We are giving the strawberries much needed attention this week. We trim off any side shoots they have made, encouraging them to focus on making fruit. As there are many rows of them, it is a big job. It is sometimes hard to find a window to tackle it.
Seth and I are visiting Seth's family in Maine this week: enjoying the beach and returning to some of our favorite places, including to where we got engaged! We are grateful to the crew for the opportunity to go and for caring for the farm with skill and thoughtfulness.
This week's pick list:
- Summer squash
- Celery
- Cucumber
- Eggplant
- Tomato
- Sweet peppers
- Hot peppers
- Green beans
- Spring onions
- Beets
- Chard
- Scallions
- Fennel
- Leeks
- Cabbage
- Kohlrabi
- Carrots
- Garlic
- Kale
- Collards
- Lettuce
- Radish
- Turnip
- Arugula
- Basil, Cilantro, Parsley, and Dill
- Strawberries
- Revolution Bread is available.
Herb Omelet Pita Sandwich, from nytimes.com
FOR THE CHOPPED SALAD:
- 1 cup diced tomato, in 1/4-inch cubes, a mix of red or yellow, if possible
- 1 cup diced cucumber, in 1/4-inch cubes
- ½ cup finely diced onion
- 2 cups cooked chickpeas
- Salt and pepper
- Pinch of red-pepper flakes
FOR THE YOGURT SAUCE:
- 2 tablespoons tahini
- ½ teaspoon finely grated garlic (about 2 cloves)
- 2 tablespoons lemon juice
- 2 cups plain whole-milk yogurt
- Salt, to taste
FOR THE OMELET:
- ½ cup chopped scallions
- 1 cup chopped dill
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 4 large eggs, beaten
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 4 to 6 large pita flatbreads, warmed
Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.
Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.
Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Season well with salt and pepper.
Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.
To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.