What a week! The pleasure center of my brain is still tingling from this season’s first heavenly taste of sungold cherry tomatoes. Unfortunately (and also
very fortunately!) for you all, it won’t be until next week at the earliest that you will be able to experience them. I just want to let you know early so that you can start daydreaming of tomato clouds wafting through the sky, or of bouncing romas hopping a fence one by one. These are what my dreams have looked like for a few weeks now.
Anyways, there’s a lot of new and interesting items this week, and a lot to say about them, so I’m going to jump right into the boxes. I will post this week’s recipe on the recipes page.Full share: Basil Dill head Apples Cucumber Summer squash Arugula Green tomatoes Green garlic Onions Red cabbage
Half share: Basil Dill head Apples Cucumber Summer squash Arugula Green tomatoes Green garlic Onions
Apples: This variety is meant for baking, to be picked when green and tart. You can eat it the way it is, but you’ll soon find it won’t be as sweet as the apples you’re used to. A fresh apple tart is called for in this case.
Green tomatoes: I know what your saying- I have the most impatient farmers in the world! Well, that’s only partially true. The other day Brandon and I fried up some green tomatoes with garlic with a basil garnish and it was phenomenal. So good, in fact, that we thought we’d put it in boxes for folks to try. Breaded or unbreaded, fried green tomatoes are a delicious and easy mid-summer treat.
Arugula: The relentless heat of the past month has made for a rough go for many of our leafy greens, but this arugula is tough and stubborn and won’t easily give up. It’s got more of a kick than it had in the spring (evidence of it’s toughness), so if it’s too strong, then slightly steaming or sautéing it will mild down the intensity of the flavor.
Green garlic and onions: Both the garlic and the sierra blanca onions have not been fully cured, so they should be used up in about a week or so. If kept in a cool, dry area (and not in the fridge), they’ll stay good a little longer than that. We figure that it shouldn’t be too tough for you all to find something to use them for in that time.
Red cabbage: This beautiful creature is also very practical. It stores phenomenally, and will keep quite some time if you don’t want to get to it right away. Just find a spot in your crisper drawer (if it isn’t already full) and forget about it so that you can make an exciting discovery in a few weeks!
So, this week’s box should mark the end of the mid-summer lull- the gap of a few weeks after summer squash and cucumbers are ready but before tomatoes and peppers are. It’s been so hot that a lot of cooler season stuff hasn’t been able to make it into these boxes, and we’ve relied more heavily on the summer squash than we’d planned (which has tested our creativity quite a bit). We hope that you don’t even notice this “lull” and can’t wait to get you more of summertime’s delights in future boxes!