Fresh Shallots, Summer Squash & Blueberries

SOME LIKE IT HOT

Me?  Not in my current context.  But, when I'm not busy bugging out over heat-stressed plants, birds and humans, I'm focusing on these beautiful Shallots that Kim has harvested for us this week.  Shallots are the milder cousins of sweet onions and garlic, and their flavor falls somewhere on the spectrum between the two.  The timing couldn't be better, because the crew is hauling in our first major harvest of Summer Squash and Zucchini.  Shallots + Zucchini =Delicious!  If you're still looking at your Fava Beans and Fennel from last week, go ahead and grill or saute them up with some of this week's harvest.  They'll play very well together.

No, I don't want to even begin to tell you how taxing a heatwave is for a farm.  But, I can tell you that a ripe and sweet blueberry, warmed to perfection by the sun, is one of the best things on earth.  The yields may be lighter on the Raspberries this year, but the Blueberries are bringing their A-game.  And I guess I should admit that I'm thrilled to see all of that formidable heat and sunlight bringing out the best in our tomatoes.  We're just picking some of the first, and they'll be your's to snap up at the farmstand or the markets this week.  

Keep Cool,
Katie

IN THE SUMMER SHARES THIS WEEK:

• Fresh Shallots
• Zucchini and/or Summer Squash
• Lettuce and/or Greens
• Broccoli
• Cherries and/or maybe Plums by the end of the week
• Raspberries or Blueberries
• EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS): Sage, Thyme, Rosemary, Mint, Lovage, Italian Parsley, Zinnias, Batchelor Buttons, Strawflowers & Asters

HARVEST HIGHLIGHTS & WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

• Salad Mix 
• Fava Beans
• Shallots
• Chard
• Kale
• Lettuce
• Kohlrabi
• Herbs
• Eggs*
• Blueberries
• Raspberries*
• Tomatoes
• Zucchini & Summer Squash
  *limited quantity this week

FROM BEYOND THE FARM:

• WA Organic Red & Rainier Cherries, Apricots, Cameo & Fuji Apples
• NW Organic Galia Melons, Broccoli, Carrots, Beets, New Potatoes, Cucumbers, Zucchini & Onions.
• Organic Fruit: Watermelon, Valencia Oranges, Red Grapefruit,  Seedless Grapes, Mangos, Bananas, Limes, & Lemons.
• Olykraut
• Essential Baking Co. Artisan Breads delivered Tuesday
• Fair Trade Organic Coffee from Valhalla Coffee Co. (Tacoma) and Grounds for Change (Bainbridge Is)
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

• WHAT ARE SHALLOTS? AND WHAT'S SO GREAT ABOUT THEM ANYWAY? - Bon Appetit
• 16 ZUCCHINI RECIPES THAT AREN'T ZOODLES-Self

VEGAN NO-BAKE CHERRY BLUEBERRY CRISP
Vegan Richa

• 1/2 cup oats
• 1/3 cup flour
• 2 tbsp almond flour (or use more flour)
• 1 tbsp oil, coconut or organic safflower
• 1/4 tsp salt
• a generous pinch of cinnamon or nutmeg or both
• 2 tbsp coconut sugar or light brown sugar or other fine sugar
• 1 to 2 tbsp maple syrup
• 3.5 to 4 cups of blueberries and cherries or other berry mix
• 2 tbsp maple syrup
• 1 tbsp arrowsroot starch
• 1 tbsp lemon juice
• 2-3 tbsp water
• 1/2 tsp vanilla extract
• a pinch of salt

CONTINUE TO RECIPE

SAVORY CHERRY COMPOTE
Simply Recipes

• 3 Tbsp olive oil
• 2 Tbsp minced shallots (can sub red onion)
• 2 1/2 cups pitted sweet cherries, quartered
• 1 cup walnuts, chopped
• 1 Tsp minced fresh rosemary
• Salt and pepper to taste
• 1/4 cup Port, red wine, kirsch, cassis, or cherry juice (or water)
• 1 Tbsp honey

CONTINUE TO RECIPE


BROCCOLI MATCHSTICKS & KALE SALAD
Bon Appetit

• 1 pound kale, stems and inner ribs removed and leaves thinly sliced
• 3 broccoli stems, peeled and julienned (1 cup)
• Salt
• 1/4 cup extra-virgin olive oil
• 2 leeks, white and tender green parts only, thinly sliced
• 2 tablespoons fresh lemon juice
• 1/2 cup hazelnuts
• Freshly ground pepper
• 1/2 cup coarsely shredded fresh Pecorino Romano or Manchego cheese

CONTINUE TO RECIPE

TURMERIC ZUCCHINI BOWLS
Naturally Ella

• 2 teaspoons olive oil
• 1 medium shallot (minced)
• 1 clove garlic (minced)
• 1 medium zucchini (diced)
• 1/2 cup white beans (drained and rinsed if using canned)
• 2 tablespoons tomato paste
• 1 teaspoons turmeric
• 1/2 teaspoon chili powder
• 2/3 to 1 cup unsweetened almond milk
• 1/4 cup minced flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Parsley (for serving)
• Almonds (for serving)
• 2 cups cooked quinoa (for serving)

CONTINUE TO RECIPE

SHALLOT PARSLEY DIP
Chocolate & Zucchini

• 1 C fromage blanc (or plain yogurt)
• one shallot
• 5 or 6 sprigs of parsley
• 1 tsp pumpkin oil (or other interesting oil, or olive oil)
• 1/2 tsp balsamic vinegar
• salt and pepper
• a dash of piment d’Espelette (or red pepper flakes)

CONTINUE TO RECIPE

SUMMER FARMSTAND & CSA PICKUP HOURS
TUESDAYS NOON-7PM /WEDNESDAYS 10AM - 5PM
FRIDAYS 12-5/SATURDAYS 10-3

OFF-FARM CSA LOCATIONS:
BROWN'S POINT/NORTH 47: WEDNESDAYS 4-7PM
TACOMA FARMERS MARKET, BROADWAY:  THURSDAYS 10AM-2PM

How to stay cool as a Cucumber, when it's hotter than HADES

KEEPING COOL AS A CUCUMBER WHEN IT IS HOTTER THAN HADES

With very good reason, I get a lot of questions along the lines of "what does this heat mean for the farm?"  So. Many. Things.  

It means that we get started and aim to finish as early as possible.  By 6:30 am, the harvest crew is in full swing, aiming to have everything picked and packed into the cooler before the lunch hour hits.  We do this not only for the sake of the folks who are out there growing your food, who we're not crazy about sending out into the field when the temps hit 90, but also for the quality of the produce that you're taking home.  On hot days like this, plants withstand and hold onto a whole lot of field heat.  Picking when it is cool and giving things time to chill down--that's what helps keep things fresher longer.  

It also means that we're watering around the clock, in double time.  In addition to keeping the plant starts from drying up in the greenhouses, for most of the work day, two crew members are moving, staging, running and troubleshooting irrigation zones throughout the farm.  When they've set up their final zones for the day, Mark typically cycles through two more rounds over the course of the evening, often making the last switches while Hazel reads her bedtime stories, scrambling out to the pump house in his pajamas in the dark after 10 to shut things down for the night.  

It means that Mark is trying to squeeze in as much tractor cultivation as possible, and the crew will hand weed as long as it is humanely [sic] possible. 

It is great weed busting weather, but it is equally rough on morale.  It means that we get tired and grouchy and have to cut eachother a bit more slack as the days go on.  I'm counting on alternating pitchers of Cold Brew Coffee  (made with that incredible Valhalla Espresso) and Blueberry Cucumber Moscow Mulesto see us through.  Sunrise, Sunset.

The heat presents a challenge for tender leafy greens, and it meant that the Summer raspberry harvest came to a close way earlier than last year.  The Autumn Bliss will come on soon enough though!  Meanwhile, the heat is also bringing out the best in those colorful summer squashes, crisp cucumbers, sweet blueberries.  And OMG, the number of tomatoes on the brink of ripeness excites me more than I can effectively put into words. 

It also means that we'll all be ditching the stove and thriving on Grilled Zucchini, Chilled Cucumber Soup, Tomato Sandwiches and incredible Summer Salads until further notice.   Be sure to check out some of our favorite recipes for right now below.  

Cheers!
Katie

PS:  I'm still looking for dates to join me at the Grit City Gala:  An Urban Street Feast Supporting Tacoma Farmers Market.  Grab your tickets and mark me down as your table captain if you'd like to join me for a delicious evening this August!

IN THE SUMMER SHARES THIS WEEK:

• Cucumbers
• Lettuce and/or Chard
• Zucchini & Summer Squash
• Fresh Shallots
• Shiro Plums
• Blueberries
• (Maybe tomatoes at some point!)

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Sage, Thyme, Rosemary, Mint, Lovage,
Italian Parsley, Zinnias, Batchelor Buttons,
Strawflowers & Asters

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

• Salad Mix 
• Shallots
• Cucumbers
• Chard
• Kale
• Collards
• Lettuce*
• Kohlrabi
• Herbs
• Eggs
• Blueberries
• Tomatoes
• Zucchini & Summer Squash
  *limited quantity this week

FROM BEYOND THE FARM:

• WA Organic Red Cherries, Shiro Plums, Nectarines, Cling Peaches, Cameo & Fuji Apples
• NW Organic Beets, New Potatoes, Walla Walla Sweet Onions and Hermiston Cantaloupe 
• Organic Fruit:  Seedless Grapes, Mangos, Bananas, Limes, & Lemons.
• Olykraut
• Essential Baking Co. Artisan Breads delivered Tuesday
• Fair Trade Organic Coffee from Valhalla Coffee Co. (Tacoma) and Grounds for Change (Bainbridge Is)
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

• WHAT ARE SHALLOTS? AND WHAT'S SO GREAT ABOUT THEM ANYWAY? - Bon Appetit
• 16 ZUCCHINI RECIPES THAT AREN'T ZOODLES-Self

ROMAINE SALAD
WITH PLUM GINGER DRESSING
Saveur

3 plums, pitted and quartered
1 small shallot, peeled and sliced
2 inches fresh ginger, peeled and thinly sliced crosswise
2 tbsp. white miso
1 1⁄2 tsp. sugar
1 tbsp. rice vinegar
2 tbsp. sesame oil
1⁄4 cup canola oil
Salt and fresh-ground black pepper, to taste
2 romaine lettuce hearts, roughly chopped
4 small radishes, thinly sliced
1 cucumber, peeled, sliced lengthwise and thinly sliced crosswise
1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
Salt and fresh-ground black pepper, to taste

CONTINUE TO RECIPE

BLUEBERRY CHIA SEED JAM
Bon Appetit

• 3 cups fresh (or frozen, thawed) blueberries
• 2 teaspoons finely grated lemon zest
• ¼ cup fresh lemon juice
• 3 tablespoons (or more) pure maple syrup
• ¼ cup chia seeds

CONTINUE TO RECIPE

MARINATED ZUCCHINI SALAD
Martha Rose Shulman, NYT Food

• 1 pound medium or small zucchini, preferably a mix of green and yellow
•  Salt to taste
• 3 tablespoons freshly squeezed lemon juice
• 1 garlic clove, crushed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped parsley, mint, chives, dill or a combination

CONTINUE TO RECIPE

CUCUMBER SHALLOT SALAD
My Nourished Home

• 3-4 cucumbers, cut 1/8 inch thick
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 shallots, minced
•  kosher salt and black pepper to taste
• 1/4 cup fresh parsley, chopped

CONTINUE TO RECIPE

CHILLED CUCUMBER SOUP
Simply Recipes

If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.

• 2 large cucumbers (about 1 1/2 pounds total)
• 2 Tbsp chopped onion (white, red, or green)
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 Tbsp rice vinegar
• 1 Tbsp olive oil
• 2 Tbsp fresh dill, chopped
• 1/2 teaspoon salt
• Pinch black pepper

CONTINUE TO RECIPE

Soggy Rains, Stinging Nettles & other signs of April

THINK DRY THOUGHTS
 

The weather has been pretty gross over the past several days, so I'm going to unabashedly rewind to a drier point in recent memory, in hopes that thinking drier thoughts might will them into reality so that we can transplant our long-standing greens (like kale and collards) in the field under more ideal conditions later on this week.  Mark was really excited when he snapped this photo because this was the first time in about as long as ever that he was able to cultivate in early April. It was right before it started raining buckets (and in today's case, dumping hail), but I have to give it to him--the guy managed to make the most of the days we had to get rows of spinach, salad greens, carrots and beets directly seeded out there in the nick of time.  This morning, he was pretty excited to share that he could see those rows of Spinach germinating from River Road.  If we're able to get into the fields later on this week, they'll be a more to see and, well, EAT.  It sure beats sitting around with tables full of transplants and the best of intentions, so let's hope this rain lets up.

Until then, if you're feeling adventurous, Jade and I spied a lovely patch of Spring Nettles cropping up that farmshare members are invited to pick from this week.  I find them very spinach-like in flavor, and they're unbelievably nutritious.  Be sure to have a pair of gloves on hand for when you pick and wash them though--they'll sting if they haven't been exposed to heat.  

Best Wishes,
Katie
 

IN THE CSA SHARES THIS WEEK:

• Cauliflower
• Purple Sprouting Broccoli
• Yukons and/or Russets
• Carrots
• Onions and/or Leeks
• Pink Lady Apples
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Thyme, Sorrel and Nettles.

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

CAULIFLOWER & BROCCOLI SALAD
WITH GINGER VINAIGRETTE
Pierre Franey

• 1 head cauliflower, about 1 pound
• 1 brunch broccoli, about 1 pound
•  Salt to taste
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• ⅓ cup olive or vegetable oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped parsley or coriander
•  Freshly ground pepper to taste

CONTINUE TO RECIPE

CAULIFLOWER STEAKS AND PUREE
WITH WALNUT CAPER SALSA
Yotam Ottolenghi

FOR THE SALSA

• ⅓ cup walnuts
• ¼ cup olive oil
• 2 tablespoons drained capers, patted dry
• 1 Fresno chile, seeds removed, finely chopped
• 3 tablespoons coarsely chopped parsley
• 1 tablespoon dried currants
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon finely grated lemon zest
• Kosher salt

CAULIFLOWER & ASSEMBLY

• 1 small head of cauliflower
• Kosher salt
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 sprigs oregano
• 2 3-inch strips lemon zest
• Lemon wedges (for serving)

CONTINUE TO RECIPE

BLUEBERRY LEMON MORNING CAKE
Kent Rollins, A Taste of Cowboy (Thank you Carolee for the recipe!)

• 2 cups blueberries, fresh or frozen 
• 3 cups all-purpose flour, plus 1/2 cup if using frozen berries 
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks butter, softened
• 2 cups sugar
• 3 large eggs
• 1 cup lemon yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Powdered sugar for sprinkling 

CONTINUE TO RECIPE

POTATO-AND-BROCCOLI SOUP
Food & Wine

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
• 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
• 3 cups canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

CONTINUE TO RECIPE