July has been downright magical so far- LOTS OF RAIN. And we haven't hit 100 degrees yet! What this translates to is beautiful, glorious produce and loads of it, just starting to ripen right now. And that means it is time for CSA deliveries to get rolling.
Because i am committed to heirloom varieties, you may see some things you are unfamiliar with, so from here on out I will be posting each week to tell you about the unusual items in your share. My new favorite plant is the ground cherry, and I com promise that you will love it too.
Check this link for more info and recipes... Personally, I like to pop them right out of the husk and into my mouth, or drop them into any salad that calls for cherry tomatoes. I tossed them into a Thai green papaya salad last week, and it was heaven. They taste like sunshine.
Next up, Lemon Squash,
a beautiful squash that I personally enjoy sliced and sautéed in butter w/ salt and pepper and served alongside a couple fried or poached eggs.
If you are really lucky, you'll get some squash blossoms in your share. These guys are pretty magical all on their own, and you can do a lot with them. A lot of mine are from winter squash varieties, so I suggest pulling out the stamen in the middle of the flower if you want to remove all trace of bitterness. I don't mind a little bitter. Favorite preparation methods so far: roll whole blossom in a beaten egg, dip in bread crumbs and pan fry in olive oil till brown on each side. Stuff with fresh basil and ricotta, roll in egg and panko and pan fry each side. For something sweet, stuff with ricotta or chèvre and fig or apricot and roll in egg & panko and then pan fry. MMMMMMMMM. I am in love with these things. See the link above for more recipes. To stuff, simply make a slit down the side, remove stamen, and stuff!
Ripe tomatoes this week are primarily Tess' Land Race, a "currant tomato" due to it's exceptionally tiny size. Super delicious, great for salads. Also the Blueberry Tomato, a cherry variety that is blueish purple before maturity. Nice and slightly acidic, guaranteed to make you smile. Berkley Tie Die tomatoes should be ripe this week- you'll know them by their large size and psychedelic stripes. Beef Steak tomatoes we all know, and with any luck we'll have some San Marzano tomatoes coming down the line this week, too.
A lovely assortment of Asian eggplant are ripening this week- mostly Ping Tung & Japanese Pickling eggplant- long, tender varieties. Can you say ratatouille?
Everything else should be recognizable, I hope. But keep checking back when you get your bag so that you can know what you're eating. Love and good eating, from my farm to your tables.