Week 6: Welcome to Summer

This is the first week of summer and someone told our vegetables.  This week’s distribution, in addition to various greens, includes tomatoes and peppers!  We’re very excited; this is much earlier than we’ve had them in previous years.  We’re harvesting a variety of cherry tomatoes (which I’ll write about as more come in) and a full sized yellow variety called Taxi.  It is a low acid type (as yellow and orange tomatoes tend to be) with a pleasing, mild flavor.  We expect to be harvesting a lot of these over the next few weeks, with more varieties coming soon.

We are also offering pick-your-own wild raspberries, at no charge for shareholders.  Check our Facebook page or call us for information about when and how you can pick them.

In case anyone has sorrel left in their fridge (like I do), here is a recipe for Sorrel Soup, inspired by Julia Child. I hope to make it this afternoon. Also, here is a recipe for a cold version, which looks refreshing.

And last, but not least (although perhaps most humble), amaranth greens.  Amaranth is cultivated both for its greens and grain, and has been for many hundreds of years.  It also grows commonly as a weed.  There are many varieties, some are better for grains, some are better for greens, and some are medicinal.  The amaranth in your share is wild.  It is uncultivated, but harvested from our fields, so we know nothing dangerous has been sprayed on it.  We don’t know for sure which variety it is, but we know that it is edible.  There are lots of recipes online, but I usually keep things pretty simple, so I cooked mine with garlic and added sesame oil and salt.  It was good.  The flavor was strong, a bit like broccoli raab.  The texture was a lot like spinach (to which it is related).  Initially the taste was a little too strong for me and I wanted to mix it with rice or something mellow.  Oddly, after a few hours the taste had mellowed a little and was more pleasant.  I’m thinking of trying it in a pasta and bean salad, or maybe a spicy rice salad, but something that will sit in the fridge for a while.  There’s some thought that it would be good with potatoes and sausage.  Yum.  Here is a short article with recipes.

I hope everyone did well in the storm yesterday.  See you soon!

2 comments… add one
  • Susan Detwiler June 25, 2015, 2:54 pm

    The sorrel did a nice job of adding a touch of tartness to a cabbage soup I made this week. Instead of adding vinegar or lemon juice or sour salt, I added some sorrel. Very nice. I wonder if it would also be a nice addition to a cold beet borscht, which also benefits from sour salt.

    Reply
  • Rose Zannetti June 27, 2015, 4:31 pm

    I added the sorrel to a gazpacho made with the yellow tomatoes and green peppers.

    Reply

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