Meet Your Food
Head Lettuce: This week’s lettuce is absolutely perfect for all those summer sandwiches. “Slobolt” is crunchy, substantive, and prettily ‘ruffled’ to boot. While harvesting, I had visions of this lettuce with cucumber and hummus on french bread. Alternatively, if you have any tomatoes left from last week, a BLT would be a great choice.
The Odd Trio: Take your pick of fava beans, cabbage or cucumbers. I know, kind of a doozy of a choice. If you’ve never cooked with fava beans, here’s the skinny:
Fava beans need to be shelled out of their pod, (just like shelling peas). I then cook the beans in boiling water for about 1-2 minutes, until they turn bright green. You favas are very, very fresh, so don’t overcook them. Drain the hot water and rinse them under cold water in a colander. Then ‘shell’ them again. Once cooked, they should almost pop out; you can peel back the outer skin layer. Add a little salt, and eat away. Keep them in the fridge in an air-tight container and use in salads, pasta or just as a simple snack.
Root Eater’s Choice: More root goodness. Your share includes one of the following: beets, carrots or radishes.
Salad Mix: A bright mix of greens for summer salads galore. Now is the season for berry vinaigrettes. I make mine with mashed raspberries, ground pepper, a touch of honey and enough grape-seed oil to make the dressing liquid enough to drizzle over salad. Whisk all the ingredients together, then adjust to taste. Grape-seed oil is my oil of choice for all salad dressings. It’s not as heavy as olive oil, and doesn’t mask the flavor of whatever vinegar, seasoning or sweetener you are using with it. If I had to have just a few ingredients for salad dressings, grape-seed oil would be at the top of my list.
Scallions: Some people love scallions fresh on veggie trays with carrots and/or radishes. If they are too strong raw for your taste, dice them into a salad dressing with grape-seed oil, seasoned rice vinegar and black pepper. You could also cut the ends off and add them to the grill or roasting pan that you have just finished roasting beets in. Cook/grill/roast about 5 minutes, or just until tender and the edges are a little crispy.
Farmer Jones Notes
Summer veggies are slowing creeping into our shares… tomatoes last week, cucumbers and carrots this week, who knows what is right around the corner… yeay for warm days!
The garlic crop is drying nicely and onion harvest is coming soon. We worked in the vineyard this week, training, hedging and mowing in and around the table grapes. Of course there was more weeding, fall seeding, irrigation rounds, and lots of anticipation of classic summer meals. We are still a ways away from green beans and corn, but hope springs eternal!