As rain falls outside, I am struck by the immense relief that comes with a summer storm after a dry spell. There is no feeling like it. A deep calmness that can only come from the knowledge that everything is getting what it needs at this moment. It is the exact opposite of the panic that comes from having too much water at one time, when you know that plants are suffering and there is nothing to do about it. The summer storm is the perfect respite from summer living. A perfect design.

“How are you?” my farmer friends ask. “It’s July”, I reply. They give me a knowing look and we move on to other subjects. What does it mean to be farming in July? It means living through a slew of undistinguishable hazy hot days barely keeping up with ourselves. The harvest is what rules our lives. The weeds are there, but even they stop growing so fast in this heat. We wait for tomatoes to ripen knowing that it is completely out of our control. We glance at our fall crops knowing that it’s too hot to plant them. We let July do its thing and just try to keep up. And then it rains and we can take a breath and watch the zucchini grow way too fast.

volunteer sunflower left to bloom to its full potential.

THE SHARE!

kale

swiss chard

collard greens

cabbage

napa cabbage

hakurei turnip

kohlrabi

salad mix

arugula

beets

carrots

onions

radicchio

head lettuce

summer squash

cucumbers

beans!

eggplant!

green peppers!

dill

basil (we got downy mildew on the basil so there will be big bunches for pesto!)

parsley

fennel

FUN ANNOUNCEMENT! Slightly overwhelmed by all these veggies? Well, The Farm Cooking School in Stockton NJ will be offering weekly cooking classes/dinners in August based on the Roots to River Farm CSA share! Check out the website for more info! Should super fun, informative and delicious! http://thefarmcookingschool.com/shopthefarm/

RECIPES!

Kohlrabi, Fennel and Blueberry Salad

Food & Wine (July 2011)

Total time: 30 minutes
Servings: 6

1/2 cup sliced almonds
2 tablespoons minced peeled fresh ginger
2 tablespoons minced shallot
1 tablespoon white balsamic vinegar
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon pure maple syrup
1/4 cup grapeseed oil
Salt and freshly ground pepper
1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
1 fennel bulb, trimmed and thinly sliced on a mandoline
2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup)
1 cup blueberries or pitted, halved sweet cherries
2 tablespoons torn mint leaves

Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.

In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.

In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.

Summer-Squash Soup with Parsley Mint Pistou

Gourmet | September 2006

Yield: Makes 8 servings

Active Time: 1 1/2 hr

Total Time: 1 1/2 hr

ingredients

For squash soup

3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,
4 cups chicken stock or reduced-sodium chicken broth

for pistou

3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt

preparation

Make soup:

Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Make pistou while vegetables simmer:

Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.

Swirl 1 tablespoon pistou into each bowl of soup.

Cooks' notes: •Soup (without pistou) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired.
•Pistou keeps, its surface covered with plastic wrap, chilled, 3 days. Bring to room temperature before using.

YUM.

See you all tomorrow.

Summer Storms