Note from Debbie: This has been the most bountiful first few weeks I have ever had. The rain and warm weather have made everything grow faster and bigger. Vegetables that I had planned to harvest over a period of time have demanded to be picked and will not wait until I am ready to harvest them! The contents of your box is larger than I expected it to be.
Although we are experiencing a bountiful harvest, the weeds are also "growing like weeds". The wet soil keeps me from planting and cultivating, and sometimes evens hampers walking in the garden! This evening's thunderstorm amounted to an inch of rain in under 30 minutes. I was worried that the strong winds would wipe everything out, and some plants are bent over, but they will recover. I just hope there isn't more rain in the forecast for a few more days.
This has been an amazing first couple of weeks. The harvest has been more than fantastic! All this rain and hot weather has made everything grow faster and bigger. (Including the weeds!) I hope I can keep up with it. Your boxes are fuller than I expected at this time of year, more things are ready to harvest earlier than expected.
Lettuce. The lettuce this week is Jericho and/or Green Deer Tongue. Jericho is a romaine type and Green Deer Tongue is an oakleaf lettuce and a much smaller head. The best way to keep lettuce fresh and ready to use is to separate the leaves from the head and soak them in a sink of cold water until the dirt falls to the bottom. Spin dry in a salad spinner. (a must have!) and store in plastic bag in the refrigerator.
Kale. Red Russian, a member of the brassica family, which includes broccoli, cauliflower, cabbage, brussel sprouts and kohlrabi. Kale can be sauted, added to soups, or baked to make Kale Chips. It can be a tough green, so blanching before sautéing is advisable. Cut the stem out of the center, slice into strips about 2” wide, and blanch in plenty of boiling, salted water for about 3-5 minutes. Immediately stop the cooking by plunging the kale in a bowl of ice water. Drain, and sauté in olive oil with garlic and a little crushed red pepper. This is one of my favorite ways to prepare kale. Or try kale chips: Cut out the stem and cut the leaves into chunks or squares. Toss with olive oil and salt. Bake at 400 degrees until crisp.
Kohlrabi. Also a member of the brassica family, kohlrabi tastes like a cross between a radish and a turnip. It can be eaten raw or lightly cooked. Peel before eating, grate and add to cabbage in cole slaw, cut raw into sticks as an addition to a raw vegetable tray, or lightly boil, steam, or bake it and add to stews and stir-fries. I like it just plain with salt! Eat kohlrabi greens as you would kale
Spinach. This is the last of the spinach until the weather cools down and not everyone will find it in their share this week. Spinach seed refuses to germinate in warm soil, so look for it again in September or October.
Broccoli & Cauliflower. The broccoli is a variety called Arcadia and the heads are mostly huge! The cauliflower is called Cassius, and it is my favorite to grow. The fall crop will taste must sweeter than this early crop. Cooler temperatures allow the sugars to develop in these crops and they grow much slower.
Sugar Snap Peas. We had a bumper crop of peas this week, 30 pounds! These can be eaten raw or lightly steamed and added to salads or a fresh vegetable tray. They are so sweet, like candy. Kids love them! Don’t forget to string them: added to salads or a fresh vegetable tray. They are so sweet, like candy. Kids love them! Don’t forget to string them: added to salads or a fresh vegetable tray. They are so sweet, like candy.
Zucchini & Summer Squash. I grow several varieties of green zucchini and yellow summer squash. My favorite way to cook them is to cut in thick slices and marinate in olive oil with any herbs that I like or have on hand. Then cook on the grill until both sides have grill marks and the flesh is tender.
Cilantro & Dill. When I have fresh herbs, I like to make an herb and garlic paste to brush on anything that can be cooked on the grill. Mince or crush several cloves of garlic, add some chopped herbs, salt, pepper, and enough olive oil to make a paste. Brush on meats, fish, or vegetables and grill to your liking. Add herbs to salad dressings or chop and add to salads or to steamed vegetables just before serving.
From Tami: The Zucchini Ribbon Salad with Feta and Mint was made by couples cooking class last Saturday. One of my favorite ways to use a bounty of summer squash, is to shave it into ribbons using a "Y" Peeler, make a fresh vinaigrette (a lemon flavored olive oil or vinegar is my favorite), toss with some fresh herbs, and serve.
I also made this recipe this week and can vouch for it, Chicken with Summer Squash Saute and Lemon-Chive Sauce. I sliced the squash on the bias vs. cubing, and I added a generous sprinkling of Penzey's Mural of Flavor to the chicken.
If your chicken (or other meats) gets overcooked on the outside before the inside is cooked through, try these tricks: First, flatten particularly, the larger end of the breasts, with the palm of your hand, or put inside a freezer bag, and gently flatten with the smooth side of meat mallet. (The bag keeps splatter and contamination down).
Then sear your chicken on the stovetop - I prefer to use a stainless (NOT non-stick) pan skillet, get it nice and hot, then add oil and heat, then add meat. Get a nice crust on both sides, then slide the whole skillet into a hot oven to finish cooking.
Be very careful when you remove the skillet because the handle is HOT. Cover it with your oven mitt, if it is finished on the inside, or get one of these silcone sleeves. Use an instant read thermometer in the center to check for doneness. If you pull your chicken at 160 degrees, and cover to rest, it should come up to 165 before serving.
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