The time to preserve has come! When I just wrote preserve, the computer corrected my spelling to persevere which I thought was rather appropriate. Preservation does require perseverance but the rewards are worth the effort. To taste a bit os summer in the winter is delightful. We have an abundance of tomatoes and cucumbers. If you would like to preserve them, please do so! You can ask us at pick up for guidance on which produce to use and recipes, we will gladly help.
Teddy woke up with me both mornings this weekend to milk. I like having company on the slower weekend mornings, sharing the calm of the dawn hours when everyone is barely awake.
This week's pick list:
- Tomatoes
- Zucchini and summer squash
- Cucumbers
- Onions
- Garlic
- Hot peppers
- Fennel
- Lettuce
- Chard
- Beets
- Carrots
- Sweet peppers
- Melons
- Basil. dill, cilantro, and parsley
- Pesto basil
- Pick your own cherry tomatoes and tomatillos (located in the flower field)
- Strawberries
Best Gazpacho, adapted from nytimes.com
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.