This is the time of the year every CSA farmer dreads. The slump in between spring and summer crops when the succession plantings don't quite seem to have matched up and we're just waiting and waiting on those summer crops to ripen. Some years the slump is more dramatic than others, of course with the late spring and our late planted summer crops, it was bound to happen. And here we are, in between lettuce plantings and just willing those tomatoes to turn. A farming season is a marathon, not a sprint - some periods will be a little slower - some incredibly bountiful, but we must continue on. We thank you for your patience.
Scenes from the slump: beautiful huge clusters of unripe tomatoes (some of the best fruit-set we've ever had!), incredible flowering eggplants with no fruit yet, and pepper laden with green peppers.
Purslane and Parsley Salad
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
- 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
- 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.
Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.