P i c k l i s t
Bok Choy - Napa Cabbage - Green beans - Shishito Peppers - Cayenne Pepper - Sweet Peppers -
Cherry Tomatoes - Mint - Carrots - Cilantro
This week at edgewater:
The cilantro continues to thrive. I bet over the past few weeks you’ve had a hankerin for some basil… me too. However, the herbs were flooded with river water back when we considered ark building, and it takes a minute to get the next planting going (yup, We are still seeding and planting over here!). Also we’ve seen signs of downy mildew around the plants which is kind of like an airborne kiss of death for basil… So this Summer as a result, we continue to celebrate cilantro- who, as it turns out, loves a rain girl summer. I am aware that cilantro is not everyone’s fave herb- so thank goodness for Mrs. T and the mint she picked this week to distract the cilantro haters among us. A new planting of parsley has started to fluff up and stretch its wings- and to be safe, we planted it in a greenhouse because you just can't trust the skies these days. Fingers crossed you get dazzled with these bunches over the next few weeks, but until then, cilantro is queen.
Also over the next few weeks, get pumped! It is officially cherry tomato overwhelm in the fields/ the packshed/ the farmstand/ the co-ops/ your kitchen etc. Embrace this moment, and make some cherry roasted tomato candy to be eaten on everything all the time (recipe to come, probs next week).
AND LASTLY FOR NEXT WEEK, we are in the midst of planning our Fall CSA, which is a mini extension of Summer, but sub out tomatoes for winter squash. STAY TUNED FOR DEETS!
FARMY FOODIE PRO-TIPS:
First off, bok choy + napa + carrots + hottie pep, HELLO KIMCHI! Cruise back on the Edgewater Farm CSA blog to week 4, for an easy peasy kimchi recipe. Look for, BAECHU KIMCHI BY MORIHOUSE (@mori.house)
(This is admittedly an extremely New England version of a Thai Salad. It does its best to mimic the heavenly Som Tam papaya salad that you will find all over Thailand, but here we are in the upper Valley with 0 papayas in sight. Give it a shot, I think you will be delighted with the results)
750g raw french green beans
1 cup baby tomatoes (halved)
2 yellow onions
1 1/2 cups raw peanuts
1/2 cup grapeseed oil
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 cup fresh basil leaves
Dressing
2 cloves garlic, finely minced
2 tbsp fresh lime juice
3 tbsp white sugar
3 tbsp fish sauce
1 tbsp fresh birds eye chili, diced
Instructions
Preheat your oven to 350 degrees and place raw peanuts on a baking sheet.
Slice onions in thin half-moon rings, and then heat up grapeseed oil on medium heat.
Roast the peanuts in the oven for about 10 minutes until they start to brown.
Cook the onions for 15-20 minutes until they're brown and crispy. Stir every few minutes so they brown evenly.
In the meantime, prepare the rest of the salad. Mince the garlic, birds eye chili, and slice your tomatoes if you haven't already. Clean and cut your green beans into bite sized pieces.
In a large bowl, make the dressing by combining all of the ingredients using a whisk (garlic, fish sauce, lime juice, sugar). Add half of the diced chilis and taste the sauce to see if it's the right level of spice before adding more.
Once your onions have finished cooking, remove and place on a plate lined with a paper towel.
Remove your roasted peanuts and once cool, lightly chop them.
Add your green beans and tomatoes into the large bowl and toss with the fresh herbs. You can keep this for a few hours in the fridge.
When you're ready to serve, add in the fried onions and roasted peanuts.
Salsa Very Verde
FROM THE cookbook,
That Sounds So Good by Carla Lalli Music (which i highly reccomend getting a copy :)
JENNY’S NOTE: My brilliant friend Claire made this last week, and I had to nab the recipe for ya. You might need more herbs than what is in the CSA this week, BUT I highly recommend holding onto this recipe, making it with what you have in sight and schmearing on everything. It’s too damn good.
2 oil-packed anchovy fillets
Kosher salt
1/2 teaspoon crushed red pepper flakes
1 garlic clove, finely grated
1 shallot, minced (your red onion from last week is fine)
2 tablespoons capers, drained and finely chopped
1-inch pieces spicy green chile (such as jalapeño or serrano), finely chopped
2 cups thinly sliced tender herbs (such as basil, parsley, tarragon, chervil, chives, cilantro, and/or mint), loosely packed
1 cup extra virgin olive oil
1 tablespoon cider vinegar
Freshly ground black pepper
Place anchovies on cutting board and sprinkle with Kosher salt. Finely chop anchovies, then use the edge of your knife to smash them against the cutting board until they become a paste. Scrape into a medium bowl and add red pepper flakes, grated garlic, shallot, capers, and green chile. Add the chopped herbs and olive oil and stir. Once combined, add cider vinegar and taste to adjust seasoning with salt and pepper.
Charred Shishito Peppers
(THE SECOND* SIMPLEST WAY TO ACHIEVE THE PERFECT BITE)
2 teaspoons grapeseed or olive oil
1 pound shishito peppers
Flaky sea salt
Directions
In a large cast-iron skillet, heat 1 teaspoon of the grapeseed oil. Add half of the peppers and cook over moderately high heat, turning occasionally, until charred and tender, about 4 minutes. Transfer to a large bowl. Repeat with the remaining oil and peppers.
season with flaky sea salt. Transfer to a platter; eat ASAP
*FIRST SIMPLE WAY TO ACHIEVE EATING PERFECTION INVOLVES ONE TOMATO AND A DASH OF SALT