It’s so exciting when every week there is something new coming out of the fields! The taste of the first apples is always a delight, making a big dripping peach juice mess is a sign of a perfect peach, and spreading super-fresh hot corn with butter is ideal. I love summer! This week there may be kohlrabi, a funny bulb-looking thing with a few leaves coming out at the top. It is actually a purple or green swollen stem, not a root or tuber, in the brassica family (so, related to cabbages). We enjoy them lightly peeled and cut into thin wedges with either salt or some yummy dressing.
I have not been sure when folks might be getting eggplants, so here is the rundown—you will see them sometime. They are absolutely beautiful fruits I admire for all their wonderful skin colors and provided inspiration in the kitchen . Italian eggplant: Of course, there’s your basic dark purple variety called ‘Classic’, but then we begin to mix it up a bit with the original white skinned (thus the name ‘eggplant’) ‘Tango’ – a very tender, white fleshed variety; Purple Blush – white to lilac skinned large softballs and a farm favorite; Neon – a magenta skinned elongated egg shape; Zebra – a magenta-purple striped with white; Round Mauve an heirloom variety – pinkish-purple skin, Bride – slim, light rose with white stripes; some other elongated white one who’s name escapes me now; Rosa Bianca an heirloom variety- round with rosy-lavender streaks. Then there’s the Asian types: Little Fingers and Orient Express– dark purple skinned, long cylindrical; Machiaw – magenta, very long, and skinny; Oh yes, that wasn’t quite enough…let us round out the selection with Green Goddess, whose name tells all. Well, what’s what? At first sampling, the Purple Blush, Rosa Bianca and the white are distinctly tender and sweet; they also cook faster. The others really have to be sampled side by side, and yes, they are different. We hope you can have fun with them as we do: baking, sautéing, grilling….
There may also be Chinese Cabbage or Napa this week. If this is new to you, it is an elongated head of very crinkly leaves. It is delicious raw, and favored in this house in Moo Shi or any stir-fry.
Remember to try to check your box before dashing off, once in a great while we set someone up with a whole box of kale, or mesclun. Also, when you are selecting your peaches, tomatoes, etc. be careful with them—they are ripe and damage very easily.
I think Glenn can use more folks signing up to volunteer in JP, so please ask to put your name in one of the slots on our signup sheet.
So, the continuing saga of the Pine Marten: This time it was Glenn calling me out to listen to the Screech Owls…and again it was a Marten having some sort of angry conversation with an unknown animal. After more chattering, screeching, etc, Glenn saw an animal come loping across the yard (it was too dark to identify, could have been another Marten). Then we heard a purring sound coming from tree. So, the next day Glenn went out to investigate. He found a huge stick-y nest at the crotch of the tree. It is a big, sloppy thing and can be seen from the corn field, now that I know what I am looking for. I will try to get a picture, but we do not wish to disturb Ms. Marten or her kits, so we may wait until the fall to take pictures. It’s pretty cool.
Eat well, Geneviève Stillman