“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” Tom Robbins
Around the Farm
The warm and dry summer is taking its toll on some crops, but others are thriving. As summer progresses, we look forward to the gradual transition from our early season vegetables to our mid-season favorites.
This week’s harvest may include:
Beats, Turnips, Carrots, Snow Peas, Onions, Radish,
Zucchini, Summer Squash, Greens (Kale or Swiss Chard)
RECIPES
With any luck, we hope to provide bountiful harvests now that summer is in full swing. When hectic summer schedules and plentiful produce coincide, sometimes the cornucopia may seem overwhelming.
Happily, there are many terrific ways to preserve summer’s bounty while still allowing plenty of time to get out and enjoy this joyous season.
Too many greens?
In addition to garden greens such as kale and chard, the tops of carrots, beets, and turnips are all wonderful additions to health-fabulous diet.
One CSA Member, Monica, shared an excellent trick for easily enjoying these greens even after summer passes: smoothie cubes.
To make cubes:
- Blanch cleaned greens in boiling water for 3 minutes.
- Drain and chop blanched greens.
- Freeze chopped greens in an ice cube tray.
These green cubes will keep for up to 12 months.
Add a cube or two to your smoothies throughout the year for a tasty nutritional boost!
Too many veggies?
Homemade broth is an easy way to enjoy garden goods in recipes throughout the year.
To make broth:
Simply cover a variety of vegetables with water, salt, pepper, and other herbs or seasonings of your choice. Bring to a boil, and then simmer for one hour. Strain broth and discard (or compost) vegetables.
Frozen broth will keep up to 12 months.
Don’t want to heat the kitchen? Simply prepare broth in a slow cooker instead of the stovetop. The kitchen will stay cool while giving you time to get outside and enjoy the sunshine.
Chicken soup lover? Add a few pieces of chicken (or the leftover carcass from a chicken dinner) to the vegetable broth for a delectable chicken-vegetable broth.
Garden Panini
This recipe offers nearly endless variations. A fantastic way to enjoy summer in all its variety!
- Heat a small amount of oil in a skillet.
- Saute, until tender, desired vegetables.
- (Vegetable Suggestion: onions, beets, greens, and summer squash.)
- Remove cooked vegetables from heat.
- Slice one loaf of ciabatta (or other crusty bread) lengthwise.
- Spread Ramp Pesto (or a spread of your choice) on bread.
- If desired, add cheese. A melting cheese, such a mozzarella, works wonderfully.
- Spread vegetable mixture over cheese and close sandwich.
- Wrap sandwich in foil.
- Grill over indirect heat, pressing sandwich with a foil-wrapped brick, for 7-10 minutes.
- Remove from heat, unwrap, and cut sandwich into 2-3 inch slices.
Delivery Note:
The Republican National Convention will be held in Cleveland from Sunday, July 17 – Thursday, July 21, 2016.
Due to the RNC, deliveries to Strongsville, Berea, Middleburg Hts., Brook Park and Westpark may be staggered at different times throughout that week.