oh, the summertime is coming
and the trees are sweetly blooming
and the wild mountain thyme
grows around the blooming heather
My goodness this has turned out to be a season of extremes. From monsoons to heat waves. This is summer in southeastern PA as I remember it, sweltering and humid. You know its summer when a there is nothing more satisfying than a gulp of cold water and after you finish a popsicle the only thing you want is another one, right away. We've scoped out the nearest swimming holes and have taken advantage of our close proximity to the soft serve at Dilly's Corner.
With the heat has come the dry. We've finally gotten back into our fields to catch up on weeding, seeding and planting. We've disced down our summer cover crop for our fall plantings and we're in the full swing of harvest. Water in addition to heat has made our crops ripen earlier than usual. Here's to an early summer bounty!
the buckwheat sweetly blooming
badass crew hoeing winter squash pathways.
natalie's amazing flowers
Kidogo hiding from the sun underneath Wizzy, the farm truck.
the share is sweetly blooming:
kale
collards
swiss chard
cabbage
fennel
radicchio
head lettuce
beets
carrots
sugar snap peas
snow peas
kohlrabi
turnips
salad mix
string beans!
eggplant!
green peppers!
cippolini onions
tropea onions
cucumbers
summer squash
herbs: basil, cilantro, dill, savory, lavender, thyme, oregano, tarragon
whew.
Mark you're calendars!! We're having our first farm tour and CSA potluck on Thursday, July 18th! Tour starts at 5pm with a potluck at 6pm! Bring family and friends to some see the farm and eat good food. We'll be sending out more reminders but we hope to see you there!!
And now...the kitchen sweetly blooming...
Cold Cucumber Soup
http://www.foodnetwork.com/recipes/emeril-lagasse/cold-cucumber-soup-recipe/index.html
ngredients
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Directions
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
Pan-Glazed Cipollini Onions and Carrots
From Country Living
Read more: Pan Glazed Cipollini Onions and Carrots Recipe - Country Living
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Ingredients
- 3 tablespoon(s) butter
- 1 pound(s) (about 24 small) cipollini or pearl onions, peeled
- 1/2 pound(s) baby carrots, peeled
- 1 1/2 tablespoon(s) brown sugar
- 2 teaspoon(s) dry mustard, such as Colman's
- 1 teaspoon(s) salt
- 1/2 cup(s) white wine
- Freshly ground pepper
Directions
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onions and sauté until browned all over, about 5 minutes. Add carrots and 1/2 cup water; simmer until liquid is almost completely evaporated and carrots are crisp-tender, about 8 minutes. Stir in brown sugar, mustard, and salt.
- Add wine and stir, scraping bottom of pan. Increase heat to high and cook at a rapid simmer, 5 minutes more. Remove from heat and stir in remaining butter. Season with pepper.
Raw Beet Salad
1 to 11/2 pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves
- Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
Raw Beet Salad with Cabbage and Orange. Quite nice-looking: Use equal parts beet and cabbage, about 8 ounces of each. Shred the beets (with the shallot) as directed; shred the cabbage by hand or by using the slicing disk of the food processor. Add 1 navel orange (including its juice), peeled and roughly chopped.
Raw Beet Salad with Carrot and Ginger. Ginger and beets are killer together: Use equal parts beet and carrot, about 8 ounces of each. Treat the carrots as you do the beets (you can process them together), adding about a tablespoon of minced peeled ginger to the mix; omit the tarragon. Substitute peanut for olive oil, lime juice for sherry vinegar, and cilantro for parsley.
Raw Beet Salad with Yogurt Dressing. Creamy: Replace the olive oil and one of the tablespoons of vinegar with 2 tablespoons plain yogurt, preferably whole-milk or low-fat.