news from the farm…
hi friends. summer has truly arrived now, with hot humid days and more to come, and tons of fruit on the vines. our cucumbers came in with a vengeance last week, and we spent long days with our hours mostly full of harvest in order to keep up with the abundance. there are lots of beautiful green tomatoes on the plants, melons starting to size up under their shady leafy canopies, and the first of our onions and peppers are ripening. these couple of months are the busiest time on the farm, and all of us are working hard continuing the ongoing maintenance of seeding, transplanting, and weeding while redoubling our efforts to harvest, wash and pack all the glorious summer veggies the land is offering up. we hope you’re enjoying the juicy sweetness of it all!
a friendly reminder to please take only the allotted amount from the u-pick areas in order to ensure that there is enough for everyone. thanks friends!
happy monday, and happy high summer!
in the share this week:
- in the share room:
- head lettuce
- braising greens (kale, chard)
- mix & match: kohlrabi, radish, cabbage, hakurei, squash, beets, zucchini, scallions, cucumbers, carrots
- pick your own:
- green beans!
share barn hours:
Mondays & Wednesdays 2:00-6:30pm
we are open on all holidays throughout the growing season!
if it’s a share room day, we are open!
recipes by mira
quick anything pickles
it is getting to be that time in the summer when i sometimes find myself inundated with amazing produce and not quite enough time, ideas, or energy to eat it all before the next harvest comes in. this, my friends, is my go-to solution: pickle it. i am someone who loves vinegar pickles. whatever it is, if you plop into a well balanced brine and give it a day to marry, i will very probably love it. if you don’t want to fuss with hot canning or putting food by, but just want a fast pickle to use up that bunch of carrots or toss on your tacos later this evening, make a quick anything-pickle. quick pickles are made by heating vinegar with water, salt, and any spices you want to use, then pouring it over a jar stuffed with whatever you want to pickle and leaving it to brine for at least a few hours before eating. the longer it sits the stronger the pickle will become. they keep in your fridge for at least two weeks, and often much longer (if you don’t eat them up!). here is my basic brine recipe and some of my favorite variations.
*heat together until just beginning to simmer:
-1 cup water
-1/2 cup apple cider vinegar
-1 1/2 tsp kosher salt
-any spices you want to add (fresh herbs can be stuffed into the jars with the vegetables)
*stuff your vegetables ~ sliced any way you like, or left whole if they’re small enough ~ into a clean quart size mason jar, and pour the hot brine over them to cover. seal with a lid and refrigerate for at least an hour but ideally overnight before enjoying.
that’s it. so simple and so good!
here are some of the vegetables that i like to pickle, along with the brine variations i prefer with them:
*garlic scapes – add dill to the jar
*green beans – add turmeric to the brine and fresh garlic and jalapeños or other hot chili to the jar
*yellow squash – add curry powder to the brine
*cucumbers – add turmeric to the brine and garlic and dill into the jar
*carrots – add a bit of sugar to the brine and fresh herbs into the jar (basil, thyme, cilantro)
*green tomatoes – add turmeric to the brine, and garlic, basil, and a glug of olive oil to the jar
*onions – add a bit of sugar to the brine
*beets (cooked or very thinly sliced) – add sliced onion and fresh rosemary to the jar
if you have a favorite pickle, i would love to hear about it! send me your most-loved variations and i will include them in another newsletter with credit to you. :)
happy pickling, friends.