Summer #14/18: Late Summer’s Bounty - Melons, Peppers & More!
Harvesting a colorful array of Lunchbox Peppers on the first week of school seems like a sweet way to say goodbye to August and hello to the homestretch of our Summer harvest. There are a whole lot of seasonal shifts happening, new month, new routines, likelihood of serious rain, and perhaps most excitingly, a slew of late-Summer crops to enjoy. This week is a real showstopper. There were too many things for me to choose from in putting together this week’s list, so members of the CSA get to play a fun game of “This-or-That” when assembling their shares, choosing between Beets or Kohlrabi, Lunchbox Peppers or Shishitos, Celery or Fennel, Cucumbers and Zucchini. Our Sweet Corn, Mini Cantaloupes and Tomatoes remain bountiful (Bulk Tomato sales will continue this week).
Bulk Tomato sales will continue this week Cherry Mix (6 pints for $33), Romas (10 lbs for $35, until we run out). And since we’re harvesting our first legit round of Wild Hare Celery this week, you might even want to whip up a perfect pot of soup! (If you’re not up for clocking time in the kitchen this week, then you might carve out a little bit of space in your freezer. Frozen tomatoes have become one of our favorite things to uncover in the cold months for quick weeknight dinners. Just pop the stems off and put them into a freezer bag or container of your choice for later. Yes, the freezing process will soften their texture, but that is perfect for saucing or making into soups in Fall and Winter.
But back to those soups, I couldn’t have asked for a more auspicious harvest list to ease us into these rainy days. And nothing makes a soup or braise taste better than a good aromatic vegetable. Fortunately, we have sweet bulbs of Fennel and Celery ready in the field. One of the marvels of farm-fresh Celery, aside from its bright green hue, is that the tasty leaves are often still attached. And yes, they’re edible. Celery leaves make a really great addition to your stir fry, salad or soup. You can even freeze them for making soup and stock later on. Same with those Fennel fronds. Most of the flavor is in the bulb, but the fronds are great for sauces, stocks and such.
So there you have it, lots of fruits and vegetables, but lots of options and lots and lots of recipes shared below.
Many Thanks,
Katie
PS: Pro Tip: Because I can’t say enough about Celery…If you’re worried about your Celery losing its “crunch,” separate the leaves from the stalks with a quick chop across the top. You can still use the leaves, but the plant will cool its jets on trying to keep them alive and hopefully stay firmer a bit longer. (Same goes for things like Carrots and Beets with tops, by the way). Also, because Celery contains so much water, it is best to keep it wrapped up in a bag like you would a head of lettuce or greens. And if it goes a little limp, you can revive it with a quick soak in a cool dish of water.
IN THE FARMSHARES THIS WEEK:
Sweet Corn
Tomatoes, Big & Small
Gem Lettuce
Celery or Fennel
Beets or Kohlrabi
Lunchbox or Shishito Peppers
Cucumbers or Zucchini
Mini Melons
RECIPES & SEASONAL TIPS
SUMMER GARDEN PASTA - Barefoot Contessa
BAKED FARRO WITH SUMMER VEGETABLES - Smitten Kitchen
BLOODY MARY TOMATO SALAD- Hetty Lui McKinnon
ROASTED RED PEPPER & TOMATO SOUP - Cookie & Kate
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE- Food Network Kitchen
TUSK RESTAURANT’S CANTALOUPE & CUCUMBER SALAD - Bon Appetit
ROASTED TOMATO & FENNEL SOUP - Food52
SEDANO AL POMODORO (TOMATO BRAISED CELERY)- Marcella Hazan
WALDORF SALAD- Love & Lemons
FENNEL & KOHLRABI SALAD- Brooklyn Supper
HEIRLOOM TOMATO SALAD WITH CELERY, BLUE CHEESE & ONIONS - Michele Anna Jordan
