Regular boxes: 2 pounds of Satina Potatoes, 2 Pounds of snap beans, 2 pounds of zephyr squash, 1bunch of parsley, 1 green cabbage, 1 bunch of torpedo onions, 1 bunch of red beets, 1 pint of cherry tomatoes, 1 1/2 pounds of small slicer tomatoes.
Storage: Everything except tomatoes will keep best in the vegetable drawers of your refrigerator. Parsley and beet greens need to be wrapped in a cloth or in a bag with the air squeezed out.
We thought that folks might be celebrating July 4th with potato salad and cole slaw so we hope you are! The potatoes are similar to yukon golds in color and texture with a sweet flavor since they are freshly dug. We had a discussion about whether parsley or dill was the important herb for these dishes and consensus was parsley. I hope you agree...
The following link has a recipe for an unusual potato salad. I omit the sugar in the dressing because the potatoes have plenty sweet flavor on their own:
Beet and Potato Salad
The torpedo onions are really good grilled if you are firing up the grill. We marinate them in salt, pepper, olive oil, and a tiny bit of balsamic vinegar.
The cabbage is an heirloom variety called "flat dutch", due to it's sat-upon look.
The zephyr squash has a different appearance than normal because it is from a new planting and the first squash produced on the plant is mostly light green instead of the usual green and yellow. These are also delicious sliced thin and grilled with the same marinade as the onions.
Steamed Squash with Mint
4 cups of squash, sliced thin
1 T water
1/4 tsp salt and pepper
1 T oil
1 clove of garlic, thinly sliced
a sprig of mint
a dash of red wine vinegar
1. Bring the water to a boil in a saucepan with a lid. Add the squash and mint. Steam until soft (about 5 minutes).
2. Strain off excess water and remove the mint sprig. Saute the garlic in olive oil for a minute or so and add the squash, vinegar, and salt and pepper.
|Freshly harvested garlic laid out in the barn to "cure".|