P I C K L I S T
Tomatoes (red + heirloom) - Carmen Sweet Pepper - Hungarian hot wax pepper -
Patty Pan - Thai Basil - Soy Beans (EDAMAME) - Corn - Cauliflower -
Eggplant- Asian Eggplant - Red Onion - Yellow Onion - Potatoes
Yall. It’s real hot and your cauliflower is a big indicator of the weather.
It was our intention to pick the cauliflower crop for you all on Saturday to avoid the 90 degree days ahead but we got distracted by blueberries, weeds as big as tiny horses, the daily pick, etc… On Monday Ray headed down the road to pick 265 heads of cauliflower for you all- hoping the crop had not fully bolted. He came back mostly successful, but I am sure you will find some damage and bolt on your cauliflower- this is inevitable as cauliflower is not a fan of humid heat waves (but what New Englander is?).
In other crop news, our blueberries are beginning to slow down. While there is plenty of good fruit to pick it’s not as fast picking as it has been the past three weeks, the berries are starting to soften which makes it a little difficult to fill a flat. As a result we had to make a last minute call to pull blueberries from the CSA this week because we just don’t have enough. HOWEVER, there are still blueberries for sale at our farmstand, COOP food stores, and BB&P. Hopefully you will be so thrown off by Thai Basil and Soy Beans that you won’t even notice the loss of everyone’s favorite berry.
TIPS - TRICKS - RECIPES:
ON THAI BASIL
https://www.bonappetit.com/test-kitchen/ingredients/article/thai-basil
Perfect for Southeast Asian dishes, the purple-stemmed Thai basil has a bright mint and citrus flavor.
HOW TO USE: Basil should be added to dishes at the last minute. It is not the kind of herb you should simmer or saute, because it loses its flavor quickly.
JENNY’S NOTE: I LOVE THIS HERB! Freshens up any sandwich, salad, rice bowl, spring roll, cocktail, etc…
HOW TO STORE
Store basil for up to 1 week in the refrigerator. Leave it in its original plastic container or rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days. Sometimes basil will keep longer if you trim the stems and put them in a glass of water-like you would with fresh flowers, then put a plastic bag over them and refrigerate.
JENNY’S NOTE: the yogurt sauce, while delicious, is not necessary. My bottomline here: get outside, and grill your eggplant- its soooooo good. Some recipes call for salting your eggplant first, this one does not. However, if you let your eggplant sit too long before use, you may want to salt. For reference this stuff was picked on Tuesday. Also, head’s up, eggplant loves heat- do not put your eggplant in the fridge, the fruit prefers being left out on any given countertop. AND LASTLY, Since your grill is on, you might as well cook your patty pan squash, cauliflower, and onions the same way. We all need to cook more outside as long as possible because October and down jackets are not that far away people!
1 cup plain yogurt
3 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon dried crushed red pepper
2 eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds
1/4 cup sesame oil
2 tablespoons coriander seeds, cracked
Mix first 5 ingredients in medium bowl; season with salt and pepper.
DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle it with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
(or not? I say, take your Thai basil, and chop and sprinkle on top)
Soy beans
When eaten at this young stage they are called Edamame (perhaps you are familiar? )
To eat:
Wash your plants (i tried to run the plants through our washer, but it is not obvious, and many of the plants are still pretty dirty- or you can consider the dirt as a necessary micro-biome protective barrier, so in that case, you’re welcome).
Pick bean pods off plant
Boil in water for 7ish minutes
Drain water, salt pods, devour immediately
This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.
INGREDIENTS
2 medium russet potatoes, cut into 2"-long sticks
1 medium head of cauliflower, cut into small florets
5 Tbsp. extra-virgin olive oil, divided
1 tsp. cumin seeds
½ tsp. ground turmeric
1 small onion, finely chopped
1 Tbsp. thinly sliced ginger
Pinch of asafetida (optional, but really great)
Pinch of red chili powder
1 tsp. (or more) kosher salt
1 Tbsp. (or more) fresh lime juice
½ cup chopped cilantro leaves with tender stems
RECIPE PREPARATION
Preheat the oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.
Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.
Transfer potatoes and cauliflower to a platter. Top with cilantro.