16 of 20

What a week it has been, finally after weeks of damp, humid, incessant moisture, the wind blew in a series of lovely days. Well, only a handful, but they have been so fine, so cool and clear, we have all but forgotten the dreariness that was left behind. The unusually wet weather did leave saturated gardens in its wake, so working in the fields was out of the question, so we headed to our usual wet activities of seeding flats, mulching paths, working in the high tunnels and….harvesting and dyeing with our now ready crop of indigo. I know most of you remember our blue fingernails and blue yarn and blue tales from last year, but if you are new to the CSA or just simply forgot (how could you?) I will remind you and myself of a few delightful details. We have been raising and experimenting with Japanese indigo on the farm for 4 years. Inspired by some natural dyeing friends of ours, the project didn’t get exciting until last year when we paired our own yarn (yes, yarn made from wool of our own flock of sheep) with the farm raised blue dyestuff. We began late last year, so we were only able to dip a few precious skeins before frost took our blue away, this year, we were raring to go and to say we are all thrilled would definitely be an understatement. Our first efforts took all day, frequent reflections on last year’s dye vats, and even more frequent referral to our various books on the subject. Happily, dusk brought with it 8 skeins of wonderfully blue yarn and a farm family and crew ready to choose blue over sleep in the coming weeks.

Logistics: we are in the final weeks of the main season. we are so excited to announce that we will do a fall extension! Hoorah! With a full 10 weeks between the main season and Thanksgiving, we have decided to do our longest Fall season ever: 9 weeks. We will take off one Saturday, date to be announced. so we will keep you posted on the details. Costfor the half is $185, the full is $370 and the family is $450. With cooler temperatures, an optimistic attitude and a whole load of thankfulness, I wish you all a good week of eating: this basket is a pretty spectacular collection from your farm.

Raw Summer Squash Salad with Arugula, Feta, and Herbs

(Makes 4 salads, recipe created by Kalyn.Kitchen)

 

3 T fresh squeezed lemon juice (or a bit less)4 T good quality extra virgin olive oilzested skin from one whole lemon (or a bit less)2-3 medium sized yellow or green summer squash (about 3-4 cups sliced squash)4-6 oz. arugula leaves (3-4 handfuls)1/2 cup sliced or chopped fresh herbs (basil, mint, or parsley)1/4 cup crumbled feta cheeseZest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon, then add more juice as needed to make 3 T lemon juice. (I’m a big lemon fan, so if you’re not that crazy about lemon 2 T might be enough for you.) Add lemon juice to the zest, then whisk in the olive oil.Cut off the ends of squash, then wash and dry. Cut lengthwise, then use a mandoline or chef’s knife to cut into very thin slices. (I used the 1.5 mm blade on the mandoline.) Layer the sliced squash into a flat dish and pour over about 2/3 of the dressing and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes while you prep other ingredients.

Wash baby arugula leaves and spin dry or dry with paper towels. (I pinch off the big stems, but this is optional unless you’re taking photos!) Wash herbs of your choice and spin dry or dry with paper towels, then either slice or coarsely chop herbs.Combine arugula and herbs in bowl large enough to hold all the salad. Add marinated squash slices, toss to combine, and taste to see if you want to add more dressing, salt, or fresh ground black pepper. (I added a bit more dressing.) Arrange salad on individual salad plates, sprinkle each with 1 T crumbled feta cheese, and serve.

 

week sixteen in your basket:

peppers

cucumbers

summer squash

green beans

arugula

basil

 

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