Weekly Farm Notes :: August 11th, 2015

Hello!

I am including the same CSA information as I sent last week. Spots are filling up fast so please sign up soon if you are interested!

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We may be in the midst of summer heat but this is the BEST time to think about your Fall, Winter and Spring CSA! Not only can you secure your spot in, what is shaping up to be, our best season ever, but you can also help support our farm as we ramp up to provide you with healthy, delicious food.

You may be wondering how much variety there can be during the cooler months. While Mother Nature will partially dictate which of these products will make it to market, here is a list of seasonal produce you may see in your CSA share and at market: variety of cabbage, Chinese napa cabbage, bitter melon (NEW), variety of Pak choi, variety of kohlrabi, green onions, garlic, salad turnips, carrots, beets, variety of radish, salsify (NEW), rutabaga, arugula, spinach, variety of kale, Swiss chard, collard greens, broccoli raab, mustard greens, Asian greens, lettuce mix, variety of lettuce, pie pumpkin, winter squash, rampicante squash (NEW), potatoes, sweet potatoes, herbs, Jerusalem artichokes, chestnuts, and apples.

You can sign up by emailing us at food@tanthillfarm.com or stop by our booth at market tomorrow!

Let’s not lose sight of the current growing season, however. The list below includes items we will have available tomorrow. We hope to see you at market!

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August 12th Produce

Here are some of the items you can expect this week:

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Recipe :: Benedictine

I have only lived in the South since last November but I instantly fell in love with the food culture. I love reading about traditional Southern recipes and wanted to share this one which I just found in The Southern Foodways Alliance Community Cookbook. This spread, which would be great with our Diva cucumbers, is usually served in the form of finger sandwiches.

Ingredients:

  • 1 large cucumber, peeled, seeded and grated
  • 10 ounces cream cheese, at room temperature
  • 2 tablespoons grated onion
  • Coarse sea salt
  • Ground black pepper

Directions:

  • Place the cucumber in a fine mesh sieve set over a bowl. Place in the refrigerator to drain for 2 hours. Transfer the cucumber into the bowl of a food processor and discard the collected liquid. Add the cream cheese and onion; pulse to combine. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving lightly chilled.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? I always appreciate an introduction to topics and dishes I have never heard of before. Thanks, Alice!


Easiest Refrigerator Pickles

Hello!

We are moving into our new house this week (yay!) so I have very limited time in the kitchen. I remembered Smitten Kitchen’s Easiest Fridge Dill Pickle recipe when I was trying to decide what to do with cucumbers, and I am so glad I did! This recipe couldn’t be easier or more delicious and it is perfect with our Diva cucumbers. I adjusted the recipe slightly by using a different type of vinegar and swapping out the dill for a dried spice blend. This is a recipe I will make again and again and we hope you like it too!

Easiest Refrigerator Pickles
makes 3-4 cups of pickles + brine

Recipe notes: 1) although not necessary, a mandoline makes slicing the cucumbers a quick and painless process; 2) I used 3 teaspoons of salt as I like my pickles salty – reduce amount to 2 teaspoons if you are sensitive to salt; 3) you can use different types of vinegar (white wine, distilled, etc) but I prefer rice vinegar as it has the lowest acidity level and doesn’t leave the pickles with a sharp bite.

Ingredients:

  • 2 pounds (about 3 medium) cucumbers, sliced very thin (I used the 3mm setting on my mandoline, which is about .12 inches)
  • 2-3 teaspoons kosher salt
  • 1/2 cup rice vinegar
  • A tablespoon or two of chopped dill or other seasonings as desired (I used 1 teaspoon of Penzey’s Greek Seasoning which contains oregano, garlic, lemon, black pepper and marjoram and I LOVED the flavor!)

Directions:

  • In a large mixing bowl, toss cucumbers, salt, vinegar and herbs/seasoning, if using, together until well combined. Note: the liquid will NOT cover the pickles, and that is ok. The salt will begin to draw water out of the cucumbers and soon there will be plenty of liquid. Set aside for an hour. Transfer to an air tight container and refrigerate. The pickles will keep for a couple of weeks, but come on, they won’t last that long!