The heat wave is promoting insane growth in the fields as the little rows of green quickly fill out to darker and larger lines. The rain has allowed the grass to regrow in many places, still a brilliant green, while the hills are drying and changing to golden yellow. It is beautiful to see all the variation.
We are planting our third succession of corn, our second succession of peppers, melons, watermelons, cucumbers, and summer squash. We are also hoping to harvest the garlic this week. It is not a stellar year for the garlic as the annual rye grass dominated and it is hard to even see the crop. We are hoping to still rescue some of it and then reclaim that ground for our winter beets and carrots.
The chicks are moving to their big coop and will start going outside soon. We hope to start baling hay on Wednesday. The sweet smell in the barn is welcome every year, and comforting to know we have winter feed.
This Week’s Pick List:
Parsley, Basil, Dill
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread available for purchase
Green Goddess Pasta Salad, from nytimes.com
Fine sea salt, as needed
2 (9- to 10-ounce) packages cheese tortellini
1 fennel bulb
1 cup sour cream or plain full-fat Greek yogurt
1 packed cup basil leaves
2 tablespoons coarsely chopped chives
2 packed tablespoons parsley leaves
2 garlic cloves, peeled
3 scallions, white and green parts
1 tablespoon fresh lemon juice, plus more to taste
¼ teaspoon black pepper, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup baby arugula
In a pot of heavily salted water, cook the tortellini according to the package directions.
Make the dressing: Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it’s still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
Thinly slice remaining 2 scallions and enough of the fennel bulb for 3/4 cup and add to bowl with tortellini. Drizzle with more dressing, tossing if needed.
To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.