Greetings! Kevin and I survived quite the deluge at the Buffalo market this morning. We set up our stand, then immediately took it down when it started pouring, then set it up again a few hours later. The hazards of a farmers market!
Its such a relief to have most of the oppressively hot weather passed. Hope everyone was able to keep cool. We resorted to siestas in the afternoons to beat the heat along with a steady diet of ice cream. Our beans are starting to come in now, burgundy this week, hopefully green beans within two weeks. Tomatoes and peppers are starting to set fruit as well! With any luck they’ll both be in the boxes in a couple weeks.
Full & Half share:Summer Squash Basil Parsley Burgundy Beans Carrots Cucumber Rainbow Chard Young Shallots
Burgundy Beans are just like green beans…except purple! Nothing wrong with that. Rainbow Chard is making it into half shares for the first time, this beauty is best when lightly sauteed, but can be eaten fresh if cut finely (although it makes my throat itchy if I eat it raw, so sample it first). Eat both stem and greens, add to any sauté for some striking color. The other unusually purple item in your box is the purple Italian basil. The green and purple together make a great edible bouquet, we’ve been keeping it on our counter mixed in with flowers in a vase, it will keep well out at room temperature in water for several days and will not get “burned” like it sometimes does in the refrigerator.
I’m super excited for carrots to make their first appearance, they’ve been one of the most difficult items to grow this year. Carrots are notoriously slow seeds, this batch took over three weeks to germinate, we’d all but given up on them, then, pop! up they came. The parsley variety in your box is called curly moss, it has a denser head than parsley you may normally come across, the flavor is great.
recipe of the week:
Cold Burg Bean and Feta Salad
- 1 pound fresh green beans
- 1 sweet onion, peeled
- 2 cloves garlic, chopped
- 1/2 cup rice wine vinegar
- 1/2 cup apple cider vinegar
- 1/3 cup canola oil
- 1 tablespoon white sugar
- 3/4 teaspoon salt
- ground black pepper to taste
- 1 dash hot sauce
- 1 dash Worcestershire sauce
- 4 ounces feta cheese, crumbled
- Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
- For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Refrigerate for several hours, serve cold. Enjoy!