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News from Farm:
Sunshine and rain. That's what we have been having out here. It is making everything grow like crazy, vegetables, flowers and weeds alike. We harvested out first bed of the spring-planted onions and they are up in the barn drying. Only 6 more beds to go. It is looking to be a bumper crop this year.
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We are sowing our first round of fall greens this week. It seems like we are just getting our feet under ourselves around summer veggies (the tomatoes haven't even really gotten going for heaven's sake!) and we have to turn our attention to fall vegetables. They get planted right around the beginning of August and then harvested well into the frosty days of October. We will sow our last succession of other crops in the coming week as well, beans and summer squash come to mind, with the last round of flowers already sown and sprouting in their trays.
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Onions on the drying racks in the barn
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The crew riding up with the onions to the barn
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What's available this week??
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Blueberries, green beans, carrots and beets. Red, white and blue potatoes.Tomatoes: heirloom, cocktail and cherry. Still in limited supply though. Cucumbers, slicing, pickling and white. Summer squash, red butter, green oak leaf, crunchy romaine and tender red leaf lettuces. Lettuce mix. Basil, cilantro and parsley. Yellow onions. Sunflowers bunches and mixed bouquets. Rainbow Swiss chard. A tiny bit of fairytale eggplant.
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Winter squash in the mist
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week. |
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Potato, Cucumber and Dill Salad
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Bon Appetit July 1992 – serves 6
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There’s lots of these ingredients around right now. We made this salad recently for a potluck and got nice comments. It is low-fat and no-cholesterol, if that matters to you.
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2 pounds of potatoes – baby ones or just cut them into small pieces
3/1/2 tbsp. rice wine vinegar
21/2 tbsp. Dijon mustard – country style is best – can use less if you don’t want a bit of bite
6 tbsp. canola oil
½ cup chopped fresh dill – dry will work, but it’s not great… maybe start with a tsp. and taste
¾ pound pickling cucumbers, sliced
Fresh dill springs for garnish
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Cook potatoes in boiling water and drain.
Transfer to a large bowl and add 2 tbsp. of the vinegar to the hot potatoes and stir gently.
Combine remaining 11/2 tbsp. of vinegar and mustard in a small bowl.
Gradually mix in the oil and add the chopped dill.
Mix into potatoes.
Season with salt and pepper. I thought it called for a fair amount of both.;
Mix in cucumbers and garnish with the dill springs.
Serve at room temperature.
This salad can be made up to 6 hours in advance.
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NOTE: I plan to play with the amount of vinegar and mustard I use next time. Also am considering adding three or more chopped hardboiled eggs.
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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