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News from Farm:
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Butterflies are all over the farm these days. They love pretty much all the flowers but particularly the zinnias. Lots of times they fly up all around you as you harvest, settling back down on the blooms in the bucket as you go.
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Winter squash harvest has begun. Delicata is consistently the first to get ready for us and you can expect to see some beauties in the on line store and at market next week. Another round of broccoli and cauliflower went in the ground this week as well as lettuce and Swiss chard. We sowed the overwintering flowers in the greenhouse. We are down to the last two pages of our 24-page sowing schedule!
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What's available this week??
Lots of head lettuce this week, with a more limited supply of lettuce mix. Plenty of basil and cilantro. Onions and potatoes galore. Swiss chard. Cucumbers, summer squash. Some hot peppers are on the website and we are hoping for some colored sweet peppers next week. They are so close. Heirloom and red slicers are still looking and tasting wonderful. We have cherry and cocktail tomatoes too. Beets of course.
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Delicata curing in the barn
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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. |
“One of the nicest things about life is the way we must regularly stop whatever we are doing and devote attention to eating.” Luciano Pavarotti
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Too tart of a dressing will spoil the taste of wine. We moderate our dressings, if tart, with honey or maple syrup. You can also adjust the ratio of vinegar to oil.
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FROM JULIA CHILD. This is part of a salade Nicoise recipe, making only the potato salad. The complex dressing makes this work as the potato ingredients are few. This is from “Julia Child’s Kitchen”.
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1 Tb each lemon juice and red wine vinegar
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½ to two thirds cup of olive oil
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Fresh or dried herbs, such as basil
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4 to 6 medium potatoes, any variety you like
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1 Tb minced shallot or scallion
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2 to 3 Tb each white wine vinegar and water
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Put the garlic in a bowl or mortar; add 1/3-teaspoon salt and mash into a paste. Beat in a tablespoon each lemon juice, red wine vinegar and the mustard. Gradually blend in the ½ cup of olive oil to get a 5 to 6 part to one part vinegar mix. Whisk in the pepper and herbs. Taste and adjust seasoning.
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We like to steam the potatoes, but you can cook as you wish. When they are done, turn them into a bowl with the scallion or shallot, ½ teaspoon salt and some pepper. Then toss with the wine and water. Let stand for five minutes so they can adsorb the liquid. Fold in the dressing, taste, adjust seasoning and serve.
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DO NOT DRESS THIS SALAD AND LET IS SIT VERY LONG. BEST TO DRESS AS IT IS BEING SERVED.
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Of course if you are determined, you can go ahead and put in the anchovies, capers, tuna and all the other nicoise stuff. It’s not bad that way.
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This little kale plant found the only hole in a 5000sq foot piece of plastic.
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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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