Harvest of the Week
Herbs: Basil, Dill, Cilantro, Parsley,
Sweet Corn? (let's hope!)
Zucchini and Summer Squash
With a wet, slow start to the season, and with an intention to shift the garden's major time of production to fall during the school year, there are many things growing in the garden which we have yet to harvest and bring into market. We are hoping to have sweet corn for tomorrow. Edamame, melons, our usual abundance of tomatoes, bell peppers, and all of the broccoli family crops (cabbage, cauliflower etc.) should be coming soon!
|Edamame, dill, beets, and cilantro|
Summer's Fresh Herbs
As usual, we will have a luscious array of herbs at the market tomorrow: dill, cilantro, parsley, basil, oregano, rosemary and peppermint. Fresh herbs are one of my favorite gifts from summer's gardens. They encapsulate the season for me with their bright green intensity and their lively, energizing flavors. What can we do with these small yet exciting plants? I love to eat them in salad, chopping them up to add to lettuce mix. Rosemary is the perfect addition to roasted potatoes; parsley goes wonderfully with boiled potatoes. Here is another idea:
Chimichurri is a sauce whose origins lie in Argentina. It was introduced to me by my dear Puerto Rican sister-in-law; Puerto Rican cuisine has also adopted this lovely green sauce, and now it finds its way to our kitchens of the Midwest. Try it on top of rice, meat, on a sandwich, or as your favorite new chip dip.
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 tablespoon fresh oregano
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon dried red pepper flakes, or 1/2 Land School jalapeño pepper
1 tablespoon minced onion or shallot
3 tablespoons lemon or lime juice
1/4 cup olive oil
Place all ingredients except olive oil in a food processor or blender. While processing/blending, slowly drizzle in olive oil. Adjust seasonings to taste.
|The kittens have been named! They are Castor and Pollux,|
named after the Gemini stars. This is Pollux, in his full cuteness.
|Eight rows of beautifully weeded carrots that |
will feed us through the Fall and Winter!