- P I C K L I S T -
CORN - FENNEL - DAZZLING BLUE OR LACINATO KALE - RED POTATOES - GARLIC - BLUEBERRIES - TOMATOES - LEMON CUKES - ZUCCHINI - THYME - GREEN\WAX BEANS - CAYENNE PEPPER
Are you tired of reading weather farming woes? Me too… so over it… so, let’s get right into the good stuff:
(THAT SAID… If we don’t get some heat and sun our crops will just sit there forever: green, unripen, and in field limbo)
MOVING ON!! WE ARE DOING IT AGAIN!! Blueberry gleaning #2
Taking place this SATURDAY! Hosted by Mrs. T!
AND now, the details… BUT, email me if you have any questions at all (jenny@edgewaterfarm.com):
WHO: Open to the entire Edgewater Farm C.S.A. community
WHERE: if you are coming from the North End of River Road, go past the Greenhouses and McNamara Dairy- turn at the Cemetery.
THE ADDRESS for all your googling: 355 River Road/ Plainfield, NH
WHEN: This Saturday!!!, August 7th from 10-NOON; rain or shine though we will cancel in case of thunder and lightning
HOW: You pick! Bring your own containers, we will have zero supplies for you to pick into. FYI, if you have a used yogurt container and a shoelace, poke holes in in the yog. container and make yourself a picking necklace- it’s fashion forward and an extremely efficient way to pick- very hip, all the kids are doing it.
WHY: BECAUSE, MORE BERRIES ARE RIPENING and sharing is caring.
PRO TIPS:
THYME: to store fresh… Wrap in a damp paper towel in a plastic bag. Keep in refrigerator.
OR… AIR-DRYING THYME
Create a small thyme bouquet, tying the sprigs together at the stem with a piece of twine/string.
Hang the herbs (from more string) on a clothes hanger, or use a herb drying rack in a well-ventilated, warm area away from direct sunlight.
The thyme will take between 1-2 weeks to dry, depending on the weather and climate. From there, put in air tight glass jar.
Lemon cukes:
Do not mistake for baseballs, tennis balls, etc… these little yellow balls are in fact cucumbers and they delightful., Slice fresh with a little salt and pep, if the spirit moves ya. .
A crisp salad of pole beans, fennel, and parmesan cheese
From my tried and true old standby eating bible, TENDER by Nigel Slater
Green beans
Medium fennel bulb
Small, salad leaves (such as arugula) 4 double handfuls… (kale could work here- it wont give the same spicy bunch, but it will act as a green filler)
White bread- 2 thick slices
Oil for frying the bread
For the dressing:
Tarragon vinegar- a tablespoon
Dijon mustard- a teaspoon
An egg yolk
Olive oil- a scant ½ cup
Grated parmesan cheese- 3 tablespoons, plus a block of parm for shaving
Lemon juice- 2 teaspoons
Trim the beans and boil them in lightly salted water or steam them, until tender. Drain them under cold running water. Cut the fennel bulb in half and shred finely. Make the dressing by whisking the vinegar, mustard, and egg yolk together with a little salt and black pepper, then beating in the oil followed by the grated cheese. It should be thick and creamy. Squeeze in the lemon juice, stir, then set a side for a few minutes.
Put the salad leaves in a large bowl with the cooked beans and the fennel. Cut the bread into small squares and fry in shallow oil until golden on all sides. Drain the croutons on paper towels. Toss the leaves and beans lightly with the dressing. Pile the salad in to two plates and shave pieces of parmesan over with a vegetable peeler. I usually do at least 8 per salad, depending on my dexterity with the peeler. Tip the hot croutons over the salad and eat straightaway while all is fresh and crunchy.
SOUR CREAM SLAW WITH FENNEL
From my second favorite cook book, START SIMPLE by Lukas Volger
1 small savoy or napa cabbage (though i think your kale shredded could work here instead!)
1 medium fennel bulb, cored and very thinly sliced, fronds reserved
¼ cup sour cream
1 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon or more herbs de provence (thyme!!! Oregano, rosemary, etc)
½ teaspoon salt, or to taste
¼ teaspoon sugar
Pinch red pepper flakes
In a serving bowl combine the cabbage (kale) and fennel.
In a small bowl, stir together the sour cream, olive oil, lemon juice, herbes de provence (thyme etc!), sugar, and red pepper flakes. Taste and season with salt. Add most of the dressing to the cabbage (kale) and fennel and taste, adding more if needed (you may have some dressing left over). Coarsely chop about 3 tablespoons of the fennel fronds and stir them in. You can eat this slaw immediately, but the flavors will meld a bit after and hour or so at room temperature.
CORN!!!
This is not a recipe but a gentle suggestion: mix together mayo and sriracha. Slab it on corn. Garnish with cilantro if you got it.
Devour. You’re welcome.