Sweet peppers Hopefully quantities of these ripe (red/yellow) sweet peppers will be increasing. Plants are loaded, but they’ve been slow to fully ripen. The wait is worth it, though. Again, any red/yellow peppers in the share will be sweet peppers this week, no matter the shape.
Tomatoes We don’t think 2014 will be memorable for a bumper crop of tomatoes, but we’re getting enough to go around.
Eggplant Quantities slowly increasing. We think there will finally be enough for everyone this week.
Cucumbers Quantities decreasing, but we are not yet in danger of a shortage. As plants age, bitterness can become more of a problem in cucumbers, and it is something we unfortunately can’t screen for by sight. Bitterness tends to concentrate in the stem end, so we always take a slice at the stem end and taste it before using a cuke. Sometimes peeling a slightly bitter cuke will help, though sometimes the full flesh is bitter. The best remedy is to have a fresh planting ready to produce so older plants can be retired, but the late spring meant a late carrot harvest which meant a late start to the late cukes, which means that cukes off of new plants are still a few weeks away.
Garlic Samarkand, a hardneck variety, cut with a long stem for ID purposes, & Tochliavri, a softneck variety, with a short stem.
Summer squash A new planting is just starting to produce, and a few plants from the old planting keep churning out squash. Quantities this week likely to be stable, but an excess quantity is a reasonable expectation in a week or two.
BACK! Sweet onions The Walla Wallas are especially mild used raw, while the Cipollini onions (with the flattened shape) tend to have a bit more of a bite in raw preparations.
Full shares will receive up to 4 herbs & single shares up to 2. If you want to maximize the number of herbs you receive, please follow the survey directions (no more than 2 “yes” request for full shares and no more than 1 “yes” request for singles, and enough “sure” responses to give us some flexibility in rounding out what you receive). Also, please remember to fill you your survey in order to receive herbs!
Here are the expected choices:
BACK! Squash blossoms
Cutting celery More popular than we anticipated, and still a bit limited in quantity since it was just a new trial this year.
Parsley Bundles may be flat leaf, curly, or a mix.
Genovese/sweet basil Store all basil flower-bouquet style in a jar of water on the counter for longest life.
Thai basil The final planting of basil doesn’t include Thai basil because it tends to be less popular than the others. It will be disappearing from the list prior to the other basils, FYI.
Mint surprise Mint often looks a bit less beautiful in the summer, with insect holes & yellowing leaves , so we’ll be harvesting whatever variety looks best & is most efficient to harvest. If you’re really set on wanting one of the specific varieties, leave a comment and we can probably fulfill the request.
MEAL IDEA: TABOULI
This is the time of year for a tabouli-inspired salad of vegetables, herbs, cooked grain, perhaps cheese, and a dressing of oil, lemon juice (or vinegar), & garlic. Start by preparing the grain; in this case, we cooked buckwheat, because that’s what we had on hand. Then chop veggies & herbs, using what’s available. This version included scallions, cukes, tomatoes, peppers, parsley, lime basil, & a bit of mint. Walla Walla onions would also be a very nice addition. Though parsley & mint are the most commonly called for herbs in tabouli recipes, it is perfectly reasonable to experiment with other options. Prepare the dressing, using something in the range of a 2:1 or 1:1 ratio of oil to lemon juice, plus some minced or pressed garlic, plus some salt. We prefer softneck garlic for dressings, because softneck varieties give less of an aftertaste when eaten raw. Cool the grain a bit before mixing everything together, and if desired add some cheese (could be feta, ricotta, diced or grated hard cheese, clumps of chevre).