01 Aug Bountiful is Beautiful
Earthly Delights Community Supported Agriculture
July 28, 2008
Things are really coming along in the garden this weekâ€¦.the coolers at the farm were full, full, full! I could hardly wait to see what Casey was going to send home with me. Then I had to start making choices.
Beans: wonderful pole beans, speckled and swollen, but no, I chose the Haricot Verts (little French green beans). On the menu tonite, I will drop these in boiling salted water, let them cook for about two or three minutes, remove from the pot and drain quickly, toss into some ice water to stop them from cooking. Dry on a towel, toss with a little olive oil and salt and pepper or a poppy seed dressing.
Squash: this decision was easy since I had used last weekâ€™s zuke earlier today in a delish potato and squash torte. I choose the yellow crookneck so I can make a frittata (torte with eggs) with Yukon gold potatoes, the first white onion sliced oh-so-thin and a couple of eggs.
Chard: to be chopped fine and used in that frittata I just mentioned.
Carrots: these are so pretty, thin, long, and tender. To be eaten â€œas isâ€.
Purple cabbage: lovely with its frosty-looking skin; this will be shredded for salads throughout the week, used fresh for the crispy crunch and goodness and color it adds to a salad.
A nice big cupful of ruby red raspberries. Julyâ€™s birthstone is the ruby, my birthday is in July, I think I like raspberries as much if not more than rubies. Warm raspberriesâ€¦..just imagine how good they smell!
Fennel, garlic, basil, parsley: all of these will be coarsely chopped and tossed with some lemon juice, zest of the lemon, a small bit of chopped onion (Iâ€™ll use some of the fresh white onion mentioned earlier). Add some pitted black olives, or some diced red pepper, some pine nuts, and toss with hot pasta. Hmmmm, some of that chard could be used here for great color.
So many choices, so much great food!