- Zucchini
- Green peppers
- Lettuce
- Onions
- Potatoes
- Cucumbers
- Tomatoes
- Basil or thyme or parsley
- Broccoli or beets or beans
- Eggplant
- Hot peppers
- Tomatillos or padrón peppers
- Cherry tomatoes or ? (we will see how many we get)
Another hot one! We can’t get a break. We will start harvesting early again this morning and hope to be done by 11:00 when the heat cranks up. We were out there the last two mornings taking advantage of cooler temps and transplanting all that we could. We pulled over half of the onions ( see our Instagram post) and bunched and hung them. We have tons of shallots to go as well as storage onions.
We planted the remaining fall broccoli, the second to last radicchio, the fall fennel, more lettuce and overwintering cabbage. I will seed fall radishes, turnips and daikon on Monday after the heat . Year round farming is a great way to eat seasonally. If you are into delicious sweet kale, salad greens, shallots, Brussels sprouts and more sign up for the winter share. We have many spots still available before I broadcast to the greater community reserve your spot. We offer only a full share but you are welcome to find someone to share with. We generally have 8- 10 items. There are 12 harvests over 5 months. Here is the schedule:
October 30
November: 6, 13
December: 4, 18
January: 8, 22
February: 5, 19
March: 5, 19, 26
Send me an email/text if you want to sign up for the winter harvest, you won’t regret the fresh produce in those winter months – trust us.
I am sharing a testimonial from Regina, a long time member and flower lover:
“Hi Lyn,
This is my beautiful bouquet of flowers I got from you last week. Still as beautiful as when I brought them home.
I love the smell of fresh flowers and these bring me joy for weeks! Not sure what your secret is to such a long lasting bouquet.
Thank you so much for the gift of summer flowers to brighten my day!
Consider me a recurring order!! ❤️❤️”
Still time to order a bouquet especially curated for you! I will sign off and get dressed and ready to harvest. I might sneak out to transplant the last of my fall flowers before heading into the hoop house for cucumbers.
Recipes for this week:
Summer Squash (aka zucchini)Scampi
4 servings 25 minutes
11/2 pounds zucchini sliced in 1/2” thick rounds
kosher salt
neutral oil
1 garlic cloves, finely chopped
1/4 tsp red pepper flakes
1/2 c white white
3 Tbs unsalted butter, cubed and cold
1 Tb lemon juice
1 Tb chopped herbs (parsley, basil, mint or tarragon
Step 1:
Arrange squash in a single layer and sprinkle with salt. Let sit for 10-30 minutes and pat dry with a kitchen or paper towel
Step 2:
In a large (12 inch) skillet over medium-high, heat a thin layer of oil (abut a tablespoon) Add a single layer of squash, salted side down. Cook, w/o flipping until
browned underneath, 2-3 minutes. Transfer to a large plate or platter and repeat with remaining squash, adding more oil as necessary
Sprinkle it with garlic and red pepper flakes.
With the empty skillet over medium heat, add the white wine. Simmer 2-3 minutes or until reduced by 1/2. Add the butter and shake until it melts and combines with the wine into a sauce. Remove from heat, add the lemon juice and shake to combine. Season to taste and then pour over the warm squash. Top with the herbs and serve warm.
Hobak Jeon (Pan Fried Zucchini)
4 servings/20 minutes
Dipping sauce:
2 Tbs soy sauce
2 Tbs rice wine vinegar
1/2 tsp maple syrup
1/4 tsp Korean red chili flakes (gochugaru)
1/4 tsp sesame seeds
1 scallion, trimmed and thinly sliced
For the zucchini:
3/4 lb zucchini cut into 1/2” thick rounds
1 tsp flour
1 large egg
1 Tb fish sauce
1 TB veg oil
Whisk dipping sauce ingredients together and set aside.
In medium bowl, toss the zucchini slices in flour until lightly coated.
In a separate bowl, whisk together the egg and fish sauce,
In medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg mix then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer to a paper towel lined wire rack. Serve hot or at room temp with dipping sauce.
Mr Henny’s Eggplant (can do with zucchini)
Everytime I make this, I am amazed at how easy and good it is. I’ve actually never done it w/zukes, but “they” say you can
2-3 small eggplants, trimmed and sliced in half lengthwise
4-6 tomatoes (depends on side, halved horizontally)
1/2 c fresh grated parmesan
EVOO
1/4 c. chopped herbs—parsley, basil, thyme, tarragon, chives—whatever you have.
Salt and pepper.
Heat oven to 450. In an oven proof pan large enough for your eggplant halves to fit snuggly but in a single layer, pour a tablespoon of EVOO.
Lightly scored the eggplants and place skin down. Brush the tops with EVOO, salt and pepper to taste, then scatter herbs over and top with 1/2 the parmesan.
Place the tomato halves cut side down—you want to loosely cover up the lower layer of stuff—and then bush with oil. Sprinkle the remaining parmesan on top and bake for 30-45 minutes until tomato skins are starting to blacken and the eggplant is easily pierced with a fork.
This is great with rice or crusty bread, hot cold or room temp.
Braised chicken legs w/tomatillo
4 servings 1 hour
1 Tb canola oil
1 1/2- 2 lbs bone in skin on chicken thighs or legs
2 cloves garlic, smashed
1 onion, thinly sliced
1 lb tomatillos, husks removed and chopped
1 jalapeno thinly sliced, seeds removed if you prefer
4 c. chicken stock
15 oz can of hominy or chickpeas
2 Tbs fresh limes juice plus 1 lime for serving
1 1/2 c. Cilantro, leaves and stems, chopped
Corn tortillas for serving.
Heat oil in DUtch oven or heavy bottomed pot
Season chicken w/salt and pepper. Add to the pot, skin side down and cook until skin has rendered most of the fat and is a nice golden brown, about 8-10 minutes
Using tongs, flip the chicken pieces and cook until nicely browned on the other side as well.
Transfer the chicken to a plate, leaving all the fat and bits behind in the pan. Add the garlic and 1/2 the sliced onion, season with salt and pepper and saute until soft and translucent. Add tomatillos and 1/2 the jalapeno, add chicken stock, and bring to a simmer. Reduce heat to medium and add the chicken back in, skin side up. Simmer uncovered until the tomatillos have completely broken down and the sauce has thickened.
Add the hominy or chickpeas and cook for another 15-20 minutes. or until thickened.
Meanwhile, combine the remaining onion and jalapeno and 2 Tbs lime juice. Season w/ salt and pepper.
Serve each piece of chicken with sauce spooned around. Top with onion chili mixture and cilantro, and serve with tortillas and wedges of lime.
Bulgogi eggplant
INGREDIENTS
1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices
- ½ teaspoon kosher salt (Diamond Crystal)
- Neutral oil, such as vegetable or canola, for grilling
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon granulated sugar
- ¼ teaspoon garlic powder
- Freshly ground black pepper
- 1 scallion, thinly sliced on the bias, for garnish
PREPARATION
- Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.
- While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
- Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.