Hello members and friends,
First of all, thanks to everyone for the birthday wishes–it’s great to know that so many of you read the blog posts all the way to the end, even when they’re rambly!
And now your weekly farm report! Last week the cucumbers finally gave up the ghost, and the summer squash is looking a little sad, so we may not have a ton of cucurbits until the winter squash are ready to distribute. On the more optimistic side, the peppers are picking up, and the weather forecast for the next week looks very favorable for their growth! That should translate also to more growth for the tomatoes and eggplants. While this week is a little less abundant than it has been, we are feeling good about what the next few weeks have in store.
This week’s share:
- Cherry Tomatoes
- Kale or Chard
- Salad Mix
- Beans (looking great!)
- Peppers (mostly green this week…we plan on letting more ripen in the future) or Eggplant or Tomatillos (used for yummy salsa verde)
- Carrots (Gardiner)
- Beets (Garrison)
- Summer Squash (not sure how much–we can only estimate by looking at the plants)
ROASTED CARROTS OR BEETS WITH ONION AND GARLIC
- This is a simple and highly rewarding way to prepare carrots and beets. We ate a whole roasting pan full the other night (the garlic is probably my favorite part…).
- Find a large roasting pan. Wash your carrots or beets. For carrots, since we’ve given you those big honkers, cut them into half inch slices, then halve or quarter. For beets, no need to peel them, just cut them into about 1 inch hunks. Toss them into the pan. Roughly chop an onion or two and toss into the pan. Then peel as many whole cloves of garlic as you like and add them to the pan (you can cut them in half if the cloves are big). Then pour on some oil and mix in, shake some salt over the whole deal, and add some fresh or dried rosemary and any other herbs/spices you like. Also, if you have leftover fennel, that can be added, too. Roast all this at about 375 degrees for 45 minutes, and voila!
SKILLET O’ GOODNESS
- This is a super simple, add-what-you-want, one-pan dish of veggies to put on top of pasta, rice, meat, or in a burrito with some beans.
- Chop an onion and as many cloves of garlic as you like. Heat up oil (or butter!) in a skillet and toss in the onions. Thinly slice and chop into smaller pieces some zucchini or summer squash and add it to the onions once they’ve caramelized a little. Add a little water to help soften the squash faster, if you wish. Now throw in the garlic (I feel that the garlic does better when it’s not cooked right from the beginning…less burning). Then chop up some tomatoes, cherry tomatoes, and anything else that makes sense to your taste buds (fennel? pepper?) and toss them in the pan once the squash has gotten a little soft. Add salt if you wish. Let it all simmer a few minutes until everything has softened a little, and serve atop whatever medium you’ve chosen. Especially tasty with some chopped parsley and parmesan cheese.
And lastly, your Moment of Utah: