In the Willamette Valley, most of the time we are spoiled with beautiful, warm, and dry summers. That is really most of the allure of living here. The summers are phenomenal; they warm your soul up enough to last the six rainy months of the year. This past weekend was not the summer that I know. It is interesting to think about how the rain really affects all of the vegetables in the fields. It doesn’t affect them all in a negative way, as it does my personal vitamin D level.
One vegetable that is affected in a negative way is garlic. Our garlic that is trying to dry has a hard time drying in rain, even if it’s covered or under a tarp. The moisture in the air and ground can easily seep its way into that freshly harvested garlic. Luckily the crew is on top of making sure the garlic is covered before rains, but like I said that doesn’t always keep it dry. The tomatoes are not so fond of downpours either. Of course they need water to grow well, but when it pours and then warms up that causes the skins of tomatoes to split. This type of occurrence has the same effect on cherries as well. Some crops thrive in cool rain, for example potatoes and most brassicas (such as kale and cabbage). Lucky for us we grow such a variety of crops that when one crop has a difficult season, there is another crop booming. I guess this goes along with the saying,…
…‘don’t put all your eggs in one basket.’
*CSA Tour and Tasting: Sunday August 28th 2-5pm *
Join us for a farm tour, melon and tomato tasting!
What’s in the Box?
1.5 lb Potatoes (Nicola and fingerling) – These are best steamed, fried, or boiled.
Purple Carrots, bunched – They are great raw, on salad, slaw or stir fried.
1 bunch baby Walla Walla onions – chop the onions and eat raw on salads or soups. The top green part goes well with eggs, cheese, stir fries, or pasta.
1 red cabbage – make slaw, braise it, or use it in a stir fry
2 Leeks – They go great with eggs in a scramble, omelet, in soup, or stir fried.
1 pint sugar snap peas – Eat them raw or do a quick sauté with olive oil and salt.
Summer squash (1lb) – Try them sautéed, grilled, grated raw, soup or stir fried.
Red or Green Leaf lettuce – Make a salad, or add to sandwiches.
2 cucumbers – Eat raw, on salad, or marinate them.
1 bunch dill – Yummy addition to potato salad, cucumber salad, or slaw!
1 Siletz tomato – Chop raw on salad, eat plain like an apple!
1 pint of cherries – picked from the trees down the road at Fritz and Beverley Lonsway’s house.
Stir-fried Sugar Snap Peas
1 pint sugar snap peas, ends and strings removed
2 Tablespoons extra virgin olive oil
1 bunch baby Walla Walla onions, cut into 1-inch pieces
2 Tablespoons toasted sesame seeds
1 Tablespoon sesame oil
Salt and pepper to taste
Stir fry onions and peas in olive oil for about 3 minutes. Add sesame seeds and cook another 2 minutes. Remove from heat and stir in the toasted sesame oil. Season to taste.
Vegetable Leek Medley
2 medium leeks
2 summer squash
4 Tablespoons butter
Salt and pepper to taste
Cut top and root end off the leeks and set aside. Cut the leeks in half length wise and chop into 1/4 inch size slices. Rinse the chopped leeks and set aside. Finely chop carrots and zucchini. Sauté carrots and leeks in butter. When they are almost cooked all the way through (5-10 minutes) add the zucchini and cook for another 2 minutes. Season to taste.
4 cups grated zucchini
1 Tablespoon salt
4 eggs, lightly beaten
1 small onion, finely chopped
2 cups bread crumbs
Sea salt and pepper
Pinch of cayenne pepper
1/2 cup parmesan cheese
4 tablespoons butter
4 tablespoons extra virgin olive oil
Mix zucchini with salt and let stand 1/2 hour. Rinse well with water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese, and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil.
Variations: You could add chopped or roasted garlic, sautéed leeks, shredded carrots, chopped onion tops, or even dill to this recipe!