Saturday, June 30, 2012

Sunday - Wek # 5


I hope you've all been getting in shape this summer--because these shares are starting to get pretty heavy. We have lots of summer goodies to share this week--including some 'grillable' items, just in time to celebrate independence this week. All of our shares this week have a healthy serving of summer squash (yellow/green zucchini, and some yellow crookneck), red cabbage, broccoli, a bunch of fresh basil, and a head of green butterhead lettuce. In addition to all that, the full shares have a bunch of fava beans, some cucumbers, and a bit of our first heirloom tomatoes of the season.

As summer is heating up, our squash are really taking off--so we decided it would be a good idea to share in the bounty this week. I am a big fan of grilling, and as this is a big week for grilling--I encourage you to grill some of them, especially if you never have before. Just cut them into slices or strips, marinade if you have the time, and grill (with plenty of BBQ sauce) until a little golden and crispy on the outside and tender to eat. It might sound crazy, but you can also grill the cabbage. I know you probably want to use it all for your family''s famous cole slaw, but you should have plenty left over to give it a shot. You can use the basil in just about anything, but if you're having trouble using it before it starts wilting, I really encourage you to try it in a basil lime gimlet. You won't be dissapointed. Once again, I am going to trust that you all know what to do with broccoli and lettuce. Just please don't over-boil the broccoli and serve it plain; it's a lively and delicious vegetable, and deserves better treatment than that.

In our full shares this week we have also included some of our first heirloom tomatoes of the season. We grow a wide range of varieties, and inter-mix them in the shares, so each tomato (if they look different) should have a distinct flavor to it. These tomatoes have been cultivated for generations specifically for their distinct flavors, and as such, I tend to enjoy them best just sliced and eaten raw. Adding balsamic, bread crumbs, fresh mozzarella, or all of the above can upgrade it a bit, but is not necessary. They are also great in salads, on pasta or meat of almost any kind. We have also included some fava beans; which is another special item that our restaurant buyers are very excited about. Fava beans can be eaten all throughout their development, but these young beans have a fairly strong and unique, sweet, sour, almost flowery taste that I think you will really enjoy. Before eating them, remove the beans from the shell, and then remove another layer from each bean. You can do this to them raw, but if you cook (steam, boil) them for a little bit, the inner shell will come off easier. Eat them raw or cooked (boiled, stir-fried, sauteed) in salads, dips, soups, with pasta, or any number of ways--you might even try grilling them.

As I noted last week, sometimes we run short on an item and instead substitute it for something else. This week, we ran low on red cabbage in a few of the small shares, and instead substituted cucumbers and fava beans. We are always working to avoid these substitutions as much as possible, but sometimes that's just the way it works out.

As always, if you have any questions or concerns, feel free to contact me.



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