I forgot to get them potatoes in the picture... Whoops!
a note from Chris
We had a flush of zucchini a couple weeks ago. We harvested so much that we were able to donate 80lbs to the local food bank. But now they’ve seemingly dried up. We’ve been able to squeeze by with enough to fill the boxes but nothing like we were expecting.
We planted so much extra this year expecting to being able to donate a large portion to local food banks. We expanded our production by almost an acre, but things are moving along slower than we anticipated. We are trying new water saving irrigation practices this year, which may be partially to blame. That, combined with the dry May and June and unusually hot July, could be another cause. This is the issue with farming. Every year is different. Even if you do the exact same thing you did in the past, that produced huge yields. The next year, the same practices can produce different results. The weather has a huge impact on how successful the garden is each year.
Our hoophouse cucumbers are struggling due to heat stress from July, which has also caused issues with disease and has caused them to stop producing. Our field cucumbers are starting to vine now and should bury us in cucumbers any day now. Fingers crossed.
The tomatoes are also taking a very, very, very long time to ripen this year. We were able to plant them almost a month earlier than usual and the plants are twice as big as they were at the same time in past years. They are covered with so many green tomatoes. But they are not ripening. We are now a couple weeks behind where we were last year on ripe tomatoes. There are a handful ripening but not enough to fill the boxes with. Again baffled by this.
Basil
Basil is a highly aromatic herb with a distinct and vibrant flavor. Its leaves are glossy and bright green or purple, and they have a slightly sweet and peppery taste with hints of mint and cloves. Basil is known for its strong fragrance, which is both herbaceous and slightly floral. The scent of basil is often associated with Mediterranean and Italian cuisine, where it is widely used.
Storing
In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant! Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.
Prep
Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.
Preserving
Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.
How to use:
Caprese Salad: layer fresh basil leaves with sliced tomatoes, mozzarella cheese, and a drizzle of olive oil.
Pesto Sauce: Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil to make a vibrant and flavorful pesto sauce. Toss it with pasta, spread it on sandwiches, or use it as a dip.
Bruschetta: Top toasted bread slices with chopped tomatoes, garlic, olive oil, and fresh basil for a delicious bruschetta appetizer.
Pasta and Pizza: Sprinkle chopped or torn basil leaves over pasta dishes or use them as a topping on homemade pizzas.
Soups and Stews: Add fresh basil leaves to soups, stews, and sauces near the end of cooking.
Garnish: Use whole basil leaves as a garnish for various dishes, including salads, sandwiches, and even desserts.
Mint is a fragrant herb known for its refreshing and cooling properties. It features vibrant green leaves that grow on square stems. Its taste is often described as fresh, aromatic, and mildly sweet with a subtle peppermint or spearmint flavor, depending on the variety. Mint is commonly used in both savory and sweet dishes, including salads, teas, cocktails, desserts, and as a garnish.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, wrap the fresh mint in a damp paper towel and place it in a plastic bag. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Add it to salads: Tear or chop fresh mint leaves and toss them into green salads or fruit salads for a burst of freshness.
Flavor drinks: Mint leaves are commonly used to flavor beverages such as iced tea, lemonade, or cocktails. Muddle a few leaves in the bottom of a glass before adding the liquid to release the oils.
Infuse water: Place a few fresh mint leaves in a pitcher of water for a refreshing infused water.
Garnish dishes: Sprinkle whole or chopped mint leaves on top of dishes like soups, stews, curries, or roasted vegetables for added flavor and visual appeal.
Green bean leaves have a mild and slightly grassy flavor with a hint of nuttiness. The taste is often compared to that of spinach or other leafy greens. The leaves have a tender texture, especially when young, and they can be slightly chewy when cooked. Bean leaves can be consumed raw in salads or used in cooked dishes, such as stir-fries, soups, or stews. They absorb flavors well from other ingredients and seasonings, making them a versatile addition to various culinary preparations.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: strip the leaves from the stems, and start by blanching them. Bring a large pot of water to a boil and prepare an ice bath. Submerge the leaves in the boiling water for about 1 minute, then quickly transfer them to the ice bath to cool rapidly. Drain the leaves thoroughly and pat them dry. Arrange the blanched and dried leaves in a single layer on a baking sheet and freeze until firm. Transfer the frozen leaves to airtight freezer bags, removing as much air as possible, and seal. Label the bags with the date and store in the freezer for up to 6 to 8 months. Thaw the frozen leaves in the refrigerator before using them in cooked dishes.
How to use:
Sautéed side dish: Our favorite way! Sauté green bean leaves in olive oil or butter with garlic and seasonings of your choice. Cook until they are wilted and tender. Just garlic and salt is fantastic!
Stir-fries: Sauté green bean leaves with garlic, ginger, and your choice of protein (such as chicken, tofu, or shrimp) in a hot skillet. Add soy sauce or other seasonings for flavor and cook until the leaves are wilted and tender.
Soups and stews: Add green bean leaves to vegetable soups or stews for added nutrition and flavor. They can be added towards the end of cooking, as they cook relatively quickly.
Salad greens: Use green bean leaves as an alternative or addition to traditional salad greens. Combine them with other fresh vegetables, herbs, and a vinaigrette dressing for a refreshing salad.
Wraps and rolls: Use green bean leaves as a wrapper for spring rolls or stuffed rolls. Fill them with a combination of vegetables, protein, and your choice of sauce for a flavorful appetizer or snack. With smaller leaves this might look more like a scooped filling on a leaf. Kinda like cheese on crackers.
Blanched and seasoned: Blanch green bean leaves in boiling water for a minute or two until they turn bright green. Drain and toss them with olive oil, lemon juice, salt, and pepper for a quick and healthy side dish.
Squash blossoms are delicate and vibrant edible flowers that bloom from various types of squash plants, including zucchini, pumpkin, and other squash varieties. These blossoms have bright yellow to orange petals with a delicate, slightly sweet flavor. While they are visually appealing and often used for decorative purposes, they are also a prized culinary ingredient in many cuisines worldwide. Commonly stuffed with cheese or other fillings and then either deep-fried or sautéed, squash blossoms add a unique and delightful touch to dishes, bringing a taste of the garden to the table.
Prep
You received male blossoms.
Storing
Gently wrap them in a slightly damp paper towel and place them in a loosely sealed plastic bag or airtight container. Store them in the refrigerator's crisper drawer to help maintain their freshness. It's essential to use them as soon as possible, preferably within a day or two, as they are delicate and can wilt quickly. Avoid washing the blossoms until you're ready to use them, as excess moisture can lead to spoilage. With proper storage, you can preserve the delicate flavor and vibrant appearance of squash blossoms for culinary delights in various dishes.
How to use:
Stuffed and Fried: One of the most common and delicious preparations is to stuff squash blossoms with a mixture of cheese (such as ricotta or goat cheese) and herbs. After stuffing, they can be lightly battered and deep-fried until crispy.
Sautéed: For a simpler approach, sauté squash blossoms with garlic, olive oil, and a pinch of salt and pepper. The quick sauté helps to preserve their delicate flavor and allows them to shine as a side dish or a topping for pasta or risotto.
Salads: Add squash blossoms to salads for a pop of color and a delicate floral note. They pair well with fresh greens, cherry tomatoes, and a light vinaigrette dressing.
Quesadillas and Tacos: Incorporate squash blossoms into quesadillas or tacos for a unique twist. Combine them with cheese and other fillings for a delicious and visually appealing addition to Mexican-inspired dishes.
Frittatas and Omelettes: Whisk squash blossoms into frittatas or omelettes for a tasty and elegant brunch option.
Pizza Toppings: Use squash blossoms as a pizza topping along with other vegetables and cheese.
Tempura: Instead of deep-frying, you can also coat squash blossoms in tempura batter and fry them until crisp. This method preserves their delicate nature while providing a light and airy texture.
Summer Squash
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
We have a mix of snap beans this week, green and wax.
Wax Beans
Wax beans, also known as yellow beans or butter beans, are slender, elongated pods that are harvested when young and tender. They have a smooth, waxy texture with a slightly sweeter and milder flavor compared to green beans. Wax beans typically have a bright yellow color, and like their green counterparts, they are widely used in various cuisines across the globe. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, wax beans offer a delightful and versatile addition to meals.
Storage
Wax beans should be used sooner versus later. Place the unwashed wax beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the wax beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.
Prep
These are stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.
Preserving
Freezing: Blanch the wax beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen wax beans can be used in various cooked dishes such as soups, stews, and stir-fries.
How to use:
Steamed or Boiled: Steam or boil the wax beans until they are tender but still crisp. Season with salt, pepper, and a little butter for a simple and delicious side dish.
Stir-fries: Add wax beans to stir-fries with other vegetables and your choice of protein (such as chicken, beef, tofu, or shrimp).
Salads: Blanch the wax beans and toss them in salads with cherry tomatoes, cucumbers, red onions, and your favorite dressing.
Casseroles and Gratins: Use wax beans in casseroles or gratins alongside other vegetables and ingredients like potatoes, cheese, and cream. They bring a unique flavor and texture to these baked dishes.
Soups and Stews: Add wax beans to soups and stews.
Sautéed: Heat some olive oil or butter in a pan and sauté the wax beans with garlic, shallots, or other herbs and spices.
Pickled: If you enjoy pickled vegetables, you can pickle wax beans to preserve them and add tangy flavors to your dishes.
Meal Ideas
Basil Pesto Pasta with Blanched Wax Beans.
Potato Salad with Summer Squash.
Stuffed Squash Blossoms with Herbed Potato and Mint Filling.
Summer Squash Noodles with Basil and Lemon Dressing.
Grilled Baby Potatoes with Mint and Lemon Zest.
Mint and Basil Marinated Grilled Chicken with Roasted Summer Squash.
Wax Beans and Summer Squash Stir-Fry with Garlic and Ginger.
Basil and Mint Roasted Baby Potatoes.
Potato and Mint Frittata with Shaved Summer Squash Ribbons.
Basil and Mint Pesto Grilled Shrimp Skewers with Baby Potatoes.
Squash Blossom and Mint Risotto with Parmesan Cheese.
Summer Squash and Basil Bruschetta with Balsamic Glaze.
Mint and Basil Roasted Baby Potatoes with Yogurt Dipping Sauce.
Basil and Mint Marinated Tofu Stir-Fry with Wax Beans and Summer Squash.
Green Bean Leaf and Basil Pesto Pizza with Sliced Summer Squash.
Stuffed Squash Blossoms with Herbed Potato and Feta Cheese Filling.
Baby Potato and Wax Bean Curry with Fresh Basil.
Mint and Basil Grilled Lamb Chops with Sautéed Summer Squash.
Wax Bean and Summer Squash Salad with Lemon Vinaigrette.
