Good afternoon everyone! They days are too hot, the nights are too cool and somehow we're still able to grow summer vegetable in this crazy place. This week we have:
Not pictured: yellow squash.
If you sign up for the winter vegetable share you can look forward to pickled dilly beans throughout the cold months!
Just yesterday some nice folks stopped by the farm to order some wedding flowers. As I was chatting with them they started talking about the concept of Chez Panisse Vegetables. If you've never hear of this, it basically means throwing together whatever you have in the summer garden blanching it, and dressing it. It's quick, it's easy, it's fresh. Here's an adaptation of an Alice Water's recipe via Smitten Kitchen. Instead of cherry tomatoes try some of those heirlooms that are in the share this week! Enjoy.
Green Bean and Cherry Tomato Salad
Adapted from Chez Panisse Vegetables
- 1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
- 1 pound cherry tomatoes
- 1 large shallot
- 2 tablespoons red wine vinegar
- Salt and pepper
- 1/3 cup extra-virgin olive oil
- Basil or other herb (optional)
Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.
Despite a recent visit from a fox, we've still got birds left for sale. The details:
- $6 per pound (most birds should be between 5-6 pounds)
- 2 bird minimum per order
- $30 deposit cash or check made out to Strike Farms
- Market Share members, you can use your market credit to buy birds
Though we've enjoyed the added fertility from our chicken friends their day with destiny is quickly approaching. We're waiting on a definite date but it will be sometime during the 1st week of September. We have limited freezer space so be prepared to pick up your chickens on the day of slaughter. They will be packaged but we recommend bringing an extra bag or a cooler if you have to go far.
WINTER 2016/ 2017 VEGETABLE SHARE
Can't get enough of our vegetables? Never fear, we now offer a winter share. This year shares will:
- Run from October 25th - January 24th
- Cost: $400
- Be at Sola Cafe- once we have more sign-ups i'll send a poll around for specific pick up times
Personally the winter share is my favorite. It's perfect for any soup, stew, or salad you can dream up. It includes things like: carrots, onions, garlic, potatoes, beets, watermelon radishes, daikon radishes, cabbage, napa cabbage, leeks, kale, spinach, swiss chard, baby greens, winter squash, and preserved items like cucumber and hot pepper pickles!
Flowers never seem to be in full swing until just about now, so naturally it's my favorite time of year. There's plenty for sale so if you have any weddings or special events coming up we'd be happy to share some beautiful blooms with you.
CSA SHARE THINGS:
If you're going to miss a share feel free to have someone else come pick it up or let me know. We'll pack fewer shares if we have to ;)
Pick up is still Tuesday from 3 pm-6 pm at the farm OR 3:30 pm -8 pm at Bogert Park AND Wednesday from 8 am- 6 pm.
Bring a bag or another box to unload produce into please!
Awesome job everyone! We love growing produce for you!
We'll be at Bogert Park tonight for Farmers' Market from 3:30- 8 with plenty of summer vegetables, greens, roots, and herbs!
The Strike Farm Crew