Darlings, forgive my falling a touch behind this past week- farm life is ridiculous. There is a lot going on, but in the midst of it, we all gotta eat! So this week, what have we that's new and interesting? Squash, for one. You may have received a largish, long yellow hard squash.
Thats a spaghetti squash, and there are a ton of delicious things you can do with it! One of the CSA recipients is going to cook hers for me this week, and I will report back!! Talk about the gift that keeps on giving.
Some of you have received this big, weird squash...
Well, it also has a big, weird name, the Geraumon Martinique squash, a variety of pumpkin apparently from the island Martinique. This guy thinks it is the creme de la creme of pumpkins, and if you click the link you will find some sweet recipes. I'm planning on making home made ravioli and stuffing them with a pumpkin concoction of some sort with mine.
Peppers are coming, some of you are receiving some beautiful Beaver Dam peppers, a variety with just a hint of fire that is so tasty it brings tears of joy to my eyes. I may have mentioned stuffing them, I'll mention it again: DO IT. You're welcome. Some of my new favorite things on earth are these Sigaretto di Bergamo peppers.
I know they look spicy, but they are not. They are sweet and tender and perfect just pan-fried whole. No matter what you do with them, you will love 'em.
The cherry tomatoes coming out of the garden en masse are A grappoli d' invierno'- can you tell I have a thing for Italian varietals? Well, I do. Also the San Marzano tomatoes are ripening like mad- they are a roma style, great for sauces. The beef steaks and other large varieties are struggling to set due to the heat, and the squirrels. If you are lucky enough to receive one of these, do yourself a favor and slice it up, salt it, and eat it with your fingers. That's how I do.
The eggplant happening right now are Japanese pickling eggplant and Ping Tung long eggplant. Both are tender and delicious and even if you don't like eggplant I think you should give them a chance. They are nothing like the nasty, bitter, thick-skinned monsters you see in grocery stores. One CSA recipient sliced them into rounds and fried like traditional fried okra. Soaked in salted milk for about 30 mins, tossed in a bowl of seasoned corn meal & fried til golden- to great fanfare!
Last, but certainly not least- SHISO! Some of you may have received some very aromatic leaves in your share- this is the most amazing thing ever, also known as Perilla, used in Asian cuisine a great deal. I've been making pesto with it, and personally prefer the walnut pesto to the pine nut. Served it over roasted new potatoes with some queso fresco garnish for some guests and none of us could stop eating it. Check this out for more suggestions. I know it's long, but so are these summer days.
So soak up this sunshine, and enjoy some beautiful food.
Love and deliciousness, ~Francesca