P I C K L I S T
tomatoes - cauliflower - cilantro - summer squash - cucumbers -
zucchini - basil - kale - GERANIUM!
This week the fields really leaned into extreme hot girl summer. I would even go so far as to say that amidst the heat of the sun and occasional passing rain, there was a lot of self blanching going on (see cauliflower turn a hint of yellow, I call it sunkissed). The next succession of fruits and veg are showing up in all their glory and they are here to PLAY. For example, the trickling of cucurbits that occurred during the strawberry season has really turned into a full blown tidal wave of summer squash, cucumbers and zucchini. Bushels upon bushels upon bushels are filling up nearly daily and now that we are no longer staring at the ground picking berries we can really get a good view of all there is to pick, and all there is to eat, and oh boy, it’s aplenty. We’ve entered a state of abundance and overwhelm, and quite honestly it feels really good to be back here at this point in the season. CSAers, yall are the lucky ones, the abundance gets handed out right to ya.
Looking ahead, there is blue to be found in the fields, and we are so pumped to enter the next round of fruit. Fingers crossed for blueberries next week :)
As far as Hurricane Beryl goes, somehow all of our crew remained fairly unscathed, but other farmers that leave Jamaica and come North during our growing season were not as lucky. For example, the home of Ranaldo (Melvin Blackwood) of Joe’s Brook Farm was badly damaged when wind ripped off half the roof and the whole house experienced severe water damage. There is a lot to do here to make the house liveable again. And goodness knows, it will take some serious dollars that are not too easy to come by. Ranaldo says he can fix it when he returns to Jamaica. His wife and daughters have begun the clean up. Our buds at Joe’s Brook Farm, Mary and Eric that work alongside him, will match the first $1000 raised in donations to help rebuild. If any of you are looking to help with the clean up from Hurricane Beryl, this would be a great place to start. To mail donations, make checks out to Melvin Blackwood and send them to:
Joe’s Brook Farm
1525 Joe’s Brook Road
St. Johnsbury, VT 05819
These intense weather systems really affect everyone everywhere.
FARMY FOODIE PRO-TIPS:
Ripe for the grill: cauliflower - summer squash - zukes - garlic scapes
Geraniums for all!: This plant is an icon. She stands alone like a queen but also mixes well with others. Repot, Full sun. Instant classic.
Creamy Cucumber and Herb Salad
(recipe from Mitchell, our beloved up the road nearly resident chef)
Just about every culture has a version of this salad. The dill makes this one reminiscent of eastern Europe, but change the herb and it could easily seem Italian or Japanese.
Makes 4 to 6 servings
3 or 4 medium cucumbers
1 ½ teaspoons kosher salt
½ cup sour cream or plain Greek yogurt, preferably full fat
3 tablespoons white wine vinegar
1 teaspoon sugar (optional)
1/4 teaspoon onion powder (optional)
Freshly ground black pepper
3 or 4 tablespoons chopped fresh dill, tarragon, chervil, basil, cilantro, mint, shiso, or a combination
2 or 3 scallions or spring onions, red or white, sliced (including green parts)
If using local, unwaxed cucumbers, or English or Persian cucumbers, slice them very thinly, preferably with a mandoline, food processor, or sharp knife.
Place the sliced cucumbers in a medium bowl. Sprinkle with the salt, toss to distribute, and let sit for 20 to 30 minutes on the counter to wilt. Drain off any liquid that pools on the bottom of the bowl.
In a small bowl, blend the sour cream, vinegar, sugar and onion powder, if using, and a generous grind of black pepper. Add to the cucumbers along with the fresh dill and scallions. Mix well, taste, and adjust the seasoning before serving.
Summer Squash Salad with Mint
(recipe from Mitchell, our beloved up the road nearly resident chef)
I first fell in love with this salad when my friend, chef Tony Liu, served it at Morandi in NYC. I needed the recipe. Tony is now chef/owner of The Queensboro in Jackson Heights, NY. Worth a visit.
Makes 4 servings
1/4 cup dried currants, raisins, or other dried fruit
1 teaspoon cayenne pepper
1/4 cup raw pine nuts
2 medium green zucchini, thinly sliced lengthwise on a mandoline or with a carrot peeler, or finely julienned
2 medium yellow squash, thinly sliced lengthwise on a mandoline or with a carrot peeler, or finely julienned
1 green Serrano chili, seeds removed, thinly sliced
1/4 cup extra-virgin olive oil
Juice from 1 lemon
1/2 bunch mint, chopped
1/4 cup pitted black olives, preferably oil cured, chopped
1/4 cup sliced ricotta salata or crumbled feta
Salt
Freshly ground black pepper to taste
Combine the currants or other dried fruit and cayenne with 1/2 cup of water in a small saucepan. Bring to a boil turn off the heat and let steep for 20 to 30 minutes. Drain. Meanwhile toast the pine nutson a baking sheet a 300°F. oven until lightly golden and fragrant, 8 to 10 minutes. Combine the yellow squash, zucchini, and Serrano chile with the olive oil and lemon juice. Add the mint, olives, ricotta salata, toasted pine nuts and drained currants. Gently toss together, season to taste with salt and pepper.
—Cookbook author and food writer Mitchell Davis recently moved from New York City to the
Upper Valley, just down the road from Edgewater Farm. For more recipes, subscribe for free to
his weekly newsletter Kitchen Sense at www.kitchensense.substack.com