news from the farm…
friends! happy mid-august! just a quick note to wish you all a week of happiness, delicious food, and good company. more news from the farm in next week’s newsletter…
in the share this week:
- in the share room:
- mix & match: leeks!, cabbage, squash, beets, zucchini, scallions, cucumbers, carrots, onions, hot and sweet peppers, eggplant
- braising greens (kale and chard)
- pick your own:
- green beans
- cherry tomatoes/tomatillos/ground cherries!
recipes by mira
friends, i must preface this week’s “recipe by mira” by letting you know that this is not, in fact, a recipe by me. while i made a vow to myself at the start of this venture that every recipe i send out will be created or modified, tried and loved by yours truly, this week got the better of me. here it is on sunday, time to glean my weekly inspired ways to utilize the farm bounty, and i’m coming up blank. it happens to the best of us, so thank you for forgiving my admitted lack of creative cooking this week. that said (longwindedly, true), i did find a very tasty looking recipe by one of my favorite recipe writers, deb perelman, of smitten kitchen. if you don’t know her work, i highly recommend her. i have made dozens of her suggestions, and loved nearly all of them. high praise! this week, let’s all try this recipe together. let me know what you think.
zucchini carpaccio salad
*1 1/2 pound zucchini (about 3 large) or a mix of thin summer squash
*1 1/4 teaspoons kosher salt
*1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups), or baby arugula (or skip the greens altogether)
*1 ounce parmesan, coarsely grated (on large holes of a box grater; about 1/2 cup) or shaved with a vegetable peeler
*3 tablespoons olive oil
*juice of one lemon
*1/4 teaspoon freshly ground black pepper
you can either cut zucchini crosswise into paper-thin slices with an adjustable-blade slicer, or use a vegetable peeler (this works best if zucchini are thin, thinner than the length of the peeler blade) to shave the zucchini lenghtwise into long ribbons. toss zucchini slices or ribbons with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. pat zucchini slices dry with a kitchen towel.
[do ahead: I often prepare these up to this point. once drained well, they keep in the fridge for a few days in a container so you can use them here or elsewhere.]
put arugula in a large bowl. sprinkle with 1/4 cup parmesan and remaining 1/4 teaspoon salt. drizzle 1 1/2 tablespoons of oil over greens and toss. arrange zucchini over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/4 cup parmesan and black pepper.
to see Deb’s fantastic photos of this dish, check out her blog post about it!
Shared Harvest Dinner THIS THURSDAY!
Aug 15, 5-8 PM
A Fundraiser for Gardening the Community’s food justice work in Springfield
Join Gardening the Community (GTC) and Next Barn Over for a home-cooked meal, conversation, dancing, and a bonfire! Hear how GTC is creating access to healthy food and building youth leadership in Springfield.
Our goal is to collectively raise $2,500 for stipends for GTC youth this fall. We hope you will be inspired to donate, large or small, as we work to bridge the divides of our valley!
This event is free and open for all!
RSVP to Karla at email@example.com