The heavy fog and drizzle of late has refreshed the fields and ourselves. While it does feel a little cool for summer, the added moisture is lovely. The summer crops are slowly ripening; there are a few red tomatoes in the field and we are picking corn this week. The cool weather might not quicken the process but we know they will come soon.
This week's pick list:
- Carrots
- Turnips
- Green beans
- Corn
- Summer squash
- Cucumbers
- Fennel
- Leeks
- Lettuce
- Beets
- Kale
- Scallions
- Chard
- Hot pepper
- Spring onions
- Kohlrabi
- Parsley, basil, and dill
- Strawberries
- Pick your own shishito and padron peppers, cherry tomatoes, and tomatillos
Beet Yogurt With Herbs, from bonapetit.com
Scoop up this vibrant condiment with wedges of warm pita.
- 3 medium red or golden beets (about 1 pound), trimmed
- Kosher salt
- 1 1/2 cups yogurt
- 2 tablespoons finely chopped fresh mint plus torn leaves for serving
- 1 teaspoon finely chopped fresh tarragon
- 2 teaspoons (or more) red wine vinegar
Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2-inch up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
Top beet yogurt with mint leaves.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.