Circle M Farm

This box marks the half-way point in our CSA season. Hard to believe the summer is already on a downhill climb toward fall. Though temperatures continue to climb, we are already losing light and putting in seeds and plants for the last crops of the year. Time sure flies when you are having fun!

This season’s vegetables, though abundant, are arguably the most problematic in terms of storage. A few tips: summer squash, though they feel so sturdy, will last just about a week and a half in the fridge, in a perforated bag. Avoid refrigerating tomatoes, unless they are just about to go bad, as the cool temperature ruins the texture and taste. Cabbage and relatives like broccoli and Hon Tsai Tai should be loosely wrapped with plastic and stored in the fridge. Cucumbers should be in a sealed plastic bag in the fridge.

Summer Squash – What’s with the flowers? Well, Italian farm stands sell their squash and zucchini with the flowers on, so we are sending them off that way, too. Why? Because the flowers are delicious! Remove them gently, swish in cold water, and then fill with the same ricotta/parmesan/egg/parsley mixture you use in lasagne. Then fry quickly in olive oil – just til wilted, about 3 minutes – and enjoy! If you aren’t going to use them in the first day or two, remove and discard. And what’s with the squash that look like flowers? These little Patty-Pans are the favorite squash in our family. We try to pick them every day so that we can eat them sauteed whole. What a pretty dish! The bigger squash, both yellow and green, are great for the Zucchini Bread recipe we’ve included below.

Radishes – These adorable Easter Egg radishes are a little spring treat we’ve snuck into the summer garden plots. Enjoy sliced on buttered bread or layered with nasturtium cream cheese.

Hon Tsai Tai - These lovely purple plants in the mustard family are traditionally harvested for their flowers in Asian cuisine. But we use them just like Broccoli Raab, which is a close relative. Chop the whole thing into 2” lengths – stems, leaves, flowers and all. Add to salads, or stir fry and serve over rice, barley or sobe noodles.

Cucumbers – The little white ones are like ghost cucumbers, but so tasty! We grow them because they tend to not get bitter as quick as green varieties. It’s fun to serve them both, unpeeled and raw, on a platter with dip.

Cabbage - I’m so pleased with these Early Jersey Wakefield heirlooms, a new variety this year at Circle M. These headed up early, taste sweet, and now are producing well right through the heat without bolting. Coleslaw is just the thing to satisfy on a hot summer afternoon, so we’ve included a Sweet and Sour Coleslaw recipe below.

Arugula – Spicier as the summer heats up, this Italian treat is fantastic with pasta, or diced into the wonderful dip recipe we’ve include below.

Tomatoes - These are starting off slow, but they sure taste great. Pretty soon we won’t remember what life was like without fresh tomatoes!

Nasturtium Leaves and Flowers – This is one of our favorite treats in the summer garden. Use these peppery leaves and flowers to make a creative appetizer or just use to enliven a salad or garnish a dessert. From this week’s box, you can slice multi-colored radishes, cucumbers and summer squash, then spread with nasturtium-leaf cream cheese, and top with a flower. Yum! To make nasturtium cream cheese or butter, soften 4 oz of either, then add two tablespoons finely chopped leaves and/or flowers. Dill or onion would be nice in there, too. Nasturtium vinegar also makes a great peppery vinaigrette. In one quart white wine vinegar, add a handful of nasturtium flowers and let steep for a couple of weeks before straining. It takes on a lovely pink color.

Red and White Fresh Onions – These little beauties we plucked from the weeds in our lower gardens that flooded in the spring. They were a surprise harvest we suddenly noticed growing bravely among the nettles. So fresh and crisp – eat them quick, since they are not cured and won’t store.

Garlic

Leeks - These young leeks are tender and delicious. Serve in omelets, frittata, or in soup.

Baby Beets – These tender little babies just need a light scrubbing and then shred them into salad and coleslaw, or lightly boil whole or diced and serve with butter and dill.

Herbs – Sage, Oregano, Parsley, Chocolate Mint, Dill, Basil

Zucchini Bread
This recipe comes from Jaci, one of our Work Share members, who made it for a recent workday potluck. It disappeared instantly!

3 cups all-purpose flour (OR: 1 cup white flour 2 cups whole wheat flour)
3 eggs
2 cups white sugar (OR: 1 cup white 1 cup brown)
1 cup vegetable oil
2 cups grated zucchini (OR one large zucchini grated)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.
Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Pour batter into prepared pans – flour and grease well! .
Bake for 60 minutes. Cool.

Bonnie’s BLT Dip
Work Share member Bonnie adapted this from a recipe that appeared in the State Journal on July 23. We had it at a workday potlulck and loved it!

4 slices bacon
3 green onions, thinly sliced
¼ cup each mayonnaise and low-fat yogurt
¼ cup arugula, chopped (I used a bit more)
¼ tsp salt
Ground pepper to taste
1 pt grape tomatoes, quartered

Cook bacon til crisp; blot on paper towels and crumble. Combine onions, mayo, yogurt, arugula, salt and pepper in a food processor. Pulse until the ingredients are blended. In a medium bowl, combine mayo/arugula mix with the bacon and tomatoes. Serve on pita chips or crackers.

Old Fashioned Sweet-Sour Coleslaw
This recipe by Diana Rattray at about.com comes highly recommended by farm member Marilyn, who says it’s just great with our tasty Early Jersey Wakefield cabbage.

1 1/2 pounds cabbage, shredded 1/8” thick
2/3 cup sugar
1/3 cup white vinegar
1 teaspoon salt
1 cup whipping cream
Salt and freshly ground black pepper, to taste

Place cabbage in a large bowl. Cover and refrigerate until well chilled. Mix sugar, vinegar, and salt in a small bowl. Add to cabbage and toss well. Add cream and toss again. Cover and refrigerate for 30 minutes. Season with salt and pepper; serve.
Serves 10 to 12.

Nasturtium Mayonnaise
A terrific sauce for fish or potatoes.

1 cup mayonnaise
1/4 teaspoon finely minced garlic
2 teaspoons coarsely chopped capers
1/3 teaspoon grated lemon peel
2 teaspoons chopped nasturtium leaves

Combine all ingredients. Keep chilled until ready to use.

Bon Appetit! And by the way, let me invite you to come see my bluegrass band play here in Blanchardville at a big country/bluegrass festival called Pec Jamm, we have each August. Our band, MooGrass, goes on at 12:30 on Sunday, August 24, for about 45 minutes. The event is actually a Saturday/Sunday affair with an art show, music, food and lots of fun around our lovely river. Hope to see you there!