news from the farm…
hi friends! we had our first super hot summer days last week, with temps in the mid-80’s and very humid, and this coming week looks to be another hot one. while the heat-loving crops (like tomatoes, melons, cucumbers, and peppers) are happy about the shift in season, the cool-loving spring crops (like lettuce, arugula, kale, radishes, (and yours truly)) are beginning to feel a wee bit wilty. that said, we are all still holding on and looking quite vibrant as we approach our full-on summer abundance, and the increased selection that this season brings. (that sure is a joy to be able to say after such a tough growing season last year!)
it’s been so busy these past several weeks that i forgot to share a sweet story from life on the farm with you. over the spring, we saw so many sweet creatures and a particularly lot of foxes around our fields. there was a period in late May when i saw at least one fox every day, and sometimes more! on one occasion, a fox came trotting along so close that i was able to get a pretty good couple of snapshots and my dog Pippen tried to play with it (which was less fun for me and the fox than it was for Pip). here’s one of those snapshots of that sweet little fox, after i rangled Pip, and we all shared a moment checking each other out. hope it brings a smile to you.
here’s to a wonderful week all around!
a spring fox giving me the eye
fennel coming soon! and a baby bell pepper!
in the share this week:
- in the share room:
- head lettuce
- salad greens: (arugula, leaf lettuce, mustard, red russian, salad mix)
- braising greens: (kale, chard, collards, tot soi, bok choi)
mix & match: kohlrabi, radish, cabbage, hakurei, yellow squash, beets, cucumbers!, scallions, zucchini, carrots!, garlic scapes
- pick your own:
- sugar snap peas
recipes by mira
when it gets to be summertime-hot again, and i want to make something beautiful and maybe a little fancy, but under no circumstances will i turn on the oven, a gorgeous veggie-centric pasta will do the trick. like most of my recipes, this dish is simple and fairly fast to make, especially if you’re a nimble chopper and slicer, or have a willing helper. read: most of the effort is in washing and cutting up the vegetables. pasta primavera is adaptable to whatever summer cooking vegetables you have fresh and on hand, and becomes more beautiful when you consider color and shape in your selection and slicing choices. here’s a delicious version that features vegetables growing on the farm now.
*wash your vegetables. use a selection of: zucchini, summer squash, carrots, a braising green, sugar snap peas, garlic scapes, cabbage, radish, hakurei…
*chop or slice your vegetables into a variety of shapes. i like to slice zucchini and summer squash in half lengthwise and then into crescents on the diagonal; carrots into thin ovals on the diagonal; garlic scapes into 2″ sections on the diagonal, including the frilly tops; radish and hakurei into thin wedges; cabbage into thick shreds.
*bring a large pot of heavily salted water to boil (don’t be shy with the salt! i use an inexpensive kosher salt for my pasta water)
*when the water comes to a boil add spaghetti, linguine or your favorite pasta, and cook according to the timing on the package
*meanwhile, in a very large skillet, sauté your vegetables in olive oil and a generous few of pinches of salt until they are bright and tender but not soft. tip: if you’re using carrots, put them in first, then the other vegetables. if you’re using snap peas, add them in at the very end
*in a separate, small skillet, add 1/4 cup of olive oil and 6 cloves of smashed, slivered, or chopped garlic. you can add 1/2 tsp of aleppo pepper or chili flakes to the garlic oil if you like your primavera with a little kick. sauté on low until fragrant, about 3 minutes.
*chop a large handful of fresh herbs and set them aside. basil, dill, and oregano are my favorites ~ you can choose yours
*when the pasta is cooked al dente (which translates in Italian as ‘to the tooth’, indicating that there is something toothsome when you bite into it, no sogging flopping noodles here), strain it and pour the cooked pasta into a large, wide mouth serving bowl. cover it with the sautéed vegetables, pour the warm garlic oil over the whole thing, and douse it all generously with the freshly chopped herbs
*toss and serve it piping hot with lots of freshly grated parmesan cheese