More Summer Delights
Date: July 27th 2010
Well, I have to begin this edition of Food & Farm Notes with an apology. Henry told me what was likely to be in your share this week, and I typed it up, and now here I am back at home and what I typed has mysteriously disappeared . . . So I will tell you what I remember, which is that you will get:
Cucumbers
Carrots
Summer squashes
Basil or Fennel
Garlic
And probably 2 items from: Tomatoes, Green Peppers, Eggplants, Beans, and Soybeans (Edamame)
Henry also said to remind you that the list he provides for these emails (even when I faithfully reproduce it for you) is always an estimation--his best guess as to what will be perfectly ready to pick, and enough of it for all 220-odd CSA shares. His estimations are generally pretty close, but sometimes he finds that the peppers (for example) aren’t quite ready yet, or maybe a few dozen are perfect, but there won't be enough for everyone. And so he makes last-minute changes, according to what he discovers on Tuesday morning when he begins the big CSA harvest. This means that sometimes you don't get something that was on the list, or you get something that wasn't.
The moral of the story: CSAs work with nature, and nature is unpredictable. What you can count on is excellent veggies in your share each and every week.
Food Notes: Basil and Cucumber Weather
We know you’ve been getting basil and cuces pretty regularly, but they thrive (or, as Henry says, “run rampant”) in this hot, humid weather, so now is the time to enjoy them in abundance.
Basil. If you can’t use it all in a week, simply dry it or freeze it for winter. To dry, hang the stems upside down in a dry place that the air moves through. (Or use a food dryer) When the leaves crumble easily, put them in a jar with a tight lid.
The best way to freeze it is in a basil-and-oil slurry, or as pesto. For either, remove the leaves from the stems and put in a food processor with olive oil. You can then put into ice cube trays or small yogurt cups and freeze at this stage, to be used to flavor pasta sauces, salad dressings, or potato salads later. Or go all the way and make your favorite pesto recipe and freeze the same way.
Rampant Cuces. We are eating cucumbers every day, for just about every meal, and you should too! They are light and refreshing, and surprisingly nutritious.
Henry’s wife Hiroko makes a terrific Thai Salad with them, which Henry says is “kinda addictive.” The raw zucchini has the same texture as papaya, which you might find in this salad in a Thai restaurant.
Thai Salad with Cucumbers, Tomatoes and/or Zucchini
2 cups grated or julienned Cucumbers (matchstick sized pieces)
1 cup grated or julienned zucchini (may also mix in any other grated root vegetables such as the carrots or daikon)
1 cup chopped tomatoes (optional)
2 tsp chopped garlic
2-3 hot peppers, coarsely chopped (optional)
1 Tb sugar
2 Tb nam pla (fermented fish sauce)
juice of 1 lemon
½ cup dried shrimp (optional)
4 Tb Crushed peanuts
Put the cut vegetables in a large bowl.
Put the lemon juice, nam pla fish sauce, garlic, chili, sugar, and shrimp in a small bowl. Stir well, and then dump on top of the vegetables. Toss well, and scatter the crushed peanuts on top before serving.
Our mother (and Henry’s chief tomato-sorter – he actually constructed a new tomato-sorting station suitable for her 5-foot frame) has been making her famous vinegar-and-oil cucumber salad every day. You won’t know how refreshing a simple cucumber salad and toast are for breakfast until you’ve tried it. And the same salad makes a perfect light supper with a little crusty Italian bread and butter.
Simple Cucumber Salad
Peel 2 cucumbers, any variety. Quarter them lengthwise and slice each quartered length into bite-size pieces. Place pieces in large bowl.
Salt, and pepper the cucumber to taste. Mix. Add a healthy sprinkle of hot red pepper flakes, to taste. Mix.
Add 1 TB of high quality white wine vinegar, or rice vinegar. Mix.
Add ½ tsp of sugar. Mix. The sugar should add a faint sweetness, but shouldn't overpower the mixture. If ½ tsp is not enough (or too much), adjust.
Add 1 to 2 TB of high quality olive oil. Mix thoroughly. Serve chilled.
And you might be surprised how delicious cucumbers are when cooked – either sautéed, stir-fried, or in a silky soup, served warm or cold:
Silky Cucumber Soup
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion or 2 large shallots, diced
- 1 tablespoon lemon juice
- 4 cups peeled, seeded and thinly sliced cucumbers
- 1 1/2 cups vegetable broth or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of cayenne pepper
- 1/4 cup chopped fresh parsley and/or dill, plus more for garnish
- 1/2 cup low-fat plain yogurt
- Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
- Transfer the soup to a blender. Add parsley/dill; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Cold Cucumber Buttermilk Soup
- 5 regular cucumbers
- 1/2 cup chopped parsley
- 6 scallions or 3 negi (large Japanese scallions), chopped
- 2 tablespoons chopped fresh dill
- 1/4 cup fresh lemon juice
- 1 quart buttermilk
- 1 pint yogurt
- Salt and freshly ground pepper
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
That’s it for now . . .
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