As the month of July comes to an end, it is another turning point on the farm. We start to feel the shift toward fall, the changing light, and the harvests grow. Tomatoes and melons should be starting soon. We are slowly planting the last winter crops in the field, still trying to catch up on weeding, and winding down in the greenhouses.
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Candy Onions
Alto Leeks (Young and tender!)
Evergreen Hardy Scallions
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Hakurei Turnips
Diamond, Money Maker, Beatrice, Purple Shine, and Shimoda Eggplant
Dark Star, Yellowfin, and Cocozelle Summer Squash
Mideast Peace, Silver Slicer, Sweet Marketmore, and Addis Pickle Cucumbers
Taiwan Flat and Caraflex Cabbage
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Basil, Cilantro, and Dill
Regiment Spinach
Esmee Arugula
Head Lettuce
Albion Strawberries
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
LENTILS & CARROTS WITH SWISS CHARD & YOGURT, from dishingupthedirt.com
3/4 cup puy lentils + 2 tablespoons apple cider vinegar or lemon juice
4 medium sized carrots, chopped into 1/2 inch pieces
4 tablespoons melted ghee (or butter) divided
salt and pepper
1 large onion, finely chopped
1 teaspoon caraway seeds
1 1/2 teaspoons ground cumin
1 bunch of swiss chard, leaves thinly sliced (stems saved for another use)
4-6 Tablespoons water
1/2 cup full fat plain yogurt
juice of half a lemon
1/2 cup finely chopped cilantro
Fine sea salt and freshly ground black pepper for serving
Extra virgin olive oil for serving
Place the lentils in a pot and cover with 2 cups of water and 2 Tablespoons of apple cider vinegar or lemon juice. Leave at room temperature for 8 hours (see note). Drain the lentils and rinse them under cold water.
Bring a medium saucepan filled 3/4 of the way with water to a boil. Once boiling, add the lentils, decrease the heat to medium, and cook for about 25-30 minutes or until the lentils are soft but still hold a bit of a bite. Drain and set aside.
Preheat the oven to 425F. Toss the carrots with the melted ghee, salt and pepper and place them on a baking sheet. Roast in the oven until lightly browned and tender. About 30 minutes.
Add the remaining ghee to a large saucepan over medium heat and add the onion, caraway, cumin, and a fat pinch of salt. Cook, stirring occasionally for about 10 minutes, or until the onions are golden brown and fragrant. Add the chard, cooked carrots, lentils and water. Cook for about 5 minutes or until the chard leaves wilt down a bit and become bright green.
Remove from the heat, and top with the yogurt, lemon juice, cilantro, salt and pepper and a drizzle of extra virgin olive oil. Serve warm or at room temperature.