P i c k l i s t
Roma tomatoes - cherry tomatoes - carmen peppers - shishito peppers - habanada peppers - gochujang pepper - watermelon - onion - shiso - thai basil - carrots - lettuce
Great week and great weather. On the farm we are maximizing these dry day opportunities. We continue to bulk harvest carrots and winter squash, including pumpkins. The fields consistently turn gold at about 5pm and the farmstand is looking particularly va va voom. So many crops picked daily, the variety is simultaneously overwhelming and glorious. Seems like the next 10 days will offer some favorable weather to get it all done. Let’s just all keep enjoying the sun while we can....
In other news: how is everyone’s preserving going? Have yall been saucing? Roasting? Freezing? Canning? Pickling? I for one have really slacked off. Gotta get back at it while we got it.
If any of yall are in need of bulk crops for your own winter sitch, you can bulk order from our farmstand. To special order any and all things, call the farmstand 603-298-5764, leave a message and someone will get back to ya about pick up and price. You can also email me ;)
CROPS TO LOAD UP ON INCLUDE, BUT ARE NOT LIMITED TO: tomatoes by the case, beets by the bushel. We also have green beans, wax beans, onions, carrots, edamame, roasting peppers, eggplant, herbs etc…
FARMY FOODIE PRO-TIPS:
Ripe for the grill: roma tomato - onion - peppers - watermelon (whaaat??!? Yup i said it, watermelon)
PEPPER VARIETIES, A QUASI GUIDE:
HABANADA: CREAMSICLE COLORED PEPPER- MY PERSONAL FAVE PEP OF ALL TIME. It’s a mild habanero. Smoky sweet flavor, i just love it.
GOCHUJANG: Long, skinny red pepper. Korean hybrid pepper with hot pungency. Used for dried pepper when the pepper is red and mature (hong gochu), ground into flakes. You can add it to dishes and eat it fresh, or hang it out to dry for later eating.
MITCHELL’S NOTES (it’s been 14 weeks of fab recipes, he needs no introduction now)
but do check out his substack for more recipes!
Quick Thai Basil Chicken
A beloved Thai classic, gai pad krapow, is a simple, quick dish that comes together in less than 15 minutes. Make it vegetarian with extra-firm tofu crumbled to resemble ground meat. Serve with steamed jasmine rice and a quick stir-fried vegetable for a quick weekday meal.
3 tablespoon peanut or other vegetable oil
1 small, hot red chili, such as Thai, Korean, or Mexican, seeded and minced
1 small onion or 3 shallots, very thinly sliced
3 large cloves garlic, sliced
1 pound ground chicken, turkey, or crumbled extra-firm tofu
1 tablespoon maple syrup
2 tablespoons light soy sauce
1 tablespoon fish sauce
1/3 cup chicken or vegetable broth or water
1 large bunch Thai basil, leaves only
In a large frying pan set over high heat, add the oil. When hot, add the chili, onion, and garlic, and sauté for a couple of minutes, until soft and fragrant. Add the ground chicken, turkey, or tofu, and cook, breaking up the clumps. When it starts to brown, add the maple syrup, soy sauce, and fish sauce, and sauté for another minute or two, until the bits are all nicely coated. Add the broth or water and allow the liquid to evaporate quickly, stirring often. When just about dry again, add the basil leaves and stir until wilted. Serve over steamed jasmine rice.
JENNY’S GO TO SALAD: Yall, what you are getting for your CSA this week, is basically what I take home and put together nearly nightly for grown up meals. I like a big lettuce salad with these herbs in particular. Both shiso, AND Thai basil add so much flavor here. So, in order to achieve peak jenny salad, strip leaves from herb bunches, chop like a wild woman, and toss into already torn up lettuce leaves. Fluff 'em up together in one big bowl.
Add Already warmed, fried and chard shishitos and habanadas. Toss in some sesame seeds, throw a couple fried eggs on top, salad dress however you like and EAT at once.
And IF YOU want to take this salad to the next level, just add rice, but not just any rice, Add:
This recipe uses fresh shiso leaves to make a quick, easy lunch or dinner. You can either use freshly cooked rice (done however you like to cook rice)
2 cups cooked rice
2 tsp soy sauce
2 tsp sesame oil
1 tbsp salted peanuts
1 spring onion, finely sliced
small handful coriander leaves
3 large shiso leaves, sliced
Thai basil leaves, sliced
1 small red chili, finely sliced
METHOD: Spoon the hot rice into a bowl. Drizzle with soya sauce and sesame oil. Top with the rest of the ingredients, divided into sections over the top of the rice.
Watermelon: Perfect for juice making/ immersion blend, cool down, and enjoy :)