August 18th Whole Farm and Summer CSA
Full Share: Asian Greens, Collards, Carrots, Purple Cauliflower, Potatoes, Garlic, Cucumbers, Summer Squash, Tomatoes (Saladeattes or Cherry), Dill
Half Share: Collards, Carrots, Potatoes, Garlic, Summer Squash, Tomatoes (Saladeattes or Cherry)
Bouquet: Sunflowers, Cosmos, Nicotiana, Larkspur, Bells of Ireland, Millet, Ammi, Zinnia
Potatoes and purple cauliflower are making their debut this week and we are so excited to share these new additions with you! Purple cauliflower gets its vibrant violet hue from an antioxidant pigment called anthocyanin. This pigment is also found in red cabbage and red wine! It features a mild, slightly sweeter, and nuttier taste than white cauliflower without any added bitterness. Since anthocyanin is water-soluble, boiling or heavy steaming can leach out the pigment and dull the color, so roast, grill, or sauté the florets to preserve the striking purple shade and lock in the nutty flavor.
The vegetable crew has been bulk harvesting cabbage these past few weeks and the cooler is getting loaded up with produce to last us through the cooler months! One of the cabbages we have on hand is the Caraflex variety, which is the cone shaped cabbage in last week’s CSA. These cabbages are particularly great for braising in broth, stir-frying, or roasting and caramelizing in the oven. Their smaller size makes them feel more approachable, and we hope you enjoyed them!
Our flower crew has started harvesting extra flowers to be hung and dried so that we can create dried bouquets throughout the fall! Some of our favorite flowers to dry include scabiosa pods, amaranth, paper daisies, black wheat, flax pods, larkspur, and gomphrena!
Summer camp on the farm is wrapping up this week, and our final week’s theme is all about animals! Campers are helping out with animal chores of all kinds; collecting eggs, feeding chickens, and moving the sheep. It’s been a great summer full of fun, and now it’s time for fall school program preparations to begin!
Dill “Pickle” Potato Salad
INGREDIENTS
2 pounds yukon gold potatoes
1 large english cucumber sliced thin
½ red onion sliced thin according to your preference
½ lemon squeezed
2 tbsp white vinegar
2 tbsp dijon mustard
2 tbsp maple syrup
2 tbsp olive oil
¼ tsp salt
2 tbsp dill chopped
2 green onions chopped white and green parts
PREPARATION
First boil the potatoes. Add them to a pot whole, with skins on and boil until fork tender. This can take 15-30 minutes depending on how large the potatoes are. Pro tip: put the larger potatoes on the bottom and small on top then cover with water and boil. Once tender, drain water and let cool until ok to touch without getting burned. Cut in bite sized pieces. Reserve until last step.
Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a small bowl and whisking.
To a large bowl add the cucumbers and red onion. Add ½ the dressing and toss. Then add the potatoes, the rest of the dressing, a pinch of salt and black pepper and half a lemon juiced. Toss until well combined.
This salad is good for up to 4 days as the cucumbers and onions get more pickled with time!
Roasted Purple Cauliflower with Crispy Chickpeas and Lemon Herb Tahini
INGREDIENTS
1 head purple cauliflower
1 15oz can of chickpeas drained and rinsed
2 teaspoons za'atar spice divided
½ cup tahini
2 cloves garlic
1 lemon juiced
⅓ cup fresh parsley leaves
¼ cup chives
¼ cup fresh dill
¼ cup fresh basil leaves
1 tablespoon fresh mint leaves
¼ cup olive oil divided
¼-1/2 cup water
Salt to taste
PREPARATION
Preheat the oven to 425 degrees.
Drain and rinse chickpeas and spread out on paper towels or a clean kitchen towel to dry.
Remove leaves from the base of the cauliflower and trim the stem. Using a large chef's knife, slice vertically through the whole head of cauliflower making ¾ inch slices. Leave as steaks or cut the florets off into even pieces.
Line a rimmed baking sheet with parchment paper and arrange cauliflower slices on it. Drizzle with two tablespoons of olive oil and season with salt and half of the za'atar spice. Use your hands to gently coat the cauliflower pieces in oil and seasoning and arrange evenly on the baking tray.
Toss dry chickpeas with remaining olive oil and seasoning and place around cauliflower slices on the roasting pan.
Roast cauliflower and chickpeas for 25-30 minutes. Chickpeas will be crispy, cauliflower will be tender and caramelized in some areas.
While the cauliflower and chickpeas are roasting, make the lemon herb tahini sauce. Combine tahini, herbs, fresh lemon juice and garlic cloves in a food processor and blend until smooth. Season the sauce with salt to taste. Thin the sauce with water until your desired consistency.
Transfer the cauliflower and chickpeas to a serving dish and drizzle with lemon herb tahini sauce. Enjoy immediately