Halfsies

Can you believe that the end of August is almost here?! This week marks exactly halfway through our CSA harvest season. This is always such a conflicting time, for it seems as though this season has been forever but at the same time it feels as though it has barely started. We've been working steadily since March to get plants in the ground, weed them, maintain them and now harvest them, sort them and bring them to our members and markets. The harvesting season is only part of what we think of our farming season. And now here we are half way through, up to our eyeballs in tomatoes and foxtail. This is the peak of the season that we dream about as we seed onions with gloves on in the greenhouse. Tomato sandwiches, fresh peaches, sweet peppers and greens for everyone. We never know what it will take to get to this point. We can only guess what challenges will be along the way, we just know that there will always be some. So, we're happy to be here at our half way point. Slightly overwhelmed by our harvest lists and trying to keep up with irrigation, we truck along savoring every juicy bite while secretly dreaming of frost.

Don't forget! If your fridges are full and you're looking for new ideas! Chef Ian Knauer is offering another CSA Class THIS THURSDAY at The Farm Cooking School! Last class was super fun and incredibly delicious. Highly recommended!

Here are some photos from the week:

Onions all pulled!

The monarchs have arrived!

Mini Carrot bouquet.

Mowing at sunset.

The share this week!

swiss chard

salad mix

head lettuce

kale

radicchio

heirloom tomatoes

cherry tomatoes

sweet peppers

hot peppers

eggplant

beets

carrots

beans

potatoes

garlic

leeks

melons

summer squash

cucumbers

dill

cilantro

parsley

Cold Cucumber Soup

Ingredients

3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced, and seeded
3 tablespoons minced fresh dill
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon salt
1 teaspoon freshly ground black pepper

GARNISH
plain low-fat** yogurt, or low-fat** sour cream
2 tablespoons capers

Instructions

1. Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers.
2. Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, salt, and pepper. Stir once or twice.
3. Chill covered in the refrigerator for 3 hours.
4. Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain yogurt or sour cream, and sprinkle a few capers on top.

Raichlen's Gazpacho on Fire

1. 3 garlic cloves, unpeeled
2. 3 large tomatoes (1 1/2 pounds)
3. 1 medium cucumber
4. 1 green bell pepper
5. 1 red bell pepper
6. 1 medium sweet onion, unpeeled
7. 1/4 cup extra-virgin olive oil, plus more for drizzling
8. 2 tablespoons red wine vinegar
9. 1/4 cup chopped mixed herbs, plus more for garnish
10. 1 cup cold water
11. Salt and freshly ground pepper

1. Light a grill. Wrap the garlic cloves in a sheet of foil. Grill the tomatoes, cucumber, green and red bell peppers, onion and garlic package over a medium-hot fire, turning occasionally, until the vegetables are charred all over and almost softened, about 8 minutes for the tomatoes, cucumber and bell peppers, 10 minutes for the garlic and 15 minutes for the onion. When the vegetables are cool enough to handle, remove the charred skins as well as any stems and seeds and chop them coarsely.
2. Transfer all of the vegetables, including the peeled garlic, to a food processor and puree. With the machine on, gradually add the 1/4 cup of olive oil, then blend in the vinegar. Add the 1/4 cup of the herbs, then transfer the mixture to a bowl. Stir in the water and season with salt and pepper. Refrigerate until chilled. Ladle the gazpacho into bowls, drizzle with olive oil, sprinkle with herbs and serve.

Golden Summer Squash & Corn Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash, (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese
•  

• Preparation

• Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
• Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.