This Week’s Box
Produce:
Sweet Corn, Slicing Tomatoes, Cherry Tomatoes, Watermelon, Melon, Cucumbers, Oregano from KMK Farm, Kingsburg CA, Green Beans, Hot Hungarian Peppers, Bell Peppers, Red Leaf Lettuce, Summer Squash
Fruit Share:
Watermelon, Rancho Calypso, Nectarines, Homegrown Organics, Kingsburg CA, Plums, Homegrown Organics, Kingsburg CA
What’s happening on the farm?
Tomatoes, tomatoes, tomatoes! We have a plethora of tomatoes. David planted the tomatoes early this year, thinking that the plants would do well and give us a nice crop and boy was he right! Did you know that the tomato is a cousin of the eggplant, red pepper, potato, and the highly toxic belladonna, AKA nightshade? We are very pleased with our tomato crop as well as our crops, like our sweet corn, which we are having a bumper crop this season! David and I have talked about having a summer farm event or two. Some of our ideas are; a tomato tasting of raw tomatoes and other tomato dishes, a Summer U-Pick Day with picking in the early morning to avoid the heat of the day with a picnic at noon, and farm to table dinner right here on the farm. We have a bounty of wonderful veggies this summer with eggplant, sweet corn, peppers, squash, and more! Of course tomatoes in all sizes, colors, and flavors. We would love to hear your feedback about such ideas. Please contact us at [email protected]. Have a wonderful week! Michelle
What to do with what we grow…
This week I started out my recipes with a simple Cucumber Refrigerator Pickle recipe. I love these easy pickles on a hot summer day. They are perfect for sandwiches and hamburgers. These are ready to eat 24-48 hours after putting in the refrigerator and don’t really get better with age, although the vinegar will preserve them for many months. I use any of the cucumber varieties that we grow and cut them into different shapes, both spears and chips. I hope that once you see how easy they are to make you won’t need to buy them from the store until winter. The second recipe is another corn salad recipe, but I use Thai Green Curry to make it a little more interesting. Our sweet corn pairs really well with the spicy peppers and curry and the coconut milk adds a richness that balances the fresh crunch of the corn. You can get the curry paste at most grocery stores, I usually buy the Thai Kitchen brand in the tiny jars that don’t have coconut milk or added fillers, but if you have an Asian market nearby and get to pick up something more authentic watch out for the heat level and add sparingly. The third recipe is for Nicoise Salad, the classic French salad with green beans and potatoes. You can use canned tuna or make this a fancier meal by cooking your own tuna steaks or try it with other fish like salmon. You can prepare the dressing and vegetables ahead of time and then just toss it together when the fish comes off the grill or pan. Remember to eat your vegetables, Julie