P I C K L I S T
CABBAGE - POTATOES - BLUEBERRIES - TOMATOES (RED & HEIRLOOM) - THAI BASIL - CELERY - BOK CHOY - SUMMER SQUASH - ZUCCHINI - LITTLE CUCUMBERS - CILANTRO - GARLIC - JALAPENO
This week was met with more rain- aka a constant reminder, that it's time for new boots. Because of the rain crops like your bok choy are currently bathing in standing water. The bugs are pumped, especially those attracted to wet conditions (hence the little spots on said bok choy). To be perfectly honest with all of you, it sucks. YES the fields are wet, and yes the fields need moisture, but goodness gracious the crops will soon drown and rot. I’m not entirely bummed out just yet, the 10 day forecast looks promising enough. But let it be known that every drop of rain that comes out of that sky right now is met with an extreme grunt made by yours truly- and probably every other farmer in our region.
Moving on from the weather (is that even possible??!) The flower fields are exploding with color as we usher in Anne & Mrs. T’s cut flower CSA. For those that pick up at the farmstand, you can catch a glimpse of the zinnia field from 12A and it is GLORIOUS.
In other field reports- mesh lining was added to the tomato greenhouses to frustrate pests looking to enter, THE GREAT ANNUAL GARLIC HARVEST came and went- pretty lackluster harvest due to it not being that fun to pull garlic when the earth is so heavy with moisture (but we still love our garlic crop!!), blueberry season has begun, the heirloom tomatoes are finally catching up with the red tomatoes, and if we haven't already entered peak summer harvesting and eating, we are getting pretty close to it.
PRO TIPS:
Your tomatoes: do you see cracks in your tomatoes?! Great! that means they are ripe for the eating. Do not sleep on this fruit. Eat asap, nothing beats a juice ripe just picked tomato in the summertime.
Thai basil, cilantro, etc… These veggies with the listed herbs are pretty much begging to be incorporated into a vietnamese style rice noodle bowl and or fresh spring rolls. I am running out of room here for recipes, so give it a google if you need inspo.
Fried garlic chips
from my new fave cook book,
BURMA SUPERSTAR: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA
by Desmond Tan and Kate Leahy
Makes about ⅓ cup fried garlic and about ½ cup garlic oil
Ingredients:
½ cup thinly sliced fresh garlic
½ cup canola oil (though i used olive oil and it turned out great)
Line a heat proof bowl with a strainer. Line a plate with paper towels. In a wok or small saucepan, heat the oil over medium heat for a minute or two (the oil shouldnt be scorching hot). Add the garlic and gently stir into the oil. When bubbles start to form rapidly around the garlic, decrease the heat to low and cook, stirring often, until the garlic is an even golden color and nearly completely crisp, about 3 minutes. If the garlic starts to darken too quickly, remove it from the heat and let it continue to fry in the oil. If the garlic needs more time to fry, return the wok to low heat and continue to fry.
Pour the contents of the wok into the strainer lined bowl. Lift the strainer up and shake off of the excess oil. Scatter the garlic onto the lined plate. The garlic should crisp up as it cools. The chips can be stored in an airtight container at room temperature for 1 month. Stor the oil in fridge for upto 6 months.
Ginger salad
Again, from my new fave cook book,
BURMA SUPERSTAR: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA
by Desmond Tan and Kate Leahy
JENNY’S NOTE: I KNOW I KNOW, there is no ginger in your box this week to pickle- and also no romaine lettuce, BUT make do with what you DO have. For example i used pickled radishes instead of the pickled ginger and this Summer salad remained so bomb. It’s basically all I want to eat now, you’re welcome. ALSO I think the THAI BASIL would be awesome in this- give it a shot.
4 cups thinly sliced romaine lettuce
1 ½ cups shredded cabbage
3 heaping tablespoons pickled ginger, chopped
2 tablespoons fried garlic chips
3 tablespoons fried yellow split peas
3 tablespoons cilantro
2 tablespoons sunflower seeds
2 tablespoons coarsely chopped toasted peanuts
2 tablespoons minced jalapenos
1 tablespoon sesame seeds
1 ½ tablespoons toasted chickpea flour
1 ½ tablespoon onion oil
2 tablespoon juice from the ginger pickling liquid
2 teaspoon fish sauce
¾ teaspoon salt
1 lime or lemon cut into wedges
In a salad bowl, combine the lettuce, cabbage, pickled ginger, fried garlic, split peas, cilantro, sunflower seeds, peanuts, jalapenos, and sesame seeds. Sprinkle chickpea flour over the top and drizzle with oil and pickling liquid. Add the fish sauce and salt (use more salt if not using fish sauce). Squeeze 1 or 2 lime wedges over the top. Using your hands, mix well and taste, adding more salt or lime juice if needed.
JENNY’S NOTE: CHOP AND ADD YOUR CELERY HERE… OR USE IT in ANY OTHER RENDITION OF POTATO SALAD
4 pounds potatoes
1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice (from half a big lemon)
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here)
Freshly ground black pepper
1 cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile
In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)
Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.
Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.
Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.