Circle M Farm

The lack of rain is really starting to affect things now. Even though we are able to irrigate at will, water from a well doesn’t contain the helpful fertilizers and captured gases that rainwater imparts to soil and plants. Lightning is really where it’s at, though. Rain from a thunderstorm contains lots of ready-to-use nitrogen, a favorite food of plants and one they don’t acquire well on their own. While the plants live and grow under the artificial showers provided by sprinklers, the fruits are slower to mature and the yields are lower than a few weeks ago. The happy exceptions – yellow crooknecks and zucchinis. They don’t call ‘em summer squash for nuthin’. Here’s what’s in the box this week.

In The Box, July 21

Nasturtium Leaves and Blossoms – These are shockingly beautiful in spite of the heat and drought. And extra spicy. Try making pesto with half basil and half nasturtium leaves. Ladle over pasta and garnish with blossoms. It’s like eating Monet’s Garden at Giverny!

Basil – Yippee! Pesto everyday.

Summer Squash and Zucchini – We got some very lovely, refined Italian heirloom varieties this year, Zephyr and Costata Romanesca. I’m really pleased with how skinny they remain and how small the seeds are. We’ve included a variety of sizes in each box, so those of you with preferences will get what you like. I tend to like really small squash, but they don’t work well for kabobs. When you use the larger ones, remove the seeds first.

Turnips – These are small, but I wanted to take them out of the ground before the heat made them woody. We’ll soon be seeding some for giant and mild fall turnips. These are nice in the summer, though, because they are a bit more flavorful. Mash them in with the delightful new potatoes. Don’t forget to steam or saute the highly nutritious greens.

Beets – These aren’t growing much without rain, but we harvested the biggest in the row so you could have at least a few. Great greens, too.

Beans – These flat-podded green beans are an heirloom variety called Vermont Cranberry. As the pods get older they change color to pink and white swirls and pod up to hold dark pink beans that are excellent for soup. But that’s for later in the season. Right now the pods are tasty and tender, and make an excellent finger-food appetizer. Boil for 5 minutes, rinse and then dress with olive oil and balsamic or rice wine vinegar. A little garlic and a sprinkle of pepper and salt are all you need for a great snack.

Salad Mix w/ Calendula – Very tasty young lettuces. The color is blanched out, as these plants are growing in the shade of beans and potatoes. But that’s the only way to have lettuce in the heat.

Herbs – Chocolate Mint, Oregano, Thyme, Dill, Parsley, Chives

Carrots – I’ve been so happy with these Danvers carrots, and the few Science Fiction colored ones that are sized up.

Sweet Onions – These sweet crunchy onions are great on hamburgers. Pulled right from the field and not cured, this bulb will need to be refrigerated.

Cabbage – I think it’s time I shared my most prized family recipe:
Hungarian Cabbage and Noodles
Rinse and quarter cabbage. Shred or slice into thin strips. Saute in one stick butter for about 30 minutes, or until cabbage is soft and no longer green. Sprinkle liberally with salt and pepper and try to allow the cabbage to stick to the pan every so often. It makes nice little bits of caramelized cabbage in the dish. Serve over wide egg noodles and fry up some Polish kielbasa or smoked sausage on the side. See if you don’t become addicted.

Potatoes – New potatoes are really such a treat. The Adirondack Reds are pink all through, as are the Purple Majesty all purple. The few yellow are Superior. Don’t store these. They aren’t cured and should be kept in the fridge until you eat them up.

Cucumbers – I don’t like the way large cucumbers get bitter in my garden when the days are hot and dry. So I planted a small white pickling variety this year, in the hopes that it would stay small and sweet. So far, I’m pleased, though my kids don’t believe they are cucumbers.

Fennel – These larger bulbs are wonderful to make into slaw or saute. Use the fronds like an herb to season squash dishes.

Squash Blossoms – If you weren’t successful in stuffing these last time, here’s another go-round. Be careful not to make the olive oil too hot when you saute. One CSA Member told me they were going to try the blossoms breaded and sauteed. Yum… How about stuffed with cheese, dipped in egg, breaded and then sauteed?

Hot Mustard Greens – These tiny little baby greens are just a taste of greens to come. SPICY HOT! Wow. Ribbon these and saute in wok oil to serve over steamed rice, or add in moderation to soups, chili, even salads.

Rhubarb – I’m faithfully watering the patch so we can eat rhubarb all summer. Maggie’s been making this delicious and simple dessert a lot these days:
Rhubarb Pudding
Cook down rhubarb on medium heat with a few cups of water and a cup or so of sugar. When it’s tender, mash or food process. Serve chilled with a tiny bit of heavy cream or half and half drizzled on top.

Kohlrabi – We’ve got lots more sizing up in the lower garden, but we just couldn’t wait to get these adorable little cabbage-y spaceships to you. Just snap the leaves off (you can use them like cabbage), then cut into slices and eat like an apple. Or toss in a salad. We don’t even bother to skin these when they are this small and tender.

Goat Cheese – I hope you’re enjoying my neighbor Hilary’s lovely goat cheese. If you prefer a goat-ier, more sharp flavor, simply let the cheese sit for a week or so before eating. I’ve also found it spreads best after it’s warmed to room temperature. Stuff the squash blossoms with half ricotta and half goat cheese.

I’m shocked we don’t have ripe tomatoes for you yet. The plants are trellised four feet high and full of huge fruits. But very few have ripened except for the four or five Sun Gold cherries I eat each morning. While we wait, enjoy the beans and potatoes. Their season is much more fleeting. Once we’re in tomatoes, we’re in tomatoes until the frost hits. Bon Appetit!