Changing Light

This week when I have been outside at dawn or dusk, I have been struck the the light and how beautiful it is this time of year. It is softer and gentler. Fall is here. You can also tell by our weekly to do lists. There is so much to do and you feel the pressure of the coming rains. On the farm, it is actually the spring and fall that are the busiest times of the year. Many crops are ready to be harvest: the dry beans and popcorn, potatoes and more. Plus we are finally getting a flush of tomatoes and sweet peppers.

 Sunset.

Sunset.

The second planting of cucumbers is producing amazing amounts right now. Oddly, the second planting of zucchini and summer squash is only producing a little. The plants are huge but there is little fruit. Finally we have a few hot days to sweeten the hot crops out there. Still with the feeling of fall in the air I have been craving soup. Cold soup seemed like the perfect solution.

 Jose and Regina cleaning the harvested corn.

Jose and Regina cleaning the harvested corn.

This week's pick list:

  • Tomatoes
  • Corn
  • Green beans
  • Sweet peppers
  • Padron peppers
  • Eggplant
  • Zucchini and Summer Squash
  • Cucumbers
  • Broccoli
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Potatoes
  • Kale
  • Chard
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
  • Pick your own Cherry Tomatoes and Tomatillos

Chilled Cucumber Soup ( Adapted from foodanwine.com)

  • 2 1/4 pounds cucumber, halved and seeded
  • 1 1/2 cups plain yogurt
  • 3 tablespoons fresh lemon juice
  • 1/2 cup onion, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground white pepper

Macerate the garlic and onion in the lemon juice for 10 minutes. In a blender, combine the chopped cucumber with the yogurt, lemon juice, onion, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.

Season the soup again just before serving. Pour the soup into bowls. 

Chilled Corn Soup (Adapted from The New York Times)

  • 3 ears corn, shucked
  • 1 1/2 cups milk and corn broth
  • 1/2 cup basil leaves, more for garnish
  • 1/4 cup chives, roughly chopped
  • 1 tablespoon fresh lime juice, more to taste
  • 1 fat garlic clove, roughly chopped
  • 3/4 teaspoon fine sea salt
  • Extra-virgin olive oil, for garnish

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Place the cobs in a pot with 2 cups of milk. Bring to a boil and simmer for 15 minutes. Strain the liquid and chill completely.

Add corn, the cold broth, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with a drizzle of olive oil.