Half Time

Every year I like to take a moment to recognize the half way point of our harvest season. At the farm, this is a time of letting go. There is not much more to plant but a few more fall seedings and and we can let go of the worries of our summer crops. What will be will be. We continue to weed and take care of our crops to be harvested in the last weeks of the season, but at this half way point we can start to look at next year with a renewed sense of hope and optimism. Thoughts of what we've learned this spring and summer begin to create new plans and ideas for next season. We begin to share hopes for the fall and winter and look forward to cooler days and root crops. Meanwhile, we still pick tomatoes and peppers and beans and squash, we sweat, we eat watermelon and popsicles, and know that we are half way to frost.

Summer colors:

 

The share:

melons!

salad mix

arugula

specialty greens mix

swiss chard

celery

cherry tomatoes

heirloom tomatoes

sweet peppers

hot peppers

eggplant

cilantro

dill

parsley

summer squash

cucumbers

carrots

beets

potatoes

leeks

beans

 

Carrot, Cucumber and Glass Noodle Salad

http://lightorangebean.com/carrot-cucumber-and-glass-noodle-salad/

Recipe type: Salad

Cuisine: Chinese

Serves: 2-4 servings

Ingredients

  • 3 cups water
  • 2 oz glass noodles
  • 2 medium size carrots (approximately 5 oz)
  • ½ medium size cucumber (approximately 7 oz)
  • 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 1 tsp crushed chili pepper
  • (optional) ½ tsp Sichuan red pepper corn powder
  • 1 green onion, finely chopped
  • 1-1/2 tbs canola oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce (gluten-free if desired)
  • 1 tbs apple cider vinegar

Instructions

  1. Use mandolin or a sharp knife to cut carrots and cucumber into approximately ⅛” x 2-1/2” strips. Set aside.
  2. Heat water in a saucepan. After the water is boiling, add glass noodles, and boil for an additional minute. Add carrots strips and boil for another 1 minute. Turn off heat, and let the carrots and glass noodles soak in the hot water for another 2 minutes.
  3. Transfer the glass noodles and carrots into a colander and rinse with cold water thoroughly. Set aside.
  4. Heat a skillet over high heat until it is smoky hot. Carefully add canola oil to the skillet and let the heat transfer to the oil (approximately 30 seconds). Place the cooked glass noodles, carrots, and cucumber into a mixing bowl. Place the pepper, garlic, and green onions on top. When the canola oil is smoky hot, remove the skillet from heat and carefully pour the hot oil over the spices.
  5. Add the rest of the ingredients and gently toss. Serve cold.

Pico de Gallo: Fresh Tomato Salsa

by Roberto Santibañez with JJ Goode

Epicurious April 2011

Truly Mexican

YIELD: Makes 2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

Ingredients

  • 3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped white onion
  • 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
  • 1 tablespoon freshly squeezed lime juice, or more to taste
  • 1/2 teaspoon fine salt, or 1 teaspoon kosher salt

 

Malaika SpencerComment