The Summer Flash
July is flying by in a flash. We're starting to feast on the fruits of summer. Cucumber salads, grilled summer squash, and the bites of our first cherry tomatoes! We race through the days harvesting, weeding and planting and we're so excited for the bounty of summer to really begin. We hope you're enjoying the summer weather and your vegetables!
Scenes from the farm: harvesting peppers in a sea of green, summer squash and onions boxed up and ready to go, Breezy walking down the pathways of our first-ever-early-weeded-parsnips, a greenhouse full of plants ready to be planted.
The Share:
head lettuce
salad mix
swiss chard
cucumbers
summer squash
spring onions
green peppers
eggplant!
cherry tomatoes!
kohlrabi
cabbage
hakurei turnips
beets
carrots
basil
parsley
PYO Garden will be OPEN at our Titusville location ( 67 Pleasant Valley Rd, Titusville NJ) for ALL members on Thursdays 3:30 - 7pm and on the Saturdays and Sundays from 10am - 3pm. Flowers, herbs, cherry tomatoes, tomatillos, and shishitos are ready for picking. Flowers and herbs do not count towards your share items but please limit to 16 stems per week in order to have enough for everyone. And as many herb sprigs as you can use. 1 pint of tomatoes, peppers and tomatillos count as 1 item of your share for the week.
Come enjoy the farm!
Recipe of the Week:
Mark’s Kosher Pickles, the Right Way
http://markbittman.com/fridge-pickles-your-way/
Makes: About 60 pickle quarters or 30 halves
Time: 1 to 2 days
From Mark’s headnote: “No vinegar here, so these don’t keep for very long (about a week), but they’ll be eaten quickly enough that you’ll never see one go bad. These are my favorite pickles and those of everyone for whom I’ve made them too.” All true of course, but if you miss your vinegar, you can always add it to the brine after curing or sprinkle a few drops on the pickles directly right before eating. That gives you better control over the acidity anyway.
1/3 cup kosher salt
1 cup boiling water
2 pounds Kirby cucumbers, washed (scrub if spiny) and halved or quartered lengthwise
At least 5 cloves garlic, crushed
1 large bunch fresh dill, preferably with flowers, or 2 tablespoons dried dill and 1 teaspoon dill seeds, or 1 tablespoon coriander seeds
1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then add all the remaining ingredients.
2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve halved them. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste pickly enough to suit your taste.
4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.