End of a wave
We are so relieved that the heat wave is over. Starting early in the morning, trying to stay hydrated, moving slowly through out the day and taking lots of breaks was the only way to get through it - but it does take a toll. It means we don’t get as much done on the farm - only doing the bare minimum to get through the week without pushing ourselves too hard and being exhausted by the heat means no energy for spending time with friends or family at the end of the day. But we got through it, this cooling day of rain feels extra good and we’re excited to hit the ground running this week. We got behind in planting (didn’t want to put out little transplants to get blasted by the heat) and we have lots of harvest projects coming up - it’s that time when fall planting meets summer harvest and just do what we can to keep up. We hope you’re enjoying the share and we’re just waiting for those tomatoes to ripen!!
Scenes from the farm: old technology meets new technology (the tractor manual is on the computer), harvesting the literal cloud of humidity, tomatoes looking good - just need to ripen!, summer haze, seeding fall beets and carrots on the hottest day of the year, PYO flowers looking awesome.
The Share:
swiss chard
beets
cucumbers
summer squash
green cabbage
kohlrabi
hakurei turnips
spring onions
fennel
shishito peppers
carrots
fingerling potatoes
string beans
eggplant
green peppers
Recipe of the week:
Potato and Shishito Pepper Hash
https://www.bonappetit.com/recipe/red-potato-and-shishito-pepper-hash
INGREDIENTS
1½ pounds small potatoes, scrubbed
1 garlic clove, finely grated
½ cup mayonnaise
1½ teaspoons Sriracha
1 teaspoon fresh lemon juice
Kosher salt
⅓ cup vegetable oil
15 shishito peppers
¼ cup crumbled queso fresco
2 scallions, thinly sliced
RECIPE PREPARATION
Preheat oven to 400°. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.
Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.
Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.