By Sarah
Now that we have edged past the first of August, you can feel the light shift and the time speed up. We are growing closer to the equinox and away from the long days of midsummer. In the fields, you watch the plants reacting to this change: most of the pumpkins and squash are formed and the plants are beginning to die back. The cabernet red onions have senesced and need to be harvested soon. And yet, as Gemma mentioned in the last post, the fruits of summer are just starting. We are so happy to have a full barn again and to eating all the deliciousness of the season.
Upcoming Events:
BBQ and Baseball Sunday, August 27th
CSA Barn Hours:
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Winter hours: 2:30-6PM (starts the week after daylight savings in November)
Pick List:
Eggs
Candy Onions
Alto Spring Leeks (We pick them small; they are tender and delicoius.)
Red Gold New Potatoes
Shiraz Beets
Yaya carrots
Dark Star, Cocozelle, and Yellowfin Summer Squash
Mideast Peace, Slicer, and Pickling Cucumbers
Annina, Diamond, Kamo, Poamoho, Shimoda, and Beatrice Eggplant
Finale Fennel
Evergreen Hardy Scallions
Faroa Green and Emiko Napa Cabbage
Corn (We had our first big harvest of corn on Friday. We have a small harvest for Tuesday and may have more Friday but definitely by next Tuesday. Corn is the hardest for us to predict. We have 4 plantings and should have it in some amount for the next month.)
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Cilantro, Dill, Parsley, and Basil
Albion Strawberries
Galahad and Caiman Tunnel Tomatoes; New Girl Dry Farmed Tomatoes
Pick Your Own Raspberries, Padron & Shishito peppers; Husk Cherries; Flowers & Herbs (Please BYO clippers and jars!)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
Dried Herbs for Tea (Please BYO jars!)
Saltonstall Olive Oil for sale (Please BYO jars!)
Filigreen Farm Blueberries for sale
Revolution Bread: Tuesday and Friday
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Charred Zucchini and Corn with Basil Caesar-ish Sauce,
from Tenderheart, by Hetty Lui McKinnon (https://emilyrnunn.substack.com/p/two-super-salads-from-a-vegetable)
Extra-virgin olive oil
6 small zucchini (about 2 pounds), trimmed and cut diagonally into slices ⅜ inch thick
Sea salt and black pepper
2 teaspoons red wine vinegar
3 ears corn (about 2 pounds), husks removed
Big handful of mint leaves
Big handful of basil leaves
Basil Caesar-ish dressing
4 teaspoons capers, rinsed
1 cup basil leaves
1 garlic clove, roughly chopped
3 tablespoons lemon juice (from 1 lemon)
¼ cup tahini
Sea salt
Heat a skillet or grill pan over medium-high heat. Drizzle in some olive oil and, working in batches, add the zucchini, season with a pinch of sea salt and a few turns of black pepper and pan-fry for 2 minutes until golden and charred. Flip over and char the other side. Transfer the zucchini to a colander, drizzle with the red wine vinegar and set aside.
Drizzle more olive oil into the same pan and add the corn. Season with sea salt and pan-fry, turning often, for 8 to 10 minutes, until all sides are slightly charred. When cool enough to handle, slice the kernels off the cobs using a sharp knife.
To make the dressing, add all the ingredients to a blender or food processor and pulse a few times, until it becomes a thick paste. Add ⅓ cup of water and blend or process until smooth. Taste and season with sea salt.
To serve, combine the zucchini, corn, mint and basil leaves.
Season with sea salt and black pepper and toss to combine. When ready to eat, drizzle the basil Caesar-ish dressing over the top and serve immediately.
Substitute • Ears of corn: 2 cups frozen corn kernels • Tahini: regular or vegan mayonnaise
Vegetable swap • Zucchini: broccoli, eggplant