Picking
The heat of the summer brings us to the crux of the seasons. Beds are prepped and ready for fall planting, winter beets and carrots have been seeded and watered. And we pick, we pick cucumbers and summer squash and tomatoes and beans (coming soon). We pick so they don't get too big or overripe. We pick so the plants keep producing. We pick through the weeds and the bugs. And we hope that the diseases hold off a little longer, so that we can keep picking. When the temperatures return to something a little more reasonable we'll plant fall greens and cabbage and broccoli, and then our summer picking will turn to fall harvest. But for now we'll keep on picking and hope for more and more.
The share:
salad mix
head lettuce
swiss chard
collard greens
summer squash
cucumbers
sweet peppers
hot peppers
heirloom tomatoes
cherry tomatoes
fingerling potatoes
beets
carrots
cabbage
celery
parsley
dill
cilantro
tropea onions
Recipes:
Tomato, Sweet Onion, and Celery Salad
Ingredients
- 2 to 3 ripe tomatoes, sliced crosswise 1/8 inch thick
- 1 sweet onion, sliced crosswise 1/8 inch thick
- 3 celery stalks with leaves, thinly sliced crosswise
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons heavy cream
- Coarse salt and freshly ground pepper
Directions
Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.
Celery-and-Cucumber Salad with Herbs
Ingredients
- 6 celery stalks, thinly sliced crosswise
- 1 English cucumber, peeled, seeded, and thinly sliced crosswise
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Directions
Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.
Sausage, Chard, and Lemon Lasagna
A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup finely grated Parmesan cheese (about 4 ounces)
- Coarse salt and freshly ground pepper
- 5 cups coarsely chopped Swiss chard (about 1 bunch)
- 1 pound sweet Italian sausage, casings removed
- 1 lemon, very thinly sliced
- 6 no-boil lasagna noodles, preferably Barilla
Directions
Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.
Yum!