The Heat

Heat is an interesting element to deal with on the farm. Every movement counts as you make your way through the day under the sun. It's slow going when the temperatures reach the 100's and there's not a cloud in sight. Just like when it's cold and that little patch of sun can make all the difference, a slight breeze or a little cloud cover is all we can think to ask for in some intense hours of the day. While it's incredibly easy to complain about it, there's also something invigorating of experiencing every day and every season for exactly what it is. We get to live in the conditions of the earth around us and adapt to them just like our plants do. We feel the heat and then the intense relief as we watch a storm roll in. We feel every summer day as it heats up and cools down. Really, we're lucky to be part of it, heat and all.

Scenes: a rainbow cloud phenomenon over the fields on Sunday, Duma watching the rain from inside the barn on Monday afternoon

The Share:

head lettuce

salad mix

onions

cucumbers

summer squash

swiss chard

beets

carrots

sweet peppers

eggplant

hot peppers

celery

parsley

dill

cherry tomatoes

heirloom tomatoes (just a few!)

beans

Marinated Celery Salad With Chickpeas and Parmesan

Ingredients

For the salad:

  • 3 tablespoons sherry vinegar, more as needed
  • 1 tablespoon Dijon mustard
  • ½ teaspoon maple syrup or honey
  • Salt and ground black pepper
  • 2 garlic cloves, smashed and peeled
  • ⅓ cup extra-virgin olive oil, more as needed
  • 4 cups cooked or canned chickpeas
  • 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
  •  1/4 cup thinly sliced red onion
  • 1 to 2 cups loosely packed celery leaves, coarsely chopped
  • 1 pint small tomatoes, halved
  • ¼ cup loosely packed basil leaves, rolled and julienned
  • 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta

For serving (optional):

  • 1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
  • Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

  • Nutritional Information

Preparation

  1. In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
  2. Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
  3. Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
  4. If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
  5. Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  

 

Malaika SpencerComment