Notes from the Farm
The plants are loving this cool weather and moisture. The peas are flowering like crazy, the corn is thigh high, and the greens are abundant. The weeds are also fast growing. We re-weeded and re-mulched the onions and leeks, and are quite happy with that crop thus far. Other aspects of farm life: trying to keep a 14 year old boy fed, and trying NOT to mind the scent of our one-eyed cat. He did the tango with the neighborhood skunk last night.
This Week’s Veggie Feast
Dill weed, kale/chard bundle-o-greens, parsley, cheddar cauliflower, green onions, fresh garlic
New This Week
Romaine lettuce has a bit more crunch than our usual salad mix. This is the lettuce that makes a caesar salad. Warning, we can only get your lettuce so clean without tearing into it, so there will be bugs, and maybe a little slug or two. We do not spray. If this wigs you out get a friend to wash your lettuce. Or close your eyes and cut the bottom fourth off for the compost bucket.
Welcome to potato season! If you haven’t had new potatoes before you are in for a delight. These young taters are melt in your mouth yummy. Unlike storage potatoes new potatoes have thin skins that easily peel back, because of this they do not store well, so keep them in your fridge and eat them within a week or so.
Garlic Dill New Potatoes
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam until potatoes are tender. New potatoes cook much more quickly than storage potatoes!
In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Source: Adapted from All Recipes
Lemon Lentil Parsley Salad
- 2 cups green or brown lentils
- 6 cups water
- 1 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 6-7 tbsp fresh lemon juice, or more to taste
- 1/4 tsp sea salt, or to taste
- 1/8 tsp cayenne pepper
Boil lentiLs in 6 cups of water, then simmer for about 15 minutes until tender but not overly soft. Drain lentils, then rinse with cold water. Drain well in the colander.
Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne. Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together with a fork until the lentils are evenly coated with dressing and the parsley is dispersed throughout.
Refrigerate in a covered container for about 30 minutes, or until chilled. Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.
Source: Tori’s Kitchen
If you have a concern about the raw eggs called for in this recipe, you can use pasteurized eggs, or you can coddle the eggs first by immersing them in boiling water for 1 minute, before cracking them open. If you don’t have anchovies available, add a teaspoon of worcestershire sauce to the dressing.
- 1/2 cup high quality extra virgin olive oil
- 4 cloves fresh garlic, peeled, smashed, then minced
- 1 baguette, preferably a day old, sliced thin
- 1/4 cup freshly juiced lemon juice (plus more to taste)
- 4 ounces Parmesan cheese, grated
- 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
- 2 eggs
- Freshly ground black pepper (1/4 teaspoon or to taste)
- 1/2 teaspoon salt
- 4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded
1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2 Make the toasted croutons: While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or a silicone mat.
Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1).
Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.
The steps up until this point can be made ahead.
3 Make the dressing: Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
4 Tear off chunks of romaine lettuce: Using your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.
5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.
Source: Simply Recipes