Thursday, July 24, 2008
Week Seven: Journey into Summer
So as most of you know now, I wasn't in the Kitchen on Friday. I was on the train going to Philadelphia where I attended the wedding of my college friends, Sara and Andrew. While there I also spent the night with my dear friends Anna and Garrett who made me a delicious dinner out of their CSA share. Down in Delaware they're already getting sweet corn! Mmmm. And of course, the Kitchen ran well in my absence. I've heard good things about the food that Margaret, Michelle, Cynthia, Claire, and Nora made (one of my friends is encouraging me to refer to these lovely ladies as my minions--I'm not so sure!); I know they worked really hard. It's good to know I can leave the work in their capable hands!
After a seriously sweltering weekend, I'm sure we're all welcoming this slightly cooler weather. Yesterday at the farm was one of those perfect days: sunny, breezy, perfect temperature. There was a LOT to get done, as you'll see when you check out how much food we brought home. Missing work on Monday (on train returning from Philly) I missed out on the first round of garlic digging. It's amazing how much can change at the Farm after only a short absence. I'm sure I'll get to dig some garlic in the next week. I hear it's a lot easier than it was last year, when the hard ground made it heartbreaking (finger-breaking, pitch fork-breaking, and back-breaking) work. The goal is to get the garlic cloves out of the ground without breaking them off their stems or poking them with the pitch fork--it's harder than it sounds! Anyhow, I arrived at the Farm on Wednesday to find the barn full of drying garlic. We brought some home, but we won't be using it for a week or two until it's dry. In the mean time we're still finishing up the garlic scapes. Enjoy these pictures from the distribution area of the Farm--the barn where members (including myself and Cynthia) go to collect the shares. Speaking of which, this week's share is:
Beans - 1 1/4 lb
Choice of 1 box of early tomatoes or 1 cabbage
Parsley- 1 bunch
Swiss Chard - 1/2 lb
Basil - 5 tips
Carrots - 4
Garlic - 4 cloves
Beets - 4
Lettuce - 2 heads
Summer squash - 3
Potatoes - 1 box
Cucumbers - 3
Arugula - 1 bunch
This week's menu will be:
Summer Squash and Arugula with Fresh herbs pasta sauce from Greens, Glorious Greens p. 13
Tabouli from Moosewood Restaurant Cooks for a Crowd p. 104
Beans and Potato Curry from From Asparagus to Zucchini p. 49
Balsamic Beets and Beet Greens with Chard from Greens, Glorious Greens p. 23
and depending on how many beans end up in the curry we may do Oriental Green Beans from The Community Farm Cookbook p. 47
My Salad Days Salad with lettuce and cabbage
and everyone will get one fresh cucumber to enjoy.
Remember, we always welcome feedback here on the blog or in the emails!
See you Friday!