I had a newsletter-sized case of writers block as I started putting recipes and photos in for this week. I asked my husband what I should say, and he said “get the vegetables, eat them up, num num num” -at which I laughed, probably harder than it deserved.
Num num num has become something I say a lot to my baby. It’s one of those idiosyncrasies I have that, apparently, is a little annoying to hear dozens of time at dinner for the other adult present. So strange.
So now it’s something of a running gag at our house.
It’s good to find things to laugh about. I have been trying to make space (i.e., turn off the news) in my life for more laughter. Watch a funny show, check. Pretend to eat my baby’s legs (he loves this!), check.
The season is ramping up on the farm this time of year. We will start harvesting almost non-stop very soon. We’ve started with getting in the garlic, and next the onions. Between CSA harvests, wholesale harvests and the constant cucumber, zucchini and broccoli harvest there isn’t much time left for other projects. Every year I don’t really know how we get all the stuff done. It’s a marvel.
I love this time of year on the farm though. I love the variety and bounty. I love the new potatoes! I love the go-go-go feel. It can also be a little much at times, which is why I’ve been glad over the years that often there are people on the crew who keep things fun, or have funny anecdotes about weekend activities. It’s nice to have people to share inside jokes with, or running gags. Especially in the particularly stressful year we all find ourselves in.
I hope that some laughter finds its way into your week, and that you num num num every veggie with joy!
For the farm crew,
Karin
PS Dave has us pick just the tops of the basil, so it should be good to go for a small batch of pesto!
In your share this week:
Basil – Green Beans – Carrots – Cilantro – Cucumbers – Garlic – Head Lettuce – Onions – Green Bell Peppers – Hot Wax Peppers – New Potatoes – Tomatoes – Zucchini
Carrot and White Bean Burgers
From the Smitten Kitchen
- Olive oil
- 1/2 cup panko-style breadcrumbs
- 3 shallots, or 1 small onion, diced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons kosher salt
- 1 cup packed grated carrot (from 2 medium carrots)
- 1 1/2 tablespoons apple cider vinegar
- Two 15-ounce cans cannellini or other white beans, drained and rinsed
- 1 large egg, beaten
- Freshly ground black pepper
- Burger accompaniments, as you like
Heat 1 tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer crumbs to a large bowl, then return the pan to the heat.Add 2 tablespoons olive oil to the skillet, followed by the shallot or onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered, another 8 to 10 minutes. Add the vinegar, scraping up all the browned bits until the pan is dry. Remove from heat and add the bowl with the toasted panko. Add beans and use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture coheres in places—there should still be plenty of beans intact. Add pepper, and more salt if needed, to aste. Stir in the egg. Shape into 6 patties (I used a 1/2 cup measure as a scoop) for the size burger you see here; 4 patties for really large burgers (to warn, I found this size a little unwieldy), or 8 to 10 for slider-size.
To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature, with whatever you like on or with veggie burgers.
Charred Green Beans with Tahini Yogurt Sauce
From The Leek and the Carrot
2 pounds green beans
1/2 cup roughly chopped almonds
1 jalapeno, minced
2 garlic cloves, minced
3 tablespoons apple cider vinegar, divided
Pinch sugar
Kosher salt, divided
1/2 cup Greek yogurt
2 tablespoons tahini
2 tablespoons water
1 tablespoon vegetable oil
1/2 teaspoon freshly ground black pepper
- Bring a large pot of salted water to a boil on the stove. Once boiling, cook your green beans for 5 minutes then drain and rinse under cold water.
- While you wait for the water to boil, you can do a few other things. First toast almonds (either in the oven or on the stove). Then in a small bowl, combine 2 tablespoons vinegar with jalapeno, garlic, a pinch of sugar and a pinch of salt.
- In another small bowl, combine yogurt, tahini, water, remaining vinegar and 1/2 teaspoon Kosher salt. Whisk until smooth.
- Once your beans have been blanched and cooled, heat oil in a large skillet over medium high heat until it glistens. Toss the blanched green beans in there and sprinkle with 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Cook over medium high heat, stirring every minute or two until most sides of the green beans are a little charred (about 10 minutes).
- Serve by spreading yogurt mixture over a shallow bowl and topping with green beans. Sprinkle with quick pickled jalapenos and almonds before enjoying. Season with flaky sea salt (or more Kosher salt) and more freshly ground pepper before serving.
Food Farm 
Thank you, Karin. You’re precious and I love you.