As the pastures continue to dry and turn golden, I am relishing the bits of green that are lasting: around the edges of the ponds, in areas we have mowed, and in some lower spots. Of course the fields are also growing greener by the day, the plants covering the brown of the soil as they grow. The potatoes this year have an incredibly rich color; each time I drive by them I cannot help but stare. The field they are in is one of our only fields that was not used to grow silage by the previous owners. It was only used as pasture and the soil is clearly healthier and more robust. We hope to one day have the rest of the fields back to the same level of health. We are slowly learning as we are here how best to work with this rich but tricky clay soil.
We are planting our last succession of corn and celery this week, as well as our third succession of cucumbers and summer squash. We are seeding the second half of our fall brassicas, as well as the first of our winter brassicas: broccoli, kale, cabbage, and more.
Save the date for our annual BBQ and Swim Saturday July 28th!
This week's pick list:
- Summer squash
- Fresh Garlic
- Basil, Cilantro, and Dill
- Revolution Bread is available.
Green Goddess Dip, from nytimes.com
- ½ cup packed fresh dill
- ½ cup packed fresh mint
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 2 scallions, white and green parts, sliced
- 1 ½ tablespoons freshly squeezed lemon juice
- Pinch kosher salt, more to taste
- ½ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- ½ cup Greek yogurt
- ¼ cup mayonnaise, optional
- Raw chopped vegetables or pita chips, for serving
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.