My wife had a few off clinic days and things on the farm have slowed a tiny bit (15 hour days instead of 17), so we’ve been taking full advantage of the bounty coming in. I hope you are too! If you’re in a food rut, below is a photo essay with some ideas straight from our kitchen, with an assist from a CSA member’s kitchen.
We’ll start with these beautiful beets. They taste as good as they look. The first picture is simply roasted beets – the only way to eat beets in my opinion. I didn’t even peel these (really don’t need to with fresh beets) – just quartered them and dressed them with salt, pepper, and olive oil for very roughly 45 minutes at 400. I got distracted after they cooked and didn’t eat them all hot. Paddy Rose and I were looking for a snack later and ate the whole tupperware of cold beets. How about that for a snack next time you’re craving something sweet and chewy!
Next up is this gem from a CSA Card member. She told me about it at the pickup and I was thoroughly unconvinced (cucumbers, beets, dill…sounded weird) but she brought me some at the market and I was smitten at first sight. I generally stay away from cold soups but she promised me it was refreshing and she was right. Google Chlodnik for a recipe.
Next up is a TBM. Yes, that’s right…a TBM with a ripe green Tomato, purple Basil, and in this case the M stands for Mediterranean Adelisca from my cheesemaking friend (which I will have for sale on Monday). Toasted on some good bread. SO good!
How do you use that thai or sacred basil you ask? In anything I say! Jenni put it in with this cherry tomato chicken mozarella balsamic dish and it was 👌
This last one isn’t a meal idea, unless your idea of a meal is eating a tomato like an apple. In that case, this 2+ pound ripe green heirloom tomato could feel your whole family! The tomatoes are just about in full swing this week and tasting fantastic…especially those cherries! Too many great veggies coming in right now to list them all, and we’re on the cusp of tons more. If only we could get some rain we’d be bursting at the seams. Rain dances everyone!
Veggie Ordering and Pickup Procedures: Put your veggie orders in online before 8pm Sunday. The website is a little buggy so if you don’t see a wide variety of items or you see items out of stock, try refreshing your browser. Also confirm on checkout that you have the correct number of each item in your cart. The two pickup windows are working well so far, so we’ll keep it going. Choose your pickup window while checking out online: 1-2pm and 4-5pm Monday on the farm at 64 Potter Hill Rd in Grafton. Pickups are in the long white garage on the left across from the beat up tan and red barn at the crest of the hill.