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Member Farms>Who We Are>July 7, 2006
Newsletter -- July 7, 2006
We find the spring gardens intersecting with the summer and the colors and the
colors that you'll find inside are truly a feast; the orange of the first
carrots, the mixed hues of green and the yellow and green of the first
zucchini hopefully will tempt your palate! Boxes today include: salad mix,
the first of 2006 garlic, the first carrots, the first zucchini, first
cauliflower (either orange, purple or white, the orange is that way from
beta-carotene), sugar snap peas, collard greens, bunching onions, fennel bulb,
that will o' the wisp that we love so much and a mixed paper bag of parsley,
oregano and thyme. Premium shares receive savoy cabbage too. Raspberries are
just starting, there will be lots more next week! Strawberries for some of the
fruit shares, raspberries for others.
We started harvesting the garlic last Sunday and have pulled over a ton from
the ground. A lovely sight indeed! The garlic is beautiful this year, and we
have a lot more planted so we may try and schedule another harvest day soon.
Enjoy the juicey goodness of these first heads.
Here is a recipe idea that can be improvised as the season changes and the
veggies that fill your box expand and change too. It is more a cooking
technique than a recipe, and should be not only beautiful but delicious and
easy too. The bollito misto (boiled mixed vegetable) consists of a broth of
veg.
BOLLITO MISTO OF VEGETABLES
For the broth:
- several slivered garlic cloves
- 1 tsp peppercorns
- 2 tsp olive oil
- a few bunching onions or 1 onion, sliced
- several parsley and thyme sprigs
- 2 tsp sea salt
For the veggies: BE ADVENTUROUS, TRY YOUR OWN COMBO!
- small carrots, scrubbed and halved lengthwise
- fennel bulb, trimmed and quartered (add some of the green to the broth)
- small turnips
- summer squash, sliced in rounds
- sugar snap peas, tails and strings off
- leeks
- celery
- radishes
- green beans
- new potatoes, scrubbed and halved lengthwise
To finish:
- your favorite extra virgin olive oil
- freshly ground pepper
- chopped fresh herbs of choice (parsley, thyme, oregano, fennel greens, basil etc.)
1. Simmer 2 quarts water in 2 wide skillets, each with a flotilla of sliced
garlic, scallions, peppercorns, parsley and thyme with 1 tsp olive oil and
1 tsp salt.
2. Use on pan for "difficult" veggies, such as those that bleed or any member
of the broccoli family. Use the other pan for potatoes, carrots, squash and
celery. Start with the longest cooking (hardest), then add the quicker cooking,
like zuchinni. When the veggies are fork tender, arrange on a platter. Pour a
little of the broth from the pan over veggies. Spoon the best olive oil over all,
season with salt and fresh pepper and chopped herbs. Serve with crusty bread.
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This page last updated on 7/12/2006.
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