Pickup #9

We are glad for the rain. We could do with a little less heat. But the tomatoes are starting to ripen and July trucks along. Next week we will finish our big fall plantings. It’s time to start cleaning up the spring fields to plant cover crop for the winter. Most tasks on the farm - planting, weeding, seeding, tilling are all activities for the future. Future crops and crop health. But harvest is the one thing that keeps us present. It’s the fruition of all that past work. Sometimes it can be hard to find the balance between harvest and other tasks. Should we spend time weeding this now or work all day to harvest the beets for storage? There is a constant push and pull between present and future tasks that we maneuver through out each day. We dance the dance that is the market farming hope we make the right decisions.

We hope you all are staying cool this week, here are some scenes from the farm: planting fall crops, onions in for early fall storage, potato harvest.

Veggie list:

garlic (1 bulb)

head lettuce (green and red)

salad mix (bag)

swiss chard (bunch)

beets (4 bulbs)

zucchini (2)

squash blossoms (6 blossoms)

italian purple spring onion (1 bunch)

white sweet spring onion (1 bunch)

Green Cabbage (1 head )

cucumbers (3-4)

Purslane (1 bunch) (the only plant with Omega 3 fatty acids!)

Green sweet peppers (4 peppers)

Italian Eggplant (2)

Fairytale Eggplant (1 pint)

Shishito peppers (1 quart)

Mixed herb bunch

Basil bunch (up to 25)

White potatoes (1 quart) limit 1

Red Potatoes (1 quart) limit 1

Fingerling potatoes (1 pint ) limit 1

Cherry Tomatoes (1/2 pint) limit 1

Large Tomato (1 or 2 tomatoes) limit 1 (Just starting to come in!)

Green Beans (1 quart) limit 1

Carrots (1 bunch) limit 1

Charred Shishito Peppers with Garlic-Herb Oil

https://www.foodandwine.com/recipes/charred-shishito-peppers-garlic-herb-oil

Ingredients

GARLIC-HERB OIL
:

  • 3 cups grapeseed oil


  • 1 bunch parsley (about 4 cups loosely packed)


  • 1 bunch cilantro (about 4 cups loosely packed)


  • 10 basil leaves


  • 10 mint leaves


  • 4 garlic cloves

  • 2 teaspoons lime zest


  • 2 teaspoons Champagne vinegar


  • 1 teaspoon kosher salt


  • 1/8 teaspoon cayenne pepper


  • 1 teaspoon lime juice


SHISHITO PEPPERS
:

  • 1 pound shishito peppers


  • 2 tablespoons neutral oil (such as grapeseed or canola)


  • 1 teaspoons kosher salt


  • 1 tablespoon lime juice


  • 1 teaspoon flaked sea salt 
(such as Maldon)


  • 1 teaspoon lime zest


How to Make It

Step 1    

Make the garlic-herb oil: Set a large heatproof bowl in an ice bath.


Step 2    

Pour 3 cups grapeseed oil into a large saucepan. Cook over moderate heat until shimmering.


Step 3    

Add parsley, cilantro, basil, mint, and garlic to the oil. Fry, stirring, until the herbs are bright green and fragrant, about 15 seconds.


Step 4    

Working carefully and quickly, pour oil mixture into 
a blender. Begin blending on low, gradually increasing speed to high until the herbs are 
completely incorporated, about 2 minutes. 


Step

Step 5    

Pour the garlic-herb oil into the prepared bowl, and fold until the mixture is chilled, about 1 minute. Add 2 teaspoons lime zest, Champagne vinegar, kosher salt, and 
cayenne, and stir to combine. Chill garlic-herb oil until ready to serve.


Step 6    

Make the shishito peppers: Heat a 12-inch cast-iron skillet over high heat. Toss the peppers with 2 tablespoons oil and kosher salt. Add half of the 
peppers to the pan. Cover and cook the peppers until charred, about 8 minutes.


Step 7    

Uncover the peppers and toss until just cooked through, about 10 seconds. Place cooked peppers in a bowl. Repeat procedure with the remaining peppers. Dress warm peppers with 1 tablespoon lime juice and flaked salt.


Step 8    

To serve, season the garlic-herb oil with 1 teaspoon lime juice and transfer to a large shallow bowl set on a large serving platter. Arrange the shishito peppers around the bowl for dipping, and sprinkle the peppers with 1 teaspoon lime zest.

Malaika SpencerComment