Two new additions this week might be new to your palate!
Fennel bulb has a light anise flavor and can be finely shaved onto salads or sauteed for a deeper flavor. Leeks are a member of the allium family, similar to onion, with a less pronounced bite.
These crops herald the advance of fall, used for savory, warming dishes. Here are a few to try:
Fennel Leek Soup with Walnuts & Turmeric
Fennel, Carrot, and Leek Gratin
$15/lb. Call or text TJ at 360-338-8654 to arrange pickup.
Time to freeze pesto for the winter! Italian basil – $15 a pound. Call/text the Farmer for pickup – 360.338.8654
They came late, but tomatoes are here! One of our favorite summer indulgences is a toasted bagel with cream cheese topped with thick slabs of juicy, sun-ripened tomatoes, salt and pepper. Heaven 🍅
Another recent find is TikTok Pasta or baked feta and tomatoes. This recipe from Grilled Cheese Social is just one of several variations you can find – this one uses basil, which you have in you box, along with cherry tomatoes. So simple and satisfying; no wonder it was an internet sensation!
It’s a good year for walnuts – hoping this year there will be too many for the squirrels , and we can put some by.
But right now the nuts look like big green eggs – just the time to make an Italien liquer called Nocino. Started now, soaked in vodka with a few aromatics, the dark, earthy aperitif will be ready to share with family and friends at Christmas.
$10 for 30 nuts, enough for one batch. Contact the Farmer for pick-up, 360-338-8654
In the heat of the summer, cold cucumbers are especially refreshing. You can flavor your water with a few pieces, or take a break with cold cucumbers slices over your eyes!
And of course, eat them. We have forever made quick cucumber salads with onion, salt, pepper, olive oil and vinegar. So this smashed cucumber salad takes things up a notch, and is amazing alongside grilled protein.
We’ve also really enjoyed making quick pickles, which elevate summer burgers, sandwiches and salads. This recipe walks you through all kinds of quick pickles with produce in your box.
Stay cool!
The old joke is to lock your car when zucchini season rolls around, so your neighbors don’t leave you with their extras. But why? Zucchini is so versatile, it can go from sweet to savory, grilled, baked, sauteed, etc. Last year, I tried roasting and freezing to great success.
We have two recipes for you this week – as a bonus both call for the parsley in your box for a chimichurri. The first is grilled zucchini. The second is for a pasta salad (this calls for cherry tomatoes and ours are on their way – promise!).
Zucchini are known as courgette, which reminds me of this cute comedy sketch. Enjoy!
Summer means fresh basil, and an amazing deconstructed pesto that’s a family favorite: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat. Don’t brown the garlic, just infuse the oil with garlicky goodness. When the pasta is done, drain and toss with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Done!
Tomatillos are also in your boxes this week. Working on the concept that hot foods make you cool, we offer two tomatillo soups, one vegetarian and one with sausage.
Summer is for salads! And here’s a few to try with ingredients from your box: the Farmer’s favorite broccoli salad, and a refreshing summer slaw. The former is almost a main dish on it’s own, also sturdy and packable for picnics and festivals. The second is an easy side for protein of your choice. Enjoy!
Been noticing empty shelves at the grocery store? Read on to learn the reason why, and the impacts of the shortages on eaters and small farmers.
From the Real Organic Project
urbanfuturesfarm.com 