the picking is just getting started over in the blueberry field. By the time I wrap up the night-night scene, and those little eyelids quietly close (jkjkjkjk, never quietly), Ray* is still not home- off picking blues until it’s often too dark to see. For you at home pay attention to the fireflies! When they start to glow and show off their stuff, that is about the same time the crew is done picking for the day. With a quick punch of the time card, off to bed field crew goes. Dinner- maybe, bath- hopefully, story- completely unnecessary as Ray, Ramone and Petey* keep the crew entertained while filling with tales big and small, far and wide, true and false (mostly false).
Late night picking aside, these berries are abundant and beautiful, and sweet.
This week’s shitty crop goes to: Hakurai Turnips!! When they are good, they are sooooo good. And when they are bad, they're still good, but cosmetically, yeesh. Mike* gave the word that it was time to pick those things so he can tear them up, till them in, and get ready for the next planting. Unfortunately we were a little too late to the field as the bugs got there first- munching on every leaf, nearly demolishing every turnip. I emphasize nearly, as those white spheres remain more than edible, and the horseradish flavored crunch is worth the pick.
*Ray: for those that don’t know Ray, he’s my #1 boo and partner in all things. He also manages our field crew, field crops, wholesale accounts, etc…
*Ramone and Petey: field crew farm hands- we love these guys, consistent pickers, and tellers of many tall tales
*Mike: Lone Wolf. Jack of all trades. Can do all jobs, does do all jobs.
TIPS - TRICKS - RECIPES:
SERVINGS: 4 AS A MAIN, 6 AS A SIDE
TIME: 35 MINUTES
In this 2018 update, I’ve kept everything in the recipe the same but wanted to mention three things: 1, no need for an adjustable-blade slicer or mandoline here. I use a vegetable peeler these days to make (prettier) ribbons of summer squash instead. This works best with thinner zucchini or summer squash. 2, I use a bit less arugula these days, maybe 3 to 4 ounces, instead. I love arugula, but prefer to let the summer squash star. 3, Finally, but perhaps you already know this: you needn’t follow the measurements, although they work perfectly well, precisely here. Season to taste, oil to taste, lemon to taste, parmesan to taste, and you’ll have something perfectly delicious.
1 1/2 pound zucchini (about 3 large) or a mix of thin summer squash
1 1/4 teaspoons kosher salt
1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups), or baby arugula
1 ounce parmesan, coarsely grated (on large holes of a box grater; about 1/2 cup) or shaved with a vegetable peeler
3 tablespoons olive oil
Juice of one lemon
1/4 teaspoon freshly ground black pepper
You can either cut summer squash/zucchini crosswise into paper-thin slices with an adjustable-blade slicer, or use a vegetable peeler (this works best if zucchini are thin, thinner than the length of the peeler blade) to shave the zucchini lenghtwise into long ribbons. Toss zucchini slices or ribbons with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini/summer squash slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
[Do ahead: I often prepare these up to this point. Once drained well, they keep in the fridge for a few days in a container so you can use them here or elsewhere.]
Put arugula in a large bowl. Sprinkle with 1/4 cup parmesan and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/4 cup parmesan and black pepper.
Written by Sean Timberlake
1 cup small cauliflower florets
1 cup carrots (sliced into 1/8-inch-thick coins)
1/2 cup red onion (halved and cut lengthwise into 1/2-inch thick slices)
1 1/2 cups jalapeno chilies (in 1/4-inch-thick rounds)
1 cup rice wine vinegar
1 cup water
2 tablespoons sugar
2 tablespoons kosher salt
5 whole cloves
1 tablespoon oregano
1 bay leaf
2 large cloves garlic (lightly crushed)
Put the cauliflower, carrots, onion, and chiles in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.
Combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf, and garlic in a saucepan and bring to a boil over high heat.
Remove from the heat. Place the jar or bowl in your sink to catch any overflow and carefully pour the vinegar mixture over the vegetables.
Let sit for about 1 hour, or until completely cooled.
If you have used a jar, screw on the lid. If you have used a bowl, transfer the vegetables and liquid to a plastic container with a tight-fitting lid.
Let sit at room temperature for 24 hours before serving. The vegetables will keep in the refrigerator for up to 1 month.
Variations
A rad dish: Some escabeche purists claim this popular dish cannot go without onions, however, if you are going for an escabeche that is entirely crunchy, ditch the onion and add radish. If you do, expect your escabeche to take on a more reddish hue than the red onions would have imparted.
Quick saute: Some variations on this dish call for sauteing the veggies prior to submerging in the vinegar mixture. This can bring out the veggie flavor more, however, it will guarantee a soggy escabeche. If texture matters more, skip this variation.
JENNY’S NOTE: This is a recipe for well-known quickish pickles that are fantastic with tacos!! BUT my heart is with fermented foods, so ask google to help you find a way to lacto fermented recipe- I am running out of space here, but i will offer a link to a fermented pickling option on the BLOG (yes, all these newsletters are archived on our website filed under “CSA BLOG”)