Week 14 Delivery

Here it is:

• Salad tomatoes (1.5 lbs)
• Cherry tomatoes (3/4 lb)
• Zuchinni
• Cucumber
• Yellow onions (3 lb)
• Beets (1.5 lbs)
• Red northern potatoes (3 lbs)
• Serrano pepper
• Kale (4 oz - paid share only)
• Mixed yellow and green fillet beans (1/2 lb - paid share only)
• Chinese red long noodle bean (3/4 lb - work share only)\
• Okra (as much as you'd like)

This is the last regular delivery of the season. 

We have lots of winter squash and sweet potatoes still humming along out in the field, and a shed full of onions curing, so we'd like to make one more delivery of "storeable" winter veggies. 

Please watch your email for updates on the delivey schedule. 

We are tentatively planning for the last week of September.

Until then...its been a pleasure! We hope you have enjoyed the season's harvest so far! 

Thank you! 

French potato and cucumber salad


I love anything with mustard and vinegar on it.  This salad is a little different, and delicious, take on traditional potato salad and it keeps up to a week in the fridge.  Though the recipe calls for it to be chilled, the salad tastes great warm too.

2 lbs. potatoes (about 12), cut into quarters
1/4 c. olive oil
     (extra-virgin has the best flavor, but some people even prefer to use canola or other veggie oil)
2 tbsp. vinegar (I like apple cider or white balsamic for this one)
2 tbsp. coarse grain prepared mustard
1 tsp. salt
1 lg. cucumber, peeled or not peeled
Fresh cracked pepper to taste

Cook potatoes in boiling water 15-20 minutes until fork tender. Meanwhile, whisk oil, vinegar, mustard, and salt in large serving bowl. Drain potatoes and add (while hot) to French dressing. When cool, cover. Marinate at least 2 hours, turning occasionally. Just before serving, cut cucumber in half, lengthwise, then cut-across in thin slices. Add to potatoes and toss. Makes 6 servings.

Week 13 Delivery

This week's produce is:

• Edamame (2 lbs on the stem)
• Salad tomatoes (1 lb)
• Paste tomatoes (2-3 lbs)
• Heirloom cherry tomatoes (3/4 lb)
• Celery root
• Pepper mix: bell, cubanelle and hot (11 oz)
• Chinese red long noodle beans (4 1/5 oz )
• Kale (6 oz)
• Leeks (10 oz)
• Red cabbage (2-3 small heads)
• Cucumbers (2)
• Zuchinni/summer squash (1)

Basic Edamame:


•1 pound edamame, fresh or frozen, in or out of shell (will have to take off stalk, in this case)

•1/4 cup water

•Kosher salt, optional

Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Or, put edamame and water in a sauce pan, bring to a boil and cooked until desired texture is reached, approxamtely 4 minutes. Drain any excess water and serve as is or salted.

Edamame Dip
Recipe courtesy Alton Brown, 2008

Prep Time:15 minInactive Prep Time:--Cook Time:--Level: Easy
Makes about 2 cups.

Ingredients

•12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
•1/4 cup diced onion
•1/2 cup tightly packed fresh cilantro or parsley leaves
•1 large garlic clove, sliced
•1/4 cup freshly squeezed lime or lemon juice
•1 tablespoon brown miso
•1 teaspoon kosher salt
•1 teaspoon red chili paste (optional)
•1/4 teaspoon freshly ground black pepper
•5 tablespoons olive oil

Directions

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

Week 12 Delivery

This week's delivery includes:

• 2 lb red onions
• 1 1/2 lbs edamame (on stem)
• 7 oz yellow fillet beans
• 4 oz parsley
• 1 oz basil
• 1 large zucchini
• 1 large cucumber, 1 small
• 2-3 lbs heirloom tomato mix
• 1.5 - 2 lbs okra
• 6 oz kale (paid shares)
• 1 small melon
• 1 large melon (rotating)

 Another post about the weather!  We hope everyone is doing well and staying as dry as possible.  Be safe!  The Horticulture Research Station has been closed for the last few days, but we've been making it out there to harvest.  The peppers took another hit but it looks like we'll have some red peppers next week.  We'll keep out fingers crossed and pray for some 85*, rain-free days.

This week's parsley, tomatoes, and cucumbers would make great tabbouleh.  Does anyone have a favorite tabbouleh recipe?