Sweet corn is ready this week! Slowly the summer crops are ripening. The heat has helped. Some of the fall crops are also starting to die back and cure: one onion variety is senescing, the potato plants are dying and the big green winter squash plants are turning yellow. It is always surprising how quickly everything grows.
The young cows have been grazing on the hill behind our house. It is nice to have them so close, to be able to watch them and hear them eat. The cows along the driveway are in grass that is so tall, you almost can't see them when they are lying down!
This week's pick list:
- Pick your Own Tomatilloes
- Zucchini and Summer Squash
- Lettuce Mix
- Green Beans
- Green Onions
- Basil, Dill, Parsley
Italian Salsa Verde is a delicious and simple sauce that can be used to accompany many foods. Drizzle it fresh on any cooked meat, fish, or vegetable. Marinate vegetables in it and roast or grill them. It is a great way to use up a mix of herbs at once.
Italian Salsa Verde (Adapted From the New York Times)
Herbs of choice:
Combine in a small bowl:
- 1/3 cup coarsely chopped parsley (leaves and thin stems only)
- Grated zest of 1 lemon
- 1 small garlic clove, chopped very fine or pounded into a purée
- 1 tablespoon capers, rinsed, drained, and coarsely chopped
- 1/2 teaspoon salt
- Fresh-ground black pepper to taste
- 1/2 cup olive oil
- Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.
- Other herbs, or combinations of herbs, can replace part or all of the parsley.
- Add a little chopped salt-packed anchovy fillet, or chopped shallot, or chopped hard-cooked egg-or all three.
- Lemon juice or vinegar makes the sauce zestier, but add them just before serving, as the acid will cause the herbs to discolor. (You can macerate a little chopped shallot in the vinegar or lemon, if you wish.)