Good rainy evening folks!

Thanks to the rain, I’m taking a little time “off”. This week I’m sleeping a little more, and trying to take it a little easier to get geared up for the remainder of the season. This week marks the halfway point and I think we’ve made it past the most difficult point so far – the drought! While the garden will never recover all that was lost in the last 2 months, the rain does bring some hope for the many winter squashes and fall plantings I’m making. So far, I’ve done another planting of beets, kohlrabi, salad mixes, radicchio, komatsuna and even some beans. I will be putting in some more bok choy by weekend.

My little “break” this week was inspired by an inflamed shoulder I had due to overstressing… after some physio and rest, she’s back working comfortably. I am often grateful for these minor injuries as they remind me to stretch, rest, and take care of myself as farming is a long and physical life! This little resting week is about investing in my most important piece of farm equipment – myself!

The warm weather and rain has brought about lots of growth and ripening so we have a larger than normal share this week to help make up for some of the smaller ones earlier this season. Here we go:

This week’s CSA share:
Brassica Stirfry Mix
Meslcun – Spicy Parisian Market mix, or Mild mix
Onions
Garlic
Arugula – very spicy!
Heirloom Cherry Tomatoes
Medium sized Heirloom Tomatoes
Swiss Chard
New Potatoes
Sweet Peppers OR Carrots
Dutch Heirloom Beans – Dragon’s Tongue
French Filet Beans OR Purple Beans
Beets with tops

“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is” – Alice Waters

I read this quote and it completely inspired me this week to cook a simple meal, which did indeed taste completely extraordinary. I thought it fun for the CSA as it uses many of the ingredients. You can use this as inspiration by adding or removing any ingredients and also preparing in any quantity that suits.

Check out our BBQ from Tuesday. Prep details follow….

Mixed veggies ready for the BBQ

Read to eat. Steamed beet tops with BBQ baked tomatoes on the left. Spicy salad with BBQ roasted beets and cherry tomatoes. BBQ mixed veggies on the bottom.

Beet tops with BBQ baked Tomatoes
Beet Tops
Tomatoes
1 Tbsp Butter
Olive Oil
Salt & Pepper

Toss your tomatoes in a bit of olive oil, salt and pepper and then wrap them in a bit of foil. Place on the BBQ for about 10 minutes. In the meantime, drop a Tbsp. of butter in a hot skillet. Once melted, add the beet tops and cover for 4 minutes or so. Lay the tops on your plate, top with the baked tomatoes.

BBQ Mixed Vegetables
For this combo we used:
Potatoes
Onions – halved
Carrots – whole or halved
Garlic – whole cloves
Olive Oil
Salt & Pepper

Toss all your mixed veggies in some olive oil, salt and pepper. Roast on a metal BBQ try or on some aluminum foil about 25 minutes or less. Toss a couple times in between. The garlic cloves will turn to candy. You can add or remove what you like and adjust to your desired serving.

Parisian Market Mix Salad with BBQ Roasted Beets
This salad is quite simple, but it’s a great way to use the beets. Wash the beets and wrap them whole in some foil. Place on the BBQ for about 15 minutes. Remove them, cool them in cold water and slip the skins off. Cut the beets in half and decorate the salad mix. Add some halved cherry tomatoes.

Dressing idea: Try 2 Tbsp Local Honey, 1 tsp. Olive Oil, 1 tsp. Strong Irish Mustard, 1 tsp. White Wine Vinegar. The dressing comes out very honey-ish but it’s great with everything in this meal idea. You can even drizzle it over the BBQ veggie mix.

Simple food, extraordinary meals. A great inspiration for all our summer time cooking.

Advertisements