By Cecilia
Last week I found a curly green bean in the pick-your-own garden and I haven’t been able to stop thinking about it. It got me thinking about how much funny produce we find in the fields that never make it to CSA because we love to keep them for ourselves. Sometimes we eat them and sometimes we keep them as friends until they start to rot. For your viewing pleasure I have included pictures of the curly bean, conjoined twin cabbages, a hostage tomato, and a perfectly heart-shaped strawberry. I also encourage everybody to pick the beans in the pick-your-own field for this delicious recipe!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold and La Ratte Fingerling Potatoes
Ailsa Sweet, Cipollini, and Red Long Onions
Leeks
Parade Scallions
Rhonda Beets
Yaya Carrots
Joan Rutabaga
Hakurei Turnips
Polaris Fennel
Calypso Celery
Green 18 Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers
Primo and Caraflex Green Cabbage, Ruby King Red Cabbage
Kossack Kohlrabi
Gypsy Broccoli
Song Cauliflower
Hot Peppers
Sweet Peppers
Green Tomatoes
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Regiment Spinach
Frisee, Escarole, and Chioggia
Lettuce
Parsley, Cilantro, and Dill
Spaghetti, Butternut, Candystick and Zeppelin Delicata, Tuffy and Gil’s Golden Acorn, Tetsukabota Winter Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (there are dwindling amounts but they are all still there!)
Pick your own raspberries and strawberries (2 pints/member of each)
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
French Potato Salad
from Leite's Culinaria
2 lbs. new potatoes or fingerlings
8 to 9 ounces green beans
6 eggs
½ of a red onion, or about 6 scallions, chopped
¼ to 1 cup chopped dill, or to taste
3 tbsp Dijon mustard
1 garlic clove, minced
6 to 9 tbsp red wine vinegar
6 to 9 tbsp olive oil
Salt and pepper to taste
1. Boil potatoes until soft, then allow to cool
2. Boil green beans for 2 minutes, then blanche in a bowl of ice water. Drain and let dry.
3. Boil the eggs for about 5 to 6 minutes, or until whites are firm and yolks are runny.
4. Slice the potatoes about 1/4-inch thick. Cut the beans into 1-inch pieces, first halving them lengthwise if desired. Dump the potatoes, green beans, onion, and dill in a large bowl and gently toss.
5. Make a vinaigrette by combining the mustard, garlic, vinegar, and oil. Season with salt and pepper.
6. Using the back of a fork, crush the soft-boiled eggs against the side of the salad bowl to release the yolk and coarsely mash the white. Gently mix the eggs and some of the vinaigrette into the potato and green bean mixture. Taste and adjust with more salt or vinaigrette as desired. You can serve the potato salad immediately although it’s arguably best after an hour in the fridge.
