Circle M Farm

Summer has finally really arrived this week on our little valley farm, where we had our first few 90-degree days. Not too pleasant to work in, but very very important for our still-quite-petite peppers and melons. The most exciting things are going on underground, however, where our first crop of potatoes has matured in a most lovely way.

Potatoes, which like to be cool in their dark homes, have been just delighted with the leisurely pace of the season. We planted nearly ten varieties, all due to mature at different times throughout the summer and fall, and the first to size up are the stunning Dark Red Norlands. Amazing that they taste as good as they look. Here’s what’s In The Box:

Circle M Summer Salad Mix - I really didn’t think we’d have lettuce for this box, even though we planted several rows in the shade of the tomato trellises in the hope we’d get a harvest. It’s very hard to grow lettuce in July, usually, but this has been a funny year, to say the least. So hooray! We’ve mixed lettuces, baby spinach and pea shoots with a bit of spicy baby arugula to create this special summer offering jazzed up with calendula petals, violas and lacy white cilantro blossoms. See if you can taste the difference from the spring mix.

Arugula – These larger leaves of arugula, though a bit holey due flea beetles, have a wonderful, spicy flavor that is very popular in Italian cuisine. Try the recipe for Arugula Pesto that we’ve included below, or put just a few leaves on a panini sandwich to change things up a bit. Our family’s favorite way to eat pesto is on pizza. Simply put washed leaves in a thin layer on top of the pizza, homemade or frozen, and then cook the pizza. The pesto will crisp up and make a fabulous gourmet treat out of a frozen Tombstone.

Red Sails Looseleaf Lettuce – I absolutely love a crisp leaf lettuce in the heat of summer. These are more fragile than what you’d typically find in a grocery store – they’d never survive shipping. But how cool is it that they grow in a spiral?! These should have bronze tips, but since we grew them in the shade of the peas to have them for longer in the season, they are just plain green. Yummy, though.

Early Jersey Wakefield Cabbage – This old heirloom is a tasty, mild and conical-shaped cabbage that is a small variety. WorkShare Member Becky shared a Curried Cabbage dish at a recent workday potluck, and it was just fabulous. We’re sharing her recipe below.

Scallions – These get bigger and stronger tasting every week as the weather gets hotter. That’s the really awesome thing about seasonal eating – even the very same vegetables from the same dirt are different as the seasons change. Make some spicy food!

Fresh Garlic – Oh yippee for the garlic! These aren’t cured yet, but we wanted to pull some up and get them out to you right away. So use within a few weeks, and store in the fridge.

New Red Potatoes – Truly one of the finest treats offered by the summer garden. These lovely Dark Red Norland tubers are a gorgeous, early-maturing boiling or frying potato. Not for storage, as they’ve still got their soft and bright summer skins, they must be stored in the refrigerator. Slice and fry up in butter, with a little snipped Rosemary and salt, and serve next to your eggs at breakfast.

What a treat to lift these impossibly red potatoes out from the black dirt – it’s a task we all particularly enjoy here at Circle M. Like a treasure hunt! These skins are so bright because the potatoes aren’t “cured” by letting the plants die back and dry out. With these tender skins, the potatoes won’t keep in your pantry like storage varieties. But new potatoes have the best flavor and these are champion boilers, steamers or fryers.

Rhubarb – Our rhubarb patch is ridiculously happy, and we will plan to pick it throughout the season. A great bonus of harvesting the stalks is that the great big giant (and poisonous!) leaves make a beautiful natural dye for wool, so I’ve been busy cooking a big pot of yarn in the summer kitchen this week. Call me if you are interested in some lovely light green wool for a vacation project!

Goat Cheese – A delicious treat from my neighbor, Hilary Wood at Linden Valley Farm. She’s made them plain, so you can add whatever choice of herbs you want this week. I hope to inspire you to order more to come with your boxes. In the future, the price will be $6 for 8 oz, and you’ll need to order a week in advance of your box, to give Hilary time to make you some.

Herbal Bouquet – A special treat this week is Curry, the oddly frosted-looking almost grey sprigs which are very fragrant. Curry the spice is actually a blend of powdered spices, including leaves from the bay-like Curry Tree. But this little herb, a daisy actually, can be used to make a delightfully light-flavored rice if you just throw a sprig into the pot while the rice is cooking. Also in your box is more of our much-loved Chocolate Mint, some Chives, Greek and Italian Oregano and Rosemary. Try any or all of these mixed into your goat cheese.

Arugula Pesto

1 bunch arugula (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper and pressed garlic to taste

Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process. Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.

Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top. Serve the pesto over some freshly cooked pasta or boiled potatoes.

Becky’s Cabbage Curry

1 small to medium head of cabbage
1-3 scallions
2 T lime juice
3 T honey
1/4 to 1/2 t dried ginger
4 to 5 T curry powder or 2 T turmeric, 2 T cumin, 1 T mustard seeds
1 t cayenne, if you want a hot curry
1 T olive oil

Chop cabbage fine as for coleslaw. Chop scallions and add to cabbage. Microwave honey briefly to liquify, add lime juice, combine and pour over cabbage. Toss well. Heat oil in large skillet. Add cabbage and toss to distribute oil. Cover and saute until cabbage is soft ( 5 to 10 minutes). Add remaining spices and mix thoroughly. Heat just until most of the moisture cooks off. Salt to taste. Serve with rice and plain yogurt.

Bon Appetit!