Sunday, August 23, 2009

Week 12--The Half-Way Mark

The end of August already! I can't believe it. The gardens went from full and lush to fall very quickly. It some ways I am not ready, but I know there are good things in store like sweet melons and squash...and cooler nights.

Garlic Harvest was abundant and they should serve us well into the winter. This week, onions will come out of the field I just have to find a place to dry them! Both onions and garlic take about 4 weeks to dry. Either can be eaten "fresh" or "green". But curing them in a cool, dry place allows their skins to cure and will allow for long time storage. Hope you are enjoying the bounty!

SAVE THE DATE!!! (I did change it)

Pick Your Own Pumpkin and Potluck.
October 17th from 10am-1pm.
A wagon ride into the pumpkin patch and then enjoy a nice lunch!

This week's Loot: Purple Majesty Potatoes, red onions, garlic, summer squash, cucs, zucchini, corn!, lettuce (sorry inside may be slightly bitter), tomatoes, green cabbage, cilantro, dill

Next Week's Loot: Carrots, Beets, Cucs, Zucs, Summer Squash, Lettuce?, Corn?

Spicy Bean and Cucumber Salad
2 c cooked beans
1 c finely chopped cucumber
1/2 c finely chopped onion
2 Tbs fresh cilantro
2 Tbs red wine or cider vinegar
2 tsp fresh chili pepper (or jalapeno) or 1/4 tsp crushed red pepper
1 tsp honey
1/2 tsp salt
Mix all ingredients together. Cover and refrigerate for 2 hours.
Summer Food
A large pinch of saffron threads
1/2 cup olive oil
7 ounces red or yellow cherry tomatoes
4 ounces green beans
1 zucchini, diced
3 ounces freshly shelled peas (or frozen if fresh are not available)
2 garlic cloves, chopped
2 fresh rosemary sprigs
1 1/2 cups arborio rice
3 1/2 cups vegetable broth
1/4 cup slivered almonds, lightly toasted

Put the saffron in a bowl with 1/3 cup hot water and set it aside to infuse.
Heat half the oil in a heavy-based skillet over high heat and add the tomatoes. Cook for 2 minutes, shaking the skillet so that the tomatoes soften and start to split. Use a slotted spoon to remove the tomatoes from the pan and set them aside. Add the beans, zucchini, and peas and stir-fry over high heat for 2 to 3 minutes. Set the vegetables aside with the tomatoes until needed.
Add the remaining oil to the skillet with the garlic and rosemary and cook over low heat for 1 minute to flavor the oil. Add the rice to the skillet and cook, stirring constantly, for 2 minutes, until the rice is shiny and opaque. Add the broth and the saffron water to the skillet. Stir, then increase the heat and let the liquid reach a boil. When the broth is rapidly boiling and little holes have formed in the rice, reduce the heat to medium and let the liquid simmer gently for about 20 minutes, until almost all the broth has been absorbed.
Scatter the cooked vegetables over the rice, cover the skillet tightly with foil, and cook over low heat for 5 minutes so that the vegetables are just heated through. Sprinkle the almonds on top to serve.

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