p i c k l i s t
LETTUCE - CELERY - HAKURAI TURNIPS - CARROTS - ZUCCHINI -
BASIL - CUCUMBER - TOMATO - BROCCOLI
We are currently in the works of wrapping up our 2021 strawberry season. The heat followed by the rain did all it could to melt the crop. While there is still good fruit out there, it’s not enough to keep the PYO community happy. This expected moment in the season is alway met with mixed emotions. On the one hand, things are good! We picked a lot of fruit, moved our mornings from 5am to 6am (this feels huge), the crew is able to start the day upright rather than bent over, the real Summer bounty begins rolling in from the fields, and we are able to tackle the weeds that forever suffocate the fields.
On the other hand, it’s tough: We had a beautiful berry crop for many weeks, and just like that, the end of June turned up the heat, poured the rain, and the crop went South pretty fast. Yes, we could have picked off the bad fruit, cleaned up the plants- allowing the strawberries to reach that second wind and their greatest come back- but, there are only so many hands, and while we are a mighty crew, we’re also pooped. So, there goes strawberry season.
Typically, at this point I reach out to all of yall and welcome you into the field for a strawberry gleaning. However, due to the fermenting field out my window, it may not be worth it. If we DO have a berry gleaning it will take place this Saturday around 3… BUT I need to see how the next few days will affect the crop. You will know for sure, one way or another by Friday.
STAY TUNED!!
PRO TIPS:
from smittenkitchen!
SERVINGS: 8 TO 10 TIME: 1 HOUR 20 MINUTES, PLUS OVERNIGHT COOLING SOURCE: SMITTEN KITCHEN
2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 teaspoon fine sea or table salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (260 grams) all-purpose flour
2 tablespoons (25 grams) raw or turbinado sugar
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.
Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.
By Yotam Ottolenghi 4 servings, time: 1 hour
You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You’ll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers’ market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can’t find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.
FOR THE CARROTS AND CARROT-TOP OIL:
2 ¼ pounds carrots with greens attached
¾ cup roughly chopped fresh tarragon leaves
½ cup olive oil, plus more for greasing the pan
Kosher salt and freshly ground black pepper
3 tablespoons honey (runny honey)
1 tablespoon plus 1 1/2 teaspoons apple cider vinegar
1 ⅔ cups full-fat Greek yogurt
FOR THE DUKKAH:
¼ cup blanched hazelnuts, toasted
¼ cup pine nuts, toasted
2 tablespoons coriander seeds, toasted
1 tablespoon plus 1 1/2 teaspoons black and white sesame seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano
½ teaspoon sweet paprika
¼ teaspoon kosher salt
Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they’re all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.
TIP: To make your own labneh, combine 2 3/4 cups/650 grams plain full-fat yogurt with 1/2 teaspoon kosher salt in a medium bowl. Transfer the mixture to a colander lined with cheesecloth or a clean tea towel, folding the overhang over the yogurt. Place the colander over a larger bowl and top with a couple cans or other heavy items to apply weight to the mixture. Refrigerate overnight or up to 48 hours, then squeeze out any excess liquid and transfer the labneh to a container.