I can not believe the season is coming to a close in just a few weeks. What a season it has been. It was the second wettest May on record, coldest it has been in a few generations, and the most days over 100 degrees this early in the summer. There have been a lot of challenges during the past 4 months, but we have also learned so much. We learned that building up our beds each year is crucial to combat flooding, that we should have saved more seeds from our citrus trees before they perished in the freeze, and that green onions are more resilient than we thought.
Thank you all so much for being part of this journey with us!
Below is another quality recipe from Green Kitchen Stories!
Herby Picnic Potato Salad with Kale, Apple & Chickpeas
We usually make an extra large (almost double) batch of the vinaigrette because it’s so good. If your white wine vinegar is very sweet, you can add some lemon juice for extra zing.
Coarse Herb Vinaigrette
3 tbsp pickled capers
2 spring onions or green onions
2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery)
2 tbsp white wine vinegar or apple cider vinegar
1/3 cup cold pressed oil
sea salt and black pepper, to taste
2 pounds potatoes
2 apples, diced
3 celery stalks (save the top greens for the vinaigrette), finely diced
2 leaves kale, chard or spinach, chopped
1 can (14 oz/400 g) cooked chickpeas, rinsed
Put the potatoes in a large pot, cover them with water and bring the water to a boil. Boil for 12-15 minutes until they are cooked through but not falling apart – just until you can easily pierce a sharp knife through the center. Drain and set aside to cool.
In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette. Quarter the potatoes and collect them in a larger mixing bowl. Pour the vinaigrette over the just-cooled potatoes and gently toss to coat. It will look like a lot of dressing, but the potatoes soak it up as they sit. Stir celery, apples, kale and chickpeas into the potatoes. Taste for salt and pepper. Serve at room temperature.
See you at the farm!
recipe from greenkitchenstories.com
WHAT’S IN THE SHARE
Please be advised that this list may change without notice
Radish (Whitehurst Farms)
A vibrant bulb (varies in color depending on type) with a pleasantly crunchy texture and very pungent, peppery flavor. Radishes are a great addition to salads or as a snack to enjoy by themselves or with dips. They are also enjoyed sauteed, braised, or roasted, neutralizing a lot of the bite and increasing their sweetness. Try pickling them, as well!
Our basil is especially pungent and sweet, and makes an amazing pesto. Try as a garnish to pasta or rice dishes or simply chop up and add to a salad!
Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised
Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin.
These beets have a deep earthy flavor with mild sweetness. They can be roasted, steamed or pickled and paired with fragrant herbs like basil or mint and sour cheeses like goat or feta. Beets are also a great addition to juices!
Tomato (Whitehurst Farms)
Our new tomato containers are compostable!
NEXT WEEK’S SHARE
This is our best guess for what will be included in the share next week.
Nopal, Cucumber, Lettuce, Roselle, Okra, and Pepper!