The farmers predict that we will have Beets, Cherry Tomatoes, Cucumbers, Eggplant, Garlic, Parsley, Squashes, and Tomatoes, with possibilities of Kale, Leeks, and Melons. Check out last week’s Harvest Notes for suggestions of ways to use or keep the Squashes and other items we are receiving so plentifully this year. One member recommends a simple french zucchini pie recipe as something that can be served warm or cold.
This pie looks fancy but is simple to make with items from our CSA shades, and tastes good hot or cold.
Did you take pictures at the Farmer’s Market or a Farm Vacation? Please email them to us so that we can share them here or post the pictures on our Facebook page! There’s a great picture of some of the Adamahniks in the field at the top of this week’s Harvest Notes.
Remember that there is a Farmer’s Market this week! Tell your friends that they can come and buy fresh kosher organic jams, lacto-fermented pickles, cheese, and more. Bring a little money when you pick up your share this week – the farmers believe we will receive basil, beets, cucumbers, eggplant, garlic, green peppers, kale, squash, and tomatoes, most of which can be combined into a lush ratatouille for a side or main dish, which has the advantage of being made ahead – and get a few treats.
Allrecipes offers this recipe for ratatouille similar to that in the 2007 movie of the same name.
The farmers included a “State of the Farm” report at the top of this week’s Harvest Notes, in case you are wondering whether these fabulous shares will continue into the fall.
The weather has been good for crops. The farmers think we will receive a combination of basil, carrots, cucumbers, eggplant (two different varieties, but they can be cooked the same), garlic, kale, leeks, squashes, and tomato. Remember to bring a big bag, or two bags – we’re getting a lot of squash! If you’re tired of the usual recipes, try grilling the eggplant with greens such as kale, do an easy multi-coloured bake that can be held for Shabbos lunch, or wait for the upcoming farmer’s market to cook summer squash with feta and basil, Cooking Light has a list of eighty-three recipes to peruse for other ideas.
We did indeed receive our first tomatoes! They may not be the deep red of grocery store tomatoes, but that’s because Adamah plants heirloom types – read an article about them and check out the linked page of photos so you can determine which type you picked up today. In addition to information about the veggies and herbs in our shares, the Harvest Notes contain a picture of some Adamahniks showing how the cucumbers can be more precious than fine jewels.
The farmers think we’ll receive basil, carrots, cucumber, garlic, green beans, kale, leeks, and summer squash, plus possibly eggplants and our first tomatoes. Bon Appetit just posted a recipe that uses both leeks and summer squash, and they offer other recipes for marinated vegetables (including summer squash) or pickled summer squash that can help use the bounty we are receiving and add a bit of zing to your meals. This pretty photo is a simple saute:
The farmers have given us dates for the next two Farm Markets – August 14th and September 18th. These are open to the public so tell your friends that they can come buy pickles, cheese, jams, and other items. The farmers may not send many extra veggies, the CSA remains the best way to receive those each week. We’ve created a Facebook event for each market, so if you’re on FB just Join the event and you’ll receive reminders, and you can invite your friends to attend. We’ll also remind people via email and our weekly posts.
Adamah Farm was featured in The New York Times on Wednesday. Read about the programs graduates are running, the life of the current group of farmers, and it mentions our CSA! If you are interested in visiting the farm, there are still some openings in the summer’s final Farm Vacation in August.
The Harvest Notes for this week show a couple of fierce-looking farmers getting ready to harvest our veggies.
The farmers predict that we will receive basil, broccoli, carrots, cilantro, cucumbers, garlic, kale, zucchini (check out last week’s Harvest Notes for suggestions on freezing these and other summer squash), and possibly beets, green beans, and leeks.
The farmers note that it’s never to early to start putting the veggies by for winter – check out the suggestion in this week’s Harvest Notes for freezing some.
The weather this week may affect the contents of our share. The farmers say that depending upon what happens, we should receive a combination of basil, beets, broccoli, cabbage, carrots, cucumber, garlic scapes, kale, lettuce, and zucchini.
Hot and sticky weather seems to call for cole slaw – do you prefer oil-based or creamy?
Last week’s Harvest Notes suggested cooking broccoli leaves like kale – try stir-frying or sauteeing them together with some garlic scapes for flavour. Add texture by adding some sliced zucchini to the mix, or try a grilled zucchini and kale (and broccoli leaves) salad.
Beautiful grilled zucchini and kale salad that you can also make with broccoli leaves.
The Harvest Notes give some additional ideas for eating kohlrabi, as well as all of the broccoli. Don’t throw away the stems and leaves! You want to peel off the thicker skin, but it’s all edible.
The farmers think we will receive Lettuce, Zucchini, Lavender, Broccoli, Garlic Scapes, Cabbage, Chard, Kohlrabi, and Basil. Several of these, including the garlic scapes and lavender, were discussed in last week’s post. With the heat this week, a cool glass of lavender lemonade sounds wonderful, doesn’t it? Kohlrabi often puzzles people – the bulb (which may be purple or green) can be eaten raw or cooked, the greens are a bit tough so, like the broccoli leaves, best sauteed, possibly with a couple of garlic scapes chopped in, and maybe some of the chard?
One of the more unusual-looking vegetables we receive – both bulb and leaves are very tasty.