Thanks for the recipes y’all are sending. I have put a few extra up on the blog and will try to catch up this week. Please keep sending along your successes! Don’t be shy, it isn’t hard to comment on the blog, so of course you can post your own recipe ideas; also happy to have you post on facebook with links or pictures.
We need volunteers to help out in JP, Quincy, and Brookline. It is a good chance to find yourself on the other side of the table, talk with lots of members, possibly learn something new about farm operations, people, produce… It’s actually pretty fun! Please sign up on location or email me for a date.
So it’s squash and cucumber time! You may see regular slicing cukes, picklers or lemon cucumbers. The lemon cukes are an heirloom variety that merely resembled a lemon…it is like a cucumber in every other way. Use them interchangeably. As for summer squash, I covered that last week, but just be on the look out for zucchini, yellow summer, golden zucchini, cousa (light green), or even a scaloppini type. Use them interchangeably.
If you can keep up with the greens, and there’s no reason for that, but you’ll smile to yourself later if you prepare the whole lots and pack them away in the freezer. A quick blanching of 2 minutes, cool off and pack in freezer bags. Easy.
**Cucumber ideas: there are loads of cucumber salad recipes out there, try them all. Most recipes start by telling you to slice thinly, lightly salt and let sit for a half an hour. Take up your wilted cukes and squeeze all the liquid out. The logic behind this is to not have a very runny, watery salad in the end. In the 18oo’s and before, they thought soaking them in water would take off the sliminess of cukes that was believed to be bad for your health. Naturally, as a Swede, there is no better salad than to make a quick dressing of sour cream, a bit of vinegar, dill, s&p and toss around with your sliced cukes. If you are a cilantro lover, try that idea with the cilantro instead of the dill and maybe a little lime juice in place of the vinegar. Reid (and his siblings before him) will eat a entire sliced up cuke soaking in vinegar (balsamic is a little overbearing, but red or white wine, cider or any of your flavored vinegars are great), a little oil and s&p. I chill them down in the fridge and don’t even bother with the salting bit.
I’ll be hosting a CSA 101 “gathering” (class sounds way too yucky for the summertime;) this Saturday, July 9, 1 pm, at the New Braintree Farm. I’ll be doing some super basic stuff with greens from washing to freezing and we’ll make a few snacks together. We’ll schedule a canning class later in the season. Please email me if you would like to attend and also what you are hoping I discuss at our gathering.
I was busy yesterday preparing beets to freeze. My own personal assessment is the Forono skins come off like a dream and the Chiogga are a little more effort. Today I’ll be pickling a bunch!
We’re still busy planting corn and beans and trying to finish up transplanting as the fields dry out.
It’s a beautiful time on the farm—come on out.